Chrystine Brouillet’s Cucumber and Herring Tartare
Chrystine Brouillet’s Cucumber and Herring Tartare
Ingredients
- 1/2 English cucumber, peeled and diced, keeping a thin and long slice for presentation
- 3 tablespoons (45 ml) sour cream
- 1 tablespoon (15 ml) chopped fresh dill
- 2 pickled herrings, diced
- 1/4 cup (60 ml) whipped cream
- 1 tablespoon (15 ml) raspberry vinegar
- 1 tablespoon (15 ml) finely chopped red onion
- 1 tablespoon (15 ml) lumpfish roe
Instructions
- In a bowl, combine the diced cucumber, sour cream, and dill.
- In another bowl, stir the herring in the whipped cream and add the raspberry vinegar and red onion.
- In two metal rings, place the cucumber slice and add half the herring tartare mixture and cover with half the cucumber tartare.
- Top with whipped cream and lumpfish roe.
- Remove the rings and sprinkle with chopped dill, for garnish.
Chrystine Brouillet’s Cucumber and Herring Tartare