Pickled herring with baked beetroot
8 servings
60 minutes
Marinated herring with baked beetroot is a classic dish of Russian cuisine that combines rich flavors and textures. The herring, infused with the aromas of honey, soy sauce, and balsamic vinegar, takes on a subtle sweet-umami note, while the baked beetroot adds delicate natural sweetness and softness. This dish is rooted in the traditions of Russian gastronomy where salted fish has always been an important part of the daily diet. It can be served as an appetizer, especially for festive tables, or as a standalone dish with rye bread. The taste is harmonious: the slight acidity of the marinade, the sweetness of the beetroot, and the spiciness of coriander create balance while green onions add freshness. The dish looks vibrant and appetizing, attracting attention with its rich hues and elegant presentation.
1
Prepare all the ingredients. Preheat the oven to 180 degrees.
2
Fillet the herring.
- Herring: 200 g
3
Mix soy sauce, honey, balsamic vinegar, sunflower oil, and coriander.
- Soy sauce: 30 ml
- Honey: 50 g
- Balsamic vinegar: 20 ml
- Unrefined sunflower oil: 100 ml
- Ground coriander: 1 g
4
Marinate the herring fillet and leave it for 2 hours.
- Herring: 200 g
5
Wash the beetroot well, wrap it in foil, and send it to the oven for 40-60 minutes. Let the cooked beetroot cool.
- Beet: 200 g
6
Slice the beetroot into thin rings.
- Beet: 200 g
7
Cut the marinated herring into slices.
- Herring: 200 g
8
Place the beet rings on the plate.
9
Place slices of herring on the beetroot.
- Herring: 200 g
10
Serve garnished with finely chopped green onions.
- Green onions: to taste