Nordsee Cure Recipe

Prepare caper-vinegar cure for herring

Rinse the herring briefly under cold water and pat dry. In a small bowl combine 60 ml white wine vinegar, 120 ml water, 1 tsp sugar, 1 tsp fine sea salt and 1/2 tsp freshly ground black pepper. Stir until sugar and salt dissolve. Add 3 tbs rinsed capers. Place herring fillets in a shallow nonreactive container and pour the caper-vinegar mixture over them to submerge. Cover and refrigerate for 1–2 hours to mellow and infuse flavor (if your herring is already strongly salted, 30–45 minutes is enough). After curing, drain and pat the herring dry; reserve a few capers for plating.

Prep smoked fish

If salmon and trout are large pieces, thinly slice across the grain into bite-sized portions or ribbons. Keep them chilled until plating. Taste a small piece to confirm saltiness; if very salty, blot with paper towel briefly and let rest 10 minutes at cool room temperature before assembling.

Quick-pickle the onion and cucumber: place thin red onion slices and cucumber slices into a nonreactive bowl or jar. Warm 100 ml rice vinegar, 50 ml water, 1 tbs sugar and 1 tsp salt in a small saucepan just until sugar dissolves (do not boil). Pour the pickling liquid over the vegetables, stir in 1 tbs chopped dill, press down to submerge, and let cool to room temperature (about 20–30 minutes). Refrigerate if not using within an hour. The quick-pickled vegetables will crisp and develop flavor while you finish other components.

Make the mustard dressing: in a small bowl combine 4 tbs hot Dijon mustard, 1 tbs whole-grain mustard (optional), 1 tbs lemon juice and 1 tbs extra-virgin olive oil. Whisk until smooth and slightly emulsified. Taste and adjust heat or acidity—add a pinch of sugar if too sharp. Season lightly with flaky sea salt and black pepper to taste. Reserve 1 tbs capers to scatter on the plate when serving.

Prepare crostini: preheat oven to 200°C (400°F). Slice the baguette into 1/2-inch rounds and brush one side lightly with melted butter or olive oil. Arrange on a baking sheet and toast for 6–8 minutes, until golden and crisp. Flip once halfway if desired for even color. Remove and let cool slightly.

Assemble the platter: arrange oak-smoked salmon, smoked trout and caper-vinegar-cured herring on a large serving board or individual plates in separate groups. Spoon a few pickled onion and cucumber slices alongside each fish. Dot the mustard dressing in small spoonfuls across the fish or serve in a small bowl for guests. Scatter reserved capers and chopped dill over the fish. Season with flaky sea salt and freshly cracked black pepper to taste. Serve crostini on the side with lemon wedges for squeezing over the fish.

Serving suggestion and timing: keep fish chilled until serving (plate on chilled board or over a bed of crushed ice for service longer than 15 minutes). This platter serves as an appetizer or small shared course — provide small forks, spreaders for mustard, and napkins. Leftovers: keep refrigerated and consume within 2 days for best quality.