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Categories:Viewed: 36 - Published at: 6 years ago
Ingredients
- 2 salted herring filet ( or other salt cured fish)
- 1 cup cold milk
- 2 small raw uncooked beetroot
- 1/2 red onion
- 1 large crisp apple of preferences
- 1/2 a lemon, juice only
- 2 tsp sugar
- 3 small handful of tinned washed and drained puy lentils
- 1 tsp dried wild garlic
- 1 pinch each salt and pepper
- 2 tbsp creme fraiche
Method
- First put your two filets of fish into the milk to get rid of some of the saltiness for about half hour .
- Peel, thinly sliced and cut your beetroot into thin sticks , do not boil .
- Squeeze the lemon juice oved the beetroot and stir in the sugar, add the chopped or thinly sliced onion, set aside whilst fish is being dealt ed , when nearly done peel ,decor and cube the apple.
- Add the beetroot with juices , apples , onions and lentils into a serving bowl and mix together.
- Drain fish and cut into mouth sized pieces add to the salad.
- Sprinkle with the wild garlic and season with salt and pepper.
- Add two tablespoons of creme fraiche.
- Mix gently together.
- I serve this on a bed of washed and dried baby spinach or wild rocket.
