Cured herring with smoked potato purée, tomato emulsion and sour cream curd

Serves 10 as a starter

Cured herring

• 250 g             Fillets of herring (about 1 pp)
• 14 g               Curing mixture
• ½                   Banana shallot
• 1                    Lemon (+ zest)
• 2 tbs              Olive oil

Chop the shallot finely. Combine all ingredients with the fish and seal in a vacuum bag. Keep cold until serving. (If you don’t have access to a sous-vide machine you can cure the fish in a bowl covered with cling film)

Smoked potato purée

• 200 g             Almond potato
• 100 ml           Milk
• 25 g               Butter

Cut the potatoes into small pieces. Boil in water until soft. Heat up the milk. Drain the potatoes and mix with the milk and butter until smooth. Smoke the purée with a smoking gun as instructed by the chef. (If you don’t have access to a smoking gun, you can either serve the purée unsmoked or use a smoke salt or liquid smoke).

Tomato emulsion

• 1                    Egg
• 1 tsp              Dijon mustard
• 1 tbsp            Tomato vinegar
• 150 ml           Tomato oil
•  –                    Salt

Combine all ingredients except for the oil in a blender. Add the oil slowly while mixing. Add salt to taste. Transfer the emulsion to a piping bag.

Sour cream curd

• 200 g             Sour cream
• 1 tsp              Salt

Simmer the sour cream with the salt on medium heat while stirring. As soon as it starts to separate, pour it into a sieve lined with a coffee filter. Cover with cling film and keep in the fridge until serving.

Sourdough croutons

• 150 g             Sourdough bread
• 2 tbsp            Olive oil
• 2 sprigs          Thyme
• 1                    Garlic clove

Tear the bread into small pieces. Fry in a pan with olive oil, thyme and garlic (crushed with the skin on). Add salt to taste.

Winter vinaigrette & garnish

• 15 g               Lovage
• 2 sprigs          Parsley
• 2                    Apples
• 20 g               Horseradish
• ½                   Lemon
• 10 g               Parsley sprouts
• 1                    Shallot

Pluck the lovage leaves and keep them in cold water until serving. Mix the stalks of lovage with the parsley, apple, horseradish and lemon juice in a blender. Strain the juice and add salt to taste. Slice the shallot thinly and place it in cold water.