Dishes from salted herring. Original herring snacks for the festive table - fast, tasty and inexpensive

Not a single set table for the holiday is complete without salted herring. Our Russian people really love this appetizer. So how can you not love her? Cleaned of bones and skin, cut into pieces, seasoned with butter and fresh thinly sliced ​​onions - this is such a delicious thing that you can’t describe in words.

What's with the festive table? And on weekdays, salted herring is good. Boil potatoes, season them with butter, and serve with our favorite fish - hardly anyone will refuse such a dinner.

And our favorite New Year's salad "Herring under a fur coat" is completely unthinkable without this wonderful fish. As well as the fact that this wonderful snack is always on the New Year's table. And it probably makes no sense to talk about the merits of herring, it is loved by both adults and children without any advertising.

Now in stores they sell very tasty herring, but many prefer to salt it on their own. Yes, this is understandable, it is still believed that everything that is cooked at home is both tastier and healthier. Probably the way it is! And that is why today there are many homemade ways to salt this fish. Let's take a look at some of them.

You can salt herring in brine or brine, and there is dry salting, which is the simplest. Herring can be salted both whole and in pieces. They salt it with oil, mustard, lemon, vinegar, onions and even add carrots.

Salted herring is considered to be salted for 24-36 hours. If the fish is salted for a longer time, then it will become more and more salty every day, and it is no longer considered lightly salted.

In order for the herring to turn out delicious, you must be able to choose it correctly. The freshness of the fish and the knowledge of some features also determine how our favorite dish will turn out.

• It is best to choose a large and fatty herring. Someone thinks that it would be nice if it turns out to be a "boy" with milk. "Girls", although usually well-fed, but give all their fat to caviar. In any case, it is considered so. But here, as they say, “the taste, the color ...” Personally, I love the “girl” herring more, it seems to me more tasty and tender.
• The fish must be whole, without torn skin, cuts and damage, with intact fins. Also, make sure that it is not rumpled and pressed down.

• The freshness of the fish is determined by the eyes and gills. A fresh herring has red gills and light, shiny, and protruding eyes. Sometimes, to hide the freshness of the fish, its head is cut off. Try not to take such fish.
• If the fish is frozen, and then thawed and then frozen again, then its flesh will be soft. It is better to refuse to buy such fish. If you salt it, then the flesh will fall apart, all the bones will be exposed. The fish will lose its appearance. Yes, and it certainly will not be tasty. In addition, eating such fish can be dangerous. After all, we do not know how long she lay defrosted.
• if you want to pickle frozen fish, then it must first be thawed. Do not use warm or hot water for this, and do not use the microwave. You should give the fish the opportunity to defrost gradually, and in natural conditions. It is best to defrost it in the refrigerator. Well, at least at room temperature.

Very tasty herring, salted in brine

In my opinion, most people salt fish in brine. And there are many ways to salt. Every now and then at work you can hear - “Oh, I found such an interesting new way of salting herring, just delicious!” And they carry the fish for trial to their colleagues. And we are happy to try and praise.

Let's see what methods exist.

Spicy salting of whole fish according to the classic recipe

We will need:

• herring - 2 pcs
• water - 1 liter
• salt - 2 tbsp. spoons
• sugar - 2 tbsp. spoons
• peppercorns - 10 pcs
• allspice - 4-5 pcs
• cloves - 4-5 pcs
• bay leaf - 2-3 pieces

Cooking:

1. Clean the herring from the insides and rinse well. The head is best left, but the gills must be removed, they will give a bitter taste to the brine. If there is caviar in the fish, carefully clean it, later it can be salted along with the herring.

Sometimes milk is also salted, someone loves them. You can wash and leave them if you like.

2. Prepare the brine (brine). To do this, put the water to boil, as soon as it boils, add salt, sugar and spices. Let it boil for 3-4 minutes. Turn off the heat and let the brine cool completely.

3. Prepare a container according to the size of the fish, put the herring in it, fill it with brine. Put also caviar, and who left - milk. Let the fish soak in brine at room temperature for 3-4 hours. Then put in the refrigerator.

4. Milk and caviar will be ready in 24 hours, and fish in 48 hours. It is better to get caviar in a day and eat it, because after 48 hours it will be salted, the same applies to milk.

How to salt herring in brine with butter

We will need:

• herring - 2 pcs
• salt - 2 tbsp. spoons
• sugar - 1 tbsp. spoon
• vegetable oil - 1 tbsp. spoon

Cooking:

1. Clean the herring, remove the insides and gills. If you want, you can leave caviar and milk. Wash the herring and caviar.

You can cut the fish into pieces, or you can leave the carcass as a whole, do as you like. I cut into pieces. I like it when each piece is lightly oiled.

2. Put water on fire. As soon as the water boils, put salt and sugar into it. Mix until completely dissolved. Turn off the fire and cool the water.

3. Add oil to the water. Put the fish in a glass or plastic container and fill it with brine. Close the lid.

4. Hold for 3-4 hours at room temperature, then refrigerate for 3 days.

Spicy salted herring in brine with mustard

We will need:

• herring - 2 pcs
• water - 1 l
• salt - 5 tbsp. spoons
• sugar - 3 tbsp. spoons
• coriander grain - 1 tbsp. spoon
• dill (can be dried) - 1 tbsp. spoon
• bay leaf - 8 pcs
• black peppercorns - 15 pcs
• allspice - 4 pcs
• mustard - 2 tbsp. spoons

Cooking:

1. Clean the herring from the insides. If you leave the head, be sure to remove the gills. They will give a bitter taste to the brine and the herring itself.

And you can disassemble the herring into fillets and cut. It will also be very tasty. Each piece will be in mustard, and it will be very tasty.

2. Boil water and add salt, sugar and all spices except mustard. Let it boil for 3-4 minutes. Then turn off the fire, and cool the brine.

