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Herring Tartare

Preparing: 15 min
Refrigerating: at least 2 hours, ideally overnight
3 Matjes herring fillets in salted brine
Diced herring fillets
Soak the fillets for several hours in clean water to remove excess salt. Then dice the fillets and place in a glass bowl.
2 medium gherkins
1 small or half of a large shallot
5 pickled mushrooms
1 tsp capers
½ red chilli pepper
1 tsp spring onion
Diced gherkinsDiced shallotDiced mushroomsChopped capersFinely chopped red chilliDiced spring onions
Dice finely the gherkins, shallot and pickled mushrooms. Chop the capers, finely dice red chilli and spring onions. 
Combine in a glass bowl
Add all to the bowl with diced herring and mix.
1 tsp mustard
1 tsp lemon juice
1 tsp lime juice
1 tsp Worcester sauce
1 tsp nut oil or vegetable oil
Add lemon and lime juiceAdd mustardAdd Worcester sauceAdd nut oil
Add the lemon and lime juice, mustard, Worcester sauce and stir to combine all well. Refrigerate for several hours, ideally overnight. Serve chilled with sourdough whitedark bread or double rye bread.

Herring Tartare Polly Eats LondonHerring Tartare Polly Eats London

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