One of our favorite holiday dishes on our table is salted herring in its various forms: herring under a fur coat, forshmak, vinaigrette with herring, simply sliced salted herring with onions and fragrant sunflower oil, often served with boiled jacket potatoes. And the taste of each of the prepared dishes will greatly depend on the herring chosen in the store. But each of her purchases is a game of roulette: you never know what it will taste like. Often the fish is salted so that it will probably be stored longer, sometimes the herring is salted not the first freshness, otherwise the herring simply turns out to be not tasty due to the wrong ratio of spices in the brine.
To avoid such incidents and know for sure that only natural and healthy ingredients are used in the composition of the fish brine, you can simply salt the herring with your own hands, then it will turn out tasty and fragrant for each family in its own way.
After all, there are many homemade salting recipes, all of them are not complicated, each has its own merits - you have to choose, try and then kill the finished fish with pleasure.
Buying herring
If you live near an ocean or sea where herring is found, you are in luck - you can catch fresh fish yourself. But most of us have to carefully choose it in stores and markets. It is important to choose the right herring for salting, because the tenderness and taste of the finished dish will depend on its quality. If we talk about types of herring, it is best to buy the Pacific or Atlantic type, because in marine fish, due to the deteriorating environment, there may be a risk of heavy metals, toxins and other substances harmful to the body.
Basically, herring is sold frozen. Pay attention that the carcasses are slightly crumpled and compressed, that the surface of their skin is even and intact, does not cast a yellowish tint. A good herring is distinguished by a natural silver color, bulging clear eyes, fins and gill covers tightly pressed to the body. It is better not to buy headless herring - most likely, the fish is not the freshest, which is what unscrupulous sellers hide, making it impossible to look at the main indicators of fish quality - eyes and gills.
Fish caught in winter have a higher fat content. The most delicious is salted herring from large, heavy fish with rounded sides and a thick back.
Preparing for salting
Purchased fish must be properly thawed so that it does not lose its taste and useful qualities. It is naive to believe that speeding up the defrosting process will improve the properties of the product - this applies to any delicacies. Do not rush and try to defrost it in the microwave, setting the desired mode, or put it under hot water - this will ruin the product. To do this, put the herring in the refrigerator for a day - a temperature of +5 degrees will help preserve the structure and taste of the herring.
The main rule is to always remove the gills from the herring, because they add a bitter taste to the salty finished product. After defrosting, carefully remove the gills (this can be done with your hands or with a knife or scissors), rinse the herring well in cold water, after which the fish will be ready for salting. It is best to salt ungutted fish - this way it will take the right amount of salt and spices from the brine evenly over the entire surface of the carcass and the taste will be correct. If you gut the fish, the caviar and milk found in it are salted along with the main carcass.
A whole herring can lie in brine in a cold place for up to a week; the time depends on what kind of fish you like - strongly salted or lightly salted.
If you need to quickly pickle the herring, then in addition to the gills, you need to remove the head, take out all the insides and intestines, remove the outer and inner films from the carcass, rinse under cold water and put in brine - in a few hours the herring will be ready. But in this version, the preservation of the original taste is not guaranteed and the concentration of salt and spices in the meat is necessary. If, on the contrary, you need to keep salted herring for a long time, more than 4-5 days, then you need to get the finished herring from the brine, clean it, remove the bones and cut it into pieces. Put them in glass jar with chopped onion, pour sunflower fragrant oil and, tightly closing the lid, put in the refrigerator.
Salting Recipes
A simple method of pickling herring
We will need:
2 whole herring
600-800 ml water
1-2 tablespoons of salt
1-2 teaspoons of sugar
You need to take two large fish, remove their gills and put them in a glass dish. As a last resort, use an enameled or plastic container; iron or aluminum utensils will give the fish an unpleasant metallic taste.
Boil water in a saucepan, add salt and sugar to it, mix. Cool the brine to room temperature and pour into a container with fish so that it is completely immersed in liquid. Leave for one hour, then put in the refrigerator or in cool weather on the balcony - a temperature of +1 to +10 degrees is best for proper salting. Fish can be salted from two days to a week: in two days it will be lightly salted, in a week - stronger salting. As they say, up to your taste and discretion.
