Herring Pate

Ingredients

Herring (fillet) 150 g

Sour cream 300 g

White wine vinegar 2 tsp

Leek

Gelatin 15 g

Dill

Ground black pepper

Salt

Worcestershire sauce

Whipping cream 200 g

Soak the gelatin in 3 tablespoons of water. Line a rectangular pan with a capacity of just over 1 liter with cling film or grease with a thin layer of vegetable oil.

Cut the herring fillet into small cubes 5 x 5 mm. Drizzle with vinegar, sprinkle with a pinch of sugar, and mix.

Thinly slice the leeks (5 cm of each white and green part) and mix with the herring. Add sour cream. Season with pepper and Worcestershire sauce, if desired. 

Whip the cold cream until soft peaks form. Refrigerate. Dissolve the gelatin and slowly fold it into the sour cream mixture, whisking vigorously throughout. If the mixture doesn't set immediately, refrigerate for 3-5 minutes. The mixture should set slightly, but not form completely, and should be completely set.

Fold the whipped cream into the slightly set sour cream mixture in 2-3 portions, gently stirring with a spatula from the bottom up. Taste and season with fine salt if necessary.

Pour the mixture into the prepared pan, cover with plastic wrap, and refrigerate for 3-5 hours, or preferably overnight. To serve, cut into slices with a wet knife.

Enjoy!