Recipe: Smoked Herring Petals Return from the Bay

1- Wash your samphire well then plunge it into boiling water (without salt) when it returns to a boil, drain it and place it in a large bowl of ice water then 2 minutes later drain it and season it with olive oil a hint of cider vinegar, salt and freshly ground pepper.

2- Cook your potatoes in sea water for approximately 10 minutes (if possible).

3- Meanwhile, arrange in the center of a nice round plate your samphire in the middle then the herring fillets cut into slivers with carrots and onions, leave a small space between each to place your still warm potatoes.

4- Remove your potatoes, peel them, slice them then season them while hot and arrange them quickly around your nice appetizer plate.
The smoked herring salted for approximately 2 weeks and smoked is prepared as a peeled fillet

4 categories stand out;
The Rollmops
Fillet with skin marinated in white vinegar with aromatics, in certain regions it can also be preserved in sour cream.
The Kipper.
For this recipe we use large herrings just salted and smoked with a flat presentation.
The Bouffi.
For this preparation we use very fresh herrings just lightly salted for 2 days which then when smoked take on a nice straw yellow color.
The Gendarme.
A true smoked herring that served sailors at sea, whole, heavily salted and heavily smoked.