Scandinavian cliché — marinated herring with Aquavit. To save time you can serve a good quality store bought marinated herring, there are many great choices that will not compromise the dish (I purchased mine at Fairway). Cover the fillets with slightly marinated thinly sliced radish, fennel and strips of endive and season it with a pinch of the licorice powder. While licorice is predominantly used in sweet and savory dishes of the Nordic countries, it can also be one of those unique condiments which make a traditional dish feel modern and new. The sweet tasting, anise favored licorice is so unusual that your guests will struggle to decipher the delicious enigma of its notes in this easy starter. For a spicy kick, drizzle the dish with Roasted Chili Extra-Virgin Olive Oil or add a pinch of cayenne pepper.
Cut off the fronds, reserve some for garnishing.
Cut the fennel bulb in half. Using a mandoline, slice the fennel into thin slices. Set aside. If not using immediately, cover with a damp paper towel and store in the fridge to prevent fennel from oxidizing.
Slice the radishes with a little green tails intact.
Cut the herring fillets into one inch pieces, place into the serving platter.
Cut the endive head in half, and into one inch strips.
In a mixing bowl, whisk together extra-virgin olive oil, white wine vinegar, licorice powder, cayenne pepper and sea salt to taste. Add sliced radish, fennel and strips of endive, coat with the marinade. Let it stand at room temperature for five minutes.
Cover the herring pieces with marinated radish, fennel and endive slices. Drizzle with extra-virgin olive oil. Place the reserved fennel fronds on top. Serve it along with chilled Aquavit and some pickled vegetables.
Marinated Herring with Fennel & Radish & Licorice
recipe detailsServes 4-6
- 2 fillet of store-bought pickled herring
- Small fennel bulb, fronds reserved
- Small endive head, cut into 1 inch strips
- 2 small radishes, thinly sliced, small tail intact
- Pinch of licorice powder
- 2 tablespoons Roasted Chili extra-virgin olive oil (or regular extra-virgin olive oil with a pinch of cayenne pepper)
- 1 tablespoon white wine vinegar
- Sea Salt