Smoked Herring with Lemon & Dill

This recipe celebrates the subtle smokiness of fresh herring, balanced by the bright zest of lemon and the fragrant dill. It's a simple dish, but incredibly rewarding – a true taste of the sea!

Yields: 4 servings Prep Time: 15 minutes Cook Time: 15-20 minutes

1. Ingredients:
   • 1 lb (450g) thick-handled Herring fillets (skin on or off – your preference!)
   • 2 tbsp Olive Oil
   • 1 tsp Paprika (smoked paprika is fantastic, but regular works too)
   • 1 tsp Lemon Zest
   • 1/2 tsp Dill, chopped
   • Salt and freshly ground Black Pepper to taste
   • 1/4 cup Dry White Wine (optional, but adds a lovely depth)
   • Fresh Dill sprigs for garnish
2. Instructions:
   1. Prepare the Herring: Gently pat the herring fillets dry with paper towels. Season generously with salt and pepper.
   1. Place the fillets in a small bowl.
   1. Smoke the Herring: Heat the olive oil in a skillet over medium-low heat. Add the herring fillets, skin-side down (if using skin-on). Smoke for 12-15 minutes, or until the flesh is flaky and slightly darkened. Be careful not to burn it – this is where the magic happens!
   1. Lemon & Dill Dressing: While the herring is smoking, whisk together the white wine (if using), lemon zest, chopped dill, and paprika in a small bowl.
   1. Combine: Remove the herring from the skillet and place it on a plate. Drizzle generously with the lemon-dill dressing.
   1. Garnish: Garnish with fresh dill sprigs.

Notes: For an extra layer of flavor, you can add a pinch of garlic powder to the dressing. Feel free to adjust the amount of paprika to your liking – paprika is a crucial part of this dish! Don’t overcook the herring; it should remain moist and tender.