Vegan herring salad
Beetroot harmonises wonderfully with fried eggplant, sour apple, and gherkins in this update of this classic dish, while soya yoghurt makes the salad nice and creamy. A sheet of nori provides the taste of fish, making the vegan herring salad very similar to the original.
This vegan recipe provided courtesy of Patrick Bolk’s German-published cookbook So geht vegan!
Ingredients
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1aubergine
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lemon juice to taste
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salt to taste
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1 sheetnori
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1sour apple
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2-3beetroots pre-cooked
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1red onion small
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5gherkins
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200 gramssoya yoghurt unsweetened
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2-3 tbspgherkin stock
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1-2 tbspdill grated
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pepper coarsely ground, to taste
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1 tbspoil neutral-tasting
Instructions
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Peel the aubergine and cut it into slices lengthwise, then cut these into approximately 4-by-2 centimetre pieces and lay them out on a wooden board. Sprinkle both sides with lemon juice and salt. Then weigh down with another wooden board and some books and leave to rest for at least 1 hour.
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Tear the nori sheet into medium-size strips and soak them in water, also for at least 1 hour.
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Finely dice the apple, beetroot, onion, and gherkins, and fold them into the yoghurt. Remove the nori from the water, finely chop it, and stir into the mixture. Season with gherkin stock, dill, salt, and pepper.
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Dab the aubergine pieces dry and then fry them in an oiled pan that has been preheated to a high temperature. Then allow them to cool completely. Carefully fold the cooled aubergine pieces into the yoghurt mixture.
Notes
Tip: Serve the vegan herring salad with bread.
