Herring paste on crispy toasts

Preparation

Gut the fresh herrings, cut off the heads, cut out the fillets and cut off the skin. Wash thoroughly with cold water and pat dry with paper towels./p>

Finely chop the garlic and dried peperoncino peppers.

Brush the slices of bread quite thickly with butter (never too much butter) and place on a grill pan or in a toaster oven so that they are browned and crispy.

Heat the clarified butter in a pan. Add the garlic and peppers and fry for a while stirring. Add the herring fillets. Add salt and fry for about 10 minutes, stirring. The herring meat must break apart into small pieces and brown slightly. Finally add the chopped coriander and tomato puree and mix thoroughly.

Spread herring paste generously over the croutons and sprinkle with coriander leaves. Drizzle with olive oil. Serve hot with some lemon chunks, because they taste delicious when with lemon juices.

Recipe by Anna Kosterna-Kaczmarek, check out the blog Czosnek w Pomidorach.