Recipe Catalog
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Marinated herring with baked beetroot is a classic dish of Russian cuisine that combines rich flavors and textures. The herring, infused with the aromas of honey, soy sauce, and balsamic vinegar, takes on a subtle sweet-umami note, while the baked beetroot adds delicate natural sweetness and softness. This dish is rooted in the traditions of Russian gastronomy where salted fish has always been an important part of the daily diet. It can be served as an appetizer, especially for festive tables, or as a standalone dish with rye bread. The taste is harmonious: the slight acidity of the marinade, the sweetness of the beetroot, and the spiciness of coriander create balance while green onions add freshness. The dish looks vibrant and appetizing, attracting attention with its rich hues and elegant presentation.
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Norwegian herring and pickled beetroot with grated cheese is an exquisite combination of traditional Scandinavian cuisine. Norwegians have perfected herring preparation methods for centuries, making it tender and rich in sea flavors. Pickled beetroot adds a light sweetness and pleasant acidity to the dish, while grated cheese adds softness and depth of flavor. A dressing of oil, vinegar, and mustard harmoniously complements the components, giving the dish a piquancy. This dish not only delights the palate but also has high nutritional value, pairing perfectly with rye bread or boiled potatoes. It is served as an appetizer on festive tables or in everyday meals, enjoying the richness of northern flavors.
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Borscht made from roasted beets and Scottish herring is an exquisite and unexpected take on traditional Russian soup. Roasted beets give the dish a rich, sweet flavor with a hint of smokiness, while dried mushrooms add depth and an earthy aroma. Kvass, used instead of traditional vinegar, imparts a mild tang and pleasant fermented complexity to the borscht. The Scottish herring, an unexpected addition, brings a piquant salty freshness, creating a refined combination of flavors. This borscht not only warms but also surprises and delights with its balance of sweetness, acidity, and umami. A wonderful choice for those seeking a new perspective on Russian cuisine that blends tradition with gastronomic experimentation.
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This appetizer embodies traditional Russian flavors in a modern interpretation. Tender fillet of lightly salted herring is paired with vibrant beet pesto enriched with the nutty notes of walnuts and fresh herbs. Historically, herring has been an integral part of Russian cuisine, highlighting accessibility and rich taste. The beet pesto, made with garlic and lemon juice, adds freshness and a slight tang to the dish. Serving it on black bread makes the appetizer hearty, while the addition of lemon emphasizes the richness of flavors. This appetizer is perfect for a festive table or a cozy dinner, delighting with its bright appearance and rich taste.
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The salad of Norwegian herring and beetroot is an elegant combination of northern sea traditions and European cuisine. Norwegian lightly salted herring gives the dish a rich taste of the sea, while roasted beet adds sweet depth and velvety texture. The orange dressing with sweet citrus notes harmoniously highlights the freshness of cilantro and the crunchiness of onion. This salad not only pleases the eye with its contrasting colors but also reveals a complex play of flavors: tender fish, sweetness of roasted beet, acidity of orange, and spicy freshness of greens. It is perfect for a light dinner or festive table, creating an atmosphere of refined gastronomic enjoyment.
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The recipe is taken from the book "Geography to Taste. Latvia" by Nika Ganich
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Christmas salad with pickled beet balls is an elegant and festive dish of European cuisine that combines the rich flavor of pickled beets with the freshness of crunchy salad leaves and chicory. Historically, beets were an important part of the winter diet, and pickling them preserved their vibrant taste and beneficial properties. In this recipe, small beet balls soaked in wine and balsamic vinegar with a hint of Pernod acquire a rich, slightly tangy flavor that pairs beautifully with the tenderness of greens. Olive oil adds creaminess and a velvety texture to the dish. This salad not only pleases the eye with its deep red and green hues but also serves as an ideal addition to the Christmas table, refreshing the palate and creating a cozy atmosphere.
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We found the recipe for pickled beetroot with sesame in the book "Plenty" by Israeli chef Yotam Ottolenghi. He generally considers beetroot a superfood and has come up with a whole bunch of spectacular dishes with it for his London restaurants . But adding tom yum paste to the canned food is pure hooliganism on our part. We tried it and really liked it, the taste of the canned salad is explosive, very bright, and, most importantly, the spicy paste completely knocks out the "grave" taste of raw beetroot, which is why many people don't like it. But it's worth considering that in this form the beetroot turns out fiery and hot, so the beetroot salad should be served, like the tom yum soup itself, with a bowl of unleavened rice, for example, in the form of poke.
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Avocado appetizer with herring and beetroot is a harmonious blend of freshness, spiciness, and rich flavor. Avocado adds creaminess and a soft texture to the dish, herring brings salty sea notes, while beetroot adds a sweet depth of flavor. This dish resembles traditional European appetizers where simple yet expressive ingredients combine well. Preparation options allow for texture experimentation: one can create a layered composition or turn the ingredients into a delicate filling for eggs. Perfect for festive tables or as a light snack with a glass of white wine. It highlights Europe's gastronomic heritage, where the balance of flavors and simplicity of presentation are valued.
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The festive salad of herring, beef tongue, and beetroot is an exquisite combination of flavors born from European culinary traditions. The sweet beetroot root highlights the salty notes of herring, while the tender beef tongue adds richness and aristocratic depth to the dish. Crunchy apples, pickled cucumbers, and aromatic shallots add freshness and a pleasant tang. The dressing made from egg yolks, mustard, vegetable oil, and sour cream gently envelops the ingredients, creating a harmonious balance of textures and flavors. This salad not only pleases the eye but is also perfect for festive gatherings, pairing well with classic dishes and drinks. Before serving, it is garnished with herbs and pieces of herring, turning it into a culinary masterpiece worthy of the finest celebrations.
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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.
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Herring and beet salad with orange dressing is an exquisite combination of contrasting flavors and textures, embodying harmony between freshness and richness. Norwegian herring, traditionally valued for its tenderness and moderate saltiness, is complemented by the sweet-earthy taste of beetroot that shines even brighter alongside juicy orange. This salad references European gastronomic traditions where simple yet expressive ingredients create cohesive culinary compositions. Cilantro and onion add spicy notes while green lettuce serves as a light fresh backdrop for the main components. The orange dressing, reduced to a caramel thickness, ties all elements together, turning the dish into a true gastronomic celebration. It can be served as an independent appetizer or as an accompaniment to main fish dishes.
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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.
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Herring and beet salad is a bright and original dish of Russian cuisine that combines the tenderness of vegetables, the piquancy of herring, and the creamy softness of mayonnaise. Historically, this salad resembles the famous 'Herring under a fur coat', but its unique presentation in the form of a dragon turns it into a true culinary masterpiece. Beetroot gives the dish a rich color and sweetish taste that perfectly harmonizes with salty herring. Onion adds a slight sharpness, while potatoes and eggs enrich the salad's texture. The dish not only delights the palate but also becomes a central element of the feast, attracting attention with its artistic design. It can be served at festive tables, surprising guests not only with its taste but also with its original presentation.
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The Finnish Christmas table looks rather ascetic. It is traditionally served with baked ham, brandy-marinated graavilohi salmon (the name translates as "buried salmon") buried under a layer of salt and dill , as well as three casseroles - rutabaga, carrots and beets - as a way of thanking nature for the meager northern fruits. A week before Christmas Eve, the Finns bake Christmas rye bread. And the role of Olivier, into which a heavily drunk Finn can gently slap his face , is played by the rossolli salad - something between vinaigrette and herring under a fur coat, clear proof that Nordic cuisine in its home version is by no means distinguished by sophistication.
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