Estimated Nutrition (whole recipe, rough)
Counts 4 of 5 ingredients — the other 1 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 4 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Olive Oil | 1 tbsp (14g) | 119 |
| Onion | 1 medium (110g) | 44 |
| Olive | 1 large (4g) | 4 |
| Vinegar | 1 tbsp (15ml) distilled | 3 |
| Herring | not in our table | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- 2 medium herrings,
- 3 big onions,
- 4 oz/100 g olives,
- 2-3 tablespoons oil,
- 2-3 tablespoons vinegar
Directions
Split the herrings lengthwise on their belly, remove roe and keep in tepid water for 5-6 hours.
Then wash in cold water, skin them starting from the head to the tail, remove the backbone with all big bones, cut in pieces about two fingers thick and then arrange them side by side on a long platter, so that to resemble the whole fish.
Peel the onions, keep them in cold water and then slice very thinly.
Arrange the onion slices around the fish and on top of them the pitted olives.
Pour the oil and vinegar dressing. Serve with potatoes or rye bread.
Category:Moldovan Recipes
Category:Moldovan Salads