Herring with Garnishing

Herring with Garnishing - Russian Appetizer Recipe

How to Cook & Prepare Herring with Garnishing:

Soak the skinned herring fillets in water, weak tea or milk for 3 or 4 hours. To clean and skin the herring cut off the edge of the belly, the head and tail; remove the viscera; slit the skin from head to tail along the backbone; remove the skin beginning at the head and working towards the belly and tail. Cut the flesh from the backbone and remove the rib bones on both sides. Put the two fillets together, cut into pieces of the desired size and arrange in an oblong herring plate. Put the head (gills, removed) at one end and the tail at the other. Garnish with cucumbers, tomatoes, gherkings, pickled mushrooms (for edible brown mushrooms or milk mushrooms see p. 180), finely diced boiled beets, potatoes, carrots, onion or green onions, capers and hard-cooked eggs. Before serving moisten the herring and garnish with dressing.

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