RUSSIAN SALAD OF LIGHT-SALTED HERRING AND EGGS

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A salad of herring and eggs perfectly complements a dish of potatoes (mashed potatoes or just whole boiled potatoes).
Time: 15 minutes
Yield: 5-6 servings.

Herring Salad Products

- slightly salted herring - 1 pc. (500 g);
- eggs - 2-3 pcs.;
- onion (green) - 1/2 bunch;
- dill - 1/2 bunch;
- vegetable oil - 3 tbsp. l .;
- Apple cider vinegar - 1 tbsp. l .;
- ground black pepper;
- salt.

Cooking

You can buy ready-made pieces of fillet (herring), or you can buy a whole, undivided herring, prepare the fillet of herring yourself at home. To do this, first we clean the scales from the herring, if it is present on the herring. We put culinary paper on the kitchen board to make it easier to clean after cutting herring (just throw the paper along with the waste). Cut off the head, then cut the abdomen. And then we discard the insides, be sure to remove the bitter dark film from the inner walls of the abdomen of the herring. Then we wash the abdomen of the fish inside with cool water, dip the liquid with paper towels. Along the back we make an incision to the fish ridge. Carefully separate the two halves of the herring carcass, while taking out the spinal and costal bones.

Cut herring fillet across into small pieces.

Hard-boiled chicken eggs are now cut into quarters. The feathers of the green onion are cut into small enough.

We cover the bottom of the plate with chopped herbs. On the greens, carefully lay out the pieces of herring fillet and slices of eggs, alternating them among themselves.