Pickled Herrings In Milt Sauce
From
Ben Collver@1:18/200 to
All on Sun Sep 6 11:18:12 2026
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Title: Pickled Herrings In Milt Sauce
Categories: Appetizers, Pickles, Seafood, Ukrainian
Yield: 1 Batch
4 Salt herrings
Milt (soft white roe)
1 tb Sour cream
1 tb Cooking oil
14 c Vinegar
14 c Water
6 Peppercorns
1 Bay leaf
1 lg Onion; sliced
Wash the herrings thoroughly and soak in cold water for 2 or 3 hours,
changing the water twice. Remove the head, tail, and entrails. Save
the milt. Remove the skin and bones. Rinse the fillets well and
drain. Cut each fillet into 3 or 4 pieces. Put the milt through a
sieve; combine with the cream and oil. Bring the vinegar, water,
peppercorns, and bay leaf to a boil and cool. Blend with the milt
mixture. Arrange the herrings and sliced onion in alternate layers in
a sealer; cover with the milt sauce. Cover tightly and let stand for
1 day before using. Arrange attractively in a serving dish and
garnish with any one of the following: chopped parsley, fresh dill,
scallions, or chives.
Recipe by Savella Stechishin
Recipe FROM: Traditional Ukrainian Cookery, 1976
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