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Selyodka V Smetane
Herring In Soured Cream
Selyodka V Smetane
The most essential member of the zakuska table is herring, its saltiness stimulating the need for ever larger doses of vodka. In Russia, herring is prepared in many different ways. It may be pickled or served with savoury sauces. It may be finely chopped, then re-shaped to resemble a whole fish and garnished with a head and tail. Or it may be fried in pieces and served with a tomato dressing. An elaborate zakuska table boasts several alternatives, but at least one is mandatory. The recipes which follow are intended for salt herring, which must be soaked overnight before using. If you have fresh herring, by all means use it; it needs no soaking.
Ingredients
1 recipe Pickled Herring, drained
8 fluid oz (225 ml) soured cream
Olives and onion slices to garnish
4 tablespoons liquid from the herring
Details
Serves: 11
Method
Arrange the pickled herring on a dish. Mix together the soured cream and the pickling liquid, then pour this over the herring and garnish with olives and onion slices.
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