Herring à la Russe - Sill à la Russe

HERRING À LA RUSSE
Sill à la Russe

This is a nice-looking and very good herring dish. Especially decorative for the Christmas smörgåsbord. Serve with boiled potatoes or just some coarse bread and butter.

Serves 4

2 watered down salt herrings
or 4 salt herring fillets
or 4 Matjes herring fillets
2 hard-boiled eggs
2 pickled beets
2 pickled gherkins
1 large or 2 small onions or red onions
2 tablespoons capers

Sauce:
0.8 cup heavy cream or crème fraîche
some white pepper
some salt
liquid from the beets


If you use whole salt herring, water it down first according to package instructions. Then you prepare them for cooking. Cut the herring fillets in about 1/2 inch pieces. Peel the eggs and separate them, then chop them. Finely dice beets and gherkins. Peel and chop the onions. 

Put the herring pieces on a serving plate and arrange the other ingredients in groups on the plate like in the picture.

Beat the cream and flavor with salt and pepper. Color it with the liquid from the beets. If you use crème fraîche you just flavor it, it can't be beaten. Serve the sauce separately.

Enjoy!

Bella