Why do so many people fear canned fish? I don’t mean tuna, it doesn’t even count. Was there some massive food poisoning event in the United States back in 1908 or something and the canned fish market never recovered or do we just have a lot of closet canned fish eaters in this country.
Canned fish is brilliant, don’t laugh, I am being totally serious. It is really tasty, it harmlessly sits in your pantry ready to be used and is as tasty as the day it was packed.
Maybe people don’t know how to use it or maybe when they were little their parents always told them they wouldn’t like it and so they never have. My guess is most people who say they don’t like it have never tried it or it has been served to them right out of the can bathed in some sort of funky sauce.
No, what I am talking about is fish packed in oil, be it, mackerel, herring or sardines, smoked and not smoked. The omega-3 dense bait fish, well not mackerel it is higher up the chain then the other two, but fish oil rich nonetheless.
It’s as if you have to go to Eastern Europe, Nordic countries or Russia for your recipes and I am good with that. These countries now what to do when it comes to canned fish. I trust them.
This recipe is of Dutch descent. Being the herring eaters they are you can count on them for good recipes.
1 1/2 tablespoons mayonnaise
1 teaspoon Dusseldorf mustard or Dijon
1 teaspoon whole grain mustard
1/2 teaspoon red wine vinegar
1 tin smoked herring or mackerel
2/3 cup celery, chopped
1 cup yukon gold potatoes, boiled and cubed
6 cornichons, chopped
2 to 3 beets, roasted, peeled and cubed
2 hard boiled eggs, shelled
a handful of peas, fresh or frozen
2 teaspoons chives, chopped
2 shallots, peeled and sliced into thin rounds
salt and fresh ground black pepper
1. Combine the mayonnaise, mustards and vinegar in a large mixing bowl. Whisk to combine.
2. Add the celery, potato, cornichons, peas and herring. Smash the eggs into chunks and add them to the bowl. Stir to combine. The herring will break up into small pieces with some hunks much like if you were making tuna salad. If you want big hunks of herring then garnish the salad with it.
3. Divide among 4 plates and garnish with the beets and shallot rings. Garnishing with the beets keeps the salad from turning pink.