Crispy Herring and Fresh Cucumber Salad| Niklas Gustafson

A post-beach lunch for me and the little ones. They loved helping to coat the fish! This is a classic, simple lunch—but of course, my version is sugar-free, gluten free, totally paleo! If you can’t find creme fraiche, full-fat greek yogurt works great.

Serves 2 people as a light lunch.

1 cucumber
1 lemon
1 tbsp honey
a pinch of flaky sea salt
100g coconut flour
2 tbsp butter
4 filets of fresh herring
1 handful chives
2 tbsp creme fraiche

Step 1: Peel and slice the cucumber into 1/2 cm slices.

Step 2: Squeeze the juice from the lemon into a small bowl and mix with the honey and sea salt.

Step 3: Drizzle over the sliced cucumber, and massage gently so that the vinaigrette is distributed evenly.

Step 4: Spread the coconut flour evenly onto a plate with a pinch of salt.

Step 5: Coat the fish evenly with the coconut flour. (Note: the 100g is an estimation—you don’t have to use all 100g, and you may need more. It just needs to be enough to lightly coat the fish.)

Step 6: Melt the butter over medium high heat in a pan, and place the coated fish. Flip when golden.

Step 7: Plate fish with the salad, a dollop of yogurt, and freshly chopped chives.

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