This is a recipe for a her own herring inlay that is perhaps better suited for Easter than for the Christmas table, in that the garlic can go well with the subsequent lamb.
1 buffet portion
Ingredients
420 g 5-minute herring
1 clove of garlic
0.5 lemon
0.5 dl sour cream
0.5 dl mayonnaise
Chopped herbs, such as parsley, chives, dill
Salt, 1 tsp
White pepper, 1 krm
Description:
- Drain the herring.
- Grate the garlic.
- Grate the lemon peel.
- Mix all ingredients.
- Season with salt, pepper and lemon juice.
Pairs with:
Easter beer and nubbe. And of course Fresh potatoes.