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🍽️ Crispy Herring Salad in Yufka Pouches

415 kcal · 30 min · 4 servings

Ingredients

• 3 sheets Yufka dough (Turkish or Greek specialty store)
• 40 g melted butter
• sesame seeds
• 6 pickled herring fillets
• 150 g sour cream
• 50 g whipping cream
• 50 g sour cream
• 0.5 bunch chives
• frisée lettuce
• sage leaf
• 2 tbsp apple cider vinegar
• 4 tbsp vegetable oil
• salt
• pepper
• 2 tbsp green herb mustard
• 0.5 bunch parsley

Instructions

1. 1. Cut the yufka pastry sheets into strips and rectangles. Brush them lightly with butter and sprinkle with sesame seeds if desired. Place the pieces on a greased baking sheet, fold them slightly if needed, and bake in the preheated oven at 180 degrees for about 7 minutes until golden brown.
2. 2. Let the baked pastry pieces cool down completely.
3. 3. Wash the salad leaves and tear them into bite-sized pieces.
4. 4. Whisk together vinegar, mustard, some salt, and pepper. Slowly beat the oil into the mixture with a whisk and season the dressing to taste.
5. 5. Cut the fish into thick slices. Mix sour cream, cream, and crème fraîche together. Cut the chives into fine rings, stir them into the cream mixture, season with salt and pepper, and pour it over the fish.
6. 6. Fill the cooled yufka pastry pouches with the herring salad. Arrange them on plates, decorate with frisée lettuce and sage leaves as desired, and serve the sauce decoratively alongside.

Nutrition per serving

• kcal: 415
• Protein: 12 g · Fett/Fat: 34 g · Carbs: 18 g