3. Coat the cleaned carcass with mustard. Put in a special container with a tight-fitting lid.

Thanks to mustard, the herring will not only be tasty, but also firm and strong.

4. Pour in cooled brine. Leave for 2-3 hours at room temperature. Then refrigerate for 48 hours.

Another Mustard Recipe

We will need:

• herring - 2 pcs
• water - 1 liter
• salt - 5 tbsp. spoons
• sugar - 3 tbsp. spoons
• black pepper - 10-15 pcs (can be coarsely chopped)
• dry mustard - 1 teaspoon
• bay leaf - 4-5 pieces

Cooking:

1. Clean the fish and if you leave the head, remove the gills. Rinse well under running water.

2. Boil water, add salt, sugar and spices. Let it boil for 3-4 minutes, turn off the heat. Let the brine stand to cool.

3. Place the herring in the prepared container and pour over the chilled brine. Pour the mustard on top and mix a little so that the mustard gets wet.

4. Let stand at room temperature for 2-3 hours. Then refrigerate for 48 hours.

How to salt herring with vinegar

We will need:

• herring - 2 pcs
• water - 250 -300 ml
• salt - 1 tbsp. spoon
• vinegar 9% - 1-1.5 tbsp. spoons
• peppercorns - 10 pcs
• bay leaf - 3 - 4 pcs.
• coriander seeds - 1 tbsp. spoon
• vegetable oil - 3 tbsp. spoons

Cooking:

1. Peel the herring, remove the head, and if you salt with the head, then only the gills. Rinse in cool water. And you can salt the fish and along with the insides. But the gills are still better to remove.

2. Bring water to a boil. Add salt and spices, boil for 3-4 minutes and turn off the heat. Let the brine cool down.

3. Add vinegar to the chilled brine.

4. Put the fish in a special dish and fill it with brine. Let it rest at room temperature for 4-5 hours. Then refrigerate for 7-8 hours.

Quick salting with vinegar and onions

We will need:

• herring - 1 pc.
• water - 500 + 250 ml
• vinegar 9% - 1 tbsp. spoon
• salt - 3 tbsp. heaped spoons
• peppercorns - 7-8 pcs
• bay leaf -2 pcs
• onion - 1 pc.
• sunflower oil - 2 tbsp. spoons

Cooking:

1. If frozen herring is used, then it is not necessary to defrost it completely. Defrost to a state. so that you can easily clean it from the insides. Remove head.

2. Cleanse the skin and remove the bones. Cut the fillet into pieces.

3. Mix 500 ml of room temperature water with salt. Pour the chopped fish and leave to salt for 1.5 hours. Then drain the water.

4. Mix 250 ml. water with vinegar and pour the mixture over the fish. Hold for 5 minutes, then drain the water. Leave it, we'll still need it.

5. Add onion, bay leaf, coarsely chopped peppercorns. Pour in oil and remaining water with vinegar.

6. Let stand for 30-40 minutes. Then you can eat.

How to quickly and tasty pickle a whole herring in brine

And according to this recipe, herring can be salted in just 24 hours.

We will need:

• herring - 2 pcs
• water -1 l
• salt - 3 tbsp. spoons
• sugar - 2 tbsp. spoons
• peppercorns - 10 pcs
• allspice - 10 pcs
• coriander seeds - 1 teaspoon
• bay leaf - 3 pcs

Cooking:

1. Remove the gills from the fish and rinse it thoroughly. We do not remove the internals.

2. Boil water and add all the spices, salt and sugar to it. Boil 3-4 minutes. Then cool the brine.

3. Put the herring in a special container for salting and pour the cooled brine.

4. Put in the refrigerator for 24 hours.

After 24 hours, the herring is completely ready for use. Very tasty and tender.

Dry salting for pickling herring at home

This is the easiest way to pickle herring.

We will need:

• herring - 2 pcs
• salt - 2 tbsp. spoons
• sugar - 1 tbsp. spoon

Cooking:

1. Clean the fish from the insides, remove the head and remove the skin. Divide the herring into two halves, removing the backbone and all large bones. You should get two fillets.

2. Mix salt and sugar. Coat fillet with mixture. Put on a plate and leave at room temperature for 6-7 hours.

3. Transfer the fish to a container and close it tightly and refrigerate for 48 hours.

Spicy salting in a bag

We will need:

• herring - 2 pcs
• salt - 2 tbsp. spoons
• sugar - 1 tbsp. spoon
• coriander grains - 1 teaspoon, or ground - 1 teaspoon without a slide
• black peppercorns -7-8 pieces (grind)
• bay leaf - 2 pieces (grind)

Cooking:

1. Gut the fish, remove the head, remove the skin and remove large bones. Divide the carcass into two parts.

2. Mix all spices. Coat them with herring.

3. Put the fish in a bag, wrap tightly. Leave to lie at room temperature for 5-6 hours. Then refrigerate for 48 hours.

Express way of salting at home

We will need:

• herring - 2 pcs
• salt - 1 tbsp. spoon
• sugar - 1 tbsp. spoon
• ground black pepper - 1/3 teaspoon
• chopped bay leaf - 2 pcs

To cook fish according to this recipe, you need only fresh herring, since its salting time is only 2 hours.

Cooking:

1. Gut the herring, remove the gills and put it in cold water for 1 hour.

2. Mix spices.

3. Pull the fish out of the water and wipe it on all sides with a mixture of spices, salt and sugar.

4. Wrap in cling film and leave to salt at room temperature for 2-3 hours.

In the same way, you can salt herring without the use of spices, only with the help of salt and sugar. But an indispensable condition for salting fish in this way is that the FISH MUST BE FRESH!

