Egyptian Renga Smoked Herring Fish Dip

Method4 steps · about 30 min

1. 1

   Step 1: Keep the ready-to-eat smoked herring (2) chilled until preparation. Remove the skin and bones from both whole fish, carefully checking for small bones. Put the edible flesh in a bowl and discard the skin and bones.

   Uses 2 whole ready-to-eat smoked herring fish

2. 2

   Step 2: Chop the 1 bell pepper, 2 small red onions and edible herring flesh from step 1 into similarly small pieces. Put the chopped fish and vegetables together in a mixing bowl.

   Uses 1 bell pepper · 2 small red onions · Deboned skinned ready-to-eat herring flesh

3. 3

   Step 3: Squeeze the juice of all 4 limes over the chopped fish and vegetables from step 2. Add the ¾ cup plain unsweetened yogurt and ¼ cup tahini. Season with salt and pepper to taste.

   Uses Chopped smoked herring, bell pepper and red onion · 4 limes · ¾ cup plain yogurt · ¼ cup tahini · salt and pepper to taste

4. 4

   Step 4: Mix the dressed herring bowl from step 3 until combined. Serve with pieces of ready pita bread for dipping and optional green onions on the side. Keep the dip refrigerated and use within 2 days, or sooner if the smoked fish or yogurt label requires.

   Uses Dressed smoked-herring dip · Ready pita bread for dipping · Green onions, optional on the side