Renowned writer Mona Al Deghaidy is well-known for her experience and skills in preparing delicious recipes and a variety of meals, whether for festive occasions or family gatherings.
Her followers and friends often request her special salted herring salad recipe, which she prepares with unique tips. Here, we share her method for making this delightful dish, perfect for holiday feasts.
Mona Al Deghaidy
Ingredients
Salted Herring fillets (as needed)
Green, yellow, and red bell peppers, finely chopped
Green onions, finely chopped (including both the green leaves and the white bulb)
Finely chopped parsley
2 tablespoons of tahini, thinned with water
Lemon juice and vinegar
Sunflower oil or corn oil
Tomatoes, diced (with the inner pulp removed)
Directions:
Choose low-salted herring, remove the skin, and cut the fillets into small cubes using scissors.
Place them in a serving bowl or dish.
Regarding the fish roe, do not add all of them, just, remove the thin outer membrane and set some aside for a separate dish.
After that, chop all the vegetables as indicated. Add all the vegetables and other ingredients to the herring in the bowl, except for the tomatoes.
Mix them well to ensure all the ingredients blend well together.
Add a generous amount of oil to the salad.
Taste and adjust the seasoning by adding more lemon juice, vinegar, or tahini, according to preference.
Serve the diced tomatoes separately in a small bowl so that each person can add them as desired.
The salad can be stored in the freezer for up to a month, but without tomatoes.
If tomatoes are mixed in, it should be served immediately.
Blend the roe with green onions, tahini, and vinegar in a food processor.
Serve it in a separate dish or add a little to the main herring salad.
Contributed by: Rana Atef
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