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Buen Provecho - Celebrating Hispanic Heritage Month with these recipes

SILL SENAP herring ceviche with fresh tortilla chips

Serves: 1-2 | Time: 80 min

Ingredients

Herring ceviche

  • 9 oz. SILL SENAP marinated herring, each piece cut into 8th
  • 1 tablespoon finely chopped cilantro, extra for garnish
  • 1 tablespoon finely chopped red onion, extra for garnish
  • 1 tablespoon finely chopped mango, extra for garnish
  • 1 tablespoon finely chopped roma tomato
  • 2 tablespoons lime juice
  • 2 tablespoons lemon juice
  • 2 tablespoons chopped cucumber
  • Crushed red pepper flakes, salt, and pepper to taste

Tortilla chips

  • 6 small flour tortillas
  • Oil
  • Garlic powder
  • Onion powder
  • Paprika
  • Salt
  • Pepper

Step by step

  1. Prepare salsa: Finely chop cilantro, red onion, mango, roma tomato, and cucumber. Juice lime and lemon. Toss chopped veggies in citrus, add red pepper flakes, and chill while prepping herring.
  2. Prepare the SILL SENAP herring: Remove each herring piece from jar and slice into 8 equal pieces. Once finished, toss herring into salsa. Add salt and pepper to taste. Place back into fridge for at least an hour to marinate.
  3. Make tortilla chips: Heat oil on stove in a shallow frying pan. While the oil heats, cut tortillas into 6 equal triangles Once oil is ready, pan fry tortilla chips until golden brown. In a bowl, toss chips in garlic powder, onion powder, paprika, salt, and pepper.
  4. Plate herring ceviche with chips: After an hour of marinating, plate your ceviche in a small, shallow bowl and your chips in a bowl or plate of your choice. Then enjoy!

SJÖRAPPORT salmon tacos with citrus salsa & ROSTAD LÖK fried onions

Serves: 2-5 | Time: 60 min

Ingredients

Salmon tacos

  • 1½ lbs. SJÖRAPPORT salmon filets
  • 1 tablespoon chili powder
  • 1 teaspoon ground cumin
  • ½ teaspoon dried oregano
  • ½ teaspoon fine sea salt
  • ¼ teaspoon black pepper
  • 1 tablespoon olive oil
  • Small corn or flour tortilla

Salsa

  • 2 medium oranges, peeled and diced
  • 1 large avocado, peeled, pitted and diced
  • 1 jalapeño, cored and finely diced
  • Half of a small red onion, finely diced
  • 1 cup chopped fresh cilantro, loosely packed
  • 1 lime, juiced (plus extras for serving)

Toppings

  • ROSTAD LÖK fried onions

Step by step

  1. Preheat the oven to 450°F. Line a baking sheet with aluminum foil or grease with cooking spray; set aside.
  2. Whisk together the chili powder, cumin, oregano, salt and black pepper in a small bowl. Lightly pat the salmon filets dry with paper towels. Place them in a single layer on the baking sheet, brushing oil on all sides, and sprinkle evenly with seasoning mixture. Bake until the internal temperature of the salmon reaches 135-145°F, about 4-6 minutes per half inch of thickness (measured by the thickest part of the filet). You can also test by inserting a fork or knife in the salmon and twisting it a bit; the fish should be opaque and flake easily when done.
  3. While your SJÖRAPPORT salmon is cooking, toss together the oranges, avocado, red onion, jalapeño, cilantro and lime juice in a medium bowl until combined.
  4. Once the salmon is cooked, use a fork to roughly shred it into large pieces. Add the salmon to your tortillas, top with a few spoonfuls of salsa (plus some extra cilantro if you like) and ROSTAD LÖK fried onions. Enjoy!