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The egg and the fish are typically arranged on a bed of canned green peas laced with mayo and decorated with slices of onions and pickles. The combination of fishy, salty, sour and fatty flavours means that this simple ''hors d'œuvre'' pairs perfectly with a shot of cold neat vodka.
Here's a recipe written in the industrial style reminiscent of the Communist erathis delicacy hails from:
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