Spicy salted herring
You will need:
2 whole herring
1 liter of water
2-3 heaping tablespoons of salt
1.5 teaspoons of sugar
10 black peppercorns
10 allspice peas
4 bay leaves
5 dried carnation flowers
Defrost the fish, rinse it outside with cold water, remove the gills, place the fish in a salting container. Boil water in a saucepan, dissolve salt, sugar and spices in it, mix thoroughly and bring to a boil again. Cool the brine and pour over the herring. Leave for one hour, then put in the refrigerator at your discretion for 2-7 days for salting.
Spicy salted herring with mustard
You will need:
2 large whole herring
2 tablespoons mustard
1 liter of water
5 tablespoons salt
3 tablespoons of sugar
1 tablespoon coriander seeds
1 tablespoon chopped fresh or dried dill
1 teaspoon black peppercorns
10 bay leaves
First, defrost both fish, remove their gills and rinse in cold water. Methodically grease them with mustard and place in a container for salting. Boil water in a saucepan, add spices and salt with sugar to it, mix well and bring to a boil again. Cool the brine naturally, then pour over the herring carcasses and leave for 2 hours. Then put it in a cool place for two or three days.
Herring in brine
More difficult is the recipe for salting herring in a strong saline solution called brine. Its preparation requires a little more patience and attention. You also need to pay attention to the fact that the salted fish does not have any damage on the skin, otherwise there is a high risk of salting the fish.
Now we are preparing the brine. It is necessary to boil water in a volume of about 1 liter (this is for two fish), then add salt to it in small portions until the salt ceases to dissolve in water and simply begins to settle to the bottom - this will mean a sufficient amount. Surely you can check the readiness of the brine by dropping a raw egg into it - it should not sink, but float on the surface of the brine. If desired, to prepare spicy salted herring, before the salt dissolution procedure, you can add various spices to the water: bay leaf, coriander grains, allspice and black pepper, cloves. Herring, as usual, needs to be thawed, washed, removing the gills, put in a deep bowl. Pour the cooled brine over the fish so that it is completely immersed in the brine. Leave for 1 hour, then refrigerate for a day or two.
Dry salted herring
You will need:
1 large whole herring
1.5 teaspoons salt
1 teaspoon sugar
1.5 teaspoons ground black pepper
cling film
paper towels or napkins
The dry salting recipe can be useful for those who do not have free space in the refrigerator or do not want to mess with the brine.
It is necessary to defrost the herring, remove the gills from it and rinse in cold water, then thoroughly blot the carcass with paper towels or napkins. Mix salt, sugar, black pepper. Methodically and thoroughly rub the fish carcass with this mixture, not forgetting the already empty cavities under the gill covers. After that, carefully and tightly wrap the herring in three layers of cling film and place in the refrigerator for two days, after which the fish will be ready.
Quick dry salting of herring
If all of a sudden guests should suddenly come to you, and you want to show off your homemade herring, then by the evening you will have time to cook it with the help of this "quick" recipe.
You will need:
1 whole herring
2 teaspoons salt
1 teaspoon sugar
cling film
napkins or paper towels
It is necessary to defrost the herring and put it for one hour in a bowl of cold water. After that, cut off the head, tail, carefully remove the intestines and other entrails, rinse the carcass under water and blot it a little with napkins or paper towels. Now you need to mix salt and sugar and rub the carcass well with the mixture, then wrap it tightly with cling film and leave for 2-3 hours. Then remove the carcass from the film, gently rinse the spices from it and lightly blot with napkins. Then put the carcass in a container, cut the onion into half rings and pour over unrefined vegetable oil. In this form, put the fish in the refrigerator for 30-40 minutes to cool. That's all - it remains before the arrival of the guests to get the herring, cut it, removing the films and bones, cut into pieces and serve with onions and vegetable oil. For beauty, you can sprinkle herring with fresh dill and onion.
Bon appetit and delicious herring!
Herring snacks- the most common category of dishes from this wonderful fish. Most often, we buy already salted herring, and quickly turn it into an excellent appetizer or salad. It is enough to put a piece of salted herring fillet on a slice of rye bread, add a couple of onion rings - and the herring appetizer is ready.
Beetroot pancakes with herring
Ingredients:
- flour 1 cup
- egg 2 pcs.
- kefir 1 cup
- water 1 glass
- salt 1 pinch
- sugar 2 tbsp
- baking powder 1 tsp
- beets 1 pc.
- vegetable oil
- filling
- boiled egg 2 pcs.
- salted herring 250 g
- bunch of green onions
- cream cheese 70 g
- black pepper to taste
Cooking method:
- First, boil or bake the beets until soft. Let it cool down and puree it in a blender. Beets should be tasty and not fibrous, so as not to spoil the pancakes.
