Country Style Salted Herrings recipe
information
400 calories per serving
ingredients
4 salted herring fillets
1 large onion
1 cooking apple
225 g (8 oz) pickled cucumber
150 ml (1/4 pint) pint soured cream
150 ml (1/4 pint) lowfat natural yogurt
4 tablespoons creme fraiche
1/2 teaspoon mustard seeds
1 teaspoon medium hot mustard
1 teaspoon sugar
1 - 2 teaspoons lemon juice
1 tablespoon chopped mixed herbs, eg parsley, dill, rosemary to garnish
1 large onion
1 cooking apple
225 g (8 oz) pickled cucumber
150 ml (1/4 pint) pint soured cream
150 ml (1/4 pint) lowfat natural yogurt
4 tablespoons creme fraiche
1/2 teaspoon mustard seeds
1 teaspoon medium hot mustard
1 teaspoon sugar
1 - 2 teaspoons lemon juice
1 tablespoon chopped mixed herbs, eg parsley, dill, rosemary to garnish
method
1. Soak the herrings in water for 30 minutes - 1 hour, depending on how salty they are, then pat dry and cut them into strips 2.5 cm (1 in) wide.
2. Cut the onion into rings. Place the rings in a sieve and blanch for 2 minutes in a saucepan of boiling water. Then rinse them in cold water and drain thoroughly.
3. Wash the apple in hot water, wipe dry, quarter, core and slice. Slice the cucumber. Place the prepared ingredients in a bowl.
4. Beat the soured cream with the yogurt, creme fraiche, mustard seeds, mustard and sugar and add the lemon juice to give a distinctive sweet-sour flavour.
5. Mix the marinade into the prepared ingredients, cover the bowl and leave to marinate in the refrigerator for 2-3 days. Sprinkle with herbs before serving.
Serve with: fresh farmhouse bread and butter.
2. Cut the onion into rings. Place the rings in a sieve and blanch for 2 minutes in a saucepan of boiling water. Then rinse them in cold water and drain thoroughly.
3. Wash the apple in hot water, wipe dry, quarter, core and slice. Slice the cucumber. Place the prepared ingredients in a bowl.
4. Beat the soured cream with the yogurt, creme fraiche, mustard seeds, mustard and sugar and add the lemon juice to give a distinctive sweet-sour flavour.
5. Mix the marinade into the prepared ingredients, cover the bowl and leave to marinate in the refrigerator for 2-3 days. Sprinkle with herbs before serving.
Serve with: fresh farmhouse bread and butter.
serving amount
serves 4
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