Stuffed eggs with herring

Stuffed eggs with herring


● chicken eggs 5 pcs.
● boiled beet 1 pc.
● Herring fillets 1 pc.
● lemon juice 1/2 pc.
● sour cream 2 tbsp.
● dill a few twigs
● 1 tablespoon caviar.
● salt, ground pepper to taste


Boil the eggs, beat with cold water, peel, cut each in half. Take the yolks out and in a separate bowl, mash with a fork. Grate the grated on a large grater or cut into small cubes. Put into a bowl and pour 1 liter of boiling water. In a bowl, put the squirrels and leave for 1 hour. From the fillet of the herring, cut off 10 thin strips, put the remainder in a blender, grind it.

Stir with sour cream and yolks. Add the lemon juice, chopped dill (leaving a little on the dressing), salt, pepper and mix well. The stuffing should turn out bright yellow. Remove the mass in the refrigerator. Squeeze the beetroot out of the beet water, dry and place on a serving dish.

For each half lay out the mince, decorate the caviar, a piece of herring and dill. If the herring is very salty, it is better to soak it in milk for the night.

It will have a more delicate taste.

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