Herrings in tartar sauce

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Today I want to share a very simple snack that will work during any gathering, be it a family occasion or a party. This time we will prepare herrings in tartar sauce.

 

Tender herrings combine with crispy sauce to create a perfect appetiser. Crunchy onions, gherkins and lightly sour mushrooms bring an edge to the fish, and the sauce leaves a pleasant, honey-and-mustard aftertaste.

You'll find the list of ingredients, method and approximate nutritional value below.

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List of ingredients

  • 500 g herring fillets, drained
  • 1 red onion (~120 g)
  • 200 g mayo (I'm using Light)
  • 50 g sour cream 
  • 1 tbsp (~15 g) Dijon mustard
  • 1 tbsp (~20 g) honey
  • 1 tbsp lemon juice
  • 150 g pickled mushrooms
  • 3-4 gherkins (~150 g)
  • 2 tbsp chopped chives
  • 2 tbsp chopped parlsey
  • Pepper
  • Salt, optionally

Method

  1. Remove excess salt form herring fillets. Put around 500 g of the fillets into a large bowl. Cover fish with cold water and ensure that each piece is submerged. Set the bowl aside for herrings to soak, for at least 3 hours. You can use unsalted herring fillets (stored in oil); in that case, all you need to do is wipe off fat.
  2. Chop one medium red onion into small cubes. Transfer it into a small bowl, cover with cold water and set aside for around 15 minutes, to soak. This will keep onion crispy while getting rid of the characteristic, sharp flavour. Transfer the onion onto a fine sieve after 15 minutes and set it aside for 15 more minutes for water to drain.
  3. Put 200 g mayonnaise, 60 g thick sour cream, 1 tbsp clear honey, 1 tbsp Dijon mustard and 1 tbsp freshly squeezed lemon juice into a large bowl. Stir through until uniform, thick, smooth sauce forms.
  4. Add 150 g finely cubed pickled mushrooms, 3 finely diced gherkins and drained onion to the sauce. Add 2 tbsp each of chopped chives and parsley, too. Stir through the contents of the bowl again until everything gets evenly distributed in sauce.
  5. Season sauce with ground black pepper - I'm using two pinches - and, optionally, with a small amount of salt. It's hard to gauge exactly how much salt is left in the herrings, so it may be better to add too little at this stage and check for seasoning again immediately before serving.
  6. Arrange herrings on a piece of paper towel to drain them and cut them into 2 cm cubes. Add them to the seasoned sauce. Stir through everything gently so that sauce covers fish.
  7. Herrings are essentially ready to serve at this stage, but I'm giving them some time in the fridge for all the flavours to really come together. That's why I'm covering the bowl tightly with plastic wrap and putting the bowl into a fridge for a few hours, or best overnight.
  8. Enjoy!

Approximate nutritional value

100 g

  • 141 kcal
  • Carbs: 4 g 
  • Fat: 11 g
  • Protein: 7 g
  • Fibre: 0 g

1 serving (recipe makes 6 servings)

  • 298 kcal
  • Carbs: 8g
  • Fat: 23 g
  • Protein: 15 g
  • Fibre: 0 g

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