Pickled herring and beet sandwiches

4 servings

Ingredients

Quantity Ingredient
14 Herring fillets
1 cup White-wine vinegar
2 cups Granulated sugar
4 Whole black peppercorns
4 Whole white peppercorns
1 Fresh bay leaf
2 Carrots; peeled, chopped
½ Red onion; chopped
1 Leek; white, light-green parts only, chopped
1 large Beet
1 tablespoon Canola oil
1 large Granny Smith apple; peeled, cored,
And sliced 1/8\" thick
½ Yellow onion; thinly sliced
2 tablespoons Applesauce
2 tablespoons Mayonnaise
2 tablespoons Sour cream or yogurt
½ tablespoon Chopped fresh flat-leaf parsley
2 tablespoons Fresh dill sprigs
Coarse salt
Freshly-ground black pepper
4 Pieces flatbread; such as injera or lavash, see * Note
1 cup Radish sprouts

Directions

* Note: Injera is a sour crepelike flat bread. In Ethiopia, injera is served with many dishes and is even used in lieu of plates and utensils.

Place fillets in a nonreactive bowl, and fill with water. Cover, and refrigerate overnight. In a medium saucepan, make a pickling brine by combining vinegar, sugar, 3 cups water, all peppercorns, bay leaf, carrots, red onion and leek; bring to a boil. Remove from heat; let the brine cool.

Remove herring from water; place in a shallow dish. Pour brine over herring. Lay plastic wrap directly on the surface of the brine; let herring marinate, refrigerated, overnight. Fill a small saucepan with water; bring to a boil. Add beet; cook until fork tender, about 25 minutes. Drain, let cool, and rub off the skin. Cut into ¾-inch dice. Heat the canola oil in a large skillet over medium heat. Add apple, yellow onion, and diced beet; cook until softened, 3 to 4 minutes. Transfer to a large bowl. Stir in applesauce, mayonnaise, sour cream, parsley, and dill. Season with salt and pepper. Remove herring fillets from brine, and cut each fillet lengthwise into four slices. Place a piece of flatbread on a work surface; spoon one-quarter of beet mixture over bread. Top with 4 slices herring and ¼ cup sprouts. Roll bread tightly around filling. Repeat, making three more sandwiches. Slice each sandwich into 2-inch pieces; serve. Serves 4.

Cuisine: "Swedish" Source: "Martha Stewart Living - (www.marthastewart.com)" S(Formatted for MC5): "by Lynn Thomas - Lynn_Thomas@... "

Per serving: 1547 Calories (kcal); 68g Total Fat; (39% calories from fat); 117g Protein; 114g Carbohydrate; 389mg Cholesterol; 651mg Sodium Food Exchanges: 0 Grain(Starch); 15½ Lean Meat; 1 ½ Vegetable; ½ Fruit; 1 Fat; 6 ½ Other Carbohydrates

Recipe by: Recipe from Marcus Samuelsson, Executive chef; Aquavit, 13 W Converted by MM_Buster v2.0n.

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