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Christmas Menu: Norwegian herring with Christmas spices & Family Reserve Arbequino

Appetizer from Norway 

Ingredients

8 Norwegian salted herring fillets (already washed)

3 dl of cream

Grated horseradish to tasteCastillo de Canena - Navidad 5

The juice of half a lemon

1 teaspoon of Dijon mustard

1 teaspoon of brown sugar

1 tbsp of Christmas Spices *

2 boiled eggs

5 cornichons (small and slightly sweet gherkins in vinegar)

Chive

Dill

Castillo de Canena Family Reserve Arbequino EVOO

* Mix of Christmas spices:

1 teaspoon allspice beans

1 teaspoon whole cloves

1 teaspoon star anise

1 teaspoon black peppercorns

Preparation

Beat the cream with the rods, after having been in the freezer for half an hour. Grate the horseradish and marinate in lemon juice and two tablespoons of Castillo de Canena Family Reserve Arbequino EVOO for a few minutes before mixing with the cream.

Brown the Christmas spices a little bit in a pan and mash in a mortar or ground with a grinder until they are dust. Mix these spices with the sugar and mustard and add to the sauce.

Cut the boiled eggs and cornichons into cubes and mix with the chopped chives and dill.

Remove the thorns of the herring fillets and cut into thin slices. Dip the fillets in the sauce and keep cold before serving.

Serve over black or brown bread with some lettuce into thin strips.

(SEE COMPLETE CHRISTMAS MENU)

December 2014

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