Herring carpaccio with Amsterdam onion ketchup
A component that is ideal for making in advance and stocking in the freezer.
Makes 10.
Allergens & dietary requirements
- Fish
- Pescetarian
Ingredients
- 10 herring fillets
- 150 g Amsterdam onion ketchup
Preparation method
- 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.
Serving suggestions
- 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.
