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The anti-carnival hangover recipe: herring salad with Grind’n Spice herbs & sea salt

Streamers and confetti are still on the floor, but a mood of mourning among carnival fans: It’s Wednesday before the 6th Sunday before Easter, Ash Wednesday! No more celebrations, colorful costumes and balloons! Lent begins. Targeted waiver for 40 days until Easter. Traditionally, meat is taboo on Ash Wednesday. Fish is eaten instead! A wide variety of fish delicacies are served on the plate, from pickled herring to salmon. Above all, the classic: herring salad! This has many faces. Pickled herring, bismarck, or matjes are used. The versatile classic appears in a clear, white or even red sauce as desired and receives more or less accompaniment in the form of pickled gherkins, apples, onions, beetroot, capers, dill or even carrots, nuts and potatoes. A pleasant side effect for all party-goers: The supply of fish and acid helps the body to repair the ruined electrolyte balance to some extent – a real hangover recipe!

Recipe for herring salad

  • 1 gr. Glass of bisque herring (drained weight 250g) or matje herring
  • 3 apples
  • 4 beets cooked
  • 2 medium sized potatoes cooked
  • 5 pickled cucumbers
  • 1/2 – 1 red onion
  • 1 x hartkorn capers
  • Grind’n Spice Herbs & Sea Salt
  • vinegar
  • oil

It’s that easy:

Cut all ingredients into small cubes, add vinegar and oil. Season to taste with Grind’n Spice herbs & sea salt.

The salad tastes best when it can pull through for at least 24 hours.


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