Odessa herring and egg salad

This recipe is from Caroline Eden's superb food and travel book 'Black Sea' which has a whole chapter on Odessan recipes, many of which are Jewish influenced.

If you can get hold of unfiltered sunflower oil, common in that part of the world, it's a joy. While travelling in Georgia, I would dip my bread in this oil which was every bit as flavoursome as olive oil.

Course: Salad

Cuisine: Jewish, Odessa, Ukraine

Keyword: Black Sea, Caroline Eden, Herring and egg salad

Servings: 4

Ingredients

2 tbsp sunflower oil
1 tbsp white wine vinegar
1/2 tsp caster sugar
1 Granny Smith apple, peeled, cored and diced
4 marinated herring fillets, cut into chunks
1/2 lemon, juice of
2 eggs, hard boiled, halved
handful radishes, sliced thinly (on a mandoline)
freshly ground black pepper

Instructions

Combine the oil, vinegar, sugar, apple and herring in a large bowl. Squeeze over the lemon juice and grind on some black pepper. Leave to marinate for 2 hours in the fridge
Drain off most of the liquid from the marinated mix, assemble the herrings, radishes, eggs and drizzle over some of the leftover liquid as a dressing.