5. Peel the spices with a knife and cut the fish into pieces.

Dry salting with onion and oil

We will need:

• herring - 2 pcs
• salt - 4-5 tbsp. spoons
• onion - 2 pcs
• oil - 5-6 tbsp. spoons

Cooking:

1. Clean the fish, remove the head, free from bones and skin. It should be a boneless fillet.

2. Cut the onion into thin half rings.

3. Rub the fillet with salt. Fold in a prepared container, you can in a jar. Alternate each layer with onions.

4. Fill with oil. Let stand at room temperature for 1 hour. Then refrigerate for 48 hours.

Lightly salted spicy herring with lemon

We will need:

• herring - 2 pcs
• salt - 2 tbsp. spoons
• sugar - 1 tbsp. spoon
• lemon - 2 pcs
• bay leaf - 4-5 pieces
• black peppercorns - 10 pcs
• allspice - 5 pcs

Cooking:

1. Clean the herring from the insides, skin, bones and head. Rinse it well.

2. Mix salt and sugar. Cut the lemon into slices.

3. Put the herring, lemon slices in a small saucepan, sprinkling with a mixture of salt and sugar and spices.

4. Place a saucer and put a jar of water on it as a press. Place in refrigerator for 24 hours.

5. After the allotted time, remove the pan, mix the layers and keep in the refrigerator for another 24-48 hours.

By the way, not only we like to eat herring. In Holland, for example, they also love her very much and know how to cook deliciously.

Herring in Dutch spicy salting

We will need:

• herring - 2 pcs
• sugar - 6 teaspoons
• onion - 2 pcs
• lemon - 0.5 pcs
• carrots - 1 pc.
• bay leaf - 10 pcs
• peppercorns - 8-10 pcs

Cooking:

1. Defrost and gut the fish. Remove the head, remove the skin and remove the bones.

2. Cut the finished fillet into pieces 2 cm wide.

3. Cut the lemon into thin circles, grate the carrots on a coarse grater. Onion cut into rings or half rings.

4. Prepare a jar and lay out everything in layers in this sequence - onion, bay leaf, a little grated carrot, lemon, a whisper of sugar and a little pepper. Then a layer of chopped herring

5. Then the next layer in the same sequence and so on until the ingredients run out, or until we reach the end of the jar.

6. Close the jar tightly with a lid and refrigerate for 3 days.

7. When serving, put the fish in a herring bowl and pour over with oil. If you need to salt, then you can salt directly in the herring.

The fish is just amazing! Very tender, juicy, fragrant and incredibly tasty!

Rollmops in German

We will need:

• slightly salted herring - 2 pcs (fillet - 4 pcs)
• pickled gherkins - 5 pcs
• bell pepper (red) -1 pc
• onion - 1 pc.
• mustard - 2 tbsp. spoons
• white wine vinegar - 100 ml.
• mustard seeds - 2 teaspoons
• cloves - 3-4 buds
• sugar, salt - 1 teaspoon each
• ground black pepper - 0.5 tsp

Cooking:

1. Prepare the marinade. To do this, boil water. Add salt, sugar, pepper and cloves. Boil everything together for 2-3 minutes. Cool the broth a little.

2. Add mustard and wine vinegar. Stir and let cool completely.

3. Cut the onion, bell pepper and gherkins into long thin strips.

4. Lightly beat off each layer of fillet and grease with mustard. If the herring is very large, then the fillet can be carefully cut into two equal halves.

5. Put onions, peppers and gherkins across the herring layer.

6. Roll into a roll, fasten with a toothpick.

7. Put the rollmops in a bowl and pour over the brine. Leave for at least a day to salt. But it is best to keep them in the refrigerator for 2-3 days.

Secrets of cooking delicious salted herring at home

1. It is better to choose ocean herring for salting, coastal seas are often polluted with waste and harmful toxins.
2. Herring should be either chilled or frozen, but care should be taken that it is not old. Fresh fish has a natural silver color, bulging eyes of a light color, fins and gills tightly pressed to the body. Therefore, to determine the freshness of a fish, do not buy it without a head.
3. You should choose large carcasses that do not have mechanical damage, preferably “boys”. Although it should be noted that this issue is highly controversial. In "girls" the meat is more tender and light.
4. It is also believed that herring caught in the winter season puts on more fat, so after salting it will be more tender and tasty. For salting, you need to choose large silvery carcasses with a uniform color, then the snack will always turn out - what you need!
5. Do not defrost frozen fish in warm water and microwave, but only at room temperature. Or even better in the refrigerator, at a temperature of +4 degrees. So that the defrosting process occurs naturally.
6. You can salt both gutted carcass and not gutted. If you salt the whole fish, then it is better to leave the head, you just need to remove the gills. They give a bitter taste when salted. After cleaning, the herring should be thoroughly washed in plenty of running water.
7. Salted herring both whole and in pieces. With skin and bones and without them.
8. Often, whole, cleaned carcasses are kept for 30-60 minutes in cold water. In this case, the herring becomes even juicier.
9. When salting, do not use iodized salt.
10. You can salt fish in glass, plastic or enameled dishes. It is desirable that the container has a well-closing lid. Otherwise, the refrigerator will smell like fish.
11. For dry salting, a plastic bag or cling film is used.
12. After several hours of keeping the fish at room temperature, it should be stored in the refrigerator.
13. The most delicious is herring, salted whole with the insides. Such a herring must be salted for at least three days and can be stored in saline for a week.
14. If you do not want to wait so long, then you can clean the fish on the fillet, cut into pieces and pickle. Such a fish will be ready in a few hours.
15. If the herring has not been eaten during this time, then it must be removed from the brine, cut into pieces, transferred to a jar and poured with oil.
16. If for some reason you oversalted the herring, or if it has lain in brine for too long, then it can be soaked in cold milk for two hours. Excess salt will come out into milk, and the herring will again be tasty.

How and with what to serve slightly salted herring on the table

Of course, before serving, especially if you are preparing to meet guests, the herring must be cleaned.

Serving herring with bones and skin is very ugly! This is disrespect for the guests, and discrediting you as the mistress of the house!

What's more, it's quite easy to do. An incision should be made along the back and pulled by the tip of the skin. As a rule, the skin is cleaned easily and quickly. The spine and bones are also easily and simply removed. But it is better to see once than to hear a hundred times.

