Ingredients

Method

• 12 fillets pickled herring
• 1 loaf rye bread, sliced
For the dressing, mix:
• ½ a red onion, thinly sliced
• 3 T olive oil
• 1 lime, peeled and thinly sliced
• Zest of 1 lime
• Sea salt and freshly ground black pepper, to taste

Method

Ingredients

Drain the herring fillets and lay flat on a deep plate.

Spoon the dressing over the fillets and leave to marinate at room temperature for 20 minutes.

Serve with toasted rye bread.

Cook’s note: For a simple yet delicious breakfast option, add sliced soft-boiled egg.