Denys’ “I Don’t Remember Dying But This Must Be Heaven Herring Salad à la Corrensoise”
December 20, 2004
Here it is, folks! At long last, I have tested and tried the famous salad (see here) and live to post the recipe for you right here. I’ve given you the authentic version of the recipe, followed by my adaptation of the classic. It was not easy to find smoked herring in Philadelphia. Indeed, I didn’t find it and settled for using kippered herring. Kippers are smoked AND salted herrings. The herrings that my father uses are just smoked, and would taste a little brighter than the kippers which can be found in tins in the supermarket. I think you’ll be pleased with whichever you use. When in Rome…or Philadelphia…
I must give credit where credit is due - Dad, this was the most flavourful and delicious breakfast that I have had for a very long time. My stomach doesn’t quite know what’s hit it, but my tastebuds are happy. Thanks!
I Don’t Remember Dying But This Must Be Heaven Herring Salad à la Corrensoise
200 grams of sweet (”Doux”) smoked herrings (from the cooler in the supermarket)
1 cup of olive oil, exclusively from virgin olives
2 tablespoons of white granulated sugar
2 tomatoes (softish are best)
2 small carrots (sliced in circles a little bigger than a dime)
2 lemons
1 medium-sized onion
1/2 a Scotch Bonnet pepper, finely chopped without seeds (”piment antillais”)
1 teaspoon of Apple Cider Vinegar
1 biggish bunch of finely chopped parsley
MSG, black pepper and (Jamaican) allspice to taste (about 1/2 teaspoon each suits me)
Cut the herrings into 1/4 inch x 1 inch or less strips. Salt not usually necessary as the herrings have enough. Use one lemon and one tomato at the beginning, so that they get properly mashed up in the process of dissolving the sugar in the olive oil and generally stirring things up. Use the other lemon and the other tomato near the end of the stirring up, so that they are not so mashed up. You should slice both lemons as thinly as possible. Onion to be cut up very finely. Do not eat on the same day you make this. Refrigerate overnight, and then put bowl into another bowl of hot water next day to warm it up to room temperature. Sprinkle some not-so-finely-chopped parsley on top before serving on a lettuce leaf with white bread.
MMMMMMMMMMMMMmmmmmmmmmmmm
I Don’t Remember Dying But This Must Be Heaven Herring Salad à la Philadelphie
1 lemon, sliced very thin
2 ripe tomatoes, chopped
2 Tbsp. granulated sugar
3/4 cup extra virgin olive oil
12 baby cut carrots, sliced 1/8″ thick
1 medium onion, minced
1/2 Scoth Bonnet or Habenero pepper, minced without the seeds
1 tsp. apple cider vinegar
1/2 cup chopped fresh parsley
1/2 tsp. freshly ground black pepper
1/2 tsp. ground allspice
2 tins kippered herring
1. Mix the lemon slices with one of the chopped tomatoes and the sugar. Mix well to dissolve the sugar and crush the tomato.
2. Add the olive oil, carrots, onion, pepper, vinegar, parsley, black pepper, and allspice and mix well.
3. Stir in the second chopped tomato and the herring gently so that it remains in visible chunks.
4. Refrigerate overnight. Before serving, bring the salad to room temperature, heating gently over hot water if necessary. Serve with lettuce and a piece of bread. Enjoy!