Smoked Baltic herring tartare
300 g smoked Baltic herring
1 small red onion, chopped
3 dl crème fraîche
2 tbsp Dijon honey-flavoured mustard
1 tbsp wine vinegar
2 tbsp lemon juice
white pepper from mill
(a pinch of salt)
chopped dill
To garnish with
vendace, whitefish or rainbow trout row
dill, lettuce
Remove the skin and fish bones. Cut the fish in small dices.
Beat up the crème fraîche slightly and combine with all the other ingredients. Refrigerate for a couple of hours.
With a cylindrical mould, cut a disk from dark rye bread. Fill the mould with tartare mixture and press tight. Remove the mould and decorate with roe and dill. Serve with lettuce and thinly sliced red onion.