Русский
Український
Deutsch
Español
Français
Italiano
Português
Қазақ
Türkçe
한국인
日本
简体中文
中國人
عرب
Herring with garnish
1 serving
Soak the herring in water, tea or kvass, peel, wash, cut along, separate the meat from the bones, fold both halves, cut into pieces, place on a plate, apply the cut head and tail; thin milk in a mortar with margarine, wipe through a sieve, add nutmeg, cool, put on a table, cut this mass into thin strips, coat with herring, side with boiled potatoes, beets, douse with vegetable oil; to taste, you can sprinkle bulb or green onions on top. You can also side the herring with capers and pikulas.
Soak the herring in water, tea or kvass, peel, wash, cut along, separate the meat from the bones, fold both halves, cut into pieces, place on a plate, apply the cut head and tail; thin milk in a mortar with margarine, wipe through a sieve, add nutmeg, cool, put on a table, cut this mass into thin strips, coat with herring, side with boiled potatoes, beets, douse with vegetable oil; to taste, you can sprinkle bulb or green onions on top. You can also side the herring with capers and pikulas.
herring - 2 pcs., margarine - 1 tbsp. spoon, potatoes - 2 pcs., beets - 1 pc., vegetable oil - 2 tbsp. spoons, green onions to taste, nutmeg to taste
