Ukrainian Pickled Herrings in Milt Sauce
|
Time
prep 1:00
total 4:00
Ingredients
| 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 |
0 Recipe Reviews
|
Subscribe for tasty updates:
|
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.
Similar Recipes
seafood