Festive Open Sandwiches with Herring
Description
The recipe won't take much time. When making the fish roll, keep in mind the flavor of the herring. If it is very salty, use cheese that is not too salty. Also, when rolling the roll, wrap the fish layer tightly so that no air pockets form. Before serving, let the sandwiches rest for 40–50 minutes so the herring reaches room temperature. They can be served warm or chilled.
Instructions
- 1
Step 1
Prepare the necessary ingredients.
- 2
Step 2
Grate the beets and cream cheese on a fine grater. Mix together. If the mixture is very thick, add 1–1.5 tsp mayonnaise and mix well again. If the cheese is already salty, do not add salt.
- 3
Step 3
Cut the herring into 2 fillets. Lay plastic wrap on the work surface. Place the fish on it, overlapping. One fillet meets the second fillet tail end to wide end. Lightly pound with a meat mallet.
- 4
Step 4
Spread the beet-and-cheese mixture over the entire fish layer.
- 5
Step 5
Sprinkle chopped dill on top.
- 6
Step 6
Start rolling the prepared herring sheet into a roll using plastic wrap.
- 7
Step 7
Carefully roll the fish into a roll, keeping the filling from spilling out. Twist the ends of the plastic wrap. Refrigerate the roll for 2 hours.
- 8
Step 8
Cut round pieces from rye bread using a glass or a cookie cutter.
- 9
Step 9
Dry the bread in a dry skillet on both sides.
- 10
Step 10
Take the fish roll out of the freezer and immediately slice it into rounds.
- 11
Step 11
Spread mustard on the bread bases. Arrange the fish patties.
- 12
Step 12
Finish garnishing with tomato pieces and sprigs of dill. Leave the open sandwiches at room temperature for 40 minutes. Then serve.
- 13
Step 13
Done. Serve with herbs.