Renga

Method

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1. Soak the herring fillets in the milk or water for 20 minutes to draw out the salt.

   Mark done Start 20 min timer

2. Drain, rinse under cold water and pat completely dry.

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3. Pull the flesh off the skin in large flakes, checking for pin bones as you go.

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4. Soak the sliced onion in cold water for 10 minutes and drain — raw onion straight from the board is too aggressive even for this.

   Mark done Start 10 min timer

5. Whisk the lemon juice, oil, cumin, chilli and pepper together.

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6. Fold the herring, onion and parsley through the dressing gently, keeping the flakes intact.

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7. Leave 15 minutes for the flavours to settle, then serve with whole spring onions, bread and more lemon.

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Chef’s Tips

• Soak it. Straight from the packet it is inedible.
• Large flakes, folded gently — do not shred it.
• Soak the onion too, briefly.

Common Substitutions & Variations

• Out of spring onions? A small regular onion, finely sliced, or a few chives stirred in at the end both cover the job.

Pairing Suggestions

• Aish baladi
• Spring onions
• Torshi

Storage & Reheating

Refrigerated for 2 days, covered tightly — the smell travels. Do not freeze.

Common questions

Nutritional Highlights

Per serving, calculated from the ingredient list. Treat these as an estimate — brands and cuts vary.