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Herring Appetizer for the Holiday Table
Instructions
Gather the necessary products on a clean work surface for making the herring appetizer for the festive table. Have everything within easy reach before you start the deboning step that follows next in the recipe.
Prepare the herring for the appetizer by deboning it carefully. Cut off the head and make a long incision along the belly of the fish. Remove the entrails and the dark black skin from the inner walls of the herring's belly cavity. Rinse thoroughly with cold water inside the belly to remove all traces of blood and dark matter. Make a cut along the back of the herring, separating the body into two equal halves. Then carefully remove the backbone with all the rib bones attached, and also peel off the silvery outer skin. Feel the fillet thoroughly with your fingers and remove any remaining small bones if possible.
Cut both fillets of the prepared deboned herring into small even pieces, sized to fit nicely on top of the rye bread squares for the canapé presentation.
Wash the fresh dill or parsley greens thoroughly under cold running water and pat them dry on a clean kitchen towel. Fresh herbs should be properly dry before chopping for the most attractive finished appearance.
Finely chop the prepared dried greens with a sharp knife and add them to the softened butter in a small mixing bowl. The butter should ideally be at proper room temperature, since this makes it easier to work with and produces a smoother more spreadable finished mixture.
Add the crushed coriander seeds to the butter with the chopped greens, and mix everything together thoroughly with a fork until uniformly combined. The crushed coriander adds a beautifully aromatic warm note that complements the herring perfectly.
Spread the prepared herb-coriander butter in a thin even layer on the small pieces of rye bread. The butter forms the proper traditional foundation that holds the rest of the canapé ingredients in place during eating.
Now take a sweet and sour apple (such as Granny Smith or Bramley). Wash it thoroughly and remove the seeds. Cut the apple into thin wedges. If the apple skin is not particularly tough, it is not strictly necessary to peel the apple before slicing.
To prevent the apple slices from browning during the brief assembly time, sprinkle them generously with fresh lemon juice. The lemon also adds a beautifully bright note that complements the salty herring perfectly in the finished canapé.
On each piece of buttered rye bread, place a piece of the prepared herring fillet and a slice of the apple. If desired, top each piece of herring with a sprinkle of crushed coriander seeds for extra aromatic complexity. Arrange the finished herring sandwiches on a flat serving plate, garnished with fresh greens. The herring appetizer for the festive table is now properly ready to serve. Bon appetit!
Tips
- 1
Choose properly fresh salted herring rather than smoked or canned varieties for the most authentic finished appetizer. Look for firm shiny silvery fish with clear bright eyes and a clean fresh smell rather than any hint of fishy ammonia at the fishmonger's counter. The deboning step takes a little practice on the first attempt but becomes much faster with experience. Pre-filleted herring is also widely available from supermarkets and saves the deboning step entirely.
- 2
Use proper dark rye bread (such as German pumpernickel or Russian "Borodinsky" bread) for the most authentic flavour profile. To pair this beautifully traditional Slavic celebration appetizer with another classic homemade dish for variety, try our beautifully tender step-by-step duck in the oven soft and juicy with oranges in foil as a properly impressive main course alternative.
- 3
Use a sweet-tart apple variety such as Granny Smith, Pink Lady or Bramley for the proper traditional balance of sweetness and acidity that complements the salty herring beautifully. Avoid overly sweet dessert apple varieties (such as Gala or Fuji), since these can taste cloying when paired with the strong salty fish. Sprinkle the apple slices with lemon juice immediately after cutting to prevent browning.
- 4
Garnish the finished canapés with sprigs of fresh dill, thin lemon slices or even small slices of pickled red onion for an extra-festive presentation. For another beautifully traditional Slavic celebration salad to serve alongside the herring appetizer, try our beautifully presented Mimosa salad with sardines as a properly impressive layered dish for the same celebration table.
FAQ
Where can I buy properly salted herring? +
Salted herring is widely available at Eastern European specialty grocery stores and many ethnic delicatessens that cater to immigrant communities from Russia, Poland, Ukraine and the Baltic states. Fishmonger counters at upscale supermarkets often stock pre-filleted salted herring as a convenience option. For the freshest most authentic salted herring, look for properly whole fish in brine sold from a barrel or refrigerated case, then debone the fish yourself at home for the best texture in the finished appetizer.
Can I use other types of fish? +
Yes, smoked salmon, smoked mackerel, salt-cured anchovies, sardines or even sprat fillets all work brilliantly as substitutes for traditional salted herring in this canapé recipe. Each fish brings its own slightly different flavour profile to the finished appetizer. Smoked salmon produces a more elegant refined version that suits sophisticated celebrations, while sprats give a more rustic country presentation. Adjust the apple and butter quantities slightly to balance the varying saltiness of different fish.
How long do these canapés keep? +
Store the assembled herring canapés covered loosely with cling film in the refrigerator for up to 8 hours before serving for best results. The bread gradually softens as it absorbs moisture from the butter and the herring during longer storage, which produces a noticeably less appealing finished texture. For longer advance preparation, prepare all the components separately and assemble the canapés just before serving for the freshest crispest result on the celebration plate at the table.
What can I serve alongside herring canapés? +
Herring canapés pair brilliantly with chilled vodka shots in the proper Russian celebration tradition, or with a glass of crisp white wine, dry rosé or champagne for a more international approach. A small bowl of pickled cucumbers, pickled red onions or marinated mushrooms on the side adds wonderful tangy contrast that complements the rich salty fish beautifully. The canapés also work brilliantly as part of a larger zakuski (Russian appetizer spread) alongside other traditional small bites and dips.
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