Snacks of Herring “Tangerine” Recipe
The idea of serving vegetable snacks in the form of balls of different sizes is not new, but it often disappoints, because basically not everything is as delicious as it looks beautiful: vegetables turn out fresh and dry. I will show you how to avoid the blandness of the ingredients, I will share a lot of “secrets”, in general, I will tell you how to cook not only a beautiful, but also a really delicious snack. In addition, we will put everyone’s favorite herring inside and we will get a variant of herring “under a fur coat”, only ours will be in a “tangerine” crust)
Servings
4
Cook Time
30minutes
Servings
4
Cook Time
30minutes
Ingredients
Instructions
  1. For this snack, it is better to bake vegetables, so they will be less watery and more delicious. And this will improve the final taste, and in addition, it will give natural color transitions to all kinds of toasts. I do this in advance, in the evening I put the vegetables to bake, and then leave them in the oven to cool down until the morning. By the way, carrots are better to take a bright color, if possible.
  2. Vegetables need to be grated by hand or in a food processor, as I did. In a different capacity.
  3. Cut the herring into small cubes.
  4. To get a delicious end result, each component must be delicious. Season the potatoes with salt, pepper and mayonnaise. Add mayonnaise gradually: the mass should remain plastic, not liquid, but worn. Add only a little mayonnaise to the carrots, so as not to knock down the color and do not salt, let it be naturally sweet. And add mustard with grains to the herring: this will add piquancy and sourness, and it will be visually beautiful.
  5. We are starting to form our “mandarin”. Put about a tablespoon of potatoes on your palm, greased with vegetable oil, knead into a flatbread, put more herring and close on top, forming a ball.
  6. The potato layer is carefully covered with a layer of carrots, forming “tangerines”. The finished products are laid out on a dish covered with lettuce leaves or dill twigs.
  7. As a final touch, we insert a carnation into the tops of the “tangerines”, imitating the peduncle and leaf. You can insert any edible leaves, such as basil. But I like cucumber more: with the help of a cucumber peeler, I remove a thin layer and cut out the shape of the leaf with scissors. Such leaves do not “wither” longer and retain a presentable appearance for a long time.
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