Prepare the base for sauces -- the so-called "mayonnaise" on milk. Pour into a small container 2 tablespoons milk, followed by 3 tbsp of vegetable oil.

Beat with a blender. Is homogeneous, with gostinnoj mass.

The first version of the filler. Clean smoked capelin from the bones and skin, fillet and add to the sauce and pass the mass in a blender until smooth. All our fish sauce is ready.

The second option to be added to the basis of cheese (+greens or not). Grind. If desired, sprinkle with salt and pepper. Cooled or immediately on the table.

I have mentioned the amount of cheese/capelin can be adjusted to your liking. I also prepared a version of the sauce with the herring. The taste is very good and with the stomach no problems. In the salad went with a Bang! Here, interestingly, fish sauces just wonderful combined with lettuce, vegetables, eggs. All a pleasant appetite!