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Herring tartare with sweet and sour mini cucumber and furikake ume

Fresh herring tartare in mini cucumber, seasoned with furikake and umeboshi – an elegant and surprising amuse-bouche.

Ingredients

0.25Shallot
1herring
1Olive oil

Crème fraîche
Pepper and salt
1Lime

mason jar
400mlWhite wine vinegar
8Clove
8juniper berries
400gSugar
400mlWhite wine
10Sprigs of mint
8mace
2white onions, sliced
3Lemons
20Mini cucumbers
3bay leaves

furikake ume
shiso Leaves Purple
niriichi temaki yak

Preparation

  1. Cut the herring into neat cubes.
  2. Finely chop the shallot.
  3. Mix the herring and shallot with the olive oil in a bowl.

  1. Grate the lime zest and squeeze for the juice.
  2. Whip the crème fraîche in a bowl or stand mixer.
  3. Once it is nicely firm, add the lime zest and juice to the mixture.
  4. Finish the crème with salt and pepper to taste.

  1. Bring all ingredients to a boil in the pan, except the lemons and onions.
  2. Once boiling, squeeze the juice from the lemons and add both the juice and the lemon peel to the pan.
  3. Let the mixture infuse for an hour.
  4. Strain out all the ingredients.
  5. Slice the cucumbers and place them in the preserving jar.
  6. Fill the jar with the pickling liquid until full.
  7. Steam the jar in the oven at 90°C and then steam for 45 minutes.
  8. Let the sweet and sour cucumbers infuse in the jar for two weeks before use.

  1. Remove the mini cucumbers from the preserving jar and hollow them out.
  2. Fill the cucumbers with the tartare and pipe the lime crème fraîche on top.
  3. Then sprinkle the furikake ume over them.
  4. Finish by garnishing with shiso leaves and sliced niriichi.