The most famous and delicious way to serve is to cut the herring into beautiful uniform pieces, sprinkle it with onion, cut into rings or half rings and season with vegetable oil. For spicy lovers, you can sprinkle freshly ground pepper on top.

Often, herring is seasoned not only with oil, but also with freshly squeezed lemon juice. You can also decorate a dish with herring with lemon. And then, everyone, if desired, can season the fish with lemon juice.

The dish is also decorated with fresh herbs, green onions, cranberries, olives or olives. It always looks beautiful, and only adds appetite.

On holidays such as New Year's Eve or Birthdays, you can serve herring on prefabricated fish plates. In addition to the above ingredients, you can decorate with fresh or pickled cucumbers, tomatoes and even canned mushrooms. These plates look very beautiful, and are always very popular among snacks.

Herring is served with potatoes, which are pre-boiled either in their “uniforms”, or peeled and boiled whole or in pieces. You can serve such a fish with fried, baked potatoes and even mashed potatoes.

Slightly salted herring is widely used in the preparation of various snacks and salads. Sandwiches and canapes are prepared with its use. There are a lot of options for them, and if you wish, they are easy to find on the Internet.

It is made from herring and tasty herring oil or a more complex snack called forshmak.

And no matter how you serve the herring, it is always a wonderful appetizer and an indispensable dish on the festive table. And of course, the most delicious always seems to be the one that is cooked by yourself.

Bon appetit!

Take one medium carcass of slightly salted Norwegian herring. Peel it from the skin and seeds, as in the video above, chop the flesh finely.

Now prepare the onion. Chop a large onion into thin half rings, as in the photo.


Sauté onions in vegetable oil over low heat until translucent and light golden. Don't fry too much or it will be bitter. If you don't like the taste of fried onions, add them fresh. A even better - pre-marinate in apple cider vinegar with a pinch of sugar.


Prepare a wide flat serving plate on which to serve. Place a metal serving ring in the center.

If there is no such ring, you can do it differently. In this case, lay out all the layers of lettuce in reverse order. Take a round bowl with straight sides, line with cling film. Form the salad in layers in a bowl, and then turn this container upside down on a flat plate. After you remove the bowl with the film, the neatly arranged appetizer will remain on the plate. Just don't forget to decorate it on top.

Grated boiled potatoes will be the first layer, send it to the ring.


Spread well all layers with mayonnaise.


Pieces of herring go in the second layer.


Add the grated apple to the ring and immediately cover with mayonnaise so that it does not darken.


Another layer will be a golden onion, first put it on a sieve to remove excess oil. We spread the grated carrot on the onion, do not forget about the mayonnaise.


Make the final layer of grated proteins and yolks.


Salad with herring is ready, now you can remove the ring from it and serve it to the table.

Optionally, you can garnish the top of the salad with a sprig of fresh herbs.

Sincerely, Elbi

Fresh herring is inexpensive, and dishes from it are no worse than from red fish!

On the first Saturday of June, the Netherlands celebrate the Herring Festival.

Thus, the Dutch honor the product, which is their national pride, and the celebrations themselves are timed to coincide with the first catch of the year. We also love this fish very much, it is a frequent guest both on the festive and on the everyday table.

As a rule, many people buy only salted herring, but in fact, many delicious dishes can also be prepared from fresh fish.

Fresh herring in mayonnaise sauce

The easiest thing to do with fresh herring is to bake it in the oven with sauce.

Ingredients (for 2-4 servings):

• Fresh herring - 2 pcs.,
• Mayonnaise classic - 150 ml,
• Water - 500 ml.

Cooking:

Clean the herring from scales and entrails, remove the head, tail and fins. Rub the fish carcasses with salt and pepper, place in a deep baking sheet, on them - onion, cut into large rings or half rings. Pour everything with mayonnaise, pepper a little more. Then carefully, along the side, pour water. Put in an oven preheated to 200 degrees and bake for 35-40 minutes.

Herring can be garnished with boiled potatoes. In addition, you can sprinkle the finished fish with green onions or finely chopped parsley.

Fresh herring with vegetables

From fresh herring, you can cook a kind of stew in which all components harmoniously complement each other.

Ingredients (for 4 servings):

• Fresh herring - 2 pcs.,
• Onion (large) - 4 pcs.,
• Carrots (medium) - 4 pcs.,
• Potatoes (large) - 4 pcs.,
• Dill seeds - 1 teaspoon,
• Salt, ground black pepper - to taste,
• Vegetable oil (refined) - 4 tbsp. spoons (1+3),
• Warm water - 1 cup.

Cooking:

Clean the herring from scales, fins, entrails, remove heads and tails. Cut the fish into small pieces 4 cm thick, salt and pepper. Peel the vegetables, cut the onions into half rings, cut the carrots into circles, and the potatoes into half slices of approximately 1.5 cm. Divide all prepared foods, including dill seeds, into 2 servings.

Grease a heavy bottomed saucepan with 1 tablespoon vegetable oil. Lay out the first serving of food in layers: onions, fish, dill seeds, potatoes, salt, pepper, carrots. Then in the same way - the second part of herring, vegetables and spices. Top everything with the remaining vegetable oil and pour in a glass of warm water.

Place the pot over high heat, bring the stew to a boil, reduce the heat to a minimum and simmer covered for 35-40 minutes. You don't need to mix.

E If you don't like fish bones while eating, then cook this herring fillet dish. Alternatively, you can add a few lemon wedges on top of the dill seed layer for a spice.

Quick hee from fresh herring

This dish will appeal to those who love Korean cuisine. Herring is spicy, spicy and beautiful.

