Herrings are a very grateful material for preparing meals. In the recipe there is a proposal for a spicy version of this snack with chili and grilled paprika.
Paprika is a source of flavonoids, provitamin A, vitamin E, vitamin C and potassium, calcium, magnesium and iron. Red varieties have a higher content of dyes, including valuable lycopene.
- Matjas herring
- 5 paprika
- 5-6 onions
- 1 glass of oil
- chilli peppers
- sugar, salt
- bay leaf, English herb
First grill or bake the previously cleaned peppers in the oven. While the peppers are baking, soak the herring fillets, then dry and cut them into portions of about 3 cm. Cut the cooled paprika into pieces similar in size to pieces of herring, if you want, you can also peel it off the skin. Cut the onion into half slices. Add a layer of herring and a layer of vegetables alternately to the jar, as well as bay leaf and allspice.
Season with a large amount of chilli and pour oil over it to cover all layers. Cover the top with a layer of parsley. It tastes best if you put the jar in the fridge for at least 1 day.