Wednesday, September 30, 2009
Salad with poached eggs and pickled herring
If there are any Danes who read this blog, they are probably laughing at what I do to the proud Herring. After all, it is supposed to be served on Danish ryebread, with dill and raw onion, or perhaps pickled with curry or "oriental" spices. But I'm not Danish. I specialize in California fusion cuisine, and the supermarkets here seem rather thinly stocked.
Begin by mincing shallots and allowing to macerate with salt, lemon juice, and olive oil. Perhaps open the jar of herring to check how acidic it is — mine was pickled in a very sweet vinegar with whole peppercorn and minced white onion, and I appreciated having the lemon juice at hand. A sherry vinegar probably would also be wonderful.
Wash and rip lettuce, and toss with the shallot dressing, and add one tomato, sliced. Then add the herring with a little of its pickling spices. Bring water to a boil with some lemon, and poach three eggs. While the eggs are cooking, pour yourself a glass of white wine — the salad will be sweet, so an Australian chardonnay is probably perfect, or a light rosé (my three-day-old cheap Spanish table wine is slightly too acrid for the salad) — and chop up a fresh baguette. Add the eggs to the salad just when the whites have set and the yolks are still runny. Sprinkle some salt over the eggs and tomatoes.
Enjoy! You'll want the bread at the end for sopping up the excess dressing.