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Kashubian Herring Tartare with Pumpernickel and Horseradish Mousse - photo 1
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Kashubian Herring Tartare with Pumpernickel and Horseradish Mousse

Regional Cuisine for Christmas Eve Christmas Appetizers Fish dishes 75 min Medium 4 wyświetleń ~28.49 PLN - (0)
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Description

This is an exquisite and modern interpretation of a traditional Kashubian delicacy, perfect for the Christmas table. Herring in Kashubian style is a classic of Pomeranian cuisine, characterized by a sweet and sour marinade based on onions, tomato paste, and spices. In this version, instead of the traditional salad, we create an elegant tartare from finely chopped herring fillets, crunchy pickled cucumber, and juicy apple, all enveloped in an aromatic marinade. The dish is served on slices of dark, moist pumpernickel, which provides an ideal, slightly sweet base. The whole is complemented by a velvety and bold mousse made from cream cheese and sharp horseradish, which perfectly balances the flavor of the fish. This appetizer delights not only with its complexity of flavors – from salty, to sweet, sour, and then spicy – but also with its beautiful, layered presentation that will surely adorn any festive occasion.

Składniki (16)

Servings:
4
  • Salted herring fillets a'la matjas 400 g
  • Red onion 200 g
  • Pickled cucumber 1.5 szt.
  • Gray Renet apple 1 szt.
  • Koncentrat pomidorowy 30% 1.5 łyżki
  • Cold-pressed rapeseed oil 45 ml
  • 10% spirit vinegar 15 ml
  • White sugar 10 g
  • Serek śmietankowy typu philadelphia 150 g
  • Grated horseradish 30 g
  • 18% cream 30 ml
  • Chleb pumpernikiel 160 g
  • Lemon juice 5 ml
  • 🌿 Przyprawy
  • Pieprz czarny świeżo mielony 2 szczypty
  • Salt 0.0 szczypt
  • ✨ Opcjonalne
  • Fresh dill 0.8 pęczek
💰 Szacowany koszt dania: ~28.49 PLN (7.12 PLN/porcję)

💡 Kliknij na składnik aby oznaczyć jako użyty

Preparation steps

Preparing the herring

1

Start with the most important step – soaking the herring. Place the fillets in a large bowl and completely cover them with cold water. Set aside for about 2-3 hours. During the soaking, every hour, drain the old water and add fresh, cold water. This process is crucial to remove excess salt that could overpower the flavor of the entire dish. After the final rinse, taste a small piece of herring – it should be pleasantly salty, but not overly salty. If it is still too salty, soak it for another 30 minutes.

Ingredients: Salted herring fillets a'la matjas
Use a glass or ceramic bowl, as plastic may absorb the smell of fish. The water must be very cold; you can even add a few ice cubes to keep the herring firm.
2

After soaking, thoroughly dry the herring fillets with paper towels. Place them on a cutting board and using a very sharp knife, cut them into small cubes about 0.5 cm on each side. Try to make the cubes as uniform as possible – this will affect the aesthetics and texture of the tartare. Transfer the chopped herring to a clean bowl and place it in the refrigerator while preparing the other ingredients.

Ingredients: Salted herring fillets a'la matjas
The sharpness of the knife is key. A dull knife will crush the delicate fish meat instead of cutting it. Work on a stable cutting board to avoid accidents.

Marinade and tartare

3

Prepare a sweet and sour marinade. Peel the red onion and chop it into very small cubes. In a small saucepan, combine the oil, vinegar, sugar, and tomato paste. Heat over low heat, stirring with a whisk, until the sugar dissolves and the ingredients combine into a uniform, smooth emulsion. Do not bring to a boil. Remove from heat, add the chopped onion and freshly ground pepper. Mix well and set aside to cool completely.

