Herring and Apple Salad
Herring and Apple Salad
This recipe from Black Sea by Caroline Eden is described as honoring the same flavors as forshmak, "but is a little easier going."
Ingredients
- 2 tbsp sunflower oil
- 1 tbsp white wine vinegar
- 1/2 tsp caster (superfine) sugar
- 1 Granny Smith apple, peeled, cored and diced
- 4 marinated herring fillets, cut into chunks
- 1/2 lemon, juiced
- 2 eggs, hard-boiled
- small handful of radishes
- black pepper, freshly ground
Instructions
- Combine the oil, vinegar, sugar, apple and herring in a large bowl. Squeeze the lemon juice over and grind some pepper. Leave to marinate at least 2 hours in the fridge.
- Boil the eggs for 10 minutes. When cool, peel and quarter them. Very thinly slice the radishes, using a mandoline or swivel vegetable peeler.
- Drain off most, but not all, of the liquid from the herring mix. Transfer the salad to a new bowl, add the radishes and mix, then drizzle over a little of the extra liquid as a dressing. Add the egg quarters to the top of the salad and serve.
