RGFE

Directions

Step 1

Clean the herrings, removing any fins, and break up the flesh with your fingers or slice carefully. Place the fish in a container, cover with water and leave it to soak for a few hours until soft.

Step 2

Roast the peppers and tomatoes in the oven or on a griddle, then place in a dish and tightly cover for at least 2 hours. Clean the peppers by removing the burnt skin and seeds and rinsing them; remove the seeds from the tomatoes.

Step 3

Drain the peppers well and place in a food processor with the tomatoes, the washed parsley, garlic, salt, pepper, extra virgin olive oil and vinegar and blend everything to a pulp - this can either be very smooth or slightly coarse, according to taste.

Step 4

Serve the smoked herring on the pepper and tomato puree and garnish with a few leaves and herbs of your choice.

Delicious served with rye bread and onion cut into julienne strips and placed for a few hours in iced water.