Herring with apple, beetroot and red onion

Herring with apple, beetroot and red onion

By
From
Scandinavian Baking
Serves
4
Photographer
Columbus Leth

Scandinavia is world-famous for herring and for good reason. Scandinavia has some excellent small artisan producers. Christians Ø Pigens Sild and Ruths Sild are two of the best, sadly not yet available to buy in this country. I eat herring for lunch several times a week, changing the condiments with the seasons. This variation is a real autumn treat.

Ingredients

Quantity Ingredient
1 cox’s orange pippin or other tart eating apple
100g raw beetroot
1 small red onion
4 tablespoons creme fraiche
8-12 marinated herring fillets
4 tablespoons snipped chives
sea salt
freshly ground black pepper
4 slices My classic rye bread
cold butter

Method

  1. Core the apple, then finely chop the apple, beetroot and onion.
  2. Place 1 tbsp of the crème fraîche on each of four serving plates and arrange two or three herring fillets over it. Neatly arrange the apple, beetroot and red onion next to this. Sprinkle the herring with the chives, then sprinkle everything with salt and pepper.
  3. Serve with the rye bread and butter.
Tags:
Trine
Hahnemann
baking
Scandinavia
Scandi
cakes
bread
smorgasbord
cream buns
cake
table
party
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