Ingredients: Red onion, Koncentrat pomidorowy 30%, Cold-pressed rapeseed oil, 10% spirit vinegar, White sugar, Pieprz czarny świeżo mielony
Use a small saucepan with a thick bottom to prevent the marinade from sticking. Whisking will help quickly combine the oil with the vinegar. The marinade must be completely cold before adding it to the herring; otherwise, the fish may 'cook' and lose its texture.
4

Cut the pickled cucumbers and apple into small cubes, similar in size to the herring. Peel the apple and remove the core before cutting. Transfer the chopped cucumbers and apple to a bowl with the chopped herring. Add the completely cooled onion marinade. Gently mix all the ingredients with a spoon, trying not to crush the pieces of fish. Cover the bowl with plastic wrap and place it in the refrigerator for at least 30 minutes to allow the flavors to meld.

Ingredients: Pickled cucumber, Gray Renet apple
Gently mix the ingredients, making movements from bottom to top, to evenly distribute the marinade without turning the tartare into a paste. Chilling the tartare before serving will enhance and integrate the flavors.

Horseradish mousse

5

In the meantime, prepare the horseradish mousse. In a small bowl, combine the cream cheese, grated horseradish, sour cream, lemon juice, and a pinch of salt. Using a small whisk or fork, vigorously mix all the ingredients until you achieve a smooth, uniform, and fluffy mixture without lumps. Taste and add more horseradish for heat or salt to taste if needed. Place the finished mousse in the refrigerator as well.

Ingredients: Serek śmietankowy typu philadelphia, Grated horseradish, 18% cream, Salt, Lemon juice
To make it easier for the cheese to blend with the other ingredients, take it out of the fridge 15 minutes before preparing the mousse. If you want to achieve a perfectly smooth consistency, you can use an immersion blender.

Serving

6

Just before serving, prepare the base. From the slices of pumpernickel, using a round cookie cutter or a glass with a diameter of about 7-8 cm, cut out 4 equal circles. The leftover bread can be dried and ground into breadcrumbs or used in a salad.

Ingredients: Chleb pumpernikiel
If you don't have a mold, you can simply use square slices of bread; the dish will look just as appetizing in a more rustic style. Make sure the edges of the rounds are even.
7

It's time to assemble the appetizer. Place one slice of pumpernickel on each of the four small plates. Spread a thick layer (about 1 cm) of chilled horseradish mousse evenly on the bread. Then, in the center of the mousse, set a metal ring (or the same mold you used to cut the bread). Fill it tightly with herring tartare, gently pressing the top with a teaspoon to make it even. Carefully remove the ring by pulling it straight up.

Using a ring is key to achieving an elegant, cylindrical shape for the tartare. If you don't have one, you can simply scoop a portion of the tartare onto the mousse with an ice cream scoop, creating a neat mound.
8

Place a small sprig of fresh dill on top of each portion of tartare. If using, sprinkle a few freeze-dried cranberry seeds over the top for color and an additional hint of flavor. Serve immediately while the pumpernickel is still crunchy and all the ingredients are pleasantly chilled.

Ingredients: Fresh dill
Do not assemble the appetizer too far in advance, as the pumpernickel may become soggy from the mousse and tartare. It is best to prepare everything just before the guests arrive.

Fun Fact

💡

Herring in Kashubian style, also known as 'Kashubian angels', is a dish deeply rooted in the culture of Pomerania. Traditionally, it was prepared in clay pots and stored in cool cellars. The sweet and sour marinade not only gave the fish a unique flavor but also served as a natural preservation method, allowing the taste of herring to be enjoyed throughout the long winter months.

Best for

Wigilia Elegancka kolacja Przyjęcie sylwestrowe Spotkanie z przyjaciółmi

Tips

🍽️ Serving

Serve the appetizer on small, individual plates. To emphasize the festive character, the plate can be decorated with a sprig of spruce. The tartare pairs perfectly with a glass of chilled, pure vodka, which traditionally accompanies herring dishes in Poland, or with a light, dry white wine, such as Riesling.

🥡 Storage

Prepared herring tartare (without the mousse and bread) can be stored in a tightly sealed jar in the refrigerator for up to 3 days. Horseradish mousse can also be stored in the refrigerator in a closed container for up to 2 days. Do not freeze the dish. Always assemble the appetizer just before serving to maintain the freshness and crunchiness of the pumpernickel.

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