Sandwich with herring and beetroot
4 servings
90 minutes
A sandwich with herring and beetroot is a bright representative of Russian cuisine that combines classic flavors. Its roots trace back to the tradition of preparing snacks with herring, popular among Slavic peoples for its availability and rich taste. In this dish, tender, salty Norwegian herring harmonizes with sweet boiled beetroot, spicy garlic, and crunchy onion, creating an amazing palette of flavors. Mayonnaise adds a creamy texture to the snack while fresh iceberg lettuce provides a crispy freshness. Served on Borodinsky bread with its characteristic aroma of rye malts makes the sandwich not only tasty but also aesthetically pleasing. It is an ideal appetizer for a festive table or a cozy dinner, highlighting the depth of traditional Russian gastronomy.
1
Boil the beetroot, and while it cooks, clean the herring from bones and cut it into small cubes (like for the salad 'under a fur coat').
- Norwegian lightly salted herring: 1 piece
- Beetroot: 2 pieces
2
Slice the onion into thin half-rings and mix with the herring.
- Onion: 2 pieces
- Norwegian lightly salted herring: 1 piece
3
Grate the beetroot on a coarse grater, drain the liquid, squeeze in the garlic, and add mayonnaise.
- Beetroot: 2 pieces
- Garlic: 5 clove
- Mayonnaise: to taste
4
Slice the bread as you like :) Then place a lettuce leaf on a piece of bread, followed by herring with onion, and then beetroot. You can garnish with herbs if desired :)
- Borodino rye bread: 1 g
- Iceberg lettuce: 1 bunch
- Norwegian lightly salted herring: 1 piece
- Onion: 2 pieces
- Beetroot: 2 pieces