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.
2 brined herrings
250 ml (1 cup) full-fat yogurt
1 cucumber, about 500 grams (1.1 lbs)
4 sheets gelatin
salt and freshly ground white pepper
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.
We enjoyed this with a Pouilly Fumé with great minerality. Similar dry sauvignon blanc with minerality such as Sancerre will work as well.