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.

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Mackerel Ceviche

Ceviche is a South American way of ‘cooking’ seafood in lime juice without using any heat. I like to use it with a strong-flavored fish such as mackerel, since the citrus would otherwise overpower the delicate taste of the fish. It is very easy to make; the only thing you need is very fresh (sushi grade) fish. I am not a big fan of cilantro (coriander), but in small doses it adds something to this dish. Ingredients For 2 or 4 servings as an appetizer 4 sushi grade mackerel fillets without skin, about 450 grams (1 pound) total weight 4 … Continue reading Mackerel Ceviche

My Key Lime Pie

Whenever I’m in Florida, I eat Key Lime Pie all the time because I love it. There are lots of different versions: with or without whipped cream, with or without meringue, with a crust from graham crackers or with a baked crust, etc. I like all versions, because what defines key lime pie for me is the contrast between the velvety texture and the sour tanginess of the custard. It may be impossible to find key limes out of the US or Mexico, but it’s fine to substitute with regular limes (living in the Netherlands, I do too!). Since key … Continue reading My Key Lime Pie