一道完美的前菜 - 荷蘭生醃鯡魚沙拉

這道菜是從一個比利時朋友那裡學的，據她說她是去買菜的時候，店裡的老闆教她的。
荷蘭的這種生醃鯡魚 （Soused herring / maatjesharing ) 是一種用小鯡魚在鹽跟其他調料裡面醃製過的魚生，生吃口感非常滑潤肥鮮，並不是很鹹。
wikipedia的介紹如下：
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Through a cut in the throat, the gills and part of the gullet are removed from the herring, eliminating any bitter taste. The liver and pancreas are left in the fish during the salt-curing process because they release enzymes essential for flavor. The herrings are then placed in the brine for approximately 5 days, traditionally in oak casks. They require no further preparation after fillet and skin removal and can be eaten as a snack with finely sliced raw onion and pickles.

As skin removal requires experience, fillets or double fillets should be attempted first. The soused herrings are silvery outside and pink inside when fresh, and should not be bought if they appear grey and oily.

Whereas salt herrings have a salt content of 20% and must be soaked in water before consumption, soused herrings do not need soaking.
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由於這個魚本身有一定鹹味，而且口感很滑潤，配上清脆的青蘋果之後口感的對比非常微妙豐富，可以說是一道很好的前菜。放在玻璃杯裡面又好看又方便分食。

用料  

一道完美的前菜 - 荷蘭生醃鯡魚沙拉的做法  

1. 鯡魚切成小塊。

2. 青蘋果去皮切成細條。

3. 櫻桃小番茄切碎。

4. 組裝：
   把上述各項材料擺放在玻璃杯裡。
   裝飾上小茴香的葉子。

5. 滴上橄欖油，撒上現磨的黑胡椒粉。開吃！

小貼士

後來又做了幾次，發現如果加入芝麻菜/Rocket/Rucola之後口感更加豐富，芝麻菜油潤的味道正好跟橄欖油還有魚互相搭配。
買不到這種魚的，可以試試別的材料，我覺得如果是西班牙火腿也很好吃！