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Layered herring and egg butter sandwich
1 serving
the same thin slices of bread (without crust) are covered with a thick layer of oil. mix some of the oil with chopped eggs and season. on two slices of bread upper and lower) put thin wide pieces of herring or herring oil. cover them with two slices of bread spread with egg butter from below. then put a third slice of bread, the top of which is covered with a thick layer of butter, and the remaining slices. thus, a five-layer sandwich with dark extreme and middle layers and light intermediate layers is obtained. sprinkle with herbs, both herring and egg oil. lightly crush on top, allow to stand for several hours in the cold, cut into thin striped slices.
the same thin slices of bread (without crust) are covered with a thick layer of oil. mix some of the oil with chopped eggs and season. on two slices of bread upper and lower) put thin wide pieces of herring or herring oil. cover them with two slices of bread spread with egg butter from below. then put a third slice of bread, the top of which is covered with a thick layer of butter, and the remaining slices. thus, a five-layer sandwich with dark extreme and middle layers and light intermediate layers is obtained. sprinkle with herbs, both herring and egg oil. lightly crush on top, allow to stand for several hours in the cold, cut into thin striped slices.
bread - 5 pieces, mustard to taste, herring - 200 g, eggs - 3 pcs., salt to taste, pepper to taste, green onions to taste, dill to taste, or parsley greens to taste, butter - 200 g
