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C.L.BOUCHER
Herring tartare with toast
A tasty Dutch recipe. The lunch contains the following ingredients: fish, mate's herring (2 packs of approx. 140 g), boiled beetroot (about 150 g), silver onions (and 1 tablespoon of liquid from a jar), fresh dill (à 15 g), salt, pepper , Pane dolce vita (bread), butter (soft), coarse mustard and mounds of lamb's lettuce (bag of 75 g).
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Ingredients
- 4 herrings 2 packs of approx. 140 g
- 2 little boiled beetroot approx. 150 g
- 4 tablespoons silver onion and 1 tablespoon of liquid from jar
- Bag fresh dill à 15 g
- Salt
- Pepper
- 6 slices Pane dolce vita bread
- 1 tablespoon butter soft
- 1 tablespoon mustard
- 4 heaps of lamb's lettuce bag of 75 g
Kitchen Stuff
Directions
-
Cut herring into cubes. Peel the beetroot and cut into small cubes. Cut small pearl onions. In a bowl of herring, scoop out the silver onions with water and beetroot. Cut the dill into pieces. Season the herring tartar with (little) salt and pepper. Timbling with plastic foil. Prepare herring tartar and press in, keep covered in refrigerator until used.
-
To toast bread in a toaster, light brown and cut diagonally. Fry butter and mustard in a bowl. Spread the bread with mustard butter. Place plates on timbals, turn them together and let the herring tartare slide out of shapes. Remove plastic foil. Put slices of bread next to it. Garnish with lamb's lettuce.
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Nutrition
290Calories
Sodium0% DV1.320mg
Fat20% DV13g
Protein40% DV20g
Carbs9% DV26g
Fiber8% DV2g
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