Pickled herring (renga) salad

Moushira Abdel-Malek , Tuesday 18 May 2021

Pickled herring (renga) salad
Pickled herring (renga) salad

Serves 6-8



6-8 herring fillets (squared into bite sizes)

1 cup thinly sliced onions

2 tbsp finely chopped chives

1/2 cup finely sliced red radishes

1/4 cup canned corn kernels (drained)

1/4 cup lemon juice

1/4 cup sour cream

1 cup tehine dip (prepared)

1/4 cup dill leaves (finely chopped)

Ground black pepper



Prepare tehine processing it into the usual dip salad, with a slightly lighter consistency.  In a very large non-reacting serving bowl, mix sour cream and tehine dip together, with an electric hand blender, until well integrated.  Add to this mixture all other ingredients, one at a time.  Distribute each gently by a hand spatula, leaving the dill to be added last.  Serve with an assortment of bread; baladi, crusty, toasted, white or wholemeal, aside wth fresh crispy arugula leaves, seasoned with freshly squeezed lemon juice.


*A version of this article appears in print in the 20 May, 2021 edition of Al-Ahram Weekly

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