- Mix the eggs with sugar, salt and kefir diluted with water. Add flour, vegetable oil and baking powder. Pour the beet puree into the batter. Mix well and leave for 15-20 minutes. We bake pancakes in a pan in the usual way.
- Let's prepare the filling. Wash green onions, shake off moisture and chop. Hard boil the eggs. We clean and fillet the lightly salted herring. We'll cut everything down.
- Brush each pancake with cream cheese. We distribute the filling on half of the pancake and roll it up. Chill in refrigerator before serving.
Forshmak from herring
Ingredients:
- herring fillet 400 g
- a slice of a loaf of 2 pcs.
- boiled egg 2 pcs.
- small onion 1 pc.
- green apple 1 pc.
- butter 50 g
- horseradish 1 tsp
- sugar 1 pinch
- black pepper 1 pinch
- milk 100 ml
Cooking method:
- Soak the bread in milk, leave for a few minutes. Then squeeze.
- Cut the onion into cubes, pour boiling water over to remove excess bitterness. Peel the apple from the skin and seeds.
- Grind all ingredients except 1 egg in a blender. Transfer the prepared minced meat to a container and place in the refrigerator for 1 hour.
- Before serving, transfer to a herring dish and sprinkle with finely grated egg and green onions.
Tartlets with herring tartare
Ingredients:
- 1 pack of lightly salted herring
- 1 small loaf of Borodino bread
- 20 yolks very fresh quail eggs
- 1 can of pike caviar
- 2 crispy cucumbers
- 1 small green apple
- juice of half a lemon
- half a bunch of chives
- olive oil
- salt, black pepper
Cooking method:
- Cut off the crust of the bread, cut off 20 thin, 5 mm, pieces. Drizzle with water and oil to make the bread plastic. Place each piece in a baking dish and press down on the edges so that the bread takes the shape of a basket. Place in a preheated oven at 180°C and dry until crispy around the edges, about 7 minutes. Then cool.
- Cut the herring with a very sharp knife into neat pieces with a side of 5 mm. Season with pepper.
- Cut the cucumber into cubes smaller than the herring. Lightly salt and pepper, stir and add to the herring.
- Peel the apple, remove the core, cut the pulp into the same cubes as cucumbers. Pour over lemon juice, stir, let stand for 3-4 minutes, shake off lemon juice and add to herring with cucumber. Finely chop the chives, stir into the tartare.
- Remove the cooled baskets of Borodino bread from the molds and arrange on a beautiful dish or tray. Carefully place the herring tartare into each. Make a well in the center of the tartare in each basket.
- Carefully separate the yolks of the quail eggs from the whites. Place a yolk in each indentation. Next to the yolk - a little pike caviar (so that the tartare is clearly visible). Serve immediately.
Sockeye salmon and herring terrine
Ingredients:
- 120 g slices lightly salted sockeye salmon
- 1 pack herring with juniper
- 3 medium sheets of thin tandoor lavash
- 400 g mascarpone
- 100 g sour cream 15% fat
- 1 middle beam dill
- 1 lemon
- 1 gelatin sheet
- freshly ground black pepper
- sockeye caviar for serving
Cooking method:
- Cut the pita bread in advance with scissors into rectangles measuring 15x20 cm. Spread on a tray and dry, 3-4 hours.
- Remove the zest from the lemon. Squeeze out the juice from the lemon. Remove the hard ends of the dill stems, chop the greens very finely. Dry the herring fillet.
- Soak gelatin in 50 ml of cold water for 5 minutes, then heat until dissolved and mix with sour cream. Add herring, dill, lemon peel and some juice and beat with a blender. Transfer to a bowl and mix with the mascarpone with a spatula.
- Gently brush each pita leaf with herring mousse and assemble the terrine like a cake. Cover with cling film and refrigerate for at least 2 hours.
- Before serving, put slices of sockeye salmon on top, garnish with caviar.
Herring Rollmops
Ingredients:
- 8 lightly salted herring fillets
- 2 tbsp. l. spicy mustard
- 2 small onions
- 4 small gherkins and/or 2 tsp. capers
For marinade:
- 500 ml white or red wine vinegar
- 4 medium onions
- 16 black peppercorns
- 2 tsp mustard seeds
Cooking method:
- Lay the herring fillet on the board with the side down where the skin was. Run your fingers through the pulp. If bones are felt, remove them with tweezers.
