Swedish Herring Cucumber Salad


2 LARSEN Dill Herring (250g jar, in the refrigerated section)
1 Small cucumber
½ Celery (250g)
1 Bunch radishes
75 g Smoked, streaky bacon
2 Slices whole-grain toast
1 T Oil
Salt, pepper

Level of difficulty: Easy
Preparation time: approximately 15 min.



PREPARATIONClean, wash and dice cucumber, celery and radishes.Dice bacon and fry until crisp.Cut toast into small cubes. Heat oil in a pan and fry the bread cubes in it until they are golden-brown, let cool.Remove the dill herring from the jar. Loosely mix all ingredients. Season to taste with the marinade, salt and pepper. Garnish with celery leaves

Mediterranean Salad


1 LARSEN Herring in Tomato Sauce
2 Slices white bread
5 T Olive oil
1 Sprig rosemary
1 Red onion
1 Yellow bell pepper
1 Bowl of rucola lettuce
5 T Red wine vinegar
Salt, black pepper, sugar

Level of difficulty: Easy
Preparation time: approximately 15 min.



Cut the white bread into squares the size of hazel nuts. Fry with a little olive oil, a sprig of rosemary, salt and pepper until crisp. Peel a second red onion and cut in into fine strips. Wash a piece of cucumber and a small yellow bell pepper, peel and cut into bite-size pieces. Mix olive oil with red wine vinegar, sugar and salt, and marinate with the vegetables.

Arrange the vegetable salad in bowls. Spoon the herring fillets with the sauce directly out of the tin onto the salad. Sprinkle with crisp bread squares, and season with black pepper from the pepper mill. Garnish with fresh rucola lettuce.

Uwe Meßner’s wine recommendation: Wonderful wines are pro-duced in the gently rolling hills of the Piedmont. In my opinion a good red wine tastes best with this dish.

Mackerel on Avocado Salad


2 LARSEN Mackerel in Vegetable Oil
1 Ripe avocado
1 Bunch radishes
1 Red bell pepper
¼ Cucumber
1 Lime
1 Bunch mint
1 Bunch lemon balm
Salt, pepper
Level of difficulty: Easy
Preparation time: approximately 20 min.



Drain the mackerel in a colander. Collect the oil and purée with garden herbs (e.g. lemon balm and mint), salt and pepper in the kitchen blender.

Finely dice radishes, red bell pepper and cucumber, and mix with the herb oil. Peel a ripe avocado, cut it in slices and marinate with lime juice. Arrange the mackerel on the avocado slices and distribute the vegetable-mint vinaigrette over the fish.

Uwe Meßner’s beverage tip: A cool glass of alcohol-free wheat beer goes well with this dish.

Mixed Salad with Cod Liver and Dill Cream



2 LARSEN Cod Liver
1 Bunch of radishes
2 Spring onions
1 Cumin
1 Apple
1 Avocado (almost ripe)
1 Bunch of dill

For the dressing:
½ Lemon
1 Sardine filet
1 T Mustard
½ T Sugar
5 T Olive oil
Salt, pepper

For decoration:
100 g Heavy sour cream or crème fraîche
1 T Chopped dill
Salt, Pepper

Level of difficulty: Easy
Preparation time: approximately 35 min.



For the dressing, mix all ingredients, add the chopped sardine fillet and season to taste.Drain, dice the cod liver and set it aside. Clean and dice rad-ishes, cumin and spring onions. Pluck the dill from the stems and chop fine. Quarter, core and dice the apple. Add all chop-ped ingredients to the marinade and mix briefly.

Finally, cut the avocado in half, remove the pit, peel and dice. Fold diced cod liver and diced avocado into the salad and season to taste. Serve in small glasses.

For decoration, mix the remaining ingredients. Place 1 T sour cream and dill on each serving and decorate with a sprig of dill.