I’ve told you about Edmond Pierre in Haiti and the chiquetaille we used to eat on his boat. In fact there were two different types of chiquetaille, one made with dry, salted cod and the other with dry, salted and smoked herring.
I wanted to make the herring chiquetaille, so I went to the fish monger and we had a long conversation about the type of fish I needed. He thought it was kippers and I wasn’t sure, but I thought I would try the kippers. Wrong. The flesh of the kippers is too soft, white mildly salted and smoked. The flesh of the herring that they had in Haiti was hard and dry, heavily salted, heavily smoked and a mahogany color.
This salad/spread that I made was delicious, but not Haitian chiquetaille d’hareng fume. Mound it on top of salad greens or spread it on small toast pieces to accompany cocktails.
Does anybody out there know what kind of fish I should be asking for? I have the recipe but I can’t find the fish.
1 onion, finely chopped
4 shallots, finely chopped
6 cloves fresh garlic, finely chopped
1/2 red bell pepper, finely diced
1 carrot, finely chopped
1 branch celery, chopped
1 large scotch bonnet, seeded and finely chopped
6 whole cloves
1/2 cup vinegar
1 1/4 cup olive oil
Black pepper to taste
Blanch the kippers in boiling water, then remove the bones and skin. Don’t worry too much about the thread like bones, they are harmless.
Shred the herring flesh with your fingers and then mix with the remaining ingredients. Serve immediately or store in jars in the refrigerator.