1116 Herring with olive oil and vinegar for hors d’oeuvre*

Seledka s provanskim maslom i uksusom, podavaemaja k zakuske

Preparation info
    • Difficulty

      Medium

Appears in

By Elena Molokhovets

Published 1992

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Method

  • Soak 2 Dutch or Scottish herring in water or, preferably, milk, kvass, or beer. Remove the heads and tails, clean, wash, and slit them lengthwise. Separate the meat from the bone