Sailor's bliss: pickled herring with celery and apple salad and bread
A fresh culinary voyage unfolding waves of flavour - not only a treat for deep-sea anglers! This pickled herring salad is a winner for all
For the herring fillets:
For the celery and apple salad:
For the toast:
8 herring fillets – 1 onion – 5 tbsp Kikkoman Naturally Brewed Soy Sauce – 4 tbsp beetroot juice – 2 tbsp sugar – 2 tbsp dill
Clean the herring fillets and dab dry. Cut the onion into fine slices. Mix with Kikkoman Soy Sauce, beetroot juice, sugar and the dill fronds. Marinate the herring fillets in this mixture for 4 hours. Then drain the herring fillets on kitchen paper.
300 g celery – 2 pinch of salt – 2 apples – 10 g parsley – 4 tbsp sour cream
Peel the celery to remove any strings and finely grate into strips. Salt the celery strips and let stand for 10 minutes. Peel the apples, cut into small dice and add to the celery. Wash, dry and finely chop the parsley. Mix the sour cream with the celery strips, apples and the parsley.
8 Slices of rye bread – Olive oil for drizzling
Sprinkle olive oil over the slices of rye bread and bake in the oven at 180 °C for about 8 minutes.
Recipe as PDF
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