Ingredients: 6-8 herring fillets (squared into bite sizes) 1 cup thinly sliced onions 2 tbsp finely chopped chives 1/2 cup finely sliced red radishes 1/4 cup canned corn kernels (drained) 1/4 cup lemon juice 1/4 cup sour cream 1 cup tehine dip (prepared) 1/4 cup dill leaves (finely chopped) Ground black pepper
Method: Prepare tehine processing it into the usual dip salad, with a slightly lighter consistency. In a very large non-reacting serving bowl, mix sour cream and tehine dip together, with an electric hand blender, until well integrated. Add to this mixture all other ingredients, one at a time. Distribute each gently by a hand spatula, leaving the dill to be added last. Serve with an assortment of bread; baladi, crusty, toasted, white or wholemeal, aside wth fresh crispy arugula leaves, seasoned with freshly squeezed lemon juice.
*A version of this article appears in print in the 20 May, 2021 edition of Al-Ahram Weekly
