Herring Salad with Cream Cheese and Horseradish

Directions

1. 1

   Step 1

   

   Prepare all necessary ingredients, as well as a pot, a heatproof bowl or sauté pan, and round silicone molds with a diameter of 7–10 cm and a culinary ring. The ring should be slightly larger than the molds.

   TipIf you don't have molds on hand, use any clean plastic container of a suitable diameter.

2. 2

   Step 2

   

   Pour the gelatin into a heatproof bowl or sauté pan. Cover with cold water and leave for 15–20 minutes. Place the container on the lowest heat and heat until the granules dissolve.

3. 3

   Step 3

   

   Combine the cream cheese and cream in a pot. Place over medium heat and bring the mixture to a boil. Turn off the heat and add the gelatin solution. Mix the mass thoroughly until homogeneous.

   TipDo not boil the mixture after adding the gelatin—otherwise, it will lose its properties, and the mass will not set.

4. 4

   Step 4

   

   Pour 50–60 g of the cream mixture into each mold. Place the blanks in the refrigerator until completely set. This will take 40–60 minutes.

5. 5

   Step 5

   

   Dice the herring fillet, Borodinsky bread, and onion into small cubes. Mix the cut ingredients and dress with half of the vegetable oil.

6. 6

   Step 6

   

   Dice the boiled beet and pickled cucumber into similarly small cubes. Combine the vegetables in a clean bowl and dress with the remaining vegetable oil and horseradish.

7. 7

   Step 7

   

   Place the cheese-cream base on a plate. Top with the herring and onion mixture. Then add the beet and pickled cucumber cut.

8. 8

   Step 8

   

   The salad will be even more appetizing and vibrant if garnished with herbs—chopped parsley, dill, or green onion feathers.