- Cut each herring fillet in half crosswise. Peel and chop the onion very finely.
- Cut the gherkins into quarters. Rinse the capers and chop coarsely.
- Lubricate each piece of herring with inside mustard, sprinkle with chopped onion, put a quarter of a gherkin and / or a few chopped capers on one side.
- Roll the fillet into a roll, starting on the side where the gherkins and capers lie. Secure closer to the middle with two toothpicks or beautiful skewers.
- For the marinade, boil 250 ml of water with vinegar, add onion sliced in half rings, peppercorns and mustard seeds.
- Cool to 40 ° C, pour the resulting marinade over the rollmops, close and refrigerate for 3-5 days. Serve cold with boiled potatoes and brown bread.
Herring appetizer with apples and sour cream
Ingredients:
- 500 g lightly salted herring fillet
- 250 g fat sour cream
- 1 large white onion
- 1 large green apple
- juice and zest of half a small lemon
- 1–3 tbsp. l. mustard
- salt, freshly ground black pepper
- milk, as needed
- black bread for serving
Cooking method:
- Try herring - if it is salty, soak it in milk, from 30 minutes. up to 4 hours. Then pat dry with paper towels and cut into small, easy-to-eat pieces.
- Peel the apple from the peel and core, chop the flesh as thinly as possible. Pour half the lemon juice over the apple, sprinkle with the zest and stir.
- Peel the onion, cut lengthwise into quarters, then cut across as thin as possible. Pour over the remaining lemon juice, salt and remember with your hands.
- Mix sour cream with mustard to taste, salt and pepper, whisk. Add apples and onions to sour cream, mix gently. Let stand 15 min.
- Place the herring in the sour cream, apple, and onion mixture, stir gently, cover, and refrigerate for at least 1 hour.
- Before serving, toast slices of black bread in a toaster or oven. Put a cold herring appetizer on warm toasts, serve immediately.
Herring under a fur coat in a new way
Ingredients:
- Herring - 1 piece (small)
- Processed cheese - 100 grams
- Beets - 1-2 Pieces
- Egg - 3 Pieces
- Carrots - 2 Pieces
- mayonnaise - to taste
- Salt, ground black pepper - to taste
Cooking method:
- Prepare salad ingredients. Boil hard-boiled eggs, vegetables - until cooked (in the peel). Clear everything. Herring should be boneless and skinless.
- Cut the herring into cubes, and grate the rest of the vegetables and eggs on a coarse grater
- Salad can be served as a portion, and in one large salad bowl. I will cook in batches. The first layer of lettuce is herring.
- The second layer is carrots, spices and mayonnaise. With a fork, tamp down a little salad.
- The next layer is melted cheese. You don't need to salt it if it's salty. Make only a mayonnaise mesh.
- The penultimate layer of salad is boiled beets. Salt it, pepper it and make a mayonnaise net.
- The last layer of salad is grated boiled eggs. Punch gently with a fork. Remove the serving ring with a press.
Appetizer of herring and potatoes
An appetizer of herring and potatoes is a dish that will make a splash on your holiday table. An interesting form of serving and original dressing will make this dish the highlight of the program. No guest leaves without asking for the recipe.
Ingredients:
- potatoes - 10 pieces;
- onion - 1 head;
- herring - 2 pieces;
- vegetable oil - 100 milliliters;
- mustard - 1 tablespoon;
- lemon - 1 piece;
- greens - for decoration;
- pomegranate seeds - for decoration;
- salt - to taste;
- bay leaf - 2 pieces.
Cooking method:
- To begin with, to prepare our dish, wash the potatoes well and set to cook in their skins. Add salt to taste and parsley.
- While our potatoes are cooking, let's take care of the herring. Cut off the head, tail and fins.
- Clean from the insides and remove the backbone and small bones. You can also remove the skin if you wish.
- Cut the finished fillet into small cubes.
- We clean the onion, chop it into small cubes, add to the herring.
- For dressing, cut the lemon in half, and squeeze the juice from one half, add vegetable oil and mustard, mix everything thoroughly and add to the herring.
- Cool the cooked potatoes and peel them. Cut off the top and use a teaspoon to remove the core.
- Stuff potatoes with prepared stuffing.
- Top with pomegranate seeds and chopped herbs.
Traditional mincemeat with herring
The mincemeat, familiar to many Soviet children from childhood, was made a little differently, and the most delicious was to grease the bun with fresh mincemeat and drink it with sweet hot tea.
