2024 Author: Jasmine Walkman | [email protected]. Last modified: 2023-12-16 08:29
Although the central parts of Russia are far from the seas, marinated herring is among the favorite fish dishes when it comes to Russian national cuisine. Apart from being easy and quick to prepare and extremely tasty, it is also very good for health.
It has been shown to reduce bad cholesterol and is especially useful for consumption during the winter season. Here's how you can prepare the perfect one herring according to traditional Russian recipes, whereas if the marinated herring is too salty, it is pre-soaked in fresh milk
Appetizer of herring
Necessary products: 1 marinated herring, 7 potatoes, 100 g butter, salt to taste, a few sprigs of parsley or dill
Method of preparation: The herring is deboned and the skin removed. It is cut into strips, so that the tail and head are not thrown away, but only separated. Arrange in a special fish plate so that it forms a whole fish in shape, then add the head and tail. Boil the potatoes separately, peel and season with salt. Serve served around the fish, and the sliced butter is served separately.
Herring with vegetable garnish
Necessary products: 2 marinated herrings, 4 tbsp. butter 4 pre-cooked potatoes, 1 boiled carrot, a few pieces of boiled red beets, 2 boiled eggs, 2 tomatoes, 1 cucumber, a few sprigs of dill or parsley, a few sprigs of green onions
Method of preparation: The fish is skinned, deboned and cut into strips, but the head and tail are not discarded again. All vegetables and eggs are cut into cubes, seasoned with melted butter, if necessary, seasoned with salt and pepper to taste and arranged in the plates in which they will be served. Arrange the fish on top, preserving its shape and serve with fresh onion and dill or parsley stalks.
Stuffed bread with herring
Necessary products: 1 marinated herring, 3 boiled eggs, a few stalks of fresh onion, parsley and dill, 1 small packet of butter, pepper to taste, 1 rye bagel
Method of preparation: The baguette is cut into 2 or 3 pieces and carved from the inside so as to obtain a tube in which to place the filling. The fish is cut very finely, mixed with all other products and spices, a small part of the bread inside is added to it and everything is mixed very well. Fill the pieces of the baguette with the fish stuffing prepared in this way, wrap them in foil and leave them in the fridge for a few hours. Then cut into slices and serve as an appetizer.
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