| CATEGORY |
CUISINE |
TAG |
YIELD |
|
|
|
1 |
Servings |
INGREDIENTS
| 6 |
|
Fresh herrings |
| 75 |
|
Olive oil |
| 1 |
|
Onion, sliced |
| 1 |
T |
Fennel |
| 6 |
|
Peppercorns |
| 125 |
|
White wine vinegar |
| 2 |
t |
Salt |
| 1 |
|
Lemon juice |
| 125 |
g |
Sugar |
| 12 |
|
Juniper berries |
| 75 |
|
Gin |
|
|
Chopped chives to decorate |
| 100 |
g |
Cooked potato, sliced |
| 100 |
g |
Cooked beetroot, diced |
| 2 |
T |
Yoghurt, natural |
| 1 |
T |
Chives, chopped |
| 1/2 |
|
Lemon juice |
|
|
Salt and pepper |
| 25 |
g |
Sugar |
| 75 |
|
Butter, melted |
INSTRUCTIONS
Fillet the herrings, wash and pat dry. Rub over with salt and lay in a
bowl. Squeeze over the lemon juice, then add all the other
ingredients, leave for at least 8 hours within the marinade. To serve,
remove the marinade and place on top of the diced beetroot and sliced
potato salad. For the salad: Slice the potato and drizzle with a
little of the herring marinade. Mix the sliced beetroot with the
chopped chives, yoghurt, butter, sugar and lemon juice and chill. To
serve: Overlay the potato on a plate in a circle. Place a cutter in
the centre of the potato ring and fill with the beetroot mixture.
Press to hold the shape and remove the cutter. Place the herring over
the top and serve. DISCLAIMER(c) Copyright 1996 - SelecTV Cable
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