Ingredients:
- Herring;
- 2 boiled eggs;
- 4 pieces of loaf (you can yesterday);
- 1 sour apple: "Antonovka" or "white filling";
- 2 onions;
- 80 grams of butter.
Cooking method:
- Soak the loaf in milk or water to soften the pieces.
- Pass the cleaned herring fillet, apples, eggs and onions through a meat grinder.
- Add the soaked bun to the resulting mass and mix thoroughly.
- Salt and pepper are added to taste. After that, add softened butter to the mass.
- Sprinkle the forshmak laid out on a dish with egg yolk.
- In addition to these recipes, there are also dishes with meat and potatoes, with chicken, cottage cheese.
Herring appetizer
Ingredients:
- salted herring - 1 piece (450 g)
- French mustard beans - 1 tbsp
- butter - 70 g
- cranberries - 30 g
- dried or fresh dill - 1 tbsp.
- mint greens - 2 sprigs
Cooking method:
- Preheat the oil until soft. In this case, you can use sandwich oil, it is softer and more elastic.
- Add chopped dry dill and mustard seeds. Mix all ingredients thoroughly.
- We buy lightly salted herring, preferably loose. We choose a fish large, elastic, with shiny scales.
- We clean the herring from the skin, remove the head and entrails. Rinse thoroughly under running water and dry with paper towels. We cut the fillet into two halves, removing the spine, ribs and small bones.
- We spread the fish on a flat surface and carefully cut the meat from the inside, aligning the loin.
- We spread our prepared oil on the leveled surface of the herring. Spread evenly over the entire sirloin. And cut into pieces
- We decorate the prepared herring appetizer with cranberries and herbs. This appetizer is well suited for buffet tables and small snacks.
Excellent appetizer of herring and melted cheese
An appetizer of herring and melted cheese is a great idea on the table. A very tasty appetizer that can be served on slices of bread, or on slices of boiled potatoes. Instead of 200 g of finished fillet, you can use 1 whole herring.
Ingredients:
- Herring fillet - 200 grams (or 1 whole herring)
- Melted cheese - 200 grams
- Carrot - 50 grams
- Butter - 50 grams
Cooking method:
- Send the cheese to the freezer for 20 minutes, then it will be easier to grind. Boil the carrots until they become soft (this is about 20 minutes), after which it needs to cool.
- Cut the herring fillet into small pieces. Cut the cheese in the same way, into small pieces.
- Peel and chop the carrots with a knife. Remove the bowl and mix the herring, cheese, carrots and slightly melted butter.
- Send the snack to the refrigerator to cool down a bit. This appetizer is very good served on slices of bread.
Original herring appetizer
Ingredients:
- salted herring - 1 pc.
- beets - 1 pc.
- blue bow - 1 pc.
- dill greens
- potatoes 2-3 pcs.
- lemon juice
- olive oil
- parsley
- sesame
Cooking method:
- Boil potatoes and beets. Cool and clean.
- We rub the beets on a fine grater, mash the potatoes, mix.
- For the filling, mix herring and onion, cut into small cubes with chopped dill.
- We make a cake from the beet-potato mass and put a teaspoon of the filling in the middle, form a strawberry.
- Drizzle the strawberries with a sauce of olive oil mixed with lemon juice, then sprinkle with sesame seeds.
Herring and melted cheese appetizer
Ingredients:
- 200 grams of lightly salted or salted herring fillet;
- 200 grams of processed cheese;
- 50 grams of fresh carrots (one small carrot);
- 50 grams of butter.
Cooking method:
- We wash the carrots, boil until cooked, cool.
- Advice. Carrots are not enough just to boil. It must be cooled down after cooking. This simple procedure will give the carrot a light crunch, and in the finished caviar it will crunch a little, just like real eggs, except that they do not burst.
- Then we clean the carrots and cut them as small as possible. Better yet, grate it on a fine grater.
- Lightly salted herring fillet, peeled and pitted, cut into very small pieces.
- Advice. It is better to take herring for caviar slightly salty, because in combination with salty processed cheese, the appetizer can turn out to be excessively salty.
- Cut the melted cheese into very small cubes. To make it easier to do this, dip the blade of the knife in water.
- We put all the prepared ingredients into a deep bowl: carrots, herring, melted cheese and mix.
- Then add soft butter to the rest of the products (take it out of the refrigerator an hour before cooking).
- We cover the bowl with a lid or cling film, send it to the refrigerator for one hour so that all the ingredients are combined and the snack is cooled.
