Eggs stuffed with onion and herring

To prepare this snack, we will use hard-boiled eggs. It is best to do this in advance, then you do not have to wait for them to cool down immediately before cooking and serving. We load the eggs into a saucepan, pour cold water and put it on the stove. Cook for 5-7 minutes from the moment of boiling, adding a small amount of salt. Immediately after the end of the cooking process, fill the eggs with cold water and leave them to cool completely.

Herring can be bought whole or already cut into fillets. If the fish is whole, we clean it by removing the head, fins and gutting. Then we make a deep incision along the back and remove the fillet. We remove the skin from the already prepared fillet, prying it with a knife from the edge.

We peel the cooled eggs from the shell and cut them into two equal halves. This should be done very carefully so as not to violate the integrity of proteins. Transfer the yolks to a deep plate, add mayonnaise and mix until smooth. It is best to use a blender, then it will be possible not just to mix, but to get a delicate creamy texture.

In the finished version of the dish, red onion looks best. Peel it, wash it and cut it into a very small cube. Herring fillet and pickled cucumber cut into cubes, preferably the same size.

We put aside a small amount of herring cubes for decoration. Add the rest of the fish, onion and cucumber to the yolk cream. Season the mass with salt and ground pepper to taste. We mix it carefully, we don't use the blender here anymore, let it be pieces in egg cream so that they are felt while eating.

Fill the protein halves with stuffing, making a small slide inside, and trying not to stain the protein so that the dish looks as neat as possible. Spread the pieces of herring on top for decoration, pressing them down a little to fix them. The greens are washed, dried, finely chopped and sprinkled on top, for decoration. We serve it to the table in a chilled form.

Bon appetit!