Ingredients:

• Fresh herring - 2 pcs.,
• Carrots (medium) - 2 pcs.,
• Garlic - 5 cloves,
• Onion (large) - 1 pc.,
• Salt, ground red pepper hot - to taste,
• Ground black pepper - 1 teaspoon,
• Seasoning for carrots in Korean - 3-4 teaspoons,
• Sugar - 3 teaspoons,
• Soy sauce - 2 tbsp. spoons,
• Vinegar (9%) - 2.5 tbsp. spoons,
• Vegetable oil - 3 tbsp. spoons.

Cooking:

To prepare this dish, use glass or enamelware. Peel the herring from scales and entrails, remove the tail, head and all bones. Cut the fillet into pieces no thicker than 1 cm. Cut the carrots into very thin strips (or chop on a special Korean carrot grater) and mix with the fish. Pour in vinegar and stir. Leave to marinate for 45-50 minutes.

Then add onion sliced ​​in half rings, garlic, soy sauce, salt, sugar, seasoning for Korean carrots, black and red pepper, passed through a press into a container with herring. Boil the vegetable oil and pour it over the spices and only then mix everything. Cover the container with a tight lid and refrigerate overnight. When serving, you can sprinkle heh with finely chopped cilantro.

Fresh herring in cucumber-tomato sauce

Herring with tomato puree and pickles is an original and hearty dish that will pleasantly diversify your everyday table or decorate a Sunday lunch.

Ingredients (for 6 servings):

• Fresh herring - 2 pcs.,
• Pickled cucumbers (barrel, medium) - 6 pcs.,
• Tomato puree - 100 g,
• Sugar - to taste, depending on the acidity of the tomato puree,
• Butter - 50 g + for greasing the pan,
• Wheat flour - 2 tbsp. spoons,
• Fish broth - 500 ml,
• Bay leaf - 2-3 pcs.,
• Black peppercorns - 7-8 pcs.,
• Salt, ground black pepper - to taste.

Cooking:

Peel the herring from scales, fins, entrails, remove the tail and head, remove the fish from the ridge and, if possible, pull out small bones. Cut each fillet into three pieces. From the ridges and tails, cook the broth by adding salt, black peppercorns and bay leaves to it.

Remove the skin from the cucumbers and cut them into thin slices. Lightly grease the frying pan with butter, lay the fish pieces skin side down, add tomato puree, sugar, ground black pepper and strained broth. Bring the mass to a boil over medium heat, reduce the heat to a minimum and simmer under the lid for 30 minutes.

Then take out the fish and cucumbers, put them in a deep bowl and cover so that they do not cool down. Strain the broth again. Sift the flour and mix with pieces of butter until an oily lump forms, add it to the boiling broth and cook the sauce until it thickens. If desired, finely chopped parsley can be added at the end of cooking.

Put the pieces of fish on plates, put slices of cucumbers on them and pour sauce over everything. You can garnish herring in cucumber-tomato sauce with boiled potatoes, rice or fresh vegetable salad.

Salted herring spicy salted

Speaking of fresh herring dishes, one cannot ignore the salting of this fish, because it is in the salted form that it best reveals its taste.

Ingredients:

• Fresh herring - 2 pcs.,
• Coarse salt - 60 g,
• Sugar - 30 g,
• Black peppercorns - 6 pcs.,
• Allspice peas - 6 pcs.,
• Coriander grains - 1 teaspoon,
• Bay leaf - 6 pcs.,
• Water - 500 ml.

Cooking:

First, prepare the brine - in a saucepan, mix water, salt, sugar, black and allspice and bay leaf. Bring the mixture to a boil and simmer for 7-8 minutes. Let cool.

Rinse the herring under running water, gutting and peeling it is not necessary, but the gills must be pulled out. Put the herring in a suitable container, for example, in a large jellied bowl, sprinkle with coriander seeds, pour cold brine, put it under oppression and put it in a cool place. If it is hot at home, then it is better to keep the herring in the refrigerator on the bottom shelf. Cooking time - 1 day.

Pickled herring

The recipe for pickled herring came to us from the Netherlands, where real miracles are performed with this fish.

Ingredients:

• Fresh herring - 2 pcs.,
• Onion (large) - 2 pcs.,
• Carrots (medium) - 1 pc.,
• Lemon (not very large) - 1 pc.,
• Sugar - 60 g,
• Bay leaf - 8-10 pcs.,
• Black peppercorns - 10 pcs.

Cooking:

Gut the herring, remove the scales, heads and tails, remove the fillet from the backbone, if possible, pull out all the small bones and cut the fish into small pieces. Cut the onion into rings, lemon into slices, chop the carrots on a coarse grater. Crush the black peppercorns together with sugar in a mortar (you should get a coarse grind).

In a glass jar with a screw cap, lay out in layers: 1/4 of the onion, 2 bay leaves, a quarter of carrots, pieces of herring, sugar and pepper, lemon slices. Repeat this process 3 more times. Pack all the ingredients tightly, close the lid and refrigerate for 3 days.

Serve pickled herring with fresh black bread, baked potatoes and salted green butter (combine softened butter, parsley leaves and salt in a food processor).

At the end of the article, we say: all of the above dishes can also be prepared from freshly frozen herring. In this case, let it thaw on its own - either in the refrigerator or at room temperature. Do not use water and a microwave to defrost, otherwise the fish will simply fall apart later.

For festive feasts, daily dinners and small snacks in Russian families, delicious, moist, salty herring is often used. This universal ingredient of cold appetizers gets along well with a variety of products, each time revealing new facets of its taste. Herring sandwiches are prepared according to many recipes, sometimes combining the most unusual flavor notes.

What are herring sandwiches

One of my favorite appetizer options is herring. A sandwich is bread with a piece of salted fish, supplemented with other ingredients. Spicy herring goes well with a variety of foods, so there are so many recipes for making this snack. If you approach the issue of making sandwiches with imagination, you can feed your family and guests with a delicious treat. Such sandwiches are served as an independent dish, used as a snack, they are convenient to take with you on a hike or a long walk.

