Hello, I am Elise. Today, I’m gonna show you how to prepare sig’s beetroot, apple, lentil and herring salad recipe. Never skip a recipe of the day again. Here are our most recent very simple family recipes to try. This time, I’m gonna make it a little bit more unique. This will be really delicious. Not to mention, it’s super satisfying.
Sig’s Beetroot, Apple, Lentil and Herring Salad Recipe
Sig’s Beetroot, Apple, Lentil and Herring Salad is one of the most popular of current trending meals in the world. It’s easy, it’s quick, it tastes delicious. It is appreciated by millions daily. Sig’s Beetroot, Apple, Lentil and Herring Salad is something that I’ve loved my whole life. They’re fine and they look fantastic.
To begin with this particular recipe, we must first prepare a few components. You can cook sig’s beetroot, apple, lentil and herring salad using 11 ingredients and 3 steps. Here is how you can achieve it.
The ingredients needed to make Sig’s Beetroot, Apple, Lentil and Herring Salad:
- Take 2 salted herring filet ( or other salt cured fish)
- Get 1 cup cold milk
- Get 2 small raw uncooked beetroot
- Make ready 1/2 red onion
- Make ready 1 large crisp apple of preferences
- Prepare 1/2 a lemon, juice only
- Take 2 tsp sugar
- Get 3 small handful of tinned washed and drained puy lentils
- Get 1 tsp dried wild garlic
- Take 1 pinch each salt and pepper
- Prepare 2 tbsp creme fraiche
Instructions to make Sig’s Beetroot, Apple, Lentil and Herring Salad:
- First put your two filets of fish into the milk to get rid of some of the saltiness for about half hour .
- Peel, thinly sliced and cut your beetroot into thin sticks , do not boil . Squeeze the lemon juice oved the beetroot and stir in the sugar, add the chopped or thinly sliced onion, set aside whilst fish is being dealt ed , when nearly done peel ,decor and cube the apple. Add the beetroot with juices , apples , onions and lentils into a serving bowl and mix together. Drain fish and cut into mouth sized pieces add to the salad. Sprinkle with the wild garlic and season with salt and pepper. Add two tablespoons of creme fraiche. Mix gently together.
- I serve this on a bed of washed and dried baby spinach or wild rocket.
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