Smoked herring with dakos (salad)

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Smoked herring with dakos (salad)

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Ingredients

1 smoked herring fillets or a whole herring that we smoke
80 ml fine olive oil
broth from 3 fresh lemons
1 tbsp. Dijon mustard soft
2 spring onions finely chopped
1 medium sized dry onion finely chopped
dill or fennel, finely chopped
Freshly ground pepper
FOR DAKOS
barley rusk rolls
1-2 tomatoes diced
1 shot of ouzo (drink)
some fine olive oil
FOR FINISHING
50 g. sunflower seeds
  • Medium

Ingredients

  • FOR DAKOS

  • FOR FINISHING

Directions

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Smoked herring with dakos (salad)
An excellent appetizer to go along with tsipouro (drink)

Smoked herring has its own history in our gastronomy. Although it is not a native fish, it is greatly appreciated by the Greeks, especially past ones but present ones too.

Herring, along with the dried salted cod, was for many a “mountain fish” because the people of the mountains could easily procure it. On Sundays, the tables looked festive when the herring made its “appearence” next to a plate of legumes. If it also had its eggs, then even better. They usually ate them separately with plenty of olive oil and lemon if there was one.

I really like herring, just as I like herring salad either in its creamy texture or cut into pieces. If we want we can add boiled potatoes cut into cubes or even peppers of all colors. In the Cyclades it is an excellent appetizer to go with tsipouro and in Crete it is usually accompanied by dakos to give it a sharp flavor. Efi added some sunflower seeds to enchance the taste of the herring salad and I really liked it.

The same salad can be made by replacing the herring with mackerel or Atlantic bonito.

Efi prepared it like they do in the Cyclades and next to it she put some dakos, she harmoniously connected Crete and Cyclades… a crossing in the Aegean…

Smoked herring with dakos (salad)

By Efi Markozanes, Mykonos

Steps

1
Done

If we don't get ready-made fillets and we want to smoke a whole herring like our grandmothers did then we do the following.

2
Done

Using a pair of barbecue tongs, we grab the herring to stabilize it and light a fire with a cotton or newspaper. We pass the herring over the fire several times and smoke it.

3
Done

Immediately after, we remove its skin, carefully remove the bones and cut it into small pieces.

4
Done

If we prefer ready-made smoked herring fillets then we just cut them into small pieces like dice.

5
Done

We put the small pieces of herring in a bowl and pour lemon juice on them. We add the chopped onions, fresh and dried, the mustard, a few sunflower seeds and dill or fennel.

6
Done

We stir until the ingredients are homogenous and add a little olive oil.
We serve the herring in a bowl.

7
Done

WE PREPARE THE DAKOS

We pass the barley rusk rolls (dakos) for seconds under running water and then sprinkle them with ouzo.

8
Done

Using a spoon we put the tomatoes, which we have poured olive oil on, on the dakos.

9
Done

We serve on a platter. We put on it the bowl with the herring salad, lemon slices and next to them the dakos.

TDriver

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Cheese croquettes with white cheeses and fennel
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Fricassee fish with aromatics
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Cheese croquettes with white cheeses and fennel

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