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Playing hooky, Møns Klint white cliffs and herrings
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godz. - 13:57

Playing hooky, Møns Klint white cliffs and herrings


Since we became parents, all our holidays have been family oriented with plenty of attractions for the children. We left our daughter with her grandparents only once, and we played hooky. It was so special that despite it being a few years ago, we still remember our trip to Denmark.

One of the most enjoyable memories is of a short boat ride along the coast of Zeladia at the base of the Møns Klint white cliffs. They are an amazing and very picturesque attraction in the usually flat Denmark. The Møns Klintare cliffs are 130m above sea level and are the highest cliffs by the Baltic Sea. The whole area of around 7 km of cliffs was changed into a landscape park with paths, overlooks and stairs with 1000 steps which lead to the beach at the base of the white cretaceous rock.

We remember the trip to Møn Island for another reason. We found there a restaurant where every dish is prepared with herrings. Herrings with onion, tomatoes, in oil, pickled, fried, smoked, in salads – everything yummy and fragrant. We went away disappointed that we couldn't eat more, because we didn't try even half of the prepared dishes.

My daughter loves meals with herrings. Her favourite dish is traditional herrings with onion in oil. Today I prepared an early supper which was a combination of her wish and my need to experiment. Slightly seasoned herring sandwich with crunchy vegetables in a fresh roll will be a tasty treat for every fan of herrings.

Ingredients (for 2 people)
2 fresh ciabattas
200g of herring pieces
half a white onion
peel from half a lemon
half a chili pepper
2 tablespoons of minced parsley
2 tablespoons of olive oil
3-4 slices of red onion
2 gherkins
2 tablespoons of butter
2 tablespoons of mustard
1 tablespoon of honey
3 tablespoons of olive oil
1 tablespoon of lemon juice
1 teaspoon of chili olive oil

Cut the herrings into 2-cm pieces. Cut the chili pepper and onion into very small pieces. Mix together the onion, chili pepper, parsley lemon peel and olive oil. Add the herrings, mix them in and leave in the fridge for an hour. Mix all the ingredients to make a smooth dip. Cut the ciabattas in half and spread with butter. Put the herrings on one of the halves and sprinkle with the dip. Arrange the gherkin slices and rings of red onion on top. Sprinkle with the rest of the dip. Cover with the second halves of the ciabattas.

Enjoy your meal!

Try also
Fish likes to swim, i.e. steak tartare with herring
My fisherman's burger
A sandwich to go


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