Cut the matties into half centimeter cubes. Also do this with the flesh of an avocado and sprinkle it with lemon juice. Fourth part a few cherry tomatoes. Chop spring onions. Chop fresh dill. Combine all these ingredients and mix well with a shot glass of gin. In another bowl, mix a jar of sour cream with a generous splash of white balsamic vinegar and a spin from the pepper mill. Taste, because the vinegar must be balanced with the cream.
matties herring avocado lemon cherry tomatoes spring onions fresh dill gin sour cream
Belgian Cuisine

taste and tradition

Spoon the preparation of sour cream through the matties with avocado, stir well and put the bowl with the mixture in the freezer for about ten minutes. Meanwhile, slice the cucumber on wafer-thin slices, slice dried tomatoes in brunoise, and chop a handful of parsley. Prepare the plates with a rosette of cucumber, the dried tomatoes, parsley and chopped dried tomatoes. In the middle of it put a wide ring. Make a turret. You can achieve this by taking the preparation out of the freezer and pressing it into the ring. Insert a few sprigs of chives in the ring and then remove it. Finish with a thoroughly washed chives flower. Serve with toasted bread.

matties herring tartare with avocado

Creative Cooking the fiery passion
white aceto balsamico pepper from the grinder cucumber dried tomatoes parsley chives flowers of chives toast bread
Cut the matties into half centimeter cubes. Also do this with the flesh of an avocado and sprinkle it with lemon juice. Fourth part a few cherry tomatoes. Chop spring onions. Chop fresh dill. Combine all these ingredients and mix well with a shot glass of gin. In another bowl, mix a jar of sour cream with a generous splash of white balsamic vinegar and a spin from the pepper mill. Taste, because the vinegar must be balanced with the cream.
matties herring avocado lemon cherry tomatoes spring onions fresh dill gin sour cream
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Ingredients Directions
Spoon the preparation of sour cream through the matties with avocado, stir well and put the bowl with the mixture in the freezer for about ten minutes. Meanwhile, slice the cucumber on wafer-thin slices, slice dried tomatoes in brunoise, and chop a handful of parsley. Prepare the plates with a rosette of cucumber, the dried tomatoes, parsley and chopped dried tomatoes. In the middle of it put a wide ring. Make a turret. You can achieve this by taking the preparation out of the freezer and pressing it into the ring. Insert a few sprigs of chives in the ring and then remove it. Finish with a thoroughly washed chives flower. Serve with toasted bread.
Belgian Cuisine taste and tradition

matties herring

tartare with

avocado

white aceto balsamico pepper from the grinder cucumber dried tomatoes parsley chives flowers of chives toast bread