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Herring dishes: season idea

Herring is our everything!

Love, like no other fish.

Because it is easy to cook, it is not expensive and there are lots of recipes with herring.

Food blogger Elena Moskalenko offers to cook forshmak, tartar and rolls with herring.

Herring is our fish, and let the small Dutch not even claim!

The hit of the Russian-Soviet cuisine, which both the common people and intellectuals in felt berets loved equally well.

The phenomenon of gastronomic success of herring was established by the British two or three centuries ago. They were the first to use paper periodical for roasting herring.

It seems like a newspaper absorbs the fish spirit, leaving only juiciness and a wonderful aroma.

What do you need:
300 g fillet of slightly salted herring
200 g smoked herring fillet
10 quail eggs
2 potatoes
2 red onions
50 ml of cream (23% fat)
3 tbsp. horseradish dining
3 tbsp. mustard

What to do:
Wash the potatoes, wrap in foil, bake in the oven. To peel.

Boil eggs, peel.

Both types of herring scroll with onions in a meat grinder.

Eggs and potatoes grate on a medium grater.

Mix all the ingredients, add cream, season with mustard and horseradish.

What do you need:
300 g smoked herring fillet
2 Granny Smith Apples
1 lemon
1 shallot
a bunch of fresh mint

What to do:
With lemon peel, squeeze out the juice.

Apples, shallots and herring fillets cut into small cubes, flavored with lemon juice.

Mint finely chopped.

All mix, arrange in portions and decorate with fresh mint leaves.

What do you need:
2 salted herring
2 eggs
8 gherkins
2 tbsp. Dijon mustard
small bunch of chives

What to do:
Herring to cut into 4 fillets from head to tail.

Ridge and bones removed.

Carefully cut the flesh with a sharp knife — chop.

Boil eggs — and grate on a medium grater.

Chop onions and 4 gherkins finely chopped.

Mix herring, egg, onion and cucumber, season with Dijon mustard.

Put on the skin of herring a whole gherkin and prepared mass — wrap the roll.

Before serving keep in the fridge.

Illustrations: Elena Moskalenko

Elena Moskalenko:
“I live in the Urals, in Chelyabinsk. The journalist and daughter of three times the major of Russian aviation. Golden Shark of the Ural Federal District as the best journalist and analyst. “Golden Camel thorn” in the nomination “Russian language”.

I like to read, I like to read good things avidly, in literature I appreciate fine psychology, humor and impeccable wit, in music — French chanson, Russian Shevchuk and non-Russian dire straits. I adore delicious cuisine, and politics is not lackey, bold.

As Marlen Dietrich I love to cook and treat delicious. ”

Elena Moskalenko on gastronom.ru:

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See below.

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I love chanterelles!

Red and joyful, and fried in butter, they acquire a surprisingly delicious nutty taste.

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