Easter Herring (Renga) Salad
By shahdan • April 23, 2016
My mum always makes this salad on Easter morning. It is yummy and makes eating traditional ‘renga’ hassle-free. She likes to serve it with sliced baladi bread and extra spring onions on the side.
This Easter Herring (Renga) Salad is always a great crowd pleaser!
- 5 whole Herring fish - رنجة
- 3 large bell peppers (yellow, red, and green) - فلفل ملون
- 1 bunch spring onion - بصلة خضراء
- 5 medium lime - ليمون بلدي
- 1 drizzle sunflower oil (or olive oil) - زيت عباد الشمس
Step by step
- Wrap each fish individually in parchment or foil paper, arrange on a large baking tray, and bake in an 180C oven for 20- 25 minutes or until cooked through. (The fish will open up and the flesh will be flaky and easy to peel from the skin).
- In the meantime, slice bell peppers and spring onions into thin strips or small cubes. Mix in a bowl.
- Take out the fish from the oven and leave to cool for a few minutes. Carefully, open the parcels and use your hands to peel the fish from the skin discarding bones and skin.
- Mix the fish with the bell peppers and spring onions. Generously add lime juice and one drizzle of oil. Serve cold with baladi bread on the side.
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