Dutch Smoked Herring with Apple and Celery Salad

👨‍🍳 Method

1. 1

   Trim the green beans, rinse them thoroughly, and cook them in salted boiling water until tender-crisp (al dente).

2. 2

   Drain the beans in a colander, rinse under cold running water, and let them drain completely.

3. 3

   Score the skin of each tomato lightly with a knife, blanch them briefly in boiling water, then transfer to ice water.

4. 4

   Peel away the skin, cut each tomato into quarters, and remove the seeds and excess liquid.

5. 5

   Cut the tomato flesh lengthwise into three thin strips per quarter.

6. 6

   Carefully check each herring fillet for any small bones; remove any remaining bones with a small pointed knife or tweezers.

7. 7

   Cut each herring fillet diagonally into two roughly diamond-shaped pieces.

8. 8

   Cut the green beans into 2–3 cm pieces.

9. 9

   Finely chop the fresh thyme.

10. 10

    Cut the celery into very thin matchstick-size julienne strips.

11. 11

    Finely mince the onion.

12. 12

    Peel the half apple, remove the core, cut the flesh into thin slices, then cut the slices into thin batons.

13. 13

    In a large bowl, combine the apple batons, green beans, thyme, celery julienne, minced onion, and pink peppercorns.

14. 14

    In a small bowl, whisk together the simple vinaigrette with the heavy cream.

15. 15

    Pour the vinaigrette mixture over the salad ingredients and gently toss until evenly coated.

16. 16

    Place the herring fillets in the freezer for a few minutes to chill them thoroughly.

17. 17

    Arrange the salad in a small mound in the center of each of four chilled plates.

18. 18

    Arrange the chilled herring pieces and tomato strips alternately in a star pattern around the salad.

19. 19

    Garnish the entire plate with fresh parsley leaves.

20. 20

    Serve with warm toasted bread and pass additional unsalted vinaigrette separately in a small sauce bowl.

21. 21

    Tip: Taste the herring before serving. If it is too salty, soak the fillets in milk for a few minutes to desalt, then pat dry.

22. 22

    Chill the serving plates in the refrigerator for at least one hour before plating to ensure they are properly cold at service.