John Myers
Ingredients for 2 servings:
- 4 herring fillets, approx. 250 g
- 50 g cornflakes
- ½ bunch chives
- ½ bell pepper(s), red
- possibly paprika powder
- 2 tbsp creamed horseradish
- 100 g sour cream
- ½ lemon(s), squeezed
- salt and pepper
Instructions
Working time approx. 20 minutes; Total time approx. 20 minutes
for fish buffets, as a starter or summer dinner
Crumble the cornflakes in a freezer bag. Cut the chives into small rings and mix them with half of the cornflakes on a flat plate. Finely dice the bell pepper, season with paprika if desired, and mix them with the remaining cornflakes on a plate. Cut the herring fillets in half lengthwise and thread them onto skewers in a wavy pattern. Lightly brush each with creamed horseradish and roll each in a cornflake mixture. Season the sour cream with lemon juice, salt, and pepper for a tangy, fresh flavor. Arrange the skewers on a platter and serve the sour cream separately. Garnish with lemon slices and lemon balm, if desired.
Facebook Comments