Not S.U.B.A., but horseradish cheesecake — herring under a fur coat without mayonnaise.
It is impossible to imagine New Year's Eve without a salad with beets and herring. Adherents of the classics prepare the traditional version, while we prepare a modern one with a snow-white "coat" of cream cheese.
Ingredients
| cream cheese 200 g |
| cream 50 g |
| fresh horseradish 30 g |
| leaf gelatin 5 g |
| salt, black pepper to taste |
| herring (without bone) 40 g |
| borodinsky bread 10 g |
| red onion 5 g |
| boiled beet 30 g |
| pickled cucumber 10 g |
| fragrant vegetable oil 10 g |
Instructions
Step 1
Combine cream cheese and cream and bring to a boil.
Step 2
Pre-soak the gelatine. Then dilute it in the hot cream and cream cheese. Add fresh grated horseradish and bring to a boil again. Strain. You will need molds, which should be poured with the resulting hot mixture of 50 - 60 ml. For 1 mold will take 50 - 60 g of billet. Place in the refrigerator to harden.
Step 3
Herring and onion peel and dice, bread finely chopped, practically crumble. Mix everything with the flavored butter, stir.
Step 4
Put a similar-sized mold on a plate, place the herring with onions and bread on it.
Step 5
Take the cheesecake out of the refrigerator, take it out of the mold and put it on top.
Step 6
Dice the beet and cucumber in the same way, dress with butter and place on top of the cheesecake. Decorate with chives or parsley.
