Title: Pickled Herring And Beet Sandwiches
Categories: Stewart5
Yield: 4 servings

14 Herring fillets
1 c White-wine vinegar
2 c Granulated sugar
4 Whole black peppercorns
4 Whole white peppercorns
1 Fresh bay leaf
2 Carrots; peeled, chopped
1/2 Red onion; chopped
1 Leek; white, light-green
-parts only, chopped
1 lg Beet
1 tb Canola oil
1 lg Granny Smith apple; peeled,
-cored,
And sliced 1/8" thick
1/2 Yellow onion; thinly sliced
2 tb Applesauce
2 tb Mayonnaise
2 tb Sour cream or yogurt
1/2 tb Chopped fresh flat-leaf
-parsley
2 tb Fresh dill sprigs
Coarse salt
Freshly-ground black pepper
4 Pieces flatbread; such as
-injera or lavash, see *
-Note
1 c Radish sprouts

* Note: Injera is a sour crepelike flat bread. In Ethiopia, injera is
served with many dishes and is even used in lieu of plates and utensils.
Place fillets in a nonreactive bowl, and fill with water. Cover, and
refrigerate overnight. In a medium saucepan, make a pickling brine by
combining vinegar, sugar, 3 cups water, all peppercorns, bay leaf, carrots,
red onion and leek; bring to a boil. Remove from heat; let the brine cool.
Remove herring from water; place in a shallow dish. Pour brine over
herring. Lay plastic wrap directly on the surface of the brine; let herring
marinate, refrigerated, overnight. Fill a small saucepan with water; bring
to a boil. Add beet; cook until fork tender, about 25 minutes. Drain, let
cool, and rub off the skin. Cut into 3/4-inch dice. Heat the canola oil in
a large skillet over medium heat. Add apple, yellow onion, and diced beet;
cook until softened, 3 to 4 minutes. Transfer to a large bowl. Stir in
applesauce, mayonnaise, sour cream, parsley, and dill. Season with salt and
pepper. Remove herring fillets from brine, and cut each fillet lengthwise
into four slices. Place a piece of flatbread on a work surface; spoon
one-quarter of beet mixture over bread. Top with 4 slices herring and 1/4
cup sprouts. Roll bread tightly around filling. Repeat, making three more
sandwiches. Slice each sandwich into 2-inch pieces; serve. Serves 4.

Cuisine: "Swedish" Source: "Martha Stewart Living -
(www.marthastewart.com)" S(Formatted for MC5): "by Lynn Thomas -
Lynn_Thomas@prodigy.net "

Per serving: 1547 Calories (kcal); 68g Total Fat; (39% calories from fat);
117g Protein; 114g Carbohydrate; 389mg Cholesterol; 651mg Sodium Food
Exchanges: 0 Grain(Starch); 15 1/2 Lean Meat; 1 1/2 Vegetable; 1/2 Fruit; 1
Fat; 6 1/2 Other Carbohydrates

Recipe by: Recipe from Marcus Samuelsson, Executive chef; Aquavit, 13 W

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