Pickled herring (renga) salad
Serves 6-8
Ingredients:
6-8 herring fillets (squared into bite sizes)
1 cup thinly sliced onions
2 tbsp finely chopped chives
1/2 cup finely sliced red radishes
1/4 cup canned corn kernels (drained)
1/4 cup lemon juice
1/4 cup sour cream
1 cup tehine dip (prepared)
1/4 cup dill leaves (finely chopped)
Ground black pepper
Method:
Prepare tehine processing it into the usual dip salad, with a slightly lighter consistency. In a very large non-reacting serving bowl, mix sour cream and tehine dip together, with an electric hand blender, until well integrated. Add to this mixture all other ingredients, one at a time. Distribute each gently by a hand spatula, leaving the dill to be added last. Serve with an assortment of bread; baladi, crusty, toasted, white or wholemeal, aside wth fresh crispy arugula leaves, seasoned with freshly squeezed lemon juice.
*A version of this article appears in print in the 20 May, 2021 edition of Al-Ahram Weekly
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