- Advice. Store false caviar from herring and carrots in the refrigerator, in a closed container, for 3-5 days.
- We serve such an appetizer on slices of white or black (which is much tastier) bread.
- Personally, I like the so-called false caviar most of all on a slice of dried baguette or toast, and certainly with a mug of sweet black tea. And for a buffet table it can be served in the form of profiteroles - well, just a royal snack.
- Advice. You can serve caviar by spreading it on a piece of bread or toast. Fill it with tartlets or profiteroles or stuff, say, eggs. Such caviar on slices looks original and fresh fresh cucumber. We have the most popular option - on crackers (unsalted and unflavored).
Appetizer of herring in jelly (aspic)
Ingredients:
- bulb onions;
- vinegar for pickling onions;
- red fish (salted salmon or trout) or herring - an economical option (no less tasty);
- carrot;
- chicken egg;
- raisin;
- lemon;
- mayonnaise;
- greens for decoration;
- edible gelatin.
Cooking method:
- Peel and cut the onion into thin half rings and put in a jar.
- Dilute table vinegar 9% with water - you should get a slightly sour solution.
- Pour the onion with this solution and leave overnight, drain in the morning, rinse with water and let its residues drain; onion is ready.
- Boil the eggs and cut into circles or as you like.
- Wash the carrots, peel and also cut into slices.
- Cut the fish or herring, carefully remove all the bones and cut into small slices.
- Lemon - I cut part into segments, part into circles (to decorate the aspic).
- Rinse the raisins and soak for 30 minutes in cold water.
- You can start assembling the aspic: it is better to make small portioned dishes - I do it in bowls. Very comfortable then at the table.
- So: a layer of pickled onions, then slices of fish or herring, raisins, a slice of an egg, a thin slice of lemon - grease with mayonnaise. Repeat to the top of the bowl.
- Prepare the gelatin solution according to the instructions on the sachet and pour into prepared bowls.
- Put in refrigerator.
Salted herring aspic
Finnish cuisine is especially revered by adherents of a healthy diet. Simple combinations of simple products, their naturalness provide great taste and benefits. A worthy reason to have Finnish salted herring in aspic on your menu.
Ingredients:
- Herring (lightly salted) - 1-2 pcs. Depends on size
- Dill with parsley (young, fresh herbs) - 1 bunch
- Carrots (bright color) - 1 pc.
- Gelatin - about 25g.
- Onions (white or red) - 2 pcs.
- Celery - 1 stalk.
- Vinegar, pepper (or mixture), lemon.
Cooking method:
- You can cook lightly salted herring aspic in Finnish as follows:
- Cut up the herring. Check that there are no small bones left in the fillet. For aspic, use small pieces or strips. Leave 2-3 strips of herring fillet to decorate the aspic.
- Soak gelatin for 20 minutes. The water must be cold!
- Coarsely chop the carrot, celery, one onion (into 4 pieces) and put in a saucepan. Pour in water (about 0.4 l.). Add spices, be sure to salt with sugar, some greens. Boil the vegetables and remove them with a slotted spoon. Be careful not to overcook the carrots. It is useful as an ingredient in jelly.
- Dice the other onion. Sprinkle them with vinegar and pour boiling water over them for just a few seconds. Then rinse in a colander with cold water. Read more:
- Strain the vegetable broth. Cool and pour into it (focusing on your taste), lemon juice.
- Boiled carrots for herring aspic also cut into small cubes. Chop up the greens. Add an onion. Put the ingredients into molds.
- Heat the swollen gelatin. Be sure to stir until completely dissolved. But make sure the liquid doesn't boil. Pour into the broth (see instructions for gelatin), cool to room temperature.
- Fill the molds with herring broth and set to harden. In order not to disturb the composition of the finished dish, before removing it from the molds, put the dishes in warm water. The outer layer will melt and the aspic of the herring will “slip” onto the plate.
Today in the issue, you will find the best selection of salted herring recipes. Like many of you, I prefer home-made salting methods, because I think this is a delicious snack not only for the holidays, but also on everyday days.
Moreover, herring is rich in nutrients and vitamins, and doctors recommend including it in the diet. Most often, it is consumed in salt form. And even, such a simple dish as a herring with potatoes is liked not only by a Russian person, but also by people from other countries.
In addition, various salads can be prepared from it, for example, "Herring under a fur coat", which we will definitely write about in one of the following articles.
