in Recipes

Russian eggs with herring

updated

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Ingredients for 12 servings:

  • 12 eggs
  • 1 can of herring fillet(s) in tomato sauce “Hiddensee Kutterfisch”
  • 2 tsp paprika powder, hot, or to taste
  • 1 lemon(s)
  • 1 tsp salt, or to taste
  • 1 tsp pepper, or to taste
  • 1 bunch of chives

Instructions

Working time approx. 25 minutes; Cooking/baking time approx. 10 minutes; Total time approx. 35 minutes

from my canned fish cookbook for the “Hiddensee Kutterfisch”

Boil eggs hard for about ten minutes. Peel and halve cooled eggs. Carefully scoop out the yolks with a small spoon. In a bowl, puree the egg yolks with the herring fillet in the tomato sauce and paprika using an immersion blender. Season generously with lemon juice, salt, and pepper. Spoon the filling mixture into a piping bag and fill the halved eggs just before serving. Sprinkle with chives (or cress). You’ll have some egg filling left over, which is perfect as a spread.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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