Preparation
Peel the ginger and garlic. Remove the germ from the garlic and slice it, along with the ginger, into very fine strips, then cut into tiny cubes. Set aside in a bowl.
Add the oil and vinegar and season to taste. Lay the herring fillets flat on a large platter and coat with the vinaigrette. Leave to marinate for at least 2 h.
Dice the herring fillets and arrange them on the gluten-free sigdal oat crackers. Add a teaspoon of the marinade, garnish with a few sprigs of dill and a teaspoon of Tobiko eggs.
Serve immediately.
With Sigdal, dare healthy excess!
