Step by step cooking recipe
We start cooking by preparing vegetables.
They must be placed in a bowl.
Fill with cold water. And boil over medium heat.
Keep in mind that potatoes cook faster than carrots and beets, so vegetables should cook at different times.
The surest way to test vegetables for readiness is to pierce them with a knife.
The knife should come out effortlessly, then the vegetables can be considered fully prepared.
After cooking, they must be cooled and cleaned.
While the vegetables are cooking, let’s get on with the croutons.
To prepare them, we take black bread, if desired, you can use Borodino.
We cut it into slices. We cut off the crust from each slice on all sides, and cut the pulp itself into portioned, not too large pieces.
Pour some vegetable oil into the pan.
We warm it up. Fry the croutons in a frying pan with butter for a few minutes on each side, until golden brown.
Wet the herring fillet with a napkin from excess oil.
And cut into portioned pieces of such a size that they look good on top of the croutons.
Also, immediately, cut the green onion feather into small rings.
One will be enough for us.
We will use onions exclusively for decoration of the dish.
We rub the cooled and peeled vegetables into a plate on a coarse grater.
Transfer them to a deep bowl.
We pass 3 cloves of garlic into it through a garlic press.
We add some salt.
Please note that herring is also salty.
We fill the contents of the bowl 50 gr. mayonnaise.
Then mix everything together.
Spread 1 tsp on the fried croutons. with a heap of stuffing.
Place one piece of herring on top.
Arrange the finished appetizers on a serving platter.
Garnish with green onion rings and serve. Bon appetit!
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