prep 1:00 total 4:00
Wash the herrings thoroughly and soak in cold water for 2 or 3 hours, changing the water twice. Remove the head, tail, and entrails. Save the milt. Remove the skin and bones. Rinse the fillets well and drain. Cut each fillet into 3 or 4 pieces. Put the milt through a sieve; combine with the cream and oil.
Pickled herrings in several variations occupy a place of importance in the Ukrainian zakuska (appetizer) custom. When only one appetizer is served, herring is the usual choice.
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