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Sherry Herring, Tel Aviv



We have been to Shuk HaNamal countless times, I even covered it here, but each time we have walked by Sherry Herring kiosk without really giving it much thought.  Maybe, because we were heading for lunch or dinner upstairs at The Kitchen Market, or perhaps herring on a baguette did not seem to be terribly appealing.  Then we watched a food show with Phil Rosenthal who was singing praises of this particular combination.  In his typically exaggerated way, he made the herring on a baguette sound like it was the most wondrous delicacy he has ever ingested.  Naturally, we needed to try it for ourselves.  On a beautiful 90 degree day, (oof), we walked along the beach till we reached Port HaNamal.  The crowds were bearable since it was a Thursday, and we were able to peacefully chat with the very helpful Sherry Ansky, chef, cookbook author, and the owner of this fine herring spot.


The choice at Sherry Herring is simple; a smoked salmon or a pickled herring sandwich.  That's it.
Don't let the simplicity fool you, this is a real treat.


The sandwiches were assembled in front of us and I got to ask for the spicy chili peppers to be placed on one half of each sandwich.  My husband and I were going to be sharing one herring and one salmon sandwich, and I am not a fan of chili peppers.


The delicious baguette from Le Moulin bakery on Bograshov was dressed with some creme fraiche, onions, chili peppers, and scallions are sprinkled on top, and followed by nicely sliced herring.  The process was repeated for the salmon sandwich.


One can choose a shot of vodka as an accompaniment to the delicious herring sandwich, but we opted for the more reasonable fresh juice from the juice guy at the entrance to the market.  Later, my husband regretted not doing the traditional vodka shot.  We will have to return.


There are two areas with tables and chairs right outside of the building next to stands where farmers sell some wonderfully looking vegetables, or one can enjoy the sandwich on the deck of the port overlooking the sea.


As much as I should have liked the herring, which was very good, my heart really fell for the smoke salmon sandwich.  There was a nice acidity to the baguette, which complemented the creme fraiche and salmon. I found that I prefer herring in much smaller doses, but everyone seated around us was wolfing down their herring sandwiches with great excitement, so what do I know?



The port gets very crowded (photo below) during the weekend, but some people clearly thrive on the festive feeling and energy that a Friday or a Saturday outing can provide.


Joanna


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