Baltic herring on Borodino bread

Ingredients

• 150 g salted herring fillet in oil
• 4 pieces of Borodino bread
• 2 small beets
• 2 liters of water
• 500 g dry red wine
• 100 g red wine vinegar
• 2 bay leaves
• 10 g apple cider vinegar
• 20 g olive oil
• 2 red onions
• 150 g red port
• 1 tsp. brown sugar
• dill for decoration
• 5 g parsley
• unrefined sunflower oil
• black peppercorns
• coriander seeds

Cooking

Step 1

Cut the herring fillet diagonally (pieces 4 cm wide). Prepare the marinade, pour it over the herring. Leave it in the refrigerator under the lid for at least 2 days.

Step 2

Boil the beetroot in water with wine, vinegar and bay leaf until tender. Peel the beets, place in a blender, add some red wine vinegar and blend until smooth. Add a little olive oil and mix until emulsified (the sauce will get a sheen).

Step 3

Peel the onion, cut the red onion into rings 2 mm thick, take out the two inner layers; cook in port with sugar, simmering until syrupy (onions should be soft when done).

Step 4

Cut the Borodino bread into 5 * 3 cm pieces, fry in a grill pan. Dry the herring fillets with a paper towel or paper towel, removing excess oil.

Step 5

Put the herring on Borodino bread. Arrange confit onion rings on top and garnish with dill sprigs.