Fried herring

Cut off the heads of the herring. Slice open the belly and gut it. Do not discard the milt and roe—they will be useful for preparing the dish. Scrape off the black membrane from the inside of the fish with a knife—it can make the herring taste bitter. Rinse the fish under running water. Cut and open up the rib bones and unfold the fish. Remove the bones and take out the backbone.

Mix mustard, pressed garlic, vegetable oil, and chopped dill. Add pepper and stir. Coat the herring with the resulting marinade.

Cut the tomatoes into large cubes.

Fry the herring in a preheated pan without oil for a few minutes on each side. Fry the milt and roe, seasoning with salt and pepper.

In the same pan, sauté the tomatoes in butter for 1 minute. Add salt.

Place herring on a plate, then top with tomatoes and a bit of caviar and roe. Garnish with dill.