How to Make Award-winning Sig's Beetroot, Apple, Lentil and Herring Salad

Hey everyone, it is Brad, welcome to our recipe site. Today, we're going to make a distinctive dish, Easiest Way to Prepare Ultimate Sig's Beetroot, Apple, Lentil and Herring Salad. One of my favorites. This time, I am going to make it a little bit unique. This will be really delicious.

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Many things affect the quality of taste from Sig's Beetroot, Apple, Lentil and Herring Salad, starting from the type of ingredients, then the selection of fresh ingredients, the ability to cut dishes to how to make and serve them. Don't worry if you want to prepare Sig's Beetroot, Apple, Lentil and Herring Salad delicious at home, because if you already know the trick then this dish can be used as an extraordinary special treat.

As for the number of servings that can be served to make Sig's Beetroot, Apple, Lentil and Herring Salad is 2 servings. So make sure this portion is enough to serve for yourself and your beloved family.

To get started with this recipe, we have to first prepare a few ingredients. You can have Sig's Beetroot, Apple, Lentil and Herring Salad using 11 ingredients and 3 steps. Here is how you can achieve that.

this is a nice uptake on traditional herring salad :-)

Ingredients and spices that need to be Take to make Sig's Beetroot, Apple, Lentil and Herring Salad:

1. 2 salted herring filet ( or other salt cured fish)
2. 1 cup cold milk
3. 2 small raw uncooked beetroot
4. 1/2 red onion
5. 1 large crisp apple of preferences
6. 1/2 a lemon, juice only
7. 2 tsp sugar
8. 3 small handful of tinned washed and drained puy lentils
9. 1 tsp dried wild garlic
10. 1 pinch each salt and pepper
11. 2 tbsp creme fraiche

Instructions to make 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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