Marinated herrings are an excellent standby ingredient as an alternative to canned fish – there are many bottled varieties that keep well in the fridge for 2–3 months. They are delicious in this Scandinavian-inspired dish, which combines them with hot pasta and crunchy red onion. Serve rye bread as an accompaniment.
Smoked mackerel can be used instead of herrings, and olives instead of gherkins. * Wholemeal pasta goes well with full-flavoured smoked mackerel and is a good way to increase the fibre content of the dish.
Herring and mackerel are rich in omega-3 fatty acids, a type of polyunsaturated fat thought to help to protect against coronary heart disease and strokes by making the blood less ‘sticky’ and therefore less likely to clot. A diet rich in omega-3 fatty acids may also be helpful in preventing and treating arthritis. Current healthy eating guidelines recommend eating oily fish such as herring and mackerel at least twice a week.
C * niacin, copper, selenium * B1, iron, potassium
The salad didn't make it for a photo session because I immediately ate it :-) Will make again! - 11 May 2014