Sándwich de ceviche de arenque (de Sjefietshe)
Preparar un sándwich de arenque no es nada del otro mundo, pero ¿cómo llevar este aperitivo a otro nivel? Déjalo en manos de los chicos de Sjefietshe, que sin duda saben cómo servir deliciosos bocados de pescado.
Preparing a herring sandwich isn't rocket science, but how do you take the snack to the next level? Leave that to the guys at Sjefietshe, who certainly know how to put tasty fish bites on the table. This ceviche-style dish contains all the components of a herring sandwich, but looks a whole lot fancier.
Luxe borrelhap
Restaurant Sjefietshe is that cool hotspot in Amsterdam where you are treated to uplifting flavors and surprising ingredients. It is almost impossible not to feel cheerful there.
The same goes for their new cookbook, in which they reveal recipes for delicious ceviche, but also for fried fish, octopus, snacks, desserts, and their signature cocktails. This recipe for a 'herring sandwich' is one you will make even more often. Especially if you want to impress at drinks.
The men of Sjefietshe about their recipe
Rick & Seger: “When you think of Amsterdam-style ceviche, you naturally think of herring. We are already familiar with rollmops in the Netherlands, but fortunately, this herring ceviche is a bit more refined in its pickling. Still, we think it really is Amsterdam-style ceviche, especially since it contains all the components of a herring sandwich.”
Recipe: herring ceviche sandwich à la Sjefietshe
- For the toast, cut eight slices as thin as possible from the (stale) sourdough bread and place them on the baking sheet. Spread all the slices with ghee and sprinkle them with salt. Place another sheet of baking paper on top and put the baking sheet in an oven at 180 degrees for 13 minutes. Let the bread cool completely.
- For the salsa, mix the shallot and the gherkin with a pinch of salt and 2 tablespoons of sorrel oil. For the ceviche, cut the herring into thin diagonal pieces and distribute them over the plates.
- Sprinkle a teaspoon of salsa on each piece of fish and crumble the toast over the plates. Pour a tablespoon of sorrel oil onto each plate and grate the lemon zest over it. Then cut the lemon in half and squeeze the fresh juice over the fish. Garnish the dish with the wood sorrel leaves before serving.
Ceviche – Dishes and Stories from Sjefietshe’s Kitchen – by Seger Abels and Rick Swinkels (Fontaine Uitgevers) is now available for €24.99.
More recipes with herring:
- Sushi with herring, an insanely delicious herring recipe.