- Herrings without head, paunched “Matjasy” – 400g
- Pickled beetroot – 200g
- Big apple – 1 piece
- Chicory – 1 piece
- Lemon – 1½ pieces
- Honey – 1 tbsp
- Camelina oil or camelina oil of Wielkopolska – 200ml
- Parsley tops, salt, pepper
Method of execution:
Peel apples and wipe on a large-mesh grater, sprinkle with juice of ½ lemon. Wash chicory, remove inside, chop finely. Grate the beetroots on a large-mesh grater. Combine apples, beetroots, chicory and chopped parsley. Season with salt and pepper. Dissolve in the juice of ½ lemon a pinch of salt, add honey, pepper and camelina oil, and mix until the emulsion is formed.
Drain herrings, roll in rolls and fill with stuffing. Lay on the platter, pour the sauce, decorate with parsley and lemon.