A La Terrine of Herring with Borodinsky Bread Recipe
The snack is prepared quickly and easily. Great for a Christmas table. The herring cream turned out to be deliciously tender, melting in the mouth. Well, in combination with Borodino bread… mmm… Try to cook and enjoy this snack.
Servings Prep Time
3 5minutes
Cook Time
30minutes
Servings Prep Time
3 5minutes
Cook Time
30minutes
Ingredients
Instructions
  1. First you need to prepare the herring mass. Soak the herring fillet in milk or tea, and then cut into cubes. Onions and apples should be given the same size and shape. Season the ingredients with sour cream and whisk in a blender until smooth. Now melt the butter, whisk it with a blender until creamy and add to the herring mass.
  2. Cut off the top of the Borodino bread and cut the loaf across the bread with a width of 1 cm .
  3. And now the “trick”, the most interesting. Smear the cakes with herring cream and “glue” the loaf back. Wrap the roll in plastic wrap and refrigerate for 2 hours. Well, all of you! Cut the finished “terrine” along the loaf. Brush the remaining piece of herring with cream. Complete the gastronomic picture with grated yolk, half of protein, green onions and red caviar. Bon appetit to you and your loved ones!
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