Pickled Herring & Cured Egg Yolk
Ingredients:
2 pieces of pickled matjes herring fillets
6 pieces of freshly boiled potatoes
A piece of flavorful yellow cheese
6 pieces of cured egg yolks
For garnish:
2 pieces of pickled matjes herring fillets
Sour cream
Pickled onion rings
Roasted hazelnuts
Pea shoots or dill as an alternative
Ingredients cured yolks:
6 eggs
2.5 dl (1 cup) sugar
2.5 dl (1 cup) salt
How to make it:
Cured Egg Yolks:
Making lightly cured egg yolks is simple. All you need is a bit of time and patience.
Mix salt and sugar and pour half of it into a container that fits in the refrigerator.
Create six depressions in the salt and sugar mixture using a spoon.
Place the egg yolks into the depressions and cover them with the remaining mixture.
Seal the container and let it sit in the fridge for three days.
After three days, remove the egg yolks from the salt and sugar mixture and gently rinse them in a water bath.
The final part of the drying process is done in the oven. Let them dry on parchment paper at 80 degrees Celsius (176 F) for 30 minutes, and you'll achieve a creamy consistency perfect for serving with your cured herring.
How to make it:
Pickled Herring dish:
Cut the matjes (soused) herring fillets, potatoes, and cheese into smaller, delicate pieces.
Start with the base. Place a dollop of sour cream on each plate; this will stabilize the dish.
Layer the potatoes and cheese.
Place one cured egg yolk visibly on each plate.
Garnish with thin pickled onion rings, roasted hazelnuts, and optionally fresh pea shoots or dill.