No. 1219 — Herring with Olive Oil and Vinegar: Five Appetizer Variations

a) Soak two Dutch herrings in water, preferably milk, kvass or beer. Clean, wash, split lengthwise and remove the bones. Reassemble the halves, cut diagonally and arrange with the trimmed head and tail.

Pound the milt with one spoonful of butter, sieve, add nutmeg, press into a flat rectangle and slice into strips to surround the fish. Garnish with shaped boiled potatoes and beets, drizzle with two spoonfuls of olive oil, and optionally add white or spring onions, capers and pickles.

b) Soak herring for three hours in water and then two in raw or previously boiled cooled milk or tea. Clean, split and debone, arrange both halves together or separately on an oval dish, cut diagonally and add head and tail. Pour over ¼ spoonful of vinegar mixed with a spoonful of olive oil; scatter with greens.

c) Surround prepared herring symmetrically with small pickled saffron milk-cap mushrooms, peeled sliced salted cucumbers, baked beets, green onion and capers. Dress with olive oil, vinegar and chopped herbs.

d) Make mustard sauce by mixing ¼ teaspoon Sarepta mustard, one teaspoon sugar, ½ tablespoon each olive oil and vinegar, and one yolk with a wooden spatula. Pour over the cleaned cut herring.

e) Garnish herring on one side with sliced white onion and on the other with potatoes and fresh cucumbers. Dress with olive oil and vinegar.