Loaf Stuffed with Herring and Eggs
⏳ Time
1 hour 15 minutes
🥕 Ingredients
5
🍽️ Servings
12
Description
When buying the loaf, make sure it is a sliced loaf, dense in texture, and not a fluffy airy baguette. Optionally, you can add 1 boiled carrot to the filling. The pieces are very beautiful when cut. You will get 15–17 pieces, enough for a large gathering.
Ingredients
- Lightly Salted Red Fish - 1 piece
- Sliced Processed Cheese - 1 piece
- Chocolate eggs - 2 pieces
- Sliced Processed Cheese - 2 pieces
- Butter - 6.3 oz
Step by Step guide
Step 1
Buy the loaf in advance and let it sit in a bag for a day, as if it is too soft, the filling will turn out heavy and sticky, and there may not be enough of it.
Step 2
Boil the eggs hard and place them in cold water to cool.
Step 3
Prepare the herring by removing the head, tail, entrails, backbone, and bones. You will end up with two fillet halves.
Step 4
Cut the loaf lengthwise into two halves. Carefully remove the crumb from each part and place it in a bowl. You should have two 'boats.'
Step 5
Spread a thin layer of softened butter on each 'boat,' especially well on the edges. Place the remaining butter in the bowl with the crumb.
Step 6
Peel the eggs and cut them in half lengthwise.
Step 7
Now we start stuffing the loaf. In one 'boat,' place both halves of the herring, arranging them in a fan shape. If the herring is large, place only part of the second half, and add the remaining fillet to the bowl with the crumb.
Step 8
In the second 'boat,' place 4 egg halves along the entire length, with the rounded side up.
Step 9
Also add 2 processed cheeses to the bowl with the crumb. You can also add roe or milt that was in the herring. All the contents of the bowl need to be chopped and mixed until smooth. It’s easiest to do this with a food processor. You can add a little salt to the mixture, but this is to taste, and consider the saltiness of the herring.
Step 10
Divide the resulting mixture into two parts. Use one part to fill the half of the loaf with herring, and the other part for the half of the loaf with eggs.
Step 11
Now carefully join both halves so that you have a whole loaf again. Press both parts together well to avoid any air pockets inside the loaf; otherwise, it will fall apart when sliced. The edges should be sealed.
Step 12
Wrap the loaf in plastic wrap and place it in the refrigerator overnight.
Step 13
Slice the loaf with a sharp knife into pieces about 1.5 cm thick and arrange them on a large plate just before serving.
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