Ingredients
Preparation
- Cut half of the herring into small chunks and the other half into strips.
- Mix the flour, water, fat, yeast and salt into a smooth dough and leave to rest.
- Mix the herring chunks, chilli sauce and coriander (chopped) and leave to chill in the fridge.
- Roll out the dough, portion out the filling into it and shape into balls. Leave to rise a little and steam in a steamer basket for 8 minutes.
- Cut sugar snap peas into fine strips. Mix the sugar snap pea strips, rice vinegar, sugar and salt.
- Marinate the mushrooms in the mixture and lightly sauté in a pan. Add the sugar snap peas and warm through.
- Marinate the herring strips in a little sauce.
- Place the buns on the bed of vegetables and arrange the herring on top.
- Finish with the marigolds.