Jaclyn Pestka, Wayne Gisslen, Lou Sackett

Pickled Herring with Beets and Cucumbers

Name: Pickled Herring with Beets and Cucumbers
Cuisine: American
Ingredients: 2 oz (60 g) Thin-sliced pumpernickel bread cut into attractive shapes; 1 oz (30 g) Unsalted butter, room temperature, in butter dish or ramekin; 1 oz (30 g) Unsalted butter, room temperature, in butter dish or ramekin; 3 oz (90 g) Pickled Herring, drained, with vegetables; 3 oz (90 g) Pickled Herring, drained, with vegetables; 4 slices (1½ oz/45 g) Roasted Beets; 3 slices (1 oz/30 g) English cucumber; 1 Boston lettuce leaf

Preparation info

Difficulty
Easy

Appears in

Professional Garde Manger

By Jaclyn Pestka , Wayne Gisslen and Lou Sackett

Published 2010

About

Ingredients

Components

1 Boston lettuce leaf
4 slices (1½ oz/45 g</

Europe
Americas
United States
Preserve
Starter
Fish course
Pescatarian

Method

Procedure

Plating

Place the lettuce leaf in the center of a cool 10-in. (25-cm) plate.
Alternate the beet and cucumber slices at the back of the leaf.
Mound the herring and its vegetables in the center of the leaf.
Serve the pumpernickel and butter in a basket or on a side plate.