Recipes and ramblings of a Slavic-born London food lover
Sunday, 15 March 2015
Herrings in Soured Cream with Apple
The human condition is a strange one. The closer we get to what we want the more anxious we become. The stakes get higher as we realise that we have more to loose than before. Recently, I have had to remind myself constantly to enjoy the present moment. That despite the pressure, I'm actually spending time doing what I love to do. Writing, cooking, eating... Being able to do this full time is a precious gift and a blessing. And this is the sort of fresh-tasting Polish-style stuff I've been making and eating in the past couple of weeks.
That up there is Rye Pumpkin-seed Sourdough bread, a Beetroot and Potato Salad with Horseradish, Dill and Soured Cream and the famous Herrings in Soured Cream. If you haven't eaten herrings before, then you should try them because they are one of the few sustainable fish left. And once you fall in love with the humble herring, it will grow and grow on you. Here, their saltiness is balanced out by sweet apple. Once you have peeled and chopped the apple, squeeze the lemon over it to stop it from browning while prepping the other ingredients. Then just mix everything together and refrigerate for half an hour before eating with either rye bread or new potatoes.