Herring Ceviche with Cucumber Foam

The inspiration for serving herring marinated in lime juice with cucumber comes from an amuse bouche served by Albert when he cooked dinner for us.

Brined herring is a Dutch delicacy, prepared by ripening the herrings for a couple of days in oak barrels in a brine. The pancreatic enzymes which support the ripening make this version of salt herring especially mild and soft. Marinating it in lime juice (ceviche style) makes it even milder and softer.  As brined herring is served with pickled cucumber and raw chopped onion in the Netherlands, I prepared the foam with cucumber, yogurt, and raw shallot (a variation of a recipe that came with the iSi gourmet whip). The combination with the herring worked out great and I will definitely make this again.



For 2 to 4 servings as an appetizer

2 brined herrings

2 limes

250 ml (1 cup) full-fat yogurt

1 cucumber, about 500 grams (1.1 lbs)

1 shallot

4 sheets gelatin

salt and freshly ground white pepper

fresh dill


Juice the limes.

Wash the herrings under cold running water and pat them dry with paper towels.

Arrange the herrings on a plate and cover with the lime juice.

Cover with plastic wrap and refrigerate for about 2 hours to marinate.

Soak the gelatin in cold water until it becomes soft.

Wash and dry the cucumber. Roughly chop the cucumber (including peel and seeds, only cut off the ends). Roughly chop the shallot. Put the cucumber, shallot and a few small sprigs of dill in the blender.

Blend until smooth.

Add the yogurt to the cucumber mixture.

Season with salt and freshly ground white pepper. Stir until the mixture is homogeneous.  Taste and adjust the seasoning.

Pass the mixture through a fine sieve.

Put about 125 ml (1/2 cup) of the mixture in a saucepan. Wring out the gelatin and add it to the saucepan. Heat gently.

Stir until the gelatin has dissolved. Turn off the heat as soon as possible as you don’t want the heat to affect the flavor. Definitely do not allow the mixture to boil.

Combine the gelatin and cucumber mixture with the remaining cucumber mixture.

Stir to mix.

Transfer the mixture into the iSi.

Charge the iSi with 2 capsules of nitrous oxide (N2O). Shake very well.

Refrigerate for a couple of hours.

When it is time for service, arrange the foam on plates.

Cut the herring into pieces and arrange on top of the foam. Season the herring lightly with salt. Garnish with dill.

Wine pairing

We enjoyed this with a Pouilly Fumé with great minerality. Similar dry sauvignon blanc with minerality such as Sancerre will work as well.


12 thoughts on “Herring Ceviche with Cucumber Foam

  1. I don’t love the word foam when it’s about modernist cuisine, but yours looks beautiful – like mousse. I’ve never made anything I’m my isi whipper than whipped cream! Must look into this… Beautiful dish!


  2. I just LOOOOVE herring. I love it best with the warm potatoes and fresh butter from the farm. I made gravlax for a dinner party I hosted last night and that’s how I always serve it. Plus of course the ornions, capres and dill sauce 🙂 Great recèpe! Great post as usual!


  3. The herring looks amazing! I am a huge fan of herring. Your foam required such careful preparation and looks beautiful (and tasty!) on the plate. I love the color. Thank you for sharing your recipe… and your knowledge of nitrous oxide – I have never tried to use a canister but maybe it’s time!


  4. A beautifully plated dish, Stefan. I’ve never tried brined herring and wonder if it is even available here. It certainly looks good set atop the cucumber foam, which looks so cool and refreshing. What a delight!


    1. Thanks, John. If you can get pickled herring, you could also make it with that. It wouldn’t need to be marinated in lime juice, just a few drops of lime juice would suffice right before serving.


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