INGREDIENTS:

200 grams of Kaluri fried Baltic herrings in homemade marinade

Cabbage salad

a fresh, early cabbage
a clove of garlic
grated horseradish
sour cream
fish broth
sea salt
black pepper

Apple compote

200 grams of Granny Smith apples
a teaspoon of honey
a teaspoon of vodka
a tablespoon of water or apple juice
a medium and evil chilli
lime juice
lime zest

PREPARATION:

Slice about 300 grams of cabbage into quarter-centimetre strips, basically cut the cabbage into julienne. Bring the broth to a boil in a pot, grate fresh horseradish and garlic so that they are ready. Put the sliced cabbage in the boiling broth, remove the pot from the heat and let the cabbage simmer for a minute. Try the cabbage after a minute: the cabbage should soften but still be crunchy. Now take the cabbage out and let it drain, but put the broth in the refrigerator, as it can later be used to prepare some soup or sauce. Now mix together the hot cabbage strips, garlic, horseradish, a little broth and sour cream in a bowl. Season with salt and pepper. Let the salad rest.

To make the compote, chop the peeled apples into small cubes. Put the pot on the stove, add honey, vodka, water, apples and the chilli. Allow the mixture to simmer lightly at low temperature, stirring it constantly. Add lime juice and zest. Stir until the flavours have mixed well, but the apple is still crunchy. Put the compote in the refrigerator to cool down. Slice the herring fillet into really thin slices. When serving, place an oblong portion of salad on a plate, line up the sashimi on top of it, and add the cooled compote at the very top. Grate the lime zest on top of everything.