Preparation



Boil the quail eggs until hard. Mix the yogurt with minced garlic and one to two diced cucumber as well as some olive oil, salt, and honey, and stir diligently. Then, cut all but one tomato into slices or quarters and slice the remaining cucumbers. Heat up olive oil in a pan. As it does, place some dill into the oil after cutting off the stems, making a bed for the herring to fry on. Once the pan is hot, place the herring and fry it. This should not take long, since it is a small fish, you'll see when it is ready. As you turn it (twice), smother it in some lemon juice and sprinkle salt, pepper, and spice mix onto it. Place the herring on the plate and halve most of the eggs, arranging them to one side of the fish. Place mushrooms, tomato and cucumber slices, a corner of honey comb, and the tiny carrots on the plate and decorate with the whole quail eggs and the remaining uncut tomato. Serve with the yogurt sauce and some milk. Enjoy.

Ingredients

Herring

Some dill

Quail eggs

Cherry tomatos

Tiny cucumbers

Tiny carrots

Tiny champignons

4-5 tablespoons of yogurt

A few garlic cloves

A lemon

Olive oil

Salt and pepper

Chili-pepper-cumin spice mix

Honey Comb

Milk