Herring with a Side Dish
Description
Herring with garnish is appropriate to serve on a holiday table. Preparation: If the herring is very salty, soak it in water and leave for 3–4 hours. If you have herring fillets, you can soak them in milk — this will give the fish a delicate flavor. To dress the herring, trim off the belly, head, and tail, and remove the innards. Separate the meat from the backbone and cut away the rib bones. Place both halves of the fish on top of each other and slice into pieces about 1 cm thick. Arrange the fish in a herring dish. Wash the potatoes and carrots, peel them, place in a pot, cover with water, and boil until done. Wash the beets, place in a pot, cover with water, and boil in their skins until done. When the vegetables are ready, let them cool. Dice the potatoes and carrots. Peel the beets and dice them as well. Peel the onion and slice into rings. Slice the eggs. Arrange all the garnish (together with the greens) evenly on both sides of the herring on the plate, top with onion rings, and drizzle the garnish and fish with vegetable oil. The appetizer is ready. Serve immediately.