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Ingredientes
- 14 x herring fillets
- 1 c. white-wine vinegar
- 2 c. granulated sugar
- 4 whl black peppercorns
- 4 whl white peppercorns
- 1 x fresh bay leaf
- 2 x carrots peeled, minced
- 1/2 x red onion minced
- 1 x leek, white, light-green parts only minced
- 1 lrg beet
- 1 Tbsp. canola oil
- 1 lrg Granny Smith apple peeled, cored,
- Â Â and sliced 1/8" thick
- 1/2 x yellow onion thinly sliced
- 2 Tbsp. applesauce
- 2 Tbsp. mayonnaise
- 2 Tbsp. lowfat sour cream or possibly yogurt
- 1/2 Tbsp. minced fresh flat-leaf parsley
- 2 Tbsp. fresh dill sprigs
- Â Â Coarse salt
- Â Â Freshly-grnd black pepper
- 4 piece flatbread, such as injera or possibly lavash see * Note
- 1 c. radish sprouts
Direcciones
- * Note: Injera is a sour crepelike flat bread. In Ethiopia, injera is served with many dishes and is even used in lieu of plates and utensils.
- Place fillets in a nonreactive bowl, and fill with water. Cover, and chill overnight.
- In a medium saucepan, make a pickling brine by combining vinegar, sugar, 3 c. water, all peppercorns, bay leaf, carrots, red onion and leek; bring to a boil. Remove from heat; let the brine cold.
- Remove herring from water; place in a shallow dish. Pour brine over herring. Lay plastic wrap directly on the surface of the brine; let herring marinate, refrigerated, overnight.
- Fill a small saucepan with water; bring to a boil. Add in beet; cook till fork tender, about 25 min. Drain, let cold, and rub off the skin. Cut into 3/4-inch dice.
- Heat the canola oil in a large skillet over medium heat. Add in apple, yellow onion, and diced beet; cook till softened, 3 to 4 min. Transfer to a large bowl. Stir in applesauce, mayonnaise, lowfat sour cream, parsley, and dill. Season with salt and pepper.
- Remove herring fillets from brine, and cut each fillet lengthwise into four slices. Place a piece of flatbread on a work surface; spoon one-quarter of beet mix over bread. Top with 4 slices herring and 1/4 c. sprouts. Roll bread tightly around filling. Repeat, making three more sandwiches. Slice each sandwich into 2-inch pcs; serve.
- Serves 4.
- Cuisine: "Swedish"
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 395g | |
| Recipe makes 4 servings | |
| Calories 839 | |
| Calories from Fat 224 | 27% |
| Total Fat 25.13g | 31% |
| Saturated Fat 6.95g | 28% |
| Trans Fat 0.01g | |
| Cholesterol 76mg | 25% |
| Sodium 305mg | 13% |
| Potassium 637mg | 18% |
| Total Carbs 134.22g | 36% |
| Dietary Fiber 3.9g | 13% |
| Sugars 110.22g | 73% |
| Protein 23.04g | 37% |
