| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats, Dairy | Starter | 4 | Servings | |
INGREDIENTS
| 100 | White Wine Vinegar | |
| 100 | Water | |
| 100 | Dry Sherry | |
| 4 | Allspice Berries | |
| 1 | Bay Leaf | |
| 6 | Peppercorns | |
| 1 | Red Onion, peeled and | |
| sliced | ||
| 1 | t | Caster Sugar |
| 4 | Herrings, gutted boned and | |
| filleted | ||
| 6 | Sprigs Dill | |
| 225 | g | Potatoes, cooked and |
| mashed | ||
| Butter, melted | ||
| 25 | g | Plain Flour |
| Salt and Freshly Ground | ||
| Black Pepper | ||
| 100 | g | Lamb's Lettuce |
| 100 | g | Rocket |
| 50 | g | Baby Gem |
| 125 | Sour Cream | |
| Fresh Dill, to garnish |
INSTRUCTIONS
Make the marinade, put all the ingredients into a saucepan and bring to the boil, then simmer for about 2 minutes. Transfer to a bowl and leave until complete cold. Cut the herrings diagonally into 1 1/2 inch pieces and place in a large bowl. Pour the marinade over the top, cover and refrigerate for at least 24 hours. Preheat the oven to 190°c. Put all the leaves in a large bowl and mix together well. Make the potato cakes, mix the potatoes, butter and flour together, season and push into an 12 x 9 inches tin (approximately 1 cm/ 0.5 inch thick). Bake in the oven for 30 minutes or until crispy and golden. 4. Using a round cutter, cut into four circles. Remove from oven, using a small round cutter - cut into four circle, return to the oven for 5 minutes. Put all the leaves in a large bowl and mix together well. To serve, scatter the leaves over four plates, place a potato circle on top and then the marinated herrings. Spoon a little sour cream on the herrings. Season with freshly ground black pepper and garnish with fresh dill. Converted by MC_Buster. NOTES : Chef:Amanda Grant Converted by MM_Buster v2.0l.
A Message from our Provider:
“If it doesn’t lead to Jesus, it doesn’t lead to God”
Nutrition (calculated from recipe ingredients)
----------------------------------------------
Calories: 344
Calories From Fat: 246
Total Fat: 28g
Cholesterol: 61mg
Sodium: 253mg
Potassium: 281.1mg
Carbohydrates: 21.8g
Fiber: 1.8g
Sugar: <1g
Protein: 2.9g