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.