Sig's Beetroot, Apple, Lentil and Herring Salad
Sig's Beetroot, Apple, Lentil and Herring Salad

Hey everyone, it is Louise, welcome to our recipe page. Today, we’re going to make a distinctive dish, sig's beetroot, apple, lentil and herring salad. It is one of my favorites food recipes. This time, I will make it a bit tasty. This is gonna smell and look delicious.

Sig's Beetroot, Apple, Lentil and Herring Salad is one of the most well liked of recent trending foods on earth. It’s enjoyed by millions every day. It’s simple, it is fast, it tastes delicious. They are fine and they look fantastic. Sig's Beetroot, Apple, Lentil and Herring Salad is something which I have loved my whole life.

To begin with this particular recipe, we must first prepare a few components. You can cook sig's beetroot, apple, lentil and herring salad using 11 ingredients and 3 steps. Here is how you cook that.

The ingredients needed to make Sig's Beetroot, Apple, Lentil and Herring Salad:
  1. Get 2 salted herring filet ( or other salt cured fish)
  2. Make ready 1 cup cold milk
  3. Take 2 small raw uncooked beetroot
  4. Make ready 1/2 red onion
  5. Prepare 1 large crisp apple of preferences
  6. Prepare 1/2 a lemon, juice only
  7. Make ready 2 tsp sugar
  8. Get 3 small handful of tinned washed and drained puy lentils
  9. Make ready 1 tsp dried wild garlic
  10. Take 1 pinch each salt and pepper
  11. Prepare 2 tbsp creme fraiche
Instructions to make Sig's Beetroot, Apple, Lentil and Herring Salad:
  1. First put your two filets of fish into the milk to get rid of some of the saltiness for about half hour .
  2. Peel, thinly sliced and cut your beetroot into thin sticks , do not boil . Squeeze the lemon juice oved the beetroot and stir in the sugar, add the chopped or thinly sliced onion, set aside whilst fish is being dealt ed , when nearly done peel ,decor and cube the apple. Add the beetroot with juices , apples , onions and lentils into a serving bowl and mix together. Drain fish and cut into mouth sized pieces add to the salad. Sprinkle with the wild garlic and season with salt and pepper. Add two tablespoons of creme fraiche. Mix gently together.
  3. I serve this on a bed of washed and dried baby spinach or wild rocket.

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