Usuba
Sandwich with butter, pickled herring and beets
A classic combination of herring and beets reimagined as a multi-layered sandwich. The beets are marinated in a vinegar brine with spices and dill, the herring is dressed with a sour cream and mustard sauce with a hint of sweetness, and then both components are layered on a slice of rye bread with butter. A simple dish to prepare that transforms the traditional duo into a neat and harmonious treat.
- Total
- 180 min
- Standard serving
- 300.2 g
Ingredients
Total 19- Herring
87.5 g≈ 1/4 pcs - Sugar
12.5 g≈ 1 tbsp - Beet
95 g≈ 1/3 pcs - Onion
4.5 g≈ 1 clove - Apple Vinegar
30 ml≈ 2 tbsp - Red onion
6.25 g - Butter
8.242 ml≈ 1.5 slice - Rye bread with seeds
30 g≈ 1 slice - Green peppercorns in brinepeas
1.25 g≈ 1/4 tsp - Allspicepeas
0.038 g≈ 1/4 pcs - Cardamom
0.125 g≈ 1/4 pcs - Clove
0.125 g≈ 1/4 pcs - Mustard seeds
0.105 g - Bay leaf
0.065 g - Black peppercornspeas
0.193 g≈ 1/3 pcs - Sour cream
9.901 ml≈ 2 tsp - Dijon mustard
9.524 ml≈ 2 tsp - Fine white sugar
3 g≈ 3/4 tsp - Brown sugar
1.716 g≈ 1/3 tsp
Instructions
- 1
Step 1
Pour vinegar and half a cup of water into the pot, add sugar, allspice, cloves, mustard seeds, a quarter of an onion cut in half, bay leaf, and black peppercorns. Set aside three or four sprigs of dill and put the rest into the pot.
Bring the marinade to a boil and simmer, stirring, until the sugar dissolves. Cover with a lid, reduce the heat and simmer for another 30 minutes.
- 2
Step 2
Cool the marinade and place in the refrigerator for a day. Then strain through a fine sieve.
- 3
Step 3
Boil the beets in salted water until cooked, about 40 minutes. Remove from water, peel the skin, and cut the flesh into cubes of 1–1.5 centimeters.
Pour the strained marinade over the beets, cover and refrigerate for a day to marinate.
- 4
Step 4
Cut the herring fillet into pieces of 1–1.5 centimeters.
- 5
Step 5
Mix mustard, sour cream, both types of sugar (fine granulated and brown), finely chopped red onion, reserved dill, and dried crushed green peppercorns.
Pour in 1 tablespoon of water and stir. Add the chopped herring and stir carefully. Place in the refrigerator for two hours.
- 6
Step 6
Spread butter on each slice of rye bread. Top with mustard herring in sour cream sauce and marinated beets.
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