Cut the herring into cubes of half a centimetre. Do the same
with the flesh of an avocado and sprinkle with lemon juice.
Quarter a few cherry tomatoes. Chop spring onions. Finely
chop fresh dill. Add all these ingredients together and mix well
with a shot glass of gin.
In another bowl, mix a jar of sour cream with a generous
splash of white aceto balsamic vinegar and a twist of the
pepper mill. Taste, because the vinegar should be in balance
with the cream, but should not dominate.
ingredients - info
matties herring
avocado
lemon
cherry tomatoes
spring onions
fresh dill
gin
sour cream
Spoon the sour cream preparation through the chunks of
avocado, stir well and place the dish with the mixture in the
freezer for about ten minutes.
In the meantime, cut the cucumber into wafer-thin slices, cut
the dried tomatoes into brunoise and chop a handful of
parsley.
Prepare the plates with a rosette of cucumber, the dried
tomatoes, parsley and chopped dried tomatoes. Put a wide
ring in the middle.
Make a tower. You achieve this by taking the preparation out
of the freezer and pressing it into the rings. Put a few sprigs of
chives in the ring and then remove them.
Finish with a thoroughly washed flower of chives. Serve with
toasted bread.
matties herring tartare with avocado
white aceto balsamico
pepper from the grinder
cucumber
dried tomatoes
parsley
chives
flowers of chives
toast bread
Cut the herring into cubes of half a centimetre.
Do the same with the flesh of an avocado and
sprinkle with lemon juice. Quarter a few cherry
tomatoes. Chop spring onions. Finely chop
fresh dill. Add all these ingredients together and
mix well with a shot glass of gin.
In another bowl, mix a jar of sour cream with a
generous splash of white aceto balsamic
vinegar and a twist of the pepper mill. Taste,
because the vinegar should be in balance with
the cream, but should not dominate.
ingredients - info
matties herring
avocado
lemon
cherry tomatoes
spring onions
fresh dill
gin
sour cream
Spoon the sour cream preparation through the
chunks of avocado, stir well and place the dish
with the mixture in the freezer for about ten
minutes.
In the meantime, cut the cucumber into wafer-
thin slices, cut the dried tomatoes into brunoise
and chop a handful of parsley.
Prepare the plates with a rosette of cucumber,
the dried tomatoes, parsley and chopped dried
tomatoes. Put a wide ring in the middle.
Make a tower. You achieve this by taking the
preparation out of the freezer and pressing it
into the rings. Put a few sprigs of chives in the
ring and then remove them.
Finish with a thoroughly washed flower of
chives. Serve with toasted bread.
matties herring
tartare with
avocado
white aceto
balsamico
pepper from the
grinder
cucumber
dried tomatoes
parsley
chives
flowers of chives
toast bread
