- In a mixing bowl, whisk together the cream cheese and horseradish. Season with table salt and freshly ground pepper. Cover the top and edges of the cheese with the horseradish cream cheese.
- Coat the top and edges of the St Céols with the crispy onions.
- Cover the top with the tetragonia leaves and place the rest of the filling on top: herring, carrots and red onions, previously chopped up and lightly marinated with a little walnut oil.
- Garnish with lemon wedges.
😉 Tips and Ideas: Serve with a dash of oil from the herring marinade and a slice of toasted black bread.