Culinary fantasies: herring

Herring and Ivasi love and know everything. However, little is known that herring in the full sense of the word this fish is not. Sardine, which is found in the Sea of Japan, is called the local inhabitants "ma-ivasi", which means "sardine". The international trade name of the fish "herd of Ivasi" comes from the local name, together with the appearance of the fish, very similar to the representatives of the herring family.

Despite its origins, Ivasi herring is a useful, tasty, inexpensive product that can serve as an ornament to any table.

What is worth only the traditional "Herring under the fur coat", which each hostess prepares in its own way. Here is the recipe for one of the "fur coats", which is distinguished by an original sweetish taste, a piquant aroma. Of course, such a meal for every day is too difficult for the stomach, but sometimes you can surprise the guests with an unexpectedly piquant, very appetizing combination of foods. For preparation you will need:

• Salted herring, cleared of bones;
• Boiled beets;
• boiled potatoes;
• Fresh carrots;
• pear;
• an Apple;
• green pea;
• Eggs boiled;
• Onions (can be green);
• Pepper ground red and black;
• mayonnaise.

All ingredients (except fish and potatoes) are rubbed on a grater. Small or large grater to choose, the mistress decides, being guided solely to the taste.

Fish (not only Ivasi, but Caspian herring, Don, Norwegian) are suitable, potatoes are cut into small cubes.

Onions are kept for some time in vinegar.

Then everything is simple: the products are laid on a wide dish in layers, each layer slightly peppered, smeared with mayonnaise. The order of packing is as follows: potatoes, herring, onions, eggs, apple, carrots, pears, peas, beets. The apple will give the "coat" a pleasant sourness, and the pear - a delicate aroma.

This "coat" should be well insisted, so that all layers are soaked with mayonnaise.

There is a simpler and faster option. For him, only potatoes, herring, onions, cooked carrots, beets are needed. All shredded products are first mixed with a small amount of mayonnaise, and then laid out in layers. This dish can be eaten immediately after cooking, which takes 10-15 minutes.

From any herring, you can cook even more festive dish: "bird eggs." Cook it for a relatively long time, but the taste and appearance of snacks are worth the time.

First, the herring of Ivasi or any other is peeled, cut off, cut into very small pieces. You can use a meat grinder with large cells. The mass is mixed with a small amount of chopped onion, chopped egg whites, spread on a leaf- decorated bowl-shaped dish, placing in the middle a whole boiled yolk. A "nest" is formed around the received "egg" from onions with cucumbers. It turns out very tasty and beautiful.

And, of course, one of the most popular dishes, for the preparation of which you will need a herring of Ivasi - forshmak. He, like all other recipes, can be traditional or authoritative. This pate of fish is great for breakfast, it can be used as a cold snack.

To prepare one of the types of the national Jewish dish you need to take:

• Herring salty or slightly smoked;
• About a quarter of a white loaf;
• olive oil;
• A bunch of green onions;
• Green sour apple;
• Sweet mustard;
• Eggs;
• pepper.

All the products are passed several times through a meat grinder, mix well (preferably in a blender), stir in the refrigerator.

Bread can be replaced with butter: the taste will become more subtle.

If you mix chopped herring, onion, cooked carrots, sweet pepper, pickled cucumber, add a pinch of sugar, a drop of vinegar, vegetable oil, you will get a delicious, very original salad that can be used as a snack.