Serves 12 portions
Prep Time 0 minutes
Cook Time 0 minutes

Brine & Dredge for Wild Alaska Herring

Wild Alaska Herring
12 fillets

Champagne vinaigrette
1 cup

2 cups

1/2 cup

1/2 cup

Lemon, thinly sliced

All purpose flour



Mint-Dill Cream

Sour cream
1 cup

1 cup

Mint, finely chopped
5 Tbsp.

Dill, finely chopped
5 Tbsp.

Parsley, finely chopped
2 Tbsp.

Salt and lemon
To taste


Cherry-Frisée Salad

Baby frisée lettuce

Sliced Rainier cherries

Red currants

Pickled mustard seed

Pickled ramps


To prepare the brine, combine vinaigrette, water, sugar, salt and lemon slices in a deep bowl. Let herring sit in brine for two hours. Dredge brined fillets in mixture of equal parts all purpose flour and cornstarch. Fry in oil until golden brown.

Toss salad ingredients together with a simple vinaigrette of lemon juice, olive oil and a pinch of salt.

Drizzle plate with mint-dill cream; place fried herring on plate atop cream; top with garnish of cherry-frisée salad. Serve at room temperature.