Birch Smoked Salted Herring on Flat Bread

Fresh herring or mackerel works to substitute salted herring.

INGREDIENTS:

Number of servings

Serves: 4

2 pcs large salted herring*

12 oz rye flour

8 oz water

½ oz yeast

1 tsp salt

3 cups chopped onion

4 tbsp butter

2 tbsp lingonberries (fresh or frozen)

1 bunch parsley

PREPARATION:

Day 1:

• Place the salted herring in 4 liters of fresh cold water for 24 hours

• Combine flour, water, yeast, salt and mix it into dough

• Cover with a kitchen towel and store in refrigerator over-night

Day 2:

• Place chopped onion and 4 tbsp butter in pan and place over low heat. Let cook slowly to golden brown and sweet caramelized

• Roll out the dough with a rolling-pin or using your hands to form 8-12 portions of flat bread

• Bake of the bread on a real hot flat top or cooking pan, approx. 2 minutes on each side

• Make some small cuts on the sides of the herring just thru the skinn

• Sear fish on a glowing birch wood log for approx. 5-7 minutes until cooked

• Chop parsley and drizzle over the caramelized onion and lingonberries. Serve with fresh smoked herring.