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Herring carpaccio with Amsterdam onion ketchup
A component that is ideal for making in advance and stocking in the freezer.
Allergens & dietary requirements
10 herring fillets
150 g Amsterdam onion ketchup
Place 2 herring fillets on top of each other on plastic film and roll up tightly to create a neat and even roll.
Place in a freezer at -18°C for at least 2 hours.
Pour the Amsterdam onion ketchup into a squeeze bottle.
Cut the herring rolls into thin slices on a meat slicer and arrange on a plate.
Garnish the carpaccio with the Amsterdam onion ketchup.
As an amuse-bouche with components of potato and red beetroot.
As a component in a starter, such as a salad of raw fennel, sour cream, and a crispy potato component.
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