Herrings à la Russe
Origin: Paris, France
Source: Auguste Escoffier, 1907
Ingredients
- Smoked herring fillets
- Potatoes
- Oil
- Vinegar
- Chervil, chopped
- Shallot, chopped
- Fennel, chopped
- Tarragon, chopped
Instructions
- Slice smoked herring fillets into thin escalopes (thin cutlets). Slice potatoes thinly and arrange on a serving plate by alternating the herring escalopes with potato slices. Dress with oil and vinegar. Finish by sprinkling the chopped fresh herbs—chervil, shallot, fennel, and tarragon—over the top.