salty swift.

 

Yeah, not much writing going on here, I'm doing other stuff. One of the things I'm doing, though, is planning a couple of menus and testing out a couple of dishes. Above is something I love very much but for some reason I'm afraid to serve to people: inlagd sill is Swedish for marinated herring, and that's what we have here.

One thing I loved about the Swedish version of pickled herring is that there were so many different options spice-wise. For this little bite, I've narrowed it down to something called matjes sill with potato, creme fraiche, chives, and mild bleak roe caviar. There's another version that replaces the potato with beet and switches the herring to the standard allspice-heavy version. It's a great, superrefreshing bite of food, but I have to try it out on someone before I serve to multiple people.

Something else I'm really enjoying lately is tartare aux algues, a French condiment made from seaweed, capers, and olive oil. I got it from Mustapha, our Moroccan guy downstairs, it's really unusual and, again, super fresh and healthy tasting. It's supposed to be eaten on bread with butter, but I've just been dipping potatoes in it and enjoying that. Supposedly the French mix it with canned tuna for a variation on tuna salad, I could totally see that working (mm, apparently this is a new fad in cat food as well...).

Lastly, I'm going to try another adventurous salted fish thing recipe tonight, turnip mash with anchovies and walnuts. Could be freaky as shit, but it could also be something like Jamie's pangrattato, which is the opposite of freaky.

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