Sandwich with Mustard Herring and Beetroot
Sandwiches • Tajikistan
Description
Combining beetroot with herring on the same plate is an age-old tradition. This pairing can be found, for example, in a vinaigrette (which is not a sauce, but a beet salad), but more commonly, the recipe for this popular appetizer involves cutting herring into rectangular pieces, placing them on a narrow herring dish, surrounding them with slices of boiled beetroot, and generously drizzling everything with vegetable oil. In this recipe, the same duo is presented in a completely different way: the beetroot is marinated in a vinegar and dill brine, the herring is dressed with a sour cream and mustard sauce, and then all of it is layered onto a slice of rye bread. It's not overly complicated, but it transforms the chaos often found in a bowl of vinaigrette into a well-organized dish.
Ingredients
- Fillet of Sturgeon 25 oz
- Sugar 5 oz
- Beetroot 3 pieces
- Onion ¼ heads
- Apple Cider Vinegar 10 fl oz
- Spanish onions 0 oz
- Butter 0 oz
- Rye Bread 8 pieces
- Green peppercorns 2 spoons
- Allspice berries 2 pieces
- Cardamom 2 pieces
- Clove 2 pieces
- Mustard Greens ¼ spoons
- Bay leaf 1 piece
- Green peppercorns ¾ spoons
- Sour Cream 5 oz
- Dijon Mustard 5 oz
- Fine white sugar 2 spoons
- Brown Sugar 1 tablespoon
Step-by-Step Guide
Step 1
In a pot, pour in vinegar and half a glass of water, add sugar, allspice, cloves, mustard seeds, a halved quarter of an onion, bay leaf, and black peppercorns. Set aside three to four sprigs of dill, and add the rest to the pot as well. Bring the marinade to a boil and cook, stirring, until the sugar dissolves. Then cover with a lid, reduce the heat, and simmer for another 30 minutes.
Step 2
Cool the marinade and let it sit in the refrigerator for a day, then strain it through a fine sieve.
Step 3
Meanwhile, boil the beets in salted water until tender, about 40 minutes. Then, remove them from the water, peel the skin off, and cut the flesh into cubes about one to one and a half centimeters in size. Pour the beets with the marinade, cover, and place in the refrigerator to marinate for a day.
Step 4
Cut the herring fillet into pieces about one to one and a half centimeters in size.
Step 5
Combine the mustard, sour cream, two types of sugar — fine granulated and brown, finely chopped onion, the remaining dill, and the dried and crushed green peppercorns. Add 1 tablespoon of water and mix well. Then, incorporate the chopped herring and gently mix again. Refrigerate for two hours.
Step 6
Spread butter on each slice of bread, then top with herring and pickled beetroot.
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