Seller sandwich with Baltic herring
1 serving
60 minutes
The Seller sandwich with Baltic herring is a true embodiment of Estonian culinary tradition, blending the freshness of the sea with the rich flavors of the land. This exquisite sandwich starts with a crispy piece of rye bread, lightly toasted in the oven to create the perfect base for a rich filling. The slight saltiness of the lightly salted Baltic herring harmoniously intertwines with the tenderness of quail eggs and the spiciness of pearl onions. Potato croquettes made with celery add softness and textural variety to the dish, while beetroot adds sweet earthy notes. The flavor is enhanced by a thin layer of butter and a drop of aioli sauce, while watercress and pesto complete the ensemble with freshness. This sandwich is a wonderful choice for an elegant snack that combines aesthetics and harmony of Baltic taste.
1
Prepare potato croquettes: boil the potatoes until done. Mash them, mix in the yolk, add starch and salt. Form balls and roll them in dry celery root shavings.
- Potato: 3 pieces
- Egg yolk: 1 piece
- Potato starch: 1 teaspoon
- Salt: to taste
- Celeriac: to taste
2
Boil the beet until cooked. Cool it down.
- Baby beetroot: 2 pieces
3
Boil the quail egg, cool it down, peel it, and cut it in half.
- Quail egg: 1 piece
4
Boil the chicken egg, cool it down, take the yolk for the sandwich.
- Egg yolk: 1 piece
5
Serving: slice a loaf of black bread lengthwise into eight pieces about 1 cm thick. Take one piece for the sandwich. Slightly dry the bread in the oven and let it cool. Spread a thin layer of butter on it. Arrange all the specified ingredients on top of the sandwich in any order.
- Rye (black) bread: 1 piece
- Butter: 20 g
- Cherry tomatoes: 3 pieces
- Pearl onions: 5 piece
- Sour cream 20% fat: 2 tablespoons
- Quail egg: 1 piece
- Onion: 0.3 head
- Pesto: 1 tablespoon
- Garden cress: to taste
- Lightly salted herring: 20 g
- Aioli: 1 tablespoon
