Lightly salted Atlantic herring under a coat of young vegetables
2 servings
10 minutes
Lightly salted Atlantic herring under a coat of young vegetables is a refined dish of Norwegian cuisine that combines the freshness of sea fish and the tenderness of young vegetables. This recipe is inspired by the traditions of northern peoples, where herring is an important element of gastronomic culture. The combination of lightly salted herring with boiled vegetables, airy layers of grated egg white, and aromatic herbs creates a harmony of flavors—from the light saltiness of the fish to the sweet softness of beets and carrots. Creamy mayonnaise binds the ingredients together, highlighting their textures, while fresh chervil and dill add subtle herbal notes. This dish is perfect for both festive gatherings and cozy family dinners, delighting the eye with its bright layered presentation and refined balance of flavors.
1
Boil the eggs hard. Boil and peel the potatoes, beets, and carrots. Grate them on a large grater.
- Chicken egg: 4 pieces
- Potato: 100 g
- Beet: 210 g
- Carrot: 210 g
2
Separate the egg white from the yolk, grate the white on a coarse grater. Cut the herring fillet into 3 mm slices. Layer on a plate: herring, potatoes, mayonnaise, egg white, dill, mayonnaise, carrots, green onions, mayonnaise, beets.
- Herring fillet: 140 g
- Potato: 100 g
- Mayonnaise: 110 g
- Dill: 4 g
- Carrot: 210 g
- Green onions: 4 g
- Beet: 210 g
3
Garnish with slices of herring, leaves of chervil, and dill. Drizzle with olive oil.
- Herring fillet: 140 g
- Chervil: to taste
- Dill: 4 g