Dithmarscher Sushi

Ingredients for 6 servings:

• 1 radish(s)
• 1 kohlrabi
• 1 apple
• 1 pear(s)
• ½ mackerel(s), smoked
• ¼ eel(s) , (smoked eel)
• 1 herring fillet(s)
• 12 shrimp(s), smoked

Instructions

Working time approx. 25 minutes; Total time approx. 25 minutes

Sushi without raw fish. Also great as an amuse-bouche, appetizer, or buffet.

This recipe was created “out of necessity” in Dithmarschen, Germany, and was extremely well-received. The ingredients are completely flexible; you can use any firm smoked fish, but also smoked salmon, or, for example, a mixture of crab, Miracle Whip, and a squeeze of lemon. You can also vary the vegetables or fruit; of course, they must be vegetables that can be eaten raw. Preparation: Cut the fruit and/or vegetables into equal-sized pieces measuring 2 cm x 4 cm. Cut various types of fish or seafood (incidentally, the slightly salty herring, for example, also goes perfectly with canned pears!) into equal-sized pieces that fit on top of the vegetables. Arrange the pieces on a plate and use toothpicks instead of chopsticks to pierce them. If you like, you can use dips (I’ve included some in my recipes) or even wasabi and soy. We’ve had many different variations over the years, and everyone dips it however they like. Otherwise, I recommend serving it with rustic bread and following it with a chilled Köm (ice-cold Hamburg caraway schnapps). This recipe also works well as an appetizer, for a buffet, or as an amuse-gueule. In this case, however, I would limit myself to one type of fish/seafood.