Recette de cuisineHomemade recipes · Hainaut
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Herring and cod tartare

Herring and cod tartare

Appetizers

An Italian-style tuna and smoked herring tartare, seasoned with olives, capers, and olive oil. Best prepared in advance for appetizers.

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Recipe from Ramac, Wim b, Kunnumurru, adapted by Recette de cuisine ·

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This tartar combines smoked herring and cod, finely chopped with olives and capers. It is prepared the day before and served cold, on toast.

Ingredients and directions

  • Prep time20 min
  • Cook time—
  • Resting2 hr
  • Total2 hr 20 min
  • DifficultyEasy
  • Cooking methodNo cooking required

Ingredients

3 people
  • $0.10
  • $0.28
  • $0.84

Directions

  1. Remove the bones and skin from the cod, then finely chop it by hand or in a food processor. ≈ 8 min
  2. Clean the herring, remove the skin and bones, desalt it, and chop it finely. ≈ 8 min
  3. Finely chop the remaining ingredients and mix them thoroughly with a generous amount of extra virgin olive oil and the chopped fish. ≈ 8 min
  4. Decorate with parsley leaves and a few capers. ≈ 2 min
  5. Allow to chill in the refrigerator for at least two hours before serving.

Equipment

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Before you start

Ingredients

  • 200 g of salted cod (baccalà), rinsed
  • 1 smoked herring
  • Half an onion
  • 5 to 7 green olives and 3 to 5 black olives
  • 1 tablespoon of capers preserved in salt
  • parsley, to taste
  • a pinch of ground cumin and a pinch of savory
  • extra virgin olive oil, to taste

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