Summary

Ingredients

• 2 small beetroot or a large one raw
• 4 pickled cucumber (s)
• 1 small onion (s), red
• 1 apple
• 2 teaspoons, heaped capers from the jar
• 500 g soy yohurt (yohurt alternative), unsweetened
• 150 ml rapeseed oil or other neutral oil
• 300 ml plant milk (plant drink), alternatively spelled and almond milk or soy milk
• 1 pinch (s) Kala Namak (sulfur salt) does not have to be
• salt and pepper
• Dill, fresh
• 1 teaspoon, leveled guar gum
• 0.5 teaspoon ½ mustard
• 2 small eggplant (s) or a large one
• Lemon juice, a few splashes
• 2 teaspoons salt for sprinkling
• 0.5 teaspoon ½ apple cider vinegar
• 1 piece (s) nori sheet, approx. 0 x 30 cm
• some olive oil or coconut oil for frying

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Instructions

1. First peel the aubergines with a peeler, cut lengthways into approx. 1 cm thick slices, place them on a board lined with kitchen paper or a clean kitchen towel and sprinkle with salt on both sides. Put aside.
2. Peel the apple, then cut into fine pieces with the onion and capers. Peel the beetroot, I recommend gloves, and cut into cubes about 0.5 to 1 cm in size. Cut the cucumber lengthways into fine slices, the slices into strips and cut them into pieces. Finely chop the dill or cut it up with kitchen scissors.
3. Put the milk and oil in a blender and mix for about 1 minute, pausing briefly in between so that the mixture can settle. Depending on the type of milk, the mixture becomes firmer. Add a few squirts of lemon, 1/2 teaspoon mustard, half a teaspoon apple cider vinegar and the Kala Namak salt and slowly add about 1/4 teaspoon at a time and mix first, thicken the mixture with the guar gum until it is creamy. as solid as mayonnaise is.
4. Put the mayonnaise in a salad bowl, leave a little rest in the blender jar. Add one tablespoon of yogurt and about 1 tablespoon of the beetroot cubes and mix everything again until it is a bright pink mass. Mix with apple, onion, capers, beetroot, cucumber, dill, yogurt and mayonnaise. Cut the nori sheet into very fine snippets and mix in as well.
5. In the meantime, after about 20-30 minutes, the aubergine slices have drawn water. Dab thoroughly with kitchen paper, wiping off any remaining salt if possible.
6. Do not heat a pan and gently fry the slices in a little oil or coconut fat over medium-low heat until they are slightly translucent and soft. They shouldn`t be fried brown or totally mushy!
7. Then drain a little on kitchen paper and when they have cooled down, cut the slices once lengthways and then again diagonally in the middle so that they have a point. Hope this is understandable.
8. Carefully fold in the cooled herrings and season the salad with salt and pepper. If necessary, add some of the caper stock or the cucumber water, but be careful that it does not become too runny. You can also mix in fish spice, but I only think it`s perfect with the nori seaweed. Depending on the intensity of the algae, you can cut a little more of it into the salad.
9. The herring salad tastes delicious fresh, but even better the next day. So far I have tested that it can be kept refrigerated for 3 days, we could not contain ourselves longer.
10. Jacket potatoes taste wonderful with them, but this salad is also a real treat on its own or as a topping on bread! Decorated with fresh dill and possibly a dollop of yoghurt is also a great eye-catcher on the vegan buffet.