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Baltic herring on Borodino bread
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.
Ingredients
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