Terrine of lightly salted Norwegian herring with Borodinsky bread
4 servings
30 minutes
Terrine of lightly salted Norwegian herring with Borodinsky bread is a harmonious blend of traditional northern cuisine and rich Russian flavors. The dark, spicy crust of Borodinsky bread perfectly complements the delicate herring cream, creating depth of flavor with notes of saltiness and a sweet aftertaste. This terrine is not just a dish but an embodiment of gastronomic heritage where every detail matters. Apple jelly and garlic oil add freshness and spiciness, while grated yolk and green onions provide textural variety. This terrine is perfect for both festive tables and exquisite snacks in a cozy home setting, revealing the complexity of flavors and offering true enjoyment.
1
Cut off the black crust from Borodinsky bread and slice it crosswise into thin layers 1 cm thick.
- Borodino rye bread: 1 piece
2
Herring 240 g and fatty cream 60 ml, blend until a smooth cream.
- Herring: 240 g
- Cream: 60 ml
3
We coat the layers with a cream made from Norwegian herring and stick them together in several layers. We leave it in the fridge for 2 hours wrapped in film.
- Herring cream (spread): 300 g
4
From the ready terrine, cut a piece along, place it on a plate, and decorate with garlic oil and apple jelly on top. Sprinkle with grated yolk and green onions.
- Garlic butter: 30 ml
- Apple jelly: 70 g
- Egg yolk: 1 piece
- Spring onion: 2 g
