Herring with milt

Salted or marinated herring with the male's milt kept, cream-white and oily; the milt is eaten with the fillet, flaked into forshmak and onto open sandwiches.

Herring with milt is salted or marinated herring inside which the sperm glands (milt) of the male are kept, cream-white, tender, oily, with a mild fishy taste. The milt is eaten together with the fillet as a delicacy part, flaked into forshmak, herring butter and spreads, put onto open sandwiches with rye bread and onion, served with boiled potatoes and in salads.

Recipes with this ingredient

Herring in milt sauceRussian cuisine | Appetizers

Herring in milk sauce is a refined dish of Russian cuisine that carefully preserves traditions. It combines the rich taste of herring with a delicate, velvety sauce that adds depth and a slight tang to the appetizer. Historically, milt was used in Russian gastronomy as a valuable ingredient with a mild flavor and dense texture. In this recipe, it is mixed with sour cream, lemon juice, and horseradish to create a tender, spicy sauce with a hint of heat. The garnish of potatoes, red onions, and dill adds freshness and completes the harmonious ensemble. The dish is perfect for festive gatherings, highlighting the richness of flavors and authenticity of Russian cuisine.