Herring Tartare Bruschetta
Herring tartare is a traditional appetizer from the Netherlands, Poland and other countries from Northern Europe. But also a classic of French Brasseries.
Françoise Fleuriet's sweet and mellow white Pineau vinegar makes a perfect base for a tasteful seasoning that preserves the qualities of the raw fish fillet.
Ingredients for 4 people:
- 4 delicately smoked and salted herring fillets
- 5 crunchy pickles (French "cornichons")
- 1 sour apple (granny smith)
- 1 tsp lemon juice
- 1 echalion onion (a cross between an onion and a shallot) or 4 pink shallots
- a bunch of chives
- a bunch of watercress or arugula
- 2 tbsp white Pineau des Charentes vinegar
- 4 tbsp sunflower oil or grape seed oil
- 4 thin slices of whole wheat bread, slightly stale
- ground white pepper
- flower of salt
Cut the herring into small cubes, then do the same with the pickles and the apple, which you will have peeled, seeded and flavored with lemon juice.
Finely chop the echalion and chives.
In a large bowl, whisk oil and vinegar, sprinkle sparingly with flower of salt. Add the herrings and all the other chopped ingredients, mix and set aside.
Toast the bread slices on both sides in a pan with melted, hot butter until they become crispy. Let the bread cool before arranging on plate and covering with the herring tartare lightly drained. Add some flower of salt grains. Garnish with watercress leaves or arugula seasoned with what remains of the vinaigrette.