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2 Big herring fillets a'la matjas Lisner
1 tablespoon of soy sauce
1 teaspoon of sesame oil
50g cut Wakame algae
green cucumber for decoration
black sesameseeds for decoration
2 slices of bread as an accompaniament
Method of preparation
Before preparing the recipe, soak the herring in cold water, preferably for about 2 hours. Change the water three times during this time, then rinse them thoroughly. If you prefer your herring to have a more salty taste, skip this point.
Finely dice the herring.
Cut the cucumber into long stripes with a peeler.
Drain the Wakame from the brine.
Mix the diced herring with the soy sauce and sesame oil.
Layer the ingredients in the tartare ring or directly on the plate.