Herring pelmeni in a slice of swede served in cucumber-lime broth
300 grams of fresh cucumber
a clove of Estonian garlic
two larger limes
a medium pear
200 grams of Kaluri’s light salt herring fillet
a large round swede
a medium pear
Put the washed and thickly sliced cucumber, sliced pear, garlic, fresh dill, juice of two limes in a food processor and crush. Pour the mixture into a large bowl, season with jalapeno sauce, salt, pepper and grated lime zest. Let it cool in the refrigerator for about an hour. After waiting for an hour, mix the cucumber mixture, taste and season again if necessary. Now sieve the mixture through several layers of gauze; the cucumber broth should be transparent. Taste and season again. The broth must taste fresh, aromatic.
Cut millimetre thick slices from the middle of the washed and peeled swede: the slicer gives the best results, but you can also use a sharp kitchen knife. It must be cut with extreme care. Once you have the slices, put them into water that has been brought to boil, but has been taken off from the heat already, and where salt and lime zest have been added. Feel the slices from time to time, and once they have softened so that they can be moulded, place them on a plate covered with kitchen paper and put in the refrigerator.
Finely chop the herring fillet, red onion, cucumber, capers and pear and mix together in a bowl. Season with salt and pepper, add some thyme. Grate some lime zest into the bowl and add the herring roe. Mix everything in an even mixture. Put the swede slice on the cutting board, lift the herring mixture on it and wrap the swede slice around the fish mixture, lubricate the edge of the swede slice with water so that they would stick together.
When serving, put three dumplings in the middle of the bowl, pour some cucumber broth around them. Scatter some herring roe, grated lime zest, finely chopped cucumber and dill on the food.