Herring Tartare

2 Dutch new herrings
1 shallot
small bunch chives
125 g tub creme fraiche
1 lemon
50 g mesclun salad
1 pack mustard cress

Finely chop the chives. Cut the herring into 1/2cm cubes and place all the ingredients is a bowl.

Cut the lemon in half and add a few drops to taste to the chopped herring. Add 1 tablespoon creme fraiche and season with salt and pepper.

Finely slice the shallot into thin rings. Snip the mustard cress and mix together in a bowl with the mesclun salad.

Line 2 cups or ramekins with cling wrap, divide the the herring tartare between the moulds. Add 1 tablespoon olive oil to the salad and season with salt and pepper.

Unmould the herring tartare and top each with a teaspoonful of creme fraiche.

Arrange the salad around the tartare and serve with a wedge of lemon.

We, the Amsterdam Flavours chefs, hope you enjoy this recipe as much as we do. If you have any questions on how to prepare it or just want to send us your feedback, you can reach us here Contact Amsterdam Flavours