Panfried lake herring crostinis

by Andrew Rochon | March 16, 2017

Herring crostini
Lake herring (also called cisco) filets are pressed onto a thin slice of baguette and seared on both sides. The result is a delicious and crunchy exterior with a soft, delicate flavour on the inside. These tasty appetizers go wonderfully with chopped marinated olives and sweet coleslaw.

• 6 small lake herring fillets, boneless/skin on, scaled
• 2 tbsp. olive oil
• Salt & pepper
• ¼ fresh baguette

• ½ bulb fennel, shaved(or green cabbage)
• ½ medium carrot, cut into thin strips
• ¼ cup mayonnaise
• ½ lemon, juiced
• 1 tbsp. honey
• Salt & pepper

• ¼ cup pitted kalamata olives,roughly chopped
• ¼ cup olive oil
• 1 shallot, sliced thinly
• 1 tbsp. capers, optional
• ½ tsp. dried chili flakes
• Salt & pepper

Lake herring’s delicate white flesh has great flavour, is high in omega-3 and is available almost year-round from the Great Lakes.


Mix shaved fennel,carrots, mayo, lemon juice, and honey together in a bowl. Season with salt and pepper, refrigerate.

Mix olives, olive oil, shallots, capers, dried chili flakes, and ground black pepper in a bowl. Leave at room temperature.

Preheat oven to 375˚F. Cut three small incisions in the middle of the herring skin to prevent it from curling when pan frying.To make crostinis, thinly slice baguette on an angle, roughly the same length as the lake herring fillets (or you can trim fillets to make them fit perfectly).
Season fillets on both sides with olive oil, salt, and pepper. Gently press the fillet skin-side up onto the crostini. Heat olive oil in a nonstick frying pan. Sear herring crostini until golden brown and crispy, approximately two minutes each side. Place in oven for five minutes.

To serve, mound three small piles of coleslaw on a plate, place a crostini on each mound and spoon olive mixture over the fish. Optional: garnish with green fennel fronds.

For more great fish recipes click here.

Sign up for our mailing list

indicates required
Email format