Recipes
Salad of fresh herring, herring or sardine with mushrooms
Ingredients
→ SALT
→ GROUND BLACK PEPPER
→ BREADCRUMBS
→ 600 G FRESH HERRING (HERRING, SARDINES)
→ 3-4 DRY PORCINI MUSHROOMS
→ 3-4 TABLESPOONS MELTED BUTTER
→ 3-4 HEADS OF ONIONS
→ 3 TABLESPOONS SOUR CREAM (15% FAT CONTENT)
→ 2 RAW EGGS
→ 2 FRESH TOMATOES
→ 1 TABLESPOON WHEAT FLOUR
Boneless fillet of fresh herring (see the article "Cutting fish") salt, pan in flour (see the recipe "Flour breading") and fry on both sides.
Boil the dry mushrooms until tender. Fry the onions and tomatoes until soft, then add the chopped cooked mushrooms and lightly fry.
Mix everything, pass through a meat grinder, pour in a thick sauce made from 1 tablespoon of wheat flour, mushroom broth and sour cream, fried until golden. Add the raw egg yolks, salt and pepper to the mixture (while stirring). Then pour in the whipped egg whites and carefully knead everything again.
Put the prepared mass on a greased pan and sprinkled with breadcrumbs (see the recipe "White breadcrumbs"), flatten the top, grease with sour cream (2 tablespoons), and bake at 180 degrees in the oven (about 15 minutes).
Before serving, cut the salad into portions and pour over the melted butter.
Boil the dry mushrooms until tender. Fry the onions and tomatoes until soft, then add the chopped cooked mushrooms and lightly fry.
Mix everything, pass through a meat grinder, pour in a thick sauce made from 1 tablespoon of wheat flour, mushroom broth and sour cream, fried until golden. Add the raw egg yolks, salt and pepper to the mixture (while stirring). Then pour in the whipped egg whites and carefully knead everything again.
Put the prepared mass on a greased pan and sprinkled with breadcrumbs (see the recipe "White breadcrumbs"), flatten the top, grease with sour cream (2 tablespoons), and bake at 180 degrees in the oven (about 15 minutes).
Before serving, cut the salad into portions and pour over the melted butter.
