Baltic herring | Stekt Strömming | Vegan - Gluten free
Uppdaterat: 10 mars 2021
Hello my lovelies! Thinking back on traditional home made meals Baltic herring is a typical item that occur often in the Swedish household in fact a lot of food does involve seafood and growing up in a Swedish household I take a lot of inspiration of what I grew up eating. I was very rarely a picky eater though a few things I did do while eating was picking and prodding out things and thinking back on it does make sense that I eventually would become vegan. As many of you know I do enjoy the flavour of the sea and today I wanted to share my take on a vegan Baltic herring filet.
Serves 4 people.
What you need for the fillet:
400g medium firm tofu
1/2 dl (0.2 cups) seaweed broth which you can find here
2 dl (0.8 cups) flour
1 grounded nori sheets
2-3 tbsp nut butter
2 tsp sea salt
3 tbsp lemon juice
What you need for the crust:
2 nori sheet for crust
50g chopped parsley
Salt and pepper
What you need for gravy:
1 1/2 dl (0.6 cup) mayonnaise
1 dl (0.4 cup) crème fraiche
1/2 dl (0.2 cup) chopped dill
1 tbsp lemon juice
A pinch of salt and white pepper
Begin with making the gravy, it is meant to be served cold.
Rinse and chop the dill, juice a lemon. Into a bowl add all the ingredients and mix until it looks smooth, taste of with salt and pepper.
With food processor:
Begin with juicing your lemon and into a food processor break the tofu roughly and add nori, nut butter, lemon juice, seaweed broth (I add the seaweed as well) and seasoning. Mix up in the blender until it looks smooth.
Next create your patties, this should make 4 of them. The dough will be sticky and to be able to shape it I use some flour on the surface I am working on. We will use a nori sheet as a crust and I try to shape them according to the fillet by placing it on the nori sheet and cutting around it with a scissor. Chop up the parsley and coat the empty side before frying them at a medium high heat about 4-5 min on each side. Salt and pepper to taste.
Without food processor:
Begin with juicing your lemon. Ground up the nori sheets in a pestle and mortar. Into a bowl break up tofu into small pieces and add the following nori, nut butter, lemon juice, seaweed broth and seasoning. Use the back of a spoon to soften the tofu and stir until combined and then follow the step above.
Serve with boiled potatoes, gravy and veggies. I made mashed peas and I will share my recipe on that in a future recipe.