4 ounces oil-packed smoked herring or sardines, drained (recipe below)
1 cup (2 sticks) unsalted butter, at room temperature
1 tablespoon finely chopped shallot
1/2 teaspoon Dijon mustard
Pinch cayenne pepper
Crushed flaky sea salt, such as Maldon or Jacobsen
Place the fish, butter, shallot, mustard, and cayenne in a bowl and beat with an electric hand mixer on high speed until the mixture is homogenous, scraping down the sides of the bowl with a spatula if needed, 1 to 2 minutes total. Taste and season with salt if needed; set aside. (Different fish have different saltiness levels, so it's important to taste before salting.)
Recipe comes from book "A Boat, a Whale & a Walrus: Menus and Stories" by Renee Erickson, Jess Thomson, Jim Henkens the Kitchn
Pickled Marinated Fish
10 oz. light salted mackerel cut into 2-3” pieces
For brine
1 cup water
1 ½ tbs kosher or sea salt
½ tbs sugar
3-4 bay leaves
1/4 teaspoon black pepper
3-4 allspice seeds
1 tbs olive oil
Cut the fish and set aside
Start by making the brine. In a saucepan combine all ingredients except for the oil Bring to a boil and let it cool down completely
Arrange the fish in a medium plastic or glass jar, pour the brine over to cover the fish completely , add in olive oil and set in the fridge for 24 hours
Ready pickled fish needs to be kept in fridge .
Recipe comes from Heghineh.com
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