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Pickled herring, especially brined herring, is common in Russia and Ukraine, where it is served cut into pieces and seasoned with sunflower oil and onions, or can be part of herring salads, such as dressed herring, which are usually prepared with vegetables and seasoned with mayonnaise dressing.
He produced several books with Alexander Genis, including Russkaya kukhnya v izgnanii (Russian Cuisine in Exile) and 60-e.