Loaf stuffed with herring and eggs
12 servings
75 minutes
Bread stuffed with herring and eggs is a refined snack roll of Russian cuisine that combines the tenderness of butter, the salty zest of herring, and the softness of eggs. Traditionally prepared in advance to fully develop its flavor, the dish features a crispy loaf transformed into 'boats' filled with herring fillet, cream cheese, and airy crumb. This snack boasts a rich texture and balanced taste, making it ideal for festive tables or cozy family dinners. Neatly sliced pieces of bread look appealing and are conveniently served. This recipe highlights Russian cuisine's love for simple yet rich flavors by uniting classic ingredients into a harmonious and appetizing treat.
1
You need to buy the baguette in advance and let it sit in the bag for a day, as if it is too soft, the filling will be heavy and sticky, and there may not be enough of it.
2
Boil the eggs hard and place them in cold water to cool.
- Chicken egg: 2 pieces
3
Prepare the herring by removing the head, tail, entrails, backbone, and bones. You will have two halves of fillet.
- Lightly salted herring: 1 piece
4
Cut the loaf lengthwise into two halves. Carefully remove the crumb from each part and place it in a bowl. You should have two 'boats'.
- Sliced loaf: 1 piece
5
Grease each 'boat' with a thin layer of softened butter, especially well on the edges. Place the remaining butter in a bowl with breadcrumbs.
- Butter: 180 g
6
Clean the eggs and cut them in half lengthwise.
- Chicken egg: 2 pieces
7
We start stuffing the loaf. In one 'boat', place both halves of the herring, arranging them side by side. If the herring is large, only place part of the second half, and add the remaining fillet to the bowl with the breadcrumbs.
- Lightly salted herring: 1 piece
8
In the second 'boat', place 4 egg halves along the length, with the rounded side up.
- Chicken egg: 2 pieces
9
Add 2 processed cheese to the bread crumbs in the bowl. You can also add caviar or roe from the herring. All the contents of the bowl need to be chopped and mixed until homogeneous. It's easiest to do this with a food processor. You can slightly salt the mixture, but this depends on taste and consider the saltiness of the herring.
- Processed cheese: 2 pieces
- Lightly salted herring: 1 piece
10
Divide the obtained mass into two parts. Fill one part tightly into half a loaf with herring, and the other part into half a loaf with eggs.
- Processed cheese: 2 pieces
- Butter: 180 g
11
Now carefully join both halves so that you have a whole loaf again. Press both parts together well to avoid air pockets inside the loaf, otherwise it will fall apart when sliced. The edges should be sealed.
12
Wrap the loaf in plastic wrap and place it in the refrigerator overnight.
13
Slice the loaf with a sharp knife into pieces about 1.5 cm thick and arrange on a large plate just before serving.