“A market is a living thing and it has its moods. Sometimes you come and the vibe is really bad because of the political situation, war or the weather. And sometimes the market is just not ready for you, and you have to come back another day,” says Sherry Ansky, owner of the stand “Sherry Herring” in the Tel Aviv port market. At almost any given moment, there is a small line of people waiting for a herring sandwich.
For years, Ashkenazi food did not receive the attention it deserved. Eastern European Jewish dishes had a hard time competing with the colorful, flavorful food of Sephardic cuisine. Herring didn’t really warrant sharing on Instagram, and selling herring in the market carried its own professional stigma. But Ansky, author of cookbooks and a respected journalist, decided to follow her passion for Ashkenazi food and opened a restaurant dedicated entirely to pickled fish in the center of the port market- her daughter, Michal, was one of its founders.
She serves herring with ingredients that turn it into a sort of street food sandwich on a quality baguette, generously spread with butter, with sour cream, a little hot pepper and tomato seeds.
Ingredients for Sherry Herring
- 1 herring filet, salted, cut into small pieces
- 1 Baguette small
- butter room temperature, fresh
- 5-6 slices onion thin
- 1 teaspoon scallions chopped
- 1 tablespoon sour cream
- 1 chili peppers finely chopped
- 4 cherry tomatoes crushed
1. Cut the baguette lengthwise.
2. Spread both sides of the baguette generously with butter
3. Arrange the herring on the bottom half of the baguette. The especially nice pieces should go on the edges (at either end of the baguette). Sprinkle the green onions evenly.
4. Place a few dollops of sour cream, sprinkle the chopped chili and the crushed cherry tomatoes. Close the sandwich and serve.