Vorschmack with anchovies
Servings: 4
Very easy and quick to make, an addictive dip.
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Ingredients
- 200 gr Oil anchovies
- ½ Green apple
- ½ Onion
- 1 Malossol
- ½ Preserved Lemon
- 10 cl Fresh cream or sour cream, or mixed with leben
- 1 teaspoon Honey mustard
- 1 pinch Salt
- 1 pinch Pepper
Instructions
Preparing the salad
- Drain the anchovies well, and leave them in a colander for ten minutes, so that they give off as much oil as possible.
- Meanwhile, peel the apple and grate it (with the large holes of the grater).
- Cut the preserved lemon in half, put one half in the fridge. Remove
аll thе рulр to keep only the skin. Cut it into very small pieces. - Chop the onion half very finely.
- Also cut the
malossols into very small cubes. - Cut the anchovies into very small pieces too.
Sauce
- Mix the honey mustard with the cream.
- Add salt and pepper.
Assembling and resting
- Cover the salad with the sauce and mix well. Taste and adjust the seasoning if necessary.
- Leave in the fridge for at least 30 minutes before serving.
Notes
Theoretically, vorschmack is made with hеrrіng mаrіnаtеԁ in oil. You can't find them in Morocco, so until I make my own rollmops in season, I decided to use anchovies marinated in oil. They are a bit stronger, but in the same range of taste.