Zakuski Russian Hors D'Oeuvre
|Heavy cream||2 Tablespoon|
|Green fennel leaves||4 (Use Fresh Ones)|
|Thin slices smoked eel||1⁄2 Pound|
|Thin slices smoked salmon fish roe||1⁄2 Pound (As Available)|
|Thin rye bread slices||2|
|Sweet butter||1⁄2 Cup (8 tbs)|
1 Drain the marinated herring and fillet them. Then make a puree by putting the herring in a blender or through a grinder. Squeeze the half lemon and mix the lemon juice and cream with the herring puree.
2 Arrange the herring puree in a glass dish. Wash and dry the fennel leaves, chop them and sprinkle over the herring puree.
3 Surrounding the puree, arrange the dill pickles and thinly sliced smoked fish of various kinds in separate dishes. Put the fish roe in the center. If serving caviar, place it in a dish of crushed ice. Serve rye bread, butter and the remaining lemons, cut in quarters, with the zakouski.