Dienstag, 10. Januar 2012

Herring-Salad with a touch spring

Today it was almost spring: fanstastic weather. During lunch time I took a long stroll and I enjoyed the sun very much. I decided to make something refreshing with a little touch of spring due to the ingredients. Herring-Salad:
herring salad isn't a looker...
I took:

4 soused herring (Matjes) fillets

6 small red round radishes
3 cornichons, small pickled gerkins
1/3 cucumber
1 small red onion
1/2 big sweet apple

150 ml Crème légère 
maybe a very small pinch salt, the fish is salty!
2 tablespoons 7 mixed herbs: borage, sorrel, cress, chervil, chives, parsley, salad burnet (just use was you got) This mixtute can be bought in Germany minced frozen for the so called green sauce.

3/4 tablespoon mild white wine vinegar

Dice the ingredients in small cubes, onions a little smaller. This will take some time, but dice it small!
Toss with dressing. Let rest 1 hour in the fridge. Toss again and serve.

Good with dark whole grain bread or potatoes cooked in their jacket or bugwheat pancakes. We had potatoes.


Hiroyuki hat gesagt…

Green sauce sounds very interesting, especially the German style one because of
"seven fresh herbs, namely borage, sorrel, garden cress, chervil, chives, parsley, and salad burnet".
Sorry that I have to go to Germany to taste the real green sauce.

Fräulein Trude hat gesagt…

You don't have those herbs in Japan? But there should be some tasting the same or almost the same. In fact parsley, chives and cress and a little mint would do the job too.

Hiroyuki hat gesagt…

But I'm too lazy to collect all these herbs...

Fräulein Trude hat gesagt…

I don't collect them either (laugh). Besides I once made a very interesting guided botanic tour for wild herb picking. Did not know that there are so many wild herbs which can be eaten. But most of them did not taste that interesting just green or bitter, or sour, or tasted not good at all. There is a reason why only a few made it into the gardens and on the plates and many not.