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Selyodka S Gorchichnoi Pripavoi

appetizers, ethnic, seafood

1 lb herring boned & skinned
3 tablespoon prepared mustard
3 teaspoon capers
6 tablespoon olive oil
4 tablespoon sour cream
1/4 teaspoon black pepper fresh ground

Cut the herring into 1" x 3/4" pieces and layaside. Mix the other ingredients ecept for 1 t of capers to be used as a garnish. Place the herring in deep dish and cover with the mixture. Cover and chill 4-6 hours. Sprinkle with the remaining capers and serve. Origin: Chef Vladimir Sarnov, Hotel Pushkin, Svero-Dvinsk, CIS, circa 1994

Yield: 6 servings

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