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.
Instructions
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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