Herring tartare with dried tomatoes

• Preparation time: 20 minutes
• Number of servings: about 320 g In 100 g:
• Energy value 252 kcal
• Carbohydrates 8 g - Of which sugars 5 g
• Protein 10 g
• Fat 20 g
• Diet: gluten-free, low-sugar, low-carbohydrate.
• Matjas herring fillets in oil 180 g - approx. 2 pieces
• dried tomatoes in oil 50 g
• oil from the jar with dried tomatoes 1 teaspoon
• apple - preferably crisp, yellow flesh 50 g
• walnuts 20 g
• small shallot 25 g
• a large pinch of freshly ground pepper
• parsley for decoration

Herring tartare with dried tomatoes

Before you start preparing the salad, I recommend reading the entire recipe first to prepare for the next steps. The listed ingredients make about four small servings of tartare. So, feel free to double or even triple all the ingredients if you're planning a larger party.

For this salad, I used Matjas-style herring fillets in oil. Two larger herring fillets weighed a total of 180 grams. Remove the fillets from the oil and slice into strips, then chop them finely.

Tip: If you have salted herring fillets, rinse them under cold running water and soak them in cold water for a few hours. Then pat them dry and slice them the same way as those in oil.

To the bowl with the chopped herring, add a peeled and finely diced apple (about 50g), preferably with yellow, crisp flesh. Also add 20g very finely chopped walnuts and 25g finely chopped shallot or a slice of red onion. Add 50g sun-dried tomatoes in oil, finely chopped, and at least 1 teaspoon of oil from the tomato jar. Season with a generous pinch of freshly ground pepper.

Tip: You can omit the walnuts or swap them for pecans. If you like a salty-sweet touch, choose roasted, salted pistachios (shelled, finely chopped). This version pairs best with oil-packed fillets, not those in a salty marinade.

Mix all ingredients thoroughly and check the taste of the finished tartare. If everything is perfect, I recommend placing the tartare on a large platter over slices of tart, crisp apple (e.g., Granny Smith or Szara Reneta), or smaller portions, individually on a single apple slice. You can also arrange the tartare on peeled cucumber slices (year-round) or freshly baked Jerusalem artichoke or beetroot chips. It's a good idea to chill the tartare in the refrigerator first, for example, for two hours.

Tips: If you want the tartare to be spicier, add a little Sarepska mustard. Stir and taste. To add a sweeter touch, simply chop and add a pinch of dried cranberries, which will add both sweetness and a slight acidity. Capers, pickled or pickled cucumbers, or marinated mushrooms are also good to enhance the acidity. Optional additions can be mixed with the tartare or chopped and placed in small portions next to the tartare on the plate. Everyone can then use as many of these additions as they like and combine them with their portion of tartare.

Store the herring tartare with sun-dried tomatoes in a glass container in the refrigerator, tightly covered, preferably for up to two days, but longer is also possible.

Enjoy your meal.