Today, in stores you can find a large number of salted herring, but if you cook it yourself, it will be even tastier. It has been prepared since ancient times, so many recipes have accumulated, the best of which we will consider in our article. But before you start salting, it is important to know how to properly clean it from bones and skins.
So. Let's start our masterpiece...
How to cut and quickly clean a herring from bones and skins. Watch video:
To prepare tasty dish from salted herring, you need to know how to properly cut it and clean it from bones and skin. Every hostess has her own secret. If you still don’t know how to properly carve a herring, then watch the video instruction below:
Salted herring. Very tasty recipe for lightly salted herring
If there is no time for salting herring, then you can cook salted fish, which takes no more than a day to marinate. But if you leave it in brine for a couple of days, it will become more fragrant.
Ingredients:
- 1-2 pieces of fresh-frozen herring.
- 3 tablespoons of table salt.
- 1 liter of water.
- 8 pieces of black peppercorns.
- 4 tbsp sugar.
- 3 leaves of lavrushka.
- 3 cloves.
Cooking process: First of all, you need to prepare the brine. Pour water into an enamel bowl, add salt, sugar, pepper, bay leaf and cloves. Heat on the stove until boiling. Then remove from fire and cool.
While the brine is cooling, prepare the herring. She needs to cut off her head, remove all internal organs, wash thoroughly under running water, and then dry with napkins. Milk and caviar can also be salted.
Cut the herring into several pieces. The smaller the pieces, the faster the fish will marinate. But to prepare salted herring, you should cut it into large pieces or in half. Place the pieces in a jar, add spices. For one fish, it is enough to prepare a jar with a volume of 700 ml.
At the next stage, pour the marinade over the fish, close the container and store in the refrigerator. A day later, various dishes can be prepared from herring.
Before eating, the fish must be cleaned of skin and bones, and then cut into several small pieces.
Most often, slightly salted herring is served with potatoes, baked or boiled. Also add chopped onion. Seasoned with vegetable oil.
Enjoy your meal!
Already, at the very saliva flowed.
Herring with vinegar and onion in oil. Salt the fish in pieces
Even inexperienced cooks can cope with this recipe.
To get rid of the smell of fish in kitchen utensils, it is recommended to use lemon.
To marinate fish, you will need the following ingredients:
- 2-3 pieces of fresh-frozen herring.
- 2 pcs onions.
- 1 glass of water.
- 1 tsp of table salt.
- 5 tablespoons of vinegar.
- ½ tsp sugar.
- Coriander and peppercorns.
Step by step preparation:
While the brine is being prepared, the herring needs to be thawed. Pour into an enamel container required amount water, add salt, sugar and vinegar.
Put the pot on fire. The main thing is that the liquid does not have time to boil. As soon as the salt and sugar dissolve in water, the container must be removed from the stove.
When the fish is completely thawed, it must be cut, bones removed, and then cut into small pieces.
The last ingredient for marinade preparation is onion. It must be cut into small half rings.
Put several layers in a glass jar, in the following order: fish, chopped onion, coriander, pepper.
You need to store a jar of herring in a dark place, at room temperature. To add new flavor notes, a small amount of vegetable oil can be added to the brine.
Instant herring in 2 hours. Pieces in a hurry (Salting time is only 5-30 minutes)
There is a simple recipe for salting herring, which can be consumed in a couple of hours. Marinating takes only a few minutes.
Ingredients:
- 4 pieces of chopped herring.
- 1 tbsp sugar.
- 1 tsp salt.
- 300 ml filtered water.
- 2 laurels.
- 2 cloves of garlic.
- 1 tsp table vinegar.
Cooking process
Rinse the fish thoroughly under running water, and cut into small pieces, 1.5 cm in size. Put them in a container, add broken lava sheets, sprinkle with salt, sugar, add chopped garlic.
Put a container of water on the stove and bring to a boil. Then cool it and add vinegar with fish. Put the pot in a warm place.
After about 2 hours, pieces of pickled fish can be served at the table with vegetables.
Bon appetit!
How to salt herring at home in brine? Delicious recipe quick and easy
If there is no time to cook fish, then you can quickly make salted herring.
Ingredients:
- 2 pieces of herring.
- 1 piece of onion.
- 1 tbsp vegetable oil.
- 1 tbsp salt.
- 0.5 l of water.
Cooking process
Rinse carcasses thoroughly under running water. Remove fins, tail and head with scissors. Then cut it into pieces and remove all internal organs. Rinse the pieces and pat dry with paper towels.
