Chopped herring with raw bone marrow

4 servings

30 minutes

Chopped herring with raw bone marrow is a rare and bold dish of Russian cuisine, rooted in the tradition of using all parts of the product. The exquisite combination of spicy salted herring and velvety tender bone marrow creates a unique flavor balance. The marrow adds creamy softness while the herring provides a rich sea note. Presented as a patty or pear shape, it delights not only the taste but also attracts the eye with its aesthetics. Served with softened butter enhances its rich flavor, adding depth to the dish. The cold serving makes it especially refreshing, making it an ideal snack element at traditional feasts. This dish is an expression of Russian gastronomic boldness where simple ingredients transform into culinary art.

Energy value per serving

• Calories: 43.5
• Proteins: 2.2g
• Fats: 3.9g
• Carbohydrates: 0g

Ingredients

• Beef brains: 25 g
• Butter: 5 g
• Herring: 35 g

Cooking steps

1. Soak herring in cold water, pass it through a meat grinder, mix with raw bone marrow strained through a sieve, beat well, shape into a patty or pear, then elegantly decorate with softened butter and refrigerate.

   Required ingredients:

   • Herring: 35 g
   • Beef brains: 25 g
   • Butter: 5 g