Fried Heering with beetroot in a crispy rye bread cup
What you need:
1 onion, chopped
1 baked beetroot, diced
½ dl sour cream
½ dl mayonnaise
1 tsp mustard
1 dl watercress
salt and pepper
1 dl chopped parsley
1 large tbsp mustard
How to make it:
Preheat your oven to 180 degrees.
Add the washed beets in a dish sprinkled with salt, and put them in the oven.
Bake for approx. 20 minutes (until skin become wrinkled).
Let them cool slightly, and then drag the skin off.
Cut the beets into cubes.
Chop the onion.
Mix sour cream, mayonnaise, cress, the chopped onion and 1 tsp mustard.
Season with lemon juice, salt and pepper.
Mix in the beetroot cubes.
Butter herring on the inside with 1 tablespoon mustard mixed with parsley.
Roll the herring skin side out and fry it in the pan all the sides round.
Add a little mixed salad in the crispy rye bread cups. Then beetroot salad and top with the fried herring.
Garnish with red onion rings.