How to eat smoked French herring?
Out of curiosity I picked up a single filet of smoked French herring from Russ and Daughter's the other day. But I'm not sure how to eat it, and I've read varying things on the internet. What do people suggest as the best way to have some? Is it appropriate with bagel / cream cheese?
It's unusual to see what are, presumably, North Atlantic herring as fillets in this way. In my experience, when they are smoked they're often presented as whole fish (kippers or bloaters)
The website of the shop where you bought them suggest having them with salad (as you might do with, say, smoked mackerel). it also suggests marinating them in oil and servin g with potatoes and carrots in "the classic French way". I've no idea what that might mean, I'm afraid. I've never seen herring on the menu of a restaurant in the Pas de Calais but, seeing as these come from Boulogne, you might want to try and adapt what appears to be a classic recipe for herring (although not smoked) from the nearby town of Calais (about a 20 minute drive from Boulogne) - http://www.philcad.com/recette-hareng...