This combination of herring with potatoes is probably one of those appetizers which is loved by every Lithuanian. The chef from the restaurant “Uoksas” presents to you his interpretation of this classical dish. He suggests adding a few quail eggs, pickled onions and an-easy-to make parsley oil which will certainly astound your friends.
- 4 herring fillet pieces
- 4 small potatoes
- 8 quail eggs
- 2 small onions
- 1 pack of sour cream
- 20-30g sea asparagus or seaweed
- 50g rapeseed oil
- 100g flat-leaf parsley
FOR THE ONION MARINADE
- 20 g white wine vinegar
- 100 g water
- 1 tablespoon sugar
- Pinch of salt
1. Bake the potatoes, seasoned with some salt and oil in the oven at 180º C for about 20 minutes.
2. Marinade the onions. Peel the onions and slice them into rings. Boil all of the marinade ingredients, then pour it over the onions and allow to cool to room temperature.
3. Make the parsley oil. In a blender pour the rapeseed oil and parsley. Blend the mixture on the highest speed for about 8 minutes, then strain.
4. Boil the quail eggs. Place the eggs into a pot of boiling water. To make eggs with a soft yolk cook them for 2 minutes and 15 seconds. Afterwards pour ice water over the eggs then peel them.
5. Place the herring pieces on a plate. Arrange the potato halves (lengthwise) and two quail eggs, also cut into halves, alongside. Garnish the dish with a few teaspoons of sour cream, sea asparagus or seaweed. Drizzle parsley oil over the top.