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Peppered herrings with quark sauce
Quark, a low fat cheese, cucumber and dill make a lovely sauce for herrings.
What you need
- 8 pickled herrings
- 2 small onions, peeled and sliced
- 60 ml white wine vinegar
- 1 tsp pickling spice
- 1 green pepper, halved, cored, de-seeded and sliced
- 1 red pepper, halved, cored, de-seeded and sliced
- 1 yellow pepper, halved, cored, de-seeded and sliced
- for the sauce
- 150 ml quark cheese
- 3 tsp chopped fresh dill
- 1/4 cucumber, diced
Method
Cut each herring into three pieces. Place in a dish. Cover. Chill well.
Meanwhile, place the onions, vinegar and spices into a pan. Bring to the boil then reduce heat. Add the peppers. Simmer for 3-5 min. Leave to cool.
Arrange the cooled peppers and herrings on a serving plate. Strain the marinade and drizzle over the fish. Chill well.
Mix the sauce ingredients together well. Serve with the chilled herrings.
My Cookbooks Add Recipe My List Add Recipe Preparation 5 minutes Waiting » 1 hour Chill 1 hour Total 1 hour, 5 minutes Energy 74.9 kcal/serving Fat 3.73 g/serving Carbohydrates 31.20 g/serving Glycaemic Index 6 Glycaemic Load 0.33 
Serving suggestion
Sprinkle herrings with freshly ground black pepper. Garnish with a sprig of fresh dill. Serve with rye bread.
Cook's tip
| Per portion | Per 100g | Men | Women | |
|---|---|---|---|---|
| Energy (kj) | 313 | 312 | 10475 | 8350 |
| Energy (kcal) | 74.9 | 74.6 | 2500 | 2000 |
| Protein (g) | 3.61 | 3.60 | ||
| Carbohydrate (g) | 7.13 | 7.10 | 345 | 275 |
| Fat (g) | 3.74 | 3.73 | 95 | 70 |
| Fat (saturated) (g) | 0.50 | 0.50 | ||
| Fibre (g) | 1.17 | 1.16 | ||
| Sodium (mg) | 175 | 175 | ||
| Salt (equivalent) (g) | 0.44 | 0.44 | 7 | 5 |
| Per Portion | Per 100g | RDA | |
|---|---|---|---|
| Vitamin A (µg) | 137 | 136 | 800 |
| Vitamin B-12 (µg) | 0.85 | 0.85 | 1 |
| Vitamin B-6 (mg) | 0.16 | 0.16 | 2 |
| Vitamin C (mg) | 73.0 | 72.7 | 60 |
| Vitamin D (µg) | 181 | 180 | 266 |
| Vitamin E (mg) | 0.41 | 0.41 | 10 |
| Zinc (mg) | 0.24 | 0.24 | 15 |
| Calcium (mg) | 26.2 | 26.1 | 800 |
| Folate (mcg) | 17.1 | 17.1 | 200 |
| Iron (mg) | 0.53 | 0.53 | 14 |
| Magnesium (mg) | 10.2 | 10.1 | 300 |
| Niacin (mg) | 1.02 | 1.02 | 18 |
| Pantothenic acid (mg) | 0.12 | 0.12 | 6 |
| Riboflavin (mg) | 0.05 | 0.05 | 1.6 |
| Phosphorous (mg) | 37.5 | 37.3 | 800 |
| Thiamin (mg) | 0.04 | 0.04 | 1.4 |
This recipe is:
Demi-veg
Corn-free
Egg free
Gluten free
Peanut free
Shellfish free
Wheat free
What the text colours mean:
- Low in fat
- High in fibre
- Rich source
- Known source
This recipe is estimated to provide the nutritional content shown alongside.
The following ingredients were not included in the calculations because their contribution to nutrition is negligible fresh dill or unavailable quark cheese
IMPORTANT: You should consult a doctor before making any significant dietary changes. The information presented here or made available through this website is intended as a guide to help you plan a healthy diet. It is not intended to replace or substitute for the services of trained health professionals.
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