Herring with dried tomatoes and peppers
As you can see on my blog - there are many ways to prepare herrings. I suppose this is not the last recipe for herring. Pickled herring is a big part of our Christmas table. This salad with spice flavour is an excellent dish for all seasons.
- matjes herring fillets - 250g
- onion - 1 (chopped)
- dried tomatoes - 4 (in olive oil, chopped)
- garlic - 2 cloves (crushed)
- red pepper - 1 (peeled, cored and chopped)
- ginger - 3cm root (peeled and grated)
- raisins - 1 tablespoon
- Herbes de Provence - 1 tablespoon
- cane sugar - a pinch
- bay leaf - 1
- allspice berries - 3
- olive oil - 2 tablespoons
- rainbow peppercorn - to taste (freshly ground)
- sea salt - to taste
- Soak the fish in plenty of water for half an hour. Pat dry and set aside.
- Cut the herring fillets into 2cm slices and set aside.
- Heat the olive oil in a medium saucepan over medium heat. Add the onion and cook for 5 minutes, until soft but not coloured. Add garlic and turn the heat to low. Don't let the garlic get too brown because it will be bitter.
- Add raisins, diced pepper, diced dried tomatoes, ginger, allspice berries and bay leaf, cook for 5 minutes. Add Herbes de Provence and cook for 1 minute.
- Season with plenty of ground rainbow peppercorn, salt and cane sugar.
- Remove from the heat and cool.
- Mix the herring with the dressing and arrange in a dish.
- Wait at least a day before eating. The herring will keep for up to 1 week in the fridge.