Crazy savoury dish in the form of Herring ice cream...
Discussion
Whilst over in the land of the strange and crazy people that seemed to have kind of adopted me (Finland), I got to try some as part of a meal and it was gorgeous:
Looks a bit like this (this is the swedish fully pureed version) and its more creamy coloured as its not completely pureed and their are bits of fish and meat there.
2 large herring fillets (salted or watered down slightly salty) or equivalent amount of canned ones (called reastaurangfiléer)
a package of bacon (170 grams)
two cans of sour cream (total 400 g)
2 cup chopped dill or 1 cup chopped dill and 1 cup chopped chives
possibly other herbs to taste
Run herring to small bits in food processor, but do not puree
Do likewise with the bacon.
Mix these two with sour cream in food processor and run to the rough mousse. Stir in the chopped herbs. One can also take half sour cream and half whipped cream, as you move down the very end. Freezing in beautiful shape or portion of the copper. Transfer ice cream to the refrigerator one - two hours before the meal and let stand at room temperature for the last half hour. Thawing depends on the shape and duration of ice cream frozen. It must be solid, but not icy and cuttable. Dip the form of hot water so the ice cream places. Eat with potatoes
Looks a bit like this (this is the swedish fully pureed version) and its more creamy coloured as its not completely pureed and their are bits of fish and meat there.
2 large herring fillets (salted or watered down slightly salty) or equivalent amount of canned ones (called reastaurangfiléer)
a package of bacon (170 grams)
two cans of sour cream (total 400 g)
2 cup chopped dill or 1 cup chopped dill and 1 cup chopped chives
possibly other herbs to taste
Run herring to small bits in food processor, but do not puree
Do likewise with the bacon.
Mix these two with sour cream in food processor and run to the rough mousse. Stir in the chopped herbs. One can also take half sour cream and half whipped cream, as you move down the very end. Freezing in beautiful shape or portion of the copper. Transfer ice cream to the refrigerator one - two hours before the meal and let stand at room temperature for the last half hour. Thawing depends on the shape and duration of ice cream frozen. It must be solid, but not icy and cuttable. Dip the form of hot water so the ice cream places. Eat with potatoes
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