Herring salad with beetroot, cream cheese and horseradish
1 serving
60 minutes
This salad is an amazing combination of traditional Russian ingredients and culinary innovation. Herring, beloved in many Slavic countries, is complemented by creamy cheese and spicy horseradish, creating a rich flavor ensemble. Beetroot adds a sweet depth, while pickled cucumber brings a refreshing tang. Subtle notes of Borodinsky bread and fragrant oil make this dish harmonious and memorable. It can be served as an exquisite appetizer or a light festive salad. The delicate texture of the creamy layer contrasts with the juiciness of the herring and the freshness of the vegetables, creating true delight for gourmets. This salad embodies the balance between classic flavors and a modern take on traditional cuisine.
1
Mix cheese with cream and bring to a boil. Soak gelatin beforehand. Then dissolve it in the hot cream with cheese. Add fresh grated horseradish and bring to a boil again. Strain it. You need molds to fill with the hot mixture of 50-60 ml each. Use 50-60 grams of the mixture per mold. Place in the refrigerator to set.
- Cream cheese: 200 g
- Cream: 50 g
- Leaf (sheet) gelatine: 50 g
- Horseradish: 30 g
2
Clean and dice the herring and onion, finely chop the bread. Mix everything with aromatic oil.
- Herring fillet: 40 g
- Red onion: 5 g
- Borodino rye bread: 10 g
- Vegetable oil: 5 ml
3
Place a similarly sized mold on the plate, and layer herring with onions and bread inside.
4
Take the cheese preparations out of the fridge, remove from molds, and place on top.
5
Cut the beet and cucumber into cubes, dress with oil, and place on top of the cheese. Garnish with onion or parsley.
- Boiled beetroot: 30 g
- Marinated cucumbers: 10 g
