If you’ve been following me for a while, you know I love rethinking classic recipes. And today, we’re giving herring under a fur coat a fresh, modern twist.
Picture this: a slice of dense, fragrant rye bread. On top, a creamy, vibrant spread—blended beetroot, Greek yogurt, and a touch of onion for that perfect balance. Then, the star of the show—silky, briny herring. And for a final flourish? A sprinkle of fresh cilantro.
It’s bold, it’s unexpected, and trust me, it’s absolutely addictive. A little nod to tradition, but with a whole new vibe. Would you try it?
Ingredients
For the beetroot spread:
- 1 medium beetroot, roasted or boiled
- 3 tbsp Greek yogurt
- ½ small red onion, finely chopped
- 1 tsp lemon juice
- Salt and black pepper, to taste
For assembly:
- 4 slices of dense rye bread
- 200g herring fillets, cut into bite-sized pieces
- 1 tbsp fresh cilantro, chopped
- Instructions:
- Prepare the beetroot spread:
Instructions
- Peel and roughly chop the beetroot. Blend it in a food processor with Greek yogurt, finely chopped red onion, lemon juice, salt, and black pepper. Process until smooth and creamy. Adjust seasoning if needed.
- Enjoy immediately as an appetizer or a light meal. Pairs beautifully with a glass of dry white wine or a chilled vodka shot for a truly Russian-inspired experience.
- Spread a generous layer of the beetroot mixture onto each slice of rye bread.
- Top with herring pieces, arranging them evenly.
- Sprinkle with fresh cilantro for a fresh and slightly citrusy finish. Serve & enjoy!