How to cook

There are many ways to make herring sandwiches. A simple dish has hundreds of options, among which you will find a treat to your taste. As a basis, black, white bread is used, cutting it into different shapes. There are recipes that use a circle of boiled potatoes instead of a bakery base. Recipes differ not only in the composition of the products that are laid out on a sandwich, but also in spreads. Among the most common are butter, curd cheese, but there are other options for spreads:

• a mixture of butter with chopped herbs;
• sour cream with finely grated apple, horseradish, salt, sugar;
• oil mixed with mustard;
• mayonnaise with grated pickled cucumber (without excess liquid) and celery;
• sour cream with mustard, horseradish;
• butter with ketchup or tomato paste.

Herring Sandwich Recipes

Herring sandwiches have hundreds, if not thousands, of variations. Big and small eateries, hot and cold, hearty and elegant. The easiest cooking option is to grease a piece of bread with butter and put a piece of herring. If this recipe is boring and too simple for you, make a multi-ingredient sandwich. Add beets, carrots, melted cheese and even kiwi slices, combine products to your taste, surprise your loved ones and guests.

On black bread

• Time: 10 minutes.
• Number of servings: 6 persons.
• Calorie content of the dish: 165 kcal / 100 g.
• Purpose: snack.
• Cuisine: Russian.
• Difficulty: easy.

The ideal basis for spicy herring is black bread. You can choose any variety of rye bakery products, but sandwiches with Borodino bread and herring are a classic combination that is considered flawless. Cucumbers, beets, cheese are suitable for such a harmonious taste union. If you want to cook something really original, then use the following recipe. The combination of products is extremely unusual, but the bright taste of sandwiches fell in love with the inhabitants of our country. This recipe has been gaining popularity lately.

Ingredients:

• Borodino bread - 300 g;
• kiwi - 2 pcs.;
• cream cheese - 100 g;
• lightly salted herring fillet - 150 g;
• tomato - 1 pc.;
• dill - a few sprigs for decoration;
• green onions - 3-4 feathers.

Cooking method:

1. Cut the crusts off the bread. Brush the crumble with cream cheese.
2. Peel the kiwi, cut into thin rings, tomatoes into circles.
3. Divide the fillet into pieces.
4. Put kiwi on the cheese, then herring, tomatoes, garnish with herbs on top.

Sandwiches on the festive table

• Time: 10 minutes.
• Calorie content of the dish: 143 kcal / 100 g.
• Purpose: snack.
• Cuisine: Russian.
• Difficulty: easy.

Appetizing, delicious sandwiches with pieces of herring will become a real work of culinary art if you choose the right ingredients and decorate the treat. Arrange sandwiches with herring on the festive table in the form of canapes. Bright vegetables and fresh herbs are perfect for taste and decoration. Choose the shape for the canapé at your discretion: triangular, round, square.

Ingredients:

• herring - 100 g;
• fresh cucumber - 1 pc.;
• red bell pepper - 1 pc.;
• olives - 15 pcs.;
• butter - 2 tbsp. l.;
• dill, ground black pepper - to taste;
• black bread - 15 small slices.

Cooking method:

1. Cut the herring fillet into thin slices.
2. Mix softened butter with chopped dill and black pepper.
3. Cucumbers cut into thin slices, lettuce pepper - into strips.
4. Cut the bread into small slices of the chosen shape.
5. Brush each slice with butter.
6. Put herring, cucumbers, bell pepper. Garnish with olives and herbs.
7. Fasten with skewers and serve.

Herring under a Fur Coat

• Time: 30 minutes.
• Calorie content of the dish: 187 kcal / 100 g.
• Purpose: snack.
• Cuisine: Russian.
• Difficulty: easy.

One of the favorite salads that many Russian families cook is called herring under a fur coat. The harmonious combination of salted fish and vegetables smeared with mayonnaise will delight you and your family for decades. To bring novelty to a familiar dish, make it in the form of sandwiches. This type of favorite snack will decorate the table, and you will get the opportunity to enjoy the perfect combination of products.

Ingredients:

• loaf - 1/2 pc.;
• herring fillet - 1 pc.;
• boiled beets - 1 pc.;
• boiled carrots - 1 pc.;
• garlic - 1 tooth;
• mayonnaise - to taste;
• dill - 1 bunch.

Cooking method:

1. In separate containers, grate and mix beets and carrots with mayonnaise.
2. To the grated beets, add the garlic clove, passed through the press.
3. Cut the fillet into thin plates.
4. Cut the banana into small pieces.
5. Put a layer of herring, carrots, beets on bread slices.
6. Finely chop the dill, sprinkle them with sandwiches.

With melted cheese

• Time: 10 minutes.
• Servings: 5-6 persons.
• Calorie content of the dish: 266 kcal / 100 g.
• Purpose: snack.
• Cuisine: Russian.
• Difficulty: easy.

Even those who only learn the basics of culinary art will be able to prepare a delicious and mouth-watering snack. For the next recipe, the components are not laid out in layers on bread, but spread on it in the form of a homogeneous paste. A meat grinder is used to create herring paste. To make the mass as homogeneous as possible, use a grid on a wire rack with small holes for the pate. Delicious spread is suitable for breakfast, snack or even on the festive table.

Ingredients:

• large lightly salted herring - 2 pcs.;
• carrots - 2 pcs.;
• loaf - 1 pc.;
• processed cheese - 200-250 g;
• lemon juice - 2 tbsp. l.;
• vegetable oil - 1 tbsp. l.;
• butter - 150 g.

Cooking method:

1. Wash the herring, separate the fillets from the bones.
2. Boil the carrots, then it needs to be cooled.
3. Pass fish fillets, carrots, melted cheese, butter through a meat grinder.
4. Stir the mass with vegetable oil and lemon juice.
5. Brush the bread slices with the mixture. Garnish with lemon slices or herbs.

With pickled cucumbers

• Time: 20 minutes.
• Number of servings: 7-8 persons.
• Calorie content of the dish: 127 kcal / 100 g.
• Purpose: snack.
• Cuisine: Russian.
• Difficulty: easy.

