Garlic Croutons with Herring, Cucumber and Eggs
by Editorial Staff
Herring, cucumber and egg croutons are different from sandwiches, because the bread is fried and rubbed with garlic here. As a result, garlic croutons are crispy and aromatic, and salted herring, fresh cucumber and eggs complement them perfectly. All components are perfectly combined with each other.
Ingredients
- Lightly salted herring – 400 g
- Black bread – 350 g (6-7 slices)
- Eggs – 4 pcs.
- Fresh cucumber (medium size) – 1 pc.
- Garlic – 2-3 cloves
- Mayonnaise – 3 tbsp
- Fresh parsley – 40 g
- Vegetable oil – 50 ml
- Salt to taste
- Ground black pepper – to taste
Directions
- We prepare all the necessary products.
- Boil the eggs hard-boiled, 10 minutes after boiling. Then fill the eggs with cold water and let cool completely.
- We cut the herring into fillets. To do this, remove the head, entrails, tail and fins. Then we take out all the bones.
- Cut the prepared herring in half lengthwise. Remove the skin from each half of the herring. Then we cut the herring fillet across into pieces about 2.5 cm wide. You should get 12-14 pieces.
- Peel and squeeze the garlic through a garlic press.
- Fry slices of bread on one side in a pan with sunflower oil.
- Put the croutons on a plate.
- Rub the fried side of the toast with garlic.
- Peel boiled eggs and rub on a coarse grater.
- Finely chop the parsley, leaving one branch to decorate the croutons. Add chopped parsley, salt, pepper to taste and mayonnaise to the eggs.
- We mix.
- Apply a mixture of eggs, parsley and mayonnaise to the toasted side of the bread.
- Then put 2 slices of herring on each slice of bread.
- Cut the cucumbers into small pieces and put them on the croutons on both sides of the pieces of herring. We decorate croutons with herring, cucumber and eggs with parsley leaves.
Bon Appetit
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