I might as well just say it now: go ahead and double the recipe. You´ll regret it if you don´t. The smoky, zesty, complex yet fresh flavor of the dip, piled high on an airy, light, crispy tortilla chip. How high can you go? Heaven, heaven, heaven…
One of the things that is Christmas to me, growing up on the Norwegian south-west coast, is pickled herring. I think pickled herring is something you either love or don´t like at all. I´ve inherited my dad´s taste buds, and we love it!
For the first time ever I´ve made my own. A good friend of mine and myself dove into printed and electronic media, did some research, decided on three different types of herring, popped open a couple of Christmas beers and got to chopping and mixing. It was much easier than we thought! Let me present the first of the three: creamy, delicious, slightly spicy herring in mustard. Oh yeah.
A good friend of mine gave me this recipe, and I totally love it! This is the type of thing that everyone (and their mother and their children etc) will love… just vary the dip and you have a snack for everyone.
Now just don´t be alarmed when I tell you to roll your raw chicken bits into corn flakes, just trust me aight?
I feel like the start of the fall has been spent on the road. From lovely, busy days in New York City (with time for good food, of course) to lazy, sunny days in the south of Spain. While in transit I have been sampling everything from lovely Nouveau American cuisine in the West Village to equisite sushi, Asian/French fusion in the Meatpacking district, tasty tapas in Malaga, traditional Spanish Paella and the freshest of fish in Pedregalejo. Not to mention all the magnificent grilling on the roof terrace in the little lazy town Almayate.
I bought a new camera (yay! but unfortunately toward the end of my stay) in New York, so instead of pics of the food, I scored some menus… :D. The food in Spain is well documented though 🙂