Take the herring, cut off the head, remove the skin.
With a sharp knife, we make a deep incision along the spine and take out the spine, trying not to tear the abdomen.
Remove all the herring's innards, carefully clean with a knife, wash, dry with a paper towel.
Pre-soak the gelatin, according to the instructions of your gelatin. Next, we work with a ready-made gelatin solution or soaked sheets.
In this recipe, you can do without gelatin, but with it, the structure will be more dense and look more beautiful when sliced when served.
Mix cottage cheese, cream and chopped dill.
Add the gelatin solution (or sheets), mix, put the carrots in Korean, mix. Carrots in Korean take ready-made or cook yourself.
Put the curd filling in the middle of the herring.
Fold the herring in half, wrap it tightly in plastic wrap, put it in the refrigerator to solidify the filling. Before serving, it is recommended to put it in the freezer for 30 minutes, then the herring will be easier to cut.
Before serving, remove the herring from the freezer, cut diagonally into pieces about 1.5 cm thick.
Serve the appetizer, garnished with herbs, for presentability, you can use skewers.