Monday,24 September, 2018
Current issue | Issue 1209, (14 - 20 August 2014)
Monday,24 September, 2018
Issue 1209, (14 - 20 August 2014)

Ahram Weekly

Pickled herring (renga) salad

Serves 6-8


6-8 herring fillets (squared into bite sizes)

1 cup thinly sliced onions

2 tbsp finely chopped chives

1/2 cup finely sliced red radishes

1/4 cup canned corn kernels (drained)

1/4 cup lemon juice

1/4 cup sour cream

1 cup tehine dip (prepared)

1/4 cup dill leaves (finely chopped)

Ground black pepper

Prepare tehine processing it into the usual dip salad, with a slightly lighter consistency. In a very large non-reacting serving bowl, mix sour cream and tehine dip together, with an electric hand blender, until well integrated. Add to this mixture all other ingredients, one at a time. Distribute each gently by a hand spatula, leaving the dill to be added last. Serve with an assortment of bread; baladi, crusty, toasted, white or wholemeal, aside with fresh crispy arugula leaves, seasoned with freshly squeezed lemon juice.

add comment

  • follow us on