It may sound strange to mix herring with Thai, but this herring variant has been a great success with us.

1 lite glass sursild

1 red chili, finely chopped

1 teaspoon green chili, finely chopped

3 teaspoons ginger, very finely grated

3 teaspoons finely chopped lemongrass

6 tbsp mayonnaise

6 ss seterrømme

6 tablespoons coconut milk

2 tablespoons fresh coriander, finely chopped

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. Season with lime.

Add the rest of the ingredients and let it soak in the fridge for 24 hours before eating.