If your household is hard to impress with classic sandwiches, make an unusual version of this herring appetizer. The harmonious composition of flavors, beautiful presentation and simple execution will make this recipe a favorite in your family. According to the recipe, the herring is not twisted in a meat grinder in mashed potatoes and is not laid out in a slice on the bread pulp, but is cut into small pieces and combined with other products. The unusual consistency of the mass will surprise you with the fullness of its taste.

Ingredients:

• black bread - 1 loaf;
• herring fillet - 200 g;
• pickled cucumbers - 2-4 pcs.;
• chicken eggs - 3 pcs.;
• apple cider vinegar - 1 tbsp. l.;
• vegetable oil - 1 tbsp. l.;
• capers - 50 g;
• cherry tomatoes - 10 pcs.;
• dill - 1 bunch;
• ground black pepper - to taste.

Cooking method:

• Hard boil the eggs.
• Cut the bread into small squares or triangles.
• Finely chop half a bunch of dill.
• Cut the tomatoes in half.
• Egg whites, cucumbers and fish fillet cut into small cubes, mash the yolks with a fork.
• Mix fish, eggs, cucumbers, herbs, season with ground pepper, add vinegar and oil.
• Put the herring mass on a sandwich, garnish with capers, the remaining dill sprigs and halves of tomatoes.

Hot sandwiches with fillet and boiled carrots

• Time: 15 minutes.
• Servings: 3-4 persons.
• Calorie content of the dish: 263 kcal / 100 g.
• Purpose: snack.
• Cuisine: Russian.
• Difficulty: easy.

To prepare a delicious snack from your favorite salted fish, you need very little time, a minimum of effort and the simplest products. The recipe uses boiled carrots, which will not only reveal the fullness of the taste of herring, but also become a bright, beautiful element that adorns the sandwich. The unusualness of the sandwich lies in the heat treatment, which is rarely used for salted herring. Heat melts the cheese and reveals the taste of the products in a special way.

Ingredients:

• vegetable oil - 3 tbsp. l.;
• baguette - 1 pc.;
• herring fillet - 100 g;
• hard cheese - 100 g;
• carrots - 1 pc.

Cooking method:

1. Cut the baguette into pieces, sprinkle them with water and oil, put on a baking sheet.
2. Mix grated carrots and cheese.
3. Put half of the mass on a baguette.
4. Arrange the herring slices, sprinkle with the remaining carrot-cheese mixture.
5. Put the baking sheet in the oven, preheated to 200 degrees, for 5 minutes.

with egg

• Time: 15 minutes.
• Servings: 5 persons.
• Calorie content of the dish: 229 kcal / 100 g.
• Purpose: snack.
• Cuisine: Russian.
• Difficulty: easy.

If you want to please your family with delicious canapes and their original presentation, take on board the following recipe. Using a minimum of ingredients, in a matter of minutes you will prepare an original treat that will become a worthy decoration of your table. Small toasts with herring are ideal for a buffet table, they look modern and original. Such a treat will not linger on the table; everyone will want to enjoy a beautifully decorated canapé.

Ingredients:

• white bread - 200 g;
• quail eggs - 5 pcs.;
• herring fillet - 100 g;
• mayonnaise - 1 tbsp. l.

Cooking method:

1. Boil, cool and peel the eggs.
2. Cut the bread into small squares, dry them in the oven or in a pan.
3. Brush one side of a bread slice with mayonnaise.
4. An oblong slice of herring should be strung on a skewer on both sides.
5. Place a quail egg half on the bread square, yolk side down.
6. Stick a skewer with herring in a canapé.

With dill oil

• Time: 10 minutes.
• Number of servings: 6 persons.
• Calorie content of the dish: 238 kcal / 100 g.
• Purpose: snack.
• Cuisine: Russian.
• Difficulty: easy.

The perfect combination of moist salted fish, rye bread and fragrant dill oil with light lemon sourness will be remembered by you and your guests for a long time. For cooking, use any rye bread, but the Borodino variety is better. If the treat is intended for a buffet table, it is better to get rid of harsh bread crusts. Use quality butter. A cheap low quality product will spoil the taste of the whole dish.

Ingredients:

• Borodino bread - 6 slices;
• butter - 30 g;
• herring fillet - 150 g;
• dill - 3-4 sprigs;
• lemon - 2 slices.

Cooking method:

1. Chop dill without hard stems into small pieces.
2. Mix greens with softened butter.
3. Cut the bread into small pieces (3.5 * 5 cm), brush with dill oil.
4. Lay out a piece of herring, a segment of a lemon slice, a small sprig of dill.

With caviar

• Time: 10 minutes.
• Servings: 3-4 persons.
• Calorie content of the dish: 199 kcal / 100 g.
• Purpose: snack.
• Cuisine: Russian.
• Difficulty: easy.

From your favorite salted herring, prepare noble sandwiches with red caviar and a slice of lemon. This is a great option for a buffet where you want to surprise your guests. Appetizing appearance and fresh salty taste will make them the pride of your table. The recipe does not include spreading, if desired, you can use butter or cottage cheese.

Ingredients:

• white bread - ½ piece;
• herring fillet - 150 g;
• red caviar - 80 g;
• lemon - ½ pc.

Cooking method:

1. Cut the bread into portioned slices, dry in a toaster.

2. Lay out the fish pieces, leave 3mm of the edge free.

3. Gently spread the red caviar on top.

4. Place half of a thin circle of lemon on the free edge.

With pickled onions

• Time: 20 minutes.
• Servings: 6-8 persons.
• Calorie content of the dish: 253 kcal / 100 g.
• Purpose: snack.
• Cuisine: Russian.
• Difficulty: easy.

