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Celebrating Seafood in the East Neuk of Fife ...

 
The Sea Fish Industry Authority's
Herring and Pineapple Salad

Ingredients:

3x170g(6oz) herring fillets
2x15ml spoons (2tbsp) lemon juice

1 medium fresh pineapple OR
1 x 225g (8oz) can pineapple chunks in natural juice, drained
225g (8oz) black/green grapes, seeds removed

6x15ml spoon (6tbsp) low fat natural yoghurt
salt and black pepper

Herring and Pineapple Salad

Cut herring into strips about 2.5cm (½ inch) wide. Sprinkle with lemon juice and cook under a medium grill for 3-4 minutes until golden brown. Leave to cool then chill in the refrigerator for 10-15 minutes.

If using fresh pineapple, slice in half, scoop out flesh and cube. Mix together the grapes, pineapple and chilled fish.

Spoon into pineapple halves or serving dish, season and top with yoghurt. Serve with pitta bread

 

 

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Original site funded as part of the East Neuk Seafood Initiative (2002)