Herring and beetroot mousse
4 servings
90 minutes
Herring and beet mousse is an exquisite dish of Russian cuisine that delights with its delicate texture and harmonious flavor combination. Herring, traditionally loved in Russian gastronomy, gains a special softness when combined with juicy beets and airy cream. Sour cream and vinegar add a light tanginess, while dill and white pepper enhance the aroma. Gelatin makes the mousse's structure dense, turning it into an elegant appetizer. This dish is perfect for festive gatherings, especially when paired with rye bread or baked potatoes. Historically, herring mousse is a variation of the classic 'Herring under a fur coat' salad but stands out with its refined presentation and unusual consistency.
1
Clean the herring from skin and bones, break it into fillets. Cut into small pieces.
- Herring: 1 piece
2
Peel the beetroot and cut it into small cubes.
- Beetroot: 1 piece
3
Mix herring and beetroot with sour cream and finely chopped onion. Add sugar, white pepper, vinegar, dill, and salt to taste.
- Herring: 1 piece
- Beetroot: 1 piece
- Sour cream: 100 g
- Onion: 2 heads
- Sugar: 0.5 teaspoon
- 9% table vinegar: 0.5 teaspoon
- Chopped dill: 1 tablespoon
- Ground white pepper: pinch
- Salt: to taste
4
Soak the gelatin in cold water, let it swell, and melt it over low heat, but do not boil.
- Gelatin: 1 tablespoon
5
Add herring, beetroot, and sour cream to the mixture, stir.
- Gelatin: 1 tablespoon
- Herring: 1 piece
- Beetroot: 1 piece
- Sour cream: 100 g
6
Add whipped cream to a stiff foam and mix well again.
- Cream 23%: 200 ml
7
Line a suitable container with food wrap and pour the mousse in, smoothing the top. Let it set in the refrigerator.
8
When the mousse is ready, cover it with a plate, flip it over, and release it from the container and film.