A simple, quick, but at the same time incredibly tasty dish will help you out if unexpected guests come to you or your family wants to have a bite. An appetizing appetizer with herring and pickled onions is the perfect treat for a table with strong alcohol. The recipe indicates the Crimean purple onion variety, which is more tender and softer than other types. You can take an ordinary onion, and a white, and a red onion.

Ingredients:

• slightly salted herring - 1 pc.;
• onion Crimean purple - 1 pc.;
• Borodino bread - 1 pc.;
• butter - 150 g;
• vinegar (9%) - 1 tbsp. l.;
• water - 3 tbsp. l.

Cooking method:

1. Cut the onion into half rings (if the onions are small, you can cut into rings).
2. Prepare a marinade from vinegar and water, pour the chopped onion with liquid.
3. Cut the bread into triangles, spread each piece with butter.
4. Disassemble the herring into fillets, cut into small pieces, sprinkle with vinegar.
5. Put a layer of pickled onions on sandwiches, then herring slices.

Video

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08.07.14

Eastern, Chilean, Atlantic, White Sea, Don, Astrakhan, Volga - all these are types of herring. Sea and river herring differ in appearance, in addition, sea herring almost never enters the river. The herring fishing lasts almost all year round, depending on the species, but the herring almost always gets on the tables in a frozen form, because. freshly caught is not stored for a long time, because of the large amount of fat - rancid. Herring is frozen without gutting, directly on trawls and fishing boats.

Cooks love herring for its excellent taste and ease of cutting. Despite the fact that the fish contains a large number of bones, they are easily removed with tweezers without damaging the fillet.

Herring is an excellent appetizer, more often it performs in this role. If you ask a Russian person a question - what is your favorite herring dish, he will answer without hesitation - salad "Herring under a fur coat" and salted herring with onions and potatoes.

Speaking of the famous and beloved salad. Many believe that the salad was invented in Soviet, scarce times, due to a lack of food, and there were a lot of herring, it was cheap, and vegetables were always available in the pantry of any housewife. Because the herring is placed in the bottom layer, and the top layer of vegetables, the impression is that the herring is "dressed in a fur coat." However, there is another version of the origin of the salad. In 1918, a certain Anastas Bogomilov, a merchant, was preoccupied with the fate of his taverns in Moscow and Tver. Taverns brought little income, besides, they often arranged drunken arguments about the fate of Russia, which subsequently resulted in fights, breaking dishes and damage to property. The merchant's cook, Aristarkh Prokoptsev, came up with a conciliatory recipe, ingenious in its simplicity. He took the herring symbolizing the proletarians, added peasant potatoes, bright red beets, like the Bolshevik banner, and the French sauce of the West - Provence. In the taverns of Bogomilov, the dish was presented on New Year's Eve 1919. The guests began to actively snack on vodka with this tasty, simple, proletarian dish; in fact, there were much fewer disputes and fights. The appetizer was simply called "SH.U.B.A." "To Chauvinism and Decadence - Boycott and Anathema". In subsequent wars and revolutions, the names of Bogomilov and Prokoptsev were forgotten, the mysterious abbreviation was turned into the familiar name "Herring under a fur coat", without thinking that beets with carrots, onions and Provence did not look like fur at all. Here is such a story.

Herring is cooked in a variety of ways. Salting or marinating fish is traditional. Less often, herring is subjected to heat treatment, but cooking has a lot of recipes where fresh herring is boiled, fried, stewed and baked.

Herring is cooked in foil. Fry the onion. Herring is cut into fillets with skin. Baskets are made from foil. Put the onion on the bottom, on top of the herring fillet skin up. Sprinkle with salt, pepper, pour in a little milk, add grated cheese. Bake herring in the oven for 20 minutes. Serve warm, sprinkled with tomato vinegar.

Herring is cooked with vegetables in a frying pan. Pieces of herring are fried, pre-salting it. Separately fry onions, garlic or garlic arrows, tomatoes. The fish is poured with vegetable sauce and served, sprinkled with pepper on top.

The herring is stuffed. The fish is cut along the back from the head almost to the tail. Remove bone and entrails. Herring is stuffed with a mixture of fried onions, tomatoes, garlic and sweet peppers. Lubricate the fish with olive oil and bake in a small heat-resistant form until the fish is ready.
Charcoal herring is an excellent dish that can be cooked in 10 minutes, not including pre-preparation. Herring is gutted, salted and peppered. Coated with vegetable oil, put on a wire rack and fried on a wire rack for 3-5 minutes on each side. Herring is served with grilled potatoes.

Herring fried in breadcrumbs is obtained with a crispy crust. Herring is gutted, fins, head and tail are cut off. Cut into pieces. Each is salted and peppered, dipped in an egg beaten with milk, then in breadcrumbs, fried in oil. Salted cucumbers are served with fried herring.

Herring marinated with onions is an excellent appetizer. Gutted herring. Prepare the marinade. Boil a liter of water with a glass of salt, a quarter of a glass of sugar, bay leaf and allspice. At the end, pour in a spoonful of vinegar essence. The herring is poured with brine, after a day or two the herring is considered ready.

Herring and potato casserole is a great dish for a family dinner. Herring is cleaned, the head, fins, tail are removed, cut along the back, the bone is removed, small bones are removed. The fillet is cut with skin into slices. The potatoes are peeled. Layers of potatoes, herring, onions are placed in a heat-resistant form. All salt and pepper. Pour everything with salted sour cream, sprinkle with cheese and bake at medium temperature until golden brown.

Soup with herring is fragrant and very tasty. The herring is cut into fillets. Water is poured into a saucepan, brought to a boil, potatoes are thrown, boiled until soft, salted. Next, passivated in oil onions with carrots, tomatoes and sweet peppers are introduced. Add slices of herring, cook until the fish is ready. Season the soup with vinegar or lemon juice, garlic and dill. Served hot.

Herring baked in dough is especially tender. Gutted herring is salted and peppered. Unleavened dough is kneaded, rolled out. Herring is wrapped in dough, the edges are connected. Bake until golden brown.