Ukrainian Pickled Herrings in Milt Sauce


prep 1:00       total 4:00


8 servings



4 salt herrings
Milt (soft white roe)
1 tbsp. sour cream
1 tbsp. cooking oil
1/2 cup vinegar
1/2 cup water
6 peppercorns
1 bay leaf
1 lg. onion, sliced


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.

Bring the vinegar, water, peppercorns, and bay leaf to a boil and cool. Blend with the milt mixture. Arrange the herrings and sliced onion in alternate layers in a sealer; cover with the milt sauce. Cover tightly and let stand for one day before using. Arrange attractively in a serving dish and garnish with any one of the following: chopped parsley, fresh dill, scallions or chives.

Author's Comments

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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