Spekbokking is cold-smoked herring. A little forgotten folk food; these days you often have to order them from the fishmonger. But it really is value for money! Cheap and delicious. You can pick the wild herbs yourself in spring, or buy them at the farmers' market. - TEXT WIL DEMANT | PHOTOGRAPHY ANNEMIJN BAX
You will need this:
- 4 bacon bits
- 2 egg yolks
- olive oil 2 dl
- juice of half a lemon
- 1 garlic clove, pressed
- salt and pepper
- 300 g boiled potato, preferably Opperdoezer Ronde
- wild spring herbs, such as barbara herb, sorrel, nettle, garden cress, burnet
- eggs 4 pieces
This is how you make it:
Fillet the bacon mackerel and save the roe and/or roe that is in the belly cavity, we will make mayonnaise from that later. Cut the fillets widthwise into 3-centimetre slices, like a salt herring. Make mayonnaise by mixing the egg yolks with the mashed roe and roe with lemon juice, garlic and olive oil. Taste and season with salt and pepper. Boil the potatoes in their skins, peel them, slice them, sprinkle with salt and pepper. Stir gently with olive oil and lemon juice and keep warm. Poach the eggs. Place the bacon bits and potato alternately on a warm platter. Place the wild herbs in the centre with the eggs on top. Garnish with the mayonnaise.
Smoked herring is a notorious wine killer! Choose sleek, not too complex country wines, such as Aligoté, Muscadet, Gros Plant or Picpoul de Pinet. Or, old Dutch, pour a nice old jenever with it!
This recipe is from "Always Sunday" by Wil Demandt | CARRERA CULINAIR ISBN: 9789048856015 | € 39,99
Curious about more recipes by Wil Demandt? You can read them in WINELIFE Magazine 75. Order individual issues here!
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