一道完美的前菜 - 荷兰生腌鲱鱼沙拉

这道菜是从一个比利时朋友那里学的，据她说她是去买菜的时候，店里的老板教她的。
荷兰的这种生腌鲱鱼 （Soused herring / maatjesharing ) 是一种用小鲱鱼在盐跟其他调料里面腌制过的鱼生，生吃口感非常滑润肥鲜，并不是很咸。
wikipedia的介绍如下：
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Through a cut in the throat, the gills and part of the gullet are removed from the herring, eliminating any bitter taste. The liver and pancreas are left in the fish during the salt-curing process because they release enzymes essential for flavor. The herrings are then placed in the brine for approximately 5 days, traditionally in oak casks. They require no further preparation after fillet and skin removal and can be eaten as a snack with finely sliced raw onion and pickles.

As skin removal requires experience, fillets or double fillets should be attempted first. The soused herrings are silvery outside and pink inside when fresh, and should not be bought if they appear grey and oily.

Whereas salt herrings have a salt content of 20% and must be soaked in water before consumption, soused herrings do not need soaking.
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由于这个鱼本身有一定咸味，而且口感很滑润，配上清脆的青苹果之后口感的对比非常微妙丰富，可以说是一道很好的前菜。放在玻璃杯里面又好看又方便分食。