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600 g Baltic herring filets
55 g rye flour
Salt
White pepper
Fresh dill, chopped
Fresh lemon
Butter for frying
Rinse off and dry the herring fillets. Season the rye flour with salt, white pepper and dill. Arrange half the fillets on a baking mat skin side down and season with salt and white pepper and sprinkle with dill. Place the rest of the fillets on top, skin side up, then dredge the parcels in the seasoned flour. Fry in plenty of butter, about 3 minutes per side. Serve with lemon wedges.
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Maku kitchen life products are sold in well-stocked department stores and supermarkets across the country.
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