A simple recipe for herring with the addition of baked paprika in olive oil and dried tomatoes, plus a delicate onion that was previously scalded with boiling water. Expressive and interesting taste.
- 500g of herring matijas
- 1 onion
- 200g of baked pepper in oil
- 150g of dried tomatoes
- 2 teaspoons of capers
- 2 tablespoons of French mustard
- 1/2 teaspoon Worcestershire sauce
- 2 tablespoons of balsamic vinegar
- freshly ground pepper
- olive oil
Cut the onion into crescents, scald with boiling water and set aside to cool.
Drain the herring and cut into strips. Put in a bowl.
Cut the roasted peppers into strips, and so does the sun-dried tomatoes. Finely chop the capers. Make herring.
Put the mustard, Worcestershire sauce , balsamic vinegar and olive oil in a separate vessel. Mix thoroughly.
Add the cooled onion to the herring and pour the sauce over it and mix. If necessary, add extra olive oil.
Finally, season with pepper and set aside for a few hours in the refrigerator. Can be refrigerated for several days.
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