Appel Herring in Horseradish Cream Sauce on Flatbread
Appel Herring in Horseradish Cream Sauce on Flatbread
by Perky214
2 Comments
Perky214
(1) The tin
(2) The meal
(3) Gotta get out the spiffy herring server and sardine knife SQUEEEEEE
(4) Opened tin
(5) I removed the fish and was left with about 1/3 c. very mild cream sauce that to my palate tasted only very faintly of horseradish. The herring was also very mild, and did not have a lot of horseradish in the flesh. Soooooo —
(6-8) WASABI!! Ya’ll are not surprised by now that I had to amp the spice up. This is powdered wasabi, so very shelf-stable. I used 1/2 tsp of powdered wasabi with maybe 1/4 tsp of water. Let sit for 10 minutes to develop the full flavor, or you’ll use too much and get blown up.
I stirred a little of the wasabi into the cream sauce at a time, and let it sit for a couple of minutes before tasting. You can always add more wasabi, but can’t take out any if you get too much.
I wound up using all the wasabi I made. The sauce was not hot, but the extra wasabi added a detectable but not overpowering horseradish flavor to the cream sauce, and turned the sauce from white to a very light green.
(9-10) I made a salad with sliced tomatoes and a sardine tin oil vinaigrette I made a few days ago from Le Bonne Mer and Flower Moroccan Spiced tins.
(11) I bought this Polish mixed vegetable salad yesterday at Jasmine. I was thinking I might need a pop of acid with the herring. I was right – but this salad was not it.
(12) First bite of herring on Wasa flatbread – yep, needs some acid. Fish are nice and tender, very mildly flavored and not fishy
(13) This is the answer! My homemade pickled onions to the rescue, and a grind of fresh black pepper. YUMMMMMMMM
(14) Nutrition
———————————————
I expected this tin to be mild and delicious, and it was.
BUT.
I love wasabi so much I have my own tin of wasabi powder. I am always dipping into that to add a punch on the nose to SPAM Musubis, shrimp cocktail sauce, soy salad dressings – I love me some wasabi.
But in powdered form it’s very easy to blow out your meal, so I’ve learned to be very judicious and cautious with it.
I added 1/2 tsp. dry wasabi rehydrated in 1/4 tsp. cold water to this tin, and could even have gone a little stronger with the wasabi – maybe 3/4 tsp. powder in 1/2 tsp. water. The amount I added today was perfect for me, since this is a new tin I wanted to review. I wanted to be sure and taste the fish, not just the horseradish.
The fish was delightful – 5 fillets of mild, flaky fish, no scales or bones – very high quality herring in an unctuous cream sauce. This is a great tin of fish, even though I wanted more horseradish, I’m sure most folks would have been perfectly happy with the tin as is.
This is a tin that can go on my table at Polish Vigilia.
All it needed was a sprinkle of my pickled onions for acid and brightness – and to cut the slight heaviness of the cream sauce – and a grind of coarse black pepper.
Appel is an excellent German brand, and they know what they are doing with herring in sauces.
2 Comments
(1) The tin
(2) The meal
(3) Gotta get out the spiffy herring server and sardine knife SQUEEEEEE
(4) Opened tin
(5) I removed the fish and was left with about 1/3 c. very mild cream sauce that to my palate tasted only very faintly of horseradish. The herring was also very mild, and did not have a lot of horseradish in the flesh. Soooooo —
(6-8) WASABI!! Ya’ll are not surprised by now that I had to amp the spice up. This is powdered wasabi, so very shelf-stable. I used 1/2 tsp of powdered wasabi with maybe 1/4 tsp of water. Let sit for 10 minutes to develop the full flavor, or you’ll use too much and get blown up.
I stirred a little of the wasabi into the cream sauce at a time, and let it sit for a couple of minutes before tasting. You can always add more wasabi, but can’t take out any if you get too much.
I wound up using all the wasabi I made. The sauce was not hot, but the extra wasabi added a detectable but not overpowering horseradish flavor to the cream sauce, and turned the sauce from white to a very light green.
(9-10) I made a salad with sliced tomatoes and a sardine tin oil vinaigrette I made a few days ago from Le Bonne Mer and Flower Moroccan Spiced tins.
https://www.reddit.com/r/CannedSardines/s/zzLGlYLdyB
(11) I bought this Polish mixed vegetable salad yesterday at Jasmine. I was thinking I might need a pop of acid with the herring. I was right – but this salad was not it.
(12) First bite of herring on Wasa flatbread – yep, needs some acid. Fish are nice and tender, very mildly flavored and not fishy
(13) This is the answer! My homemade pickled onions to the rescue, and a grind of fresh black pepper. YUMMMMMMMM
(14) Nutrition
———————————————
I expected this tin to be mild and delicious, and it was.
BUT.
I love wasabi so much I have my own tin of wasabi powder. I am always dipping into that to add a punch on the nose to SPAM Musubis, shrimp cocktail sauce, soy salad dressings – I love me some wasabi.
But in powdered form it’s very easy to blow out your meal, so I’ve learned to be very judicious and cautious with it.
I added 1/2 tsp. dry wasabi rehydrated in 1/4 tsp. cold water to this tin, and could even have gone a little stronger with the wasabi – maybe 3/4 tsp. powder in 1/2 tsp. water. The amount I added today was perfect for me, since this is a new tin I wanted to review. I wanted to be sure and taste the fish, not just the horseradish.
The fish was delightful – 5 fillets of mild, flaky fish, no scales or bones – very high quality herring in an unctuous cream sauce. This is a great tin of fish, even though I wanted more horseradish, I’m sure most folks would have been perfectly happy with the tin as is.
This is a tin that can go on my table at Polish Vigilia.
All it needed was a sprinkle of my pickled onions for acid and brightness – and to cut the slight heaviness of the cream sauce – and a grind of coarse black pepper.
Appel is an excellent German brand, and they know what they are doing with herring in sauces.
10/10 will buy this tin again. It’s excellent!
I love the owl plate so much haha