Herring tartare
1 serving
10 minutes
Herring tartare is an exquisite dish of French cuisine that combines the tenderness of seafood with the freshness of aromatic herbs. This is a variation of the classic tartare but with bolder accents. Herring, traditionally known in northern countries, transforms here into a refined gastronomic delight. A mixture of quail eggs, vinegar, and mayonnaise gives the dish a creamy texture, while cilantro and red onion add a light spiciness. Sun-dried tomatoes bring a hint of sweetness, and black pepper enhances the flavor's expressiveness. Served in a bowl makes the tartare convenient for tasting and perfectly suited as an elegant appetizer before the main course. The magnificent combination of ingredients allows for a harmonious balance of flavors, turning a traditional product into a modern exquisite creation.
1
Boil hard, then cool and peel the quail eggs.
- Quail egg: 6 pieces
2
Chop them finely.
- Quail egg: 6 pieces
3
Place in a deep container.
4
Add vinegar.
- White wine vinegar: 1 teaspoon
5
Add finely chopped cilantro.
- Cilantro: 0.5 bunch
6
Add mayonnaise.
- Mayonnaise: 1 tablespoon
7
Add a little salt and mix.
- Sea salt: to taste
8
Chop the fish finely.
- Herring fillet: 55 g
9
Add fish to the tartar.
- Herring fillet: 55 g
10
Finely chop the onion and add it to the other ingredients.
- Red onion: 25 g
11
Add pepper.
- Ground black pepper: to taste
12
Add finely chopped tomatoes.
- Sun-dried tomatoes: 1 piece
13
Mix thoroughly.
14
Pour into a bowl and serve.
