Egg with herring
4 servings
10 minutes
Egg with herring is an exquisite appetizer of Russian cuisine that combines the tenderness of egg white, the sweetness of beetroot, and the salty taste of pickled herring. This dish likely originated as part of traditional Russian cooking, where herring holds a special place at festive tables. The egg halves filled with beet salad create a harmonious balance of textures, while fresh herbs and pieces of herring add zest. Perfect for buffets and gatherings where surprising guests with interesting flavor combinations is important. This appetizer delights not only with its appearance but also with a rich, intense flavor that unfolds with each bite.
1
Boil the beetroot, peel it, and grate it. Finely chop the green onion. Set aside beautiful pieces of herring (12 pieces), chop the rest.
- Beetroot: 1 piece
- Spring onion: to taste
- Marinated herring: 150 g
2
Combine grated beetroot, chopped onion, and herring. Drizzle the salad with a little olive oil and mix.
- Beetroot: 1 piece
- Spring onion: to taste
- Marinated herring: 150 g
- Olive oil: 1 tablespoon
3
Boil the eggs hard for 10 minutes, cool in cold water, peel them, cut in half and remove the yolks. We won't need the yolks anymore. Fill the egg whites with beet salad.
- Chicken egg: 6 pieces
- Beetroot: 1 piece
- Marinated herring: 150 g
4
Place parsley leaves and pieces of herring on the beet salad.
- Parsley leaves: to taste
- Marinated herring: 150 g
