|
|
Post by Deleted on Mar 8, 2010 19:46:33 GMT
A German friend showed me how to make this, and it is really super simple. ingredients:200g smoked herring 2 Granny Smith apples 1 red onion a half dozen small gherkins 25cl sour cream activity:Peel and slice the apples and the onion. Slice the herring and gherkins. Mix everything together with the sour cream and put in the refrigerator for 2 or 3 hours. That's all. I served it on a bed of mache salad (also known in English as corn salad, rapunzel, field salad, or lamb's lettuce ) and garnished it with a little cilantro and some red lump eggs. Personally, I find it delicious, because the apples neutralize the salt and the overbearing taste of the herring, and the onion, pickle and cream make it all very harmonious. |
|
|
|
Post by bixaorellana on Mar 8, 2010 20:10:14 GMT
I think that is one of the most beautiful and appetizing things I've ever seen!
|
|
|
|
Post by Deleted on Mar 9, 2010 8:50:06 GMT
As artificial as the color of red lump eggs is, I think it adds a very pleasing flourish to a number of dishes.
|
|
|
|
Post by hwinpp on Mar 9, 2010 11:11:23 GMT
You sure you're supposed to use smoked herring? I'd use what the Northgermans and the Dutch call 'matjes'. Especially good with fresh matjes in Spring. They look like this:  They're slightly salty and stored in oil. If you want a tangy taste use 'Bismarck herrings', same as a rolled out rollmops. Did the smoked herring not break up, Jack? Your pics are wonderful as always, BTW. |
|
|
|
Post by Deleted on Mar 9, 2010 11:49:56 GMT
No, you don't have to use smoked herrings, but the fresh ones might make it really too bland -- I love to eat those just as they are. The smoked herrings did not break up, but I made sure that I used at sharp knife, because they can start flaking if you are not careful.
|
|
|
|
Post by hwinpp on Mar 10, 2010 7:24:44 GMT
I don't think matjes are fresh in the sense that they're 'undone'. They are salted and kept in oil, sometimes spiced oil. Don't they have them in France? It's a big thing further east in West (Dutch) and East (German) Frisia. My favourite way of preparing them is to just serve them with a kind of salad made from cubed apples and (cooked) potatoes mixed with creme fraiche (or double) and some raw onion rings and pickles and steamed or boiled potatoes, with or without skin...  Well, looking at your photos again, basically what you made... |
|
|
|
Post by Deleted on Mar 10, 2010 7:40:26 GMT
Except that I did not use potatoes. In France, herring is eaten almost exclusively with potatoes, and that it what I was trying to get away from (even though I like it that way also).
|
|
|
|
Post by Don Cuevas on Mar 10, 2010 15:06:56 GMT
Can I use dried, sweetened cranberries instead of the red lump eggs?
|
|
|
|
Post by Deleted on Mar 10, 2010 15:09:23 GMT
I think that adults can do whatever they want in the privacy of their home as long as nobody is injured.
|
|
|
|
Post by gertie on Mar 11, 2010 10:30:25 GMT
Mmmmm Beautiful salad, k2, but I seem to have lost my invite for dinner?   |
|
|
|
Post by Deleted on Jan 2, 2015 11:27:41 GMT
I have all of the ingredients -- this might be dinner tonight!
|
|
