I’m trying to make the recipe below and am having trouble finding smoked herring fillets. Closet thing I’ve seen is cod fillets (Bacalao) which are salted. Can I sub and how would adjust to get rid of the salt? Other suggestions welcome.
SMOKED HERRING WITH FINGERLING POTATOES AND CHIVES
Adapted from Laurent Manrique, Millesime, Manhattan
Time: 40 minutes, plus marinating
Yield: 4 servings
4 smoked herring fillets, about 7 ounces total, preferable Jean Claude David brand
1 cup milk, more if needed
1 small carrot, peeled, cut into rounds
½ small onion, peeled and sliced
1 bay leaf
1 shallot, sliced
1 teaspoon juniper berries, crushed
1 teaspoon dried thyme
2 cloves garlic, peeled and sliced
6 slices lemon, quartered
Fine sea salt and black pepper
1 ½ cups canola or grape seed oil, divided
¼ cup Dijon mustard
1 ½ tablespoons sherry vinegar
4 medium fingerling potatoes, peeled
1 tablespoon finely chopped chives
1 tablespoon finely chopped parsley
1. In a bowl, cover the herring with milk; cover and refrigerate for 24 hours.
2. Drain the herring and pat dry with a paper towel. Put the herring, carrot, onion, bay leaf, shallot, juniper berries, thyme, garlic, lemon slices, and salt and pepper to taste in a shallow bowl. Gently stir them together, making sure not to break the herring fillets. Pour 1 cup grape seed or canola oil over the fish and cover with plastic wrap. Refrigerate overnight or up to 10 days.
3. Stir together the mustard and vinegar. Whisk in the remaining ½ cup oil, season with salt and pepper to taste, and set aside.
4. Put the potatoes in a medium pot and cover with salted water. Bring to a boil over a high flame, lower heat to medium and cook until the potatoes are tender when pierced with a fork, about 10 minutes. Drain. While still warm, slice the potatoes in half, arrange on a serving plate and season with salt and pepper.
5. Spoon some oil from the herring mixture over the potatoes and scatter with a few slices of the onion, carrots and lemon. Sprinkle with salt to taste. Cut the herring fillets into bite-size pieces and place on top of the potatoes. (Discard any remaining oil.) Drizzle the mustard vinaigrette over the herring and potatoes. Sprinkle with the chives and parsley, and serve.
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