Herring plugs
We can still enrich the Korean table
for herring corks.
I advise you to serve these corks on tiny ones
slices of dark bread.
And we prepare herring as follows:
Herring bell, previously soaked in water,
and then in vinegar,
we grease with mustard,
We apply peppers' strips,
pickled cucumber,
We wrap and fasten with a toothpick.
If the bell is big,
We cut them into smaller ones,
so that the cork does not turn out to be
great traffic jam!
They look nice
Sprinkled with chopped parsley.
Salmon caps
Elegant and fancy
and at the same time a very simple dish
There are salmon caps.
Cut the salmon slices
on not very large rectangles,
so that you can freely
wrap.
We fasten with a toothpick naturally.
Large olives will be the best for this dishes.
