Sig's Beetroot, Apple, Lentil and Herring Salad

Name: Sig's Beetroot, Apple, Lentil and Herring Salad
Yield: 2 servings
Cuisine: American
Ingredients: 2 salted herring filet ( or other salt cured fish); 1 cup cold milk; 2 small raw uncooked beetroot; 1/2 red onion; 1 large crisp apple of preferences; 1/2 a lemon, juice only; 2 tsp sugar; 3 small handful of tinned washed and drained puy lentils; 1 tsp dried wild garlic; 1 pinch each salt and pepper; 2 tbsp creme fraiche

Sigrun @sigrun

German, living in England

this is a nice uptake on traditional herring salad :-)

Sigrun @sigrun

German, living in England

this is a nice uptake on traditional herring salad :-)

Saved

Ingredients

2 servings

2salted herring filet ( or other salt cured fish)
1 cupcold milk
2 smallraw uncooked beetroot
1/2red onion
1 largecrisp apple of preferences
1/2a lemon, juice only
2 tspsugar
3 smallhandful of tinned washed and drained puy lentils
1 tspdried wild garlic
1 pincheach salt and pepper
2 tbspcreme fraiche

Saved

Steps

1

First put your two filets of fish into the milk to get rid of some of the saltiness for about half hour .
2

Peel, thinly sliced and cut your beetroot into thin sticks , do not boil . Squeeze the lemon juice oved the beetroot and stir in the sugar, add the chopped or thinly sliced onion, set aside whilst fish is being dealt ed , when nearly done peel ,decor and cube the apple. Add the beetroot with juices , apples , onions and lentils into a serving bowl and mix together. Drain fish and cut into mouth sized pieces add to the salad. Sprinkle with the wild garlic and season with salt and pepper. Add two tablespoons of creme fraiche. Mix gently together.
3

I serve this on a bed of washed and dried baby spinach or wild rocket.