Season with salt and cook the herring coat for 3 days until the New Year according to the recipe of Margarita Simonyan
Margarita Simonyan is not only a great journalist, writer, director and pleasant woman, but also a great cook. It has long been quite a lot of dishes I prepare for its proprietary recipes, and I really like her advice, which she generously shares on their personal page.
Well, who does not cook herring under a fur coat in the New Year's table? I do not know of such families. But we always bought salted herring for this dish in the shop. Seeing recipe pickled herring 3 days for coats from Margarita Simonyan, I wanted to try as well, most of the frozen fish pickle. At least, I'll know exactly what it is fresh fish and definitely not stale in the open barrel. But after the opening of the barrel, salted herring, even Vakkumnye packaging should be kept no more than 2-3 days. And in the stores opening date is often impossible to verify.
Salt to themselves, it's easy, fast and quite tasty. So, Margarita Simonyan told that begins to prepare for the new year and another 28 of December. Buy fresh-frozen herring and pickles just to your taste. And only 31 of pulls and prepares him or coat them lay the dish.
Not to be a broken phone, and bring her prescription quote, from its direct person, without distortion or replace words:
Boil a liter of water (in three herring) with a half tablespoons of salt, bay leaves, black pepper and fragrant and fennel seeds. Let cool water defrosted herring fill and close in a long ikeevskoy bank, put in the refrigerator. ⠀
31 th we'll get it, peel, we shall cut. Baked carrots, beets and potatoes. Finely we shall cut shallots, fill it with apple cider vinegar for half an hour and gently squeeze. ⠀
Baked vegetables cleaned, grate and almost prisolit. ⠀
And then in a transparent dish layers: herring, shallots, potatoes, mayonnaise, again herring, carrots, shallots, beetroot, mayonnaise ⠀.
You can even sprinkle with grated egg yolks - if you do not plan to apply also 'mimosa'. We plan, so - without egg yolks)
It would be interesting also to learn stealth salting or serving dishes with herring from readers. I would be grateful for your recipes;) Write in the comments please.
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