Smoked Herring Choka is an excellent smoked salty snack that pairs great with some crackers or in a sandwich with roasted or fried bake. Before refrigeration, people would smoke or salt their meats as a form of preservation; however, the tradition has survived because of the intense flavors that come from these processes. We take the strong smoky flavors with this Smoked Herring Choka recipe and enhance them with fresh herbs and vegetables to create a unique fishy, smokey, and salty salsa.
Ingredients
2 (3.25 oz) Tins Smoked Herring
2 Medium Tomatoes diced
1 Small Onion chopped
1 Clove Garlic minced
3 Seasoning Peppers minced
3 Sprigs of Fresh Tarragon
2 Spring Onions chopped
2 Tablespoons Vegetable Oil
Black Pepper To taste
Spicy Option - Scotch Bonnet Pepper seeded and chopped
Instructions
Place Smoked Herring fillets into a bowl, flaking the meat using a fork.
Prepare the Onion, Garlic, Seasoning Peppers, Tomatoes, Tarragon, and Spring Onions adding them to the bowl with the flaked herring.
In a small sauté pan, warm the 4 tablespoons of oil on medium to high heat for 3-5 minutes.
Once the oil is hot, remove from the heat and slowly pour all over your fish and vegetable mixture listening for the sizzling sound. Mix to incorporate all the ingredients and add black pepper to taste.
Serve with crackers or your favorite fried or roasted bake.
Spicy Option - Add Chopped and Seeded Scotch Bonnet to step 2.
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