Herring Under a Fur Coat in Art Nouveau Style

It is unlikely that I will be greatly mistaken if I say that a herring under a fur coat is a welcome decoration for many festive tables. I suggest adding some variety to this dish for those who do not mind cooking and trying something new.

Ingredients

For decoration (optional):

Boiled egg
Green onion

Directions

Prepare vegetable mousse. Put boiled carrots, beets and cream cheese in a blender. Turn everything into a homogeneous mass, if necessary, add salt. For a more budgetary and familiar taste, cream cheese in vegetable mousse can be replaced with crushed boiled potatoes with the addition of a spoonful of mayonnaise.
Taste the resulting mass. Salt, if required, transfer to a pastry bag and refrigerate.
Prepare the tartlets. For the base, take black bread and cut off the crusts. Turn on the oven and heat to 200 ° C. Lubricate the cupcake pan with vegetable oil.
Arrange the bread slices on the bottom of the mold. Place in the oven for 10 minutes.
Cut the onion into quarters or small cubes.
Cut herring fillet into small cubes. Add a spoonful of vegetable oil. I already had fillets in oil, so I don’t add.
Put cubes of herring with onions in cooled bread baskets. If desired, the onion can be finely chopped and immediately mixed with the herring.
Put a “vegetable coat” on top of these baskets.
Top can be garnished with egg crumbs or an egg slice for a complete set. If not enough brightness, you can add green onions.
Bon Appetit!

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