CookEat Recipe
Smoked Herring in Oil on Lettuce
Six pieces of packaged smoked herring served cold on lettuce with lemon. Source : Alexander Filippini, The International Cook Book (1906), filippini-1906-1480. Adaptation documentaire ; illustration synthétique. Recette non cuisinée ni mesurée par cette campagne. Adaptations : Identify ready-to-eat smoked herring in oil and a package supplying at least six safe edible pieces. Keep cold, handle drained oil/lettuce hygienically; do not invent reheating or preparation of smoked fish. Limites : Documentary adaptation with a synthetic illustration; not cooked, measured or tasted. The selected product is fully cooked ready-to-eat smoked herring packed in oil. Piece size, retained oil, lemon quantity and diner portions are unspecified; follow the product storage instructions.
Method
Steps
Step 1
Open one selected small box smoked herrings in oil and identify SIX edible ready-to-eat pieces. Trim, wash and drain FOUR lettuce leaves.
Step 2
Lay leaves on side dish and dress SIX herring pieces on them; decorate with unquantified lemon quarters and serve cold with safe chilled handling.
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