Norwegian Herring Tartare with Egg Yolk
4 servings
40 minutes
Norwegian herring tartare with egg yolk is a dish that embodies the traditions of northern cuisine with a touch of sophistication. Norwegian lightly salted herring, known for its rich flavor and tender texture, serves as the base for a harmonious blend of ingredients in this recipe. Sweet-sour gherkins, sweet beetroot, and sharp onion create a play of flavors complemented by the creamy softness of sour cream. The pinnacle of this culinary ensemble is fresh dill and raw egg yolk, adding a silky texture. This dish requires no cooking and its presentation in a ring pattern turns the tartare into a true gastronomic artwork. It pairs perfectly as an appetizer with a glass of cold white wine or traditional northern drinks.
1
Boil the beetroot without peeling, then cool and peel. Cut the Norwegian herring into fillets and dice.
- Beetroot: 1 piece
- Norwegian lightly salted herring: 1 piece
2
Peel the onion. Dice the gherkins, beetroot, and onion. Arrange the ingredients on a plate in circles from the edge to the center: gherkins, sour cream, beetroot, onion, herring. Place finely chopped dill and a raw yolk in the center of the dish.
- Onion: 1 head
- Cornichons (gherkins): 200 g
- Beetroot: 1 piece
- Sour cream: 100 g
- Norwegian lightly salted herring: 1 piece
- Dill: 2 bunchs
- Chicken egg: 4 pieces
