Thai herring is one of the newer herring varieties on the breakfast table at Christmas, with us. It may sound strange to mix herring with Thai, but this herring variety has made great success with us.
1 lite glass sursild
3 teaspoons ginger, very finely grated
1 red chili, finely chopped
1 teaspoon green chili, finely chopped
3 teaspoons finely chopped lemongrass
6 tbsp mayonnaise
6 ss seterrømme
2 tablespoons fresh coriander, finely chopped
6 tablespoons coconut milk
6 tbsp rice flour
1/2 lime
Take the herring pieces out of the sheet and let them drain on paper towels.
Stir together mayonnaise, sour cream, coconut milk and rice vinegar and season with lime.
Add the rest of the ingredients and let it soak in the fridge for 24 hours before eating.
You will find lots of exciting recipes for herring HERE.
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