- 4 fillets of lightly salted herring
Cut a thinner strip from the thicker middle part of the fillet. Cut the ends of the strips at a 45-degree angle. Make small cuts with a little space in between into the skin side of the strips.
- Fresh goat cheese
Squeeze some juice out of the horseradish. Stir the goat cheese until creamy and season with horseradish juice.
- 200 g dill
- 200 g concentrated fish stock
- Apple vinegar
- Liquid nitrogen
Blanch the dill in boiling water (15 seconds) and cool in iced water for a few minutes. Dry the dill in a towel and chop it up. Place the dill with the stock in a blender and purée for 5–10 minutes. Use a towel to squeeze out all liquid from the purée and season it. Freeze the dill stock with liquid nitrogen, make it into a powder in Pacojet, and place it in a rapid cooler at -30 °C.
Strips of dough starter:
- 18 g rye dough starter
- 125 g coarse-grind rye flour
- 200 g water
- 5 g unrefined cane sugar
Mixture of salt and cane sugar Mix all the ingredients together and leave the mixture in a cool place for 10 hours to ferment; then let it prove in a warm place for some hours. Put the dough in a pastry bag and cut a small hole at the end to squeeze out strips of dough. Heat some oil to 160 °C and deep-fry the dough strips in oil until golden. Drain on a kitchen towel and season with the mixture of salt and cane sugar.
- Young fresh herbs
- Bread with seeds
- Herring roe
Choose many different herbs for serving. Use a special machine to cut noodles out of the radish. Grate and roast the seed bread. Cut the cucumber into thin slices.