Herring "Fur Coat" Rolled in a Baguette

A gorgeous roll made from that seemingly ordinary "fur coat" salad. My guests were thrilled — it's a recipe with a real twist.

Recipe author

Servings:

Beets (large)

Herring (fillets)

Processed cheese

Butter

Chicken eggs

Baguette (baguette)

Gherkins

Dill

Salt

Ground black pepper

Green onion

Nutrients and energy value of the composition of the recipe

By weight of the composition:

Proteins 40 % 8 g

Fats 40 % 8 g

Carbohydrates 20 % 4 g

112 kcal

GI: 50 / 0 / 50

Cooking method

Step 1:

Hard-boil the eggs. Finely grate the boiled eggs and the processed cheese, then work them together with the softened butter. Season with salt and pepper if needed. Stir finely chopped dill into 1/3 of the mixture. To the remaining 2/3, add the grated boiled beets and mix. Slice the baguette open along its long side. Hollow out the crumb, leaving walls about 1 centimeter thick.
Step 2:

Coat the inside of the baguette with the beet mixture, then spread the dill layer on top. If you like, add finely chopped green onion.
Step 3:

Lay the gherkins along the uncut side, then add the herring. Brush the cut edges with butter so they stick together. Close the baguette and wrap it tightly in plastic wrap. Refrigerate for about 3 hours.
Step 4:

Take the baguette out of the fridge, unwrap it, and slice it into rounds no more than 1 centimeter thick.