Wild game recipe: Smoked lake herring appetizers1 large cucumber 1 c. (packed), approximately 5 oz., wood-smoked lake herring 2 T. finely chopped celery
1 large cucumber
1 c. (packed), approximately 5 oz., wood-smoked lake herring
2 T. finely chopped celery
1 T. finely chopped yellow onion
2 tsp. lemon juice
a dash of black pepper
1/4 c. mayonnaise or less to taste
lemon rind, finely grated for garnish
capers for garnish
drained flat leaf parsley, small sprigs for garnish
Cut approximately 1 inch off either end of the cucumber to achieve uniform slices. With a table fork, run tines deep into cucumber skin, lengthwise, to form a pattern on cucumber skin before making slices 1/4” thick — approximately 2” in diameter. Flake herring carefully off bones. Break up herring with a fork in a bowl. Add all ingredients except the garnish. Mix well. Add a heaping teaspoon of herring spread onto the center of each cucumber slice. Garnish with a pinch of grated lemon rind, two capers and a small sprig of parsley. Serves 18 to 20.
Marie S. Fegley
Printed with permission from the Minnesota Sea Grant – Spilly’s Lake Superior Recipe Contest
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