Salata de hering cu smintina / Herring salad with sour cream

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Marea pare un munte,                                     şi  îmi cere cu stăruinţă din nou.
Impulsul din inima mea                                  de a vizita ţinuturi îndepărtate.

De a porni o nouă călătorie,                           pe mări îndepărtate...
De a cunoaşte altă lume  ...
(Marinarul - Cartea Exeter)


Cam asa glasuia un poem viking acum o mie de ani.  Si se citeste asa cum e scris ... versul din stinga continuind cu cel din dreapta, caci asa a fost el sa fie inca din origini.
Un neam barbar? Poate. Insa, cu siguranta un neam de uriasi blonzi care au facut sa tremure intreaga Europa...Un popor care credea in Odin, zeul lor suprem si-n viata de apoi din Valhalla. Un popor care dispretuia celelalte religii, un popor care in lupta era neinfricat si ai carui zei numai ingeri nu erau. Razboiul era arta suprema a vikingilor si, oricum ai da-o, zeii le erau alaturi!
O fascinanta saga e povestea lor. O intreaga Edda e istoria si mitologia lor, atit de putin cunoscuta din pacate!

De citiva ani, in tarile nordice exista un trend culinar prin care se incearca reintoarcerea la stilul de viata al vikingilor sau, cel putin, la renuntarea a ceea ce modernismul a adus cu sine. Si asta se intimpla datorita unui maestru culinar, René Redzepi care practica un stil de a gati modern, dar in acelasi timp vechi. Stil de-a gati simplu, dar in acelasi timp complicat. Noua bucatarie nordica face lumina in ceea ce e trecut de multi ani la categoria "tehnica veche in bucatarie" – afumarea, uscarea, murarea si conservarea. Simplitatea sta insa si in alegerea ingredientelor, numai cele locale si numai acelea pe care ti le da natura intr-un anumit sezon. Indelung criticat pentru alegerea sa, maestrul bucatar Redzepi nu s-a lasat si-a continuat practicindu-si meseria asa cum o stia el mai bine, intr-un mod atit de original, de simplu sau de nonconformist ai zice, incit parca iti vine sa crezi ca, morcovii pe care ti-i serveste in farfurie au fost decupati cu tot cu bucata de pamint in care au crescut.
Astfel, in mai putin de un deceniu bucataria nordica, din servitoarea bucatariilor lumii a devenit o printesa indelung curtata de multele oale bucataresti ale Europei. Si nu numai.
Eu vin aici si acum cu o reteta pe cit de simpla pe atit de originala. Cit despre gust, va las sa va imaginati cam ce-ar putea fi. 




Bazata pe heringul oceanelor si adaugind marul zeitei Iduna, cea atit de binecuvintata cu puteri care dadeau muritorilor de rind sanatate, tinerete vesnica si tamaduire, salata de hering cu mar si smintina este una dintre propunerile mele pentru o lista a favoritelor culinare.

Ingrediente:
1 conserva de hering murat (aprox. 300 gr); eu am folosit si conserva de hering afumat si, cu siguranta ramin la optiunea asta
1 ceapa verde sau 1 ceapa mica (fin tocata)
1 mar rosu (curatat si taiat cuburi mici)
2 leg.de marar murat(fin tocat; eu am folosit marar proaspat)
150-200 ml smintina acrisoara
1 l-ta de zahar, sau dupa gust (eu am pus miere, 1/2 l-ta)
marar si patrunjel proaspat (tocate)

Scurge si curata heringul de piele sau orice alte membrane si toaca-l ceva mai marunt. Pune-l intr-un bol si adauga restul de ingrediente(fara verdeata proaspata). Amesteca bine apoi da salata la rece  pt. 24 de ore.
Cind se serveste, se garniseste cu verdeata proaspata.
Piinea de secara e o alegere excelenta pentru o salata atit de neobisnuita insa atit de echilibrata ca gust, arome si finete.



"Aud şi văd oameni sacri 
Mici şi mari, în regatul lui Heimdal 
Îmi ceri Valford, ca eu să-ţi povestesc
vechile legende ale oamenilor
care sălăşluiesc în profunzimile memoriei mele...."
(Profetiile Sybilei-Mitul Creatiei in Völuspá )

***

 Herring salad with sour cream





The Sea seems to be a mountain            and with perseverance asks me again.
The impulse from my heart                     to visit distant lands.
To start a new journey                             on distant seas ...
Of knowing different world ...
(Sailorman: Exeter Book)

This is an old Viking poem dated a thousand years ago. And read it off as it is written ...starting from the left and continuing all the way to the to the right…this is its native form from the origins.
A barbaric nation? Maybe. But definitely a blond race of giants who made the whole Europe to tremble. A nation who believed in Odin, their supreme god, and in the afterlife-in Valhalla, a nation who despised other religions, people who were fearless in battle and whose gods weren't just like angels. The war was the supreme art of the Vikings and whether you believe in Divinity or not, the gods were with them! Their story is a fascinating saga. A whole Edda is their history and mythology - so little known though!

For several years now in the Scandinavian countries, a culinary trend tries to get people go to the Viking lifestyle, or at least to the renunciation of what modernity has brought with it. And all of this because of a chef: René Redzepi, who practices a style of modern cooking but with roots anchored into the old times of the Vikings. Apparently a simple cooking style, but complicated overall. Widely criticized for his choice, the chef continued practicing his profession the way he knew it: in a such original way, simple or nonconformist so you would think that the carrots from your plate were all cut out with the piece of land where they grew into.
The new Nordic cuisine is a light on what has been for many years an ancient technique in the kitchen - smoking, drying, pickling and preserving. Simplicity stands also in the choice of the ingredients, only local and only those that nature gives you in a certain season. Thus, in less than a decade, the Nordic cuisine, from a maidservant of the world cuisines became a princess extensively courted by many European pots. And not only.
I come here with a simple and original recipe. As for taste, I let you imagine what it could be. Based on oceans’ herring and the apple of the goddess Iduna(so blessed with powers that gave to the ordinary mortals health, healing and eternal youth), herring salad with apple and sour cream  is one of my proposals for a list of the culinary favorites.




Ingredients:
about 300g of pickled herrings( I used for this recipe canned smoked herrings and for sure I remain on this option)
1 shallot or small onion(finely chopped)
1 red apple(cored and coarsely chopped)
2 bunches of dill( pickles, rinsed and roughly chopped( I used fresh dill instead of pickles dill)
150-200 ml sour cream
1 tsp sugar or to taste( I used 1/2 tsp of honey)
sprigs of fresh dill or fresh parsley, to garnish

Drain and rinse the herrings, scrape off any skin or membrane, and cut into small pieces. In a bowl, combine the herrings with the rest of the ingredients(except the fresh greens). Cover and refrigerate for at least 24 hours.
Garnish with fresh greens.
Rye bread is an excellent choice for a salad so unusual but so balanced in taste, flavor and finesse.

***

"I hear and see sacred people 
Small and large in the kingdom of Heimdal
Valford , you ask me, to tell you
ancient legends of humans
that dwell in the depths of my memory .... "
(Prophecies of Sybil, Creation Myth in Völuspá)







Enjoy!




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