Honduran-style Silakat

Ingredients

In this Honduran adaptation of Silakat, we infuse the dish with the vibrant flavors of the Caribbean. The original Finnish recipe is traditionally prepared by marinating the fish in a mixture of vinegar, salt, and sugar, while the Honduran version incorporates achiote, cumin, and coriander for a spicier and more aromatic profile. Additionally, the original recipe is often served with boiled potatoes, whereas the Honduran-style Silakat is accompanied by a tropical fruit salsa, adding a refreshing and tangy element to the dish. We alse have the original recipe for Silakat, so you can check it out.

• 500g (1.1 lb) Baltic herring fillets 500g (1.1 lb) Baltic herring fillets
• 2 tablespoons achiote paste 2 tablespoons achiote paste
• 1 teaspoon ground cumin 1 teaspoon ground cumin
• 1 teaspoon ground coriander 1 teaspoon ground coriander
• 2 tablespoons olive oil 2 tablespoons olive oil
• 1 pineapple, diced 1 pineapple, diced
• 1 mango, diced 1 mango, diced
• 1 red bell pepper, diced 1 red bell pepper, diced
• 1 red onion, finely chopped 1 red onion, finely chopped
• Juice of 2 limes Juice of 2 limes
• Fresh cilantro, for garnish Fresh cilantro, for garnish
• Salt and pepper, to taste Salt and pepper, to taste

Nutrition

• Calories (kcal / KJ): 250 kcal / 1046 KJ
• Fat (total, saturated): 12g, 2g
• Carbohydrates (total, sugars): 20g, 15g
• Protein: 18g
• Fiber: 4g
• Salt: 0.5g

Preparation

1. 1.
   Preheat the grill to medium-high heat.
2. 2.
   In a bowl, combine the achiote paste, ground cumin, ground coriander, olive oil, salt, and pepper.
3. 3.
   Add the Baltic herring fillets to the marinade, ensuring they are well coated. Let them marinate for 30 minutes.
4. 4.
   Meanwhile, prepare the tropical fruit salsa by combining the diced pineapple, mango, red bell pepper, red onion, lime juice, salt, and pepper in a separate bowl. Mix well and set aside.
5. 5.
   Remove the herring fillets from the marinade and place them on the preheated grill. Cook for 3-4 minutes per side, or until the fish is cooked through and has a nice charred exterior.
6. 6.
   Serve the grilled herring fillets with the tropical fruit salsa on top. Garnish with fresh cilantro.

Treat your ingredients with care...

• Baltic herring — Ensure the herring fillets are fresh and properly cleaned before marinating. Remove any bones or scales for a pleasant dining experience.
• Achiote paste — Achiote paste can be found in Latin American grocery stores or online. If unavailable, you can make a substitute by combining equal parts paprika, turmeric, and cayenne pepper.

Tips & Tricks

• If you prefer a milder flavor, reduce the amount of achiote paste and spices in the marinade.
• For an extra kick, add a finely chopped jalapeño pepper to the tropical fruit salsa.
• Serve the Honduran-style Silakat with a side of coconut rice to complement the Caribbean flavors.
• If you don't have access to a grill, you can also cook the herring fillets in a hot skillet or bake them in the oven at 200°C (400°F) for approximately 10-12 minutes.

Serving advice

Serve the Honduran-style Silakat as a main course, accompanied by coconut rice and a side of mixed greens. Garnish with fresh cilantro for added freshness and visual appeal.

Presentation advice

Arrange the grilled herring fillets on a platter, placing them slightly overlapping. Spoon the tropical fruit salsa over the top, allowing the vibrant colors to shine through. Sprinkle fresh cilantro leaves on top for an elegant finishing touch.