PREPARATION:
1. Drain the herrings in a Drainer, put them into a bowl. Take out the onion. Set the onion aside for later.
2. Cut the paprika in stripes, add onion and the marinade from the package. Then add marjoram and coloured pepper. Mix the ingredients und put them into the fridge for 30 minutes.
3. Cut the herrings in cubes, pour gently oil over them. Mix and put them into the fridge for 30 minutes.
4. Dissolve butter in the pan and once heated, place a slice of rye bread. Fry it until gold brown, then set it aside and leave to cool.
5. Take paprika and onion out of the fridge, squeeze the remaining marinade from them and put them in a serving ring plate and pile them up to half the length.
6. Mix the herrings and add the chopped, fresh mint.
7. Gently press a spoon against the staffing and remove the serving ring plate.
8. Strew with coloured pepper, serve with a dab of sour cream 18% and the prepared rye toast.
Bon Appetit!
1. Drain the herrings in a Drainer, put them into a bowl. Take out the onion. Set the onion aside for later.
2. Cut the paprika in stripes, add onion and the marinade from the package. Then add marjoram and coloured pepper. Mix the ingredients und put them into the fridge for 30 minutes.
3. Cut the herrings in cubes, pour gently oil over them. Mix and put them into the fridge for 30 minutes.
4. Dissolve butter in the pan and once heated, place a slice of rye bread. Fry it until gold brown, then set it aside and leave to cool.
5. Take paprika and onion out of the fridge, squeeze the remaining marinade from them and put them in a serving ring plate and pile them up to half the length.
6. Mix the herrings and add the chopped, fresh mint.
7. Gently press a spoon against the staffing and remove the serving ring plate.
8. Strew with coloured pepper, serve with a dab of sour cream 18% and the prepared rye toast.
Bon Appetit!
HERRING TARTARE
WITH MARINATED VEGETABLES IN WINE VINEGAR WITH COLOURED PEPPER, MARJORAM UND FRESH MINT IN COMBINATION WITH SOUR CREAM AND REY BREAD TOAST
- 150 g Bismarckherrings
- 150 g three colours paprika (red, yellow, green)
- 30 ml rapeseed oil
- a pinch of dried marjoram
- a pinch of coloured pepper
- 10 g fresh mint leaves
- 1 tablespoon sour cream 18%
- 50 g rye bread (toast)
- 30 g butter for the toast
HERRING TARTARE
WITH MARINATED VEGETABLES IN WINE VINEGAR WITH COLOURED PEPPER, MARJORAM UND FRESH MINT IN COMBINATION WITH SOUR CREAM AND REY BREAD TOAST
- 150 g Bismarckherrings
- 150 g three colours paprika (red, yellow, green)
- 30 ml rapeseed oil
- a pinch of dried marjoram
- a pinch of coloured pepper
- 10 g fresh mint leaves
- 1 tablespoon sour cream 18%
- 50 g rye bread (toast)
- 30 g butter for the toast
PREPARATION:
1. Drain the herrings in a Drainer, put them into a bowl. Take out the onion. Set the onion aside for later.
2. Cut the paprika in stripes, add onion and the marinade from the package. Then add marjoram and coloured pepper. Mix the ingredients und put them into the fridge for 30 minutes.
3. Cut the herrings in cubes, pour gently oil over them. Mix and put them into the fridge for 30 minutes.
4. Dissolve butter in the pan and once heated, place a slice of rye bread. Fry it until gold brown, then set it aside and leave to cool.
5. Take paprika and onion out of the fridge, squeeze the remaining marinade from them and put them in a serving ring plate and pile them up to half the length.
6. Mix the herrings and add the chopped, fresh mint.
7. Gently press a spoon against the staffing and remove the serving ring plate.
8. Strew with coloured pepper, serve with a dab of sour cream 18% and the prepared rye toast.
Bon Appetit!
1. Drain the herrings in a Drainer, put them into a bowl. Take out the onion. Set the onion aside for later.
2. Cut the paprika in stripes, add onion and the marinade from the package. Then add marjoram and coloured pepper. Mix the ingredients und put them into the fridge for 30 minutes.
3. Cut the herrings in cubes, pour gently oil over them. Mix and put them into the fridge for 30 minutes.
4. Dissolve butter in the pan and once heated, place a slice of rye bread. Fry it until gold brown, then set it aside and leave to cool.
5. Take paprika and onion out of the fridge, squeeze the remaining marinade from them and put them in a serving ring plate and pile them up to half the length.
6. Mix the herrings and add the chopped, fresh mint.
7. Gently press a spoon against the staffing and remove the serving ring plate.
8. Strew with coloured pepper, serve with a dab of sour cream 18% and the prepared rye toast.
Bon Appetit!
