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

Hello everybody, it’s Brad, welcome to our recipe site. Today, I’m gonna show you how to make a distinctive dish, sig's beetroot, apple, lentil and herring salad. One of my favorites. This time, I will make it a little bit tasty. This will be really delicious.

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

To begin 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 cook that.

The ingredients needed to make Sig's Beetroot, Apple, Lentil and Herring Salad:
  1. Make ready 2 salted herring filet ( or other salt cured fish)
  2. Prepare 1 cup cold milk
  3. Take 2 small raw uncooked beetroot
  4. Get 1/2 red onion
  5. Make ready 1 large crisp apple of preferences
  6. Prepare 1/2 a lemon, juice only
  7. Get 2 tsp sugar
  8. Make ready 3 small handful of tinned washed and drained puy lentils
  9. Take 1 tsp dried wild garlic
  10. Prepare 1 pinch each salt and pepper
  11. Get 2 tbsp creme fraiche
Steps 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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