To prepare the brine, you need to bring water to a boil, then add salt to it so that it completely dissolves.
Put the fish in a glass jar, tamp the pieces well. Then add onions in half rings. Add cooled brine, and top with vegetable oil. Close the jar tightly and leave for a day in a dark place. After that, it is recommended to place the fish in the refrigerator for another day.
Herring is recommended to be consumed immediately, since such salting is not stored for a long time.
Spicy salted herring. How to pickle tasty?
Not all people prefer to buy herring in packages. Therefore, you can cook it yourself. As a result, the fish will have a pleasant aroma. And most importantly, it will be the way you want it - not oversalted, as is usually the case when buying, or even worse - strongly spicy or sour. When buying, it is rare when you find exactly delicious spicy salted herring. And below is exactly the recipe that deserves attention.
Ingredients:
- 2-3 carcasses of fresh-frozen herring.
- 2 tablespoons of granulated sugar.
- 200 gr of edible salt.
- 1 liter of filtered water.
- A few peas of allspice.
- A pinch of black pepper.
- 2-3 pieces of cardamom.
- 2-3 bay leaves.
- A small amount of cloves.
- Lemon acid.
Step by step cooking process:
There is nothing complicated in cooking spicy fish. It is necessary to defrost the herring, rinse it thoroughly under running water, dry it, cut off the head.
The next step is to prepare the marinade. To do this, add all the spices to the water. Put the pot on the stove and bring the water to a boil. Then add a small amount citric acid. The marinade must be chilled.
Pour the prepared herring with the cooled marinade. Cover the container with a lid and leave for a couple of days in a dark place at room temperature.
Please note that this is not a very quick way to salt fish. Because here it is understood that you need to keep it in brine for 48 hours. But the whole secret of a light and tasty spice will be precisely in the fact that it turns out to be lightly salted (lightly salted, as many say ...), and at the same time give off spices from allspice, cloves and bay leaves.
This is exactly the recipe when the herring turns out fragrant and spicy. Recommended!
Recipe for a whole herring in brine. How to salt a whole herring in brine?
In this suggested recipe method, the whole carcass can be salted. Let's consider one of these options.
Ingredients:
- 3 pieces of fresh-frozen herring.
- 1 tbsp salt.
- 1 tsp granulated sugar.
- 900 ml of water.
- 4 pieces of bay leaf.
- 5 black peppercorns.
Cooking process:
First of all, you need to choose high-quality fish. Then start preparing the brine. To do this, bring water to a boil in a saucepan, add spices, and then be sure to cool it, otherwise the fish will turn out not salty, but boiled.
The next step is to start preparing the herring. It needs to be thawed slowly. Rinse thoroughly in water, adding 1 tbsp of vinegar. Then cut off the tail and fins. Cut off the head from below to remove the gills. If there is a game and milk, they must be washed and placed in the belly of the carcass.
Rinse the herring again in running water, then dry it with paper napkins. Then pour cold brine, and keep at room temperature for 6 hours, then place in the refrigerator for the same time.
Ready salted herring can be served at the table.
It is important to note that the fish home cooking can be stored no longer than 1 week, otherwise, the taste changes greatly for the worse.
How to pickle fresh herring at home in a quick way (in just 2 hours)
You can cook fish very quickly. This will take no more than two hours. A great recipe for when you're expecting guests to make an appetizer. Or they themselves decided to eat fresh homemade salted fish.
Take into account this method, the time for which is only 2 hours:
Ingredients:
- 4 pieces of herring.
- 1 tsp sugar.
- 4 tsp salt.
- 4 pieces of bay leaf.
- 5 cloves.
- 6 peas of allspice.
- 1 bulb.
- 50 ml vegetable oil.
- 1 liter of water.
Cooking method:
Clean the carcasses, cut off the head and remove the insides. After that, rinse the fish thoroughly under running water, then cut into small pieces, which are laid out in a container.
The next step is to prepare the brine. To do this, pour boiling water into a glass jar, add all the necessary spices, as well as sugar and salt. Infuse the marinade for 5 minutes so that the salt and sugar are completely dissolved in water. Then add cold water.
Pour the pieces of herring with the prepared brine. The pieces should marinate for about 2 hours.
NOTE! The photo below, at home, shows the pieces are quite large. But still, it is recommended to make them small, as in store jars, where herring goes under mayonnaise or in vinegar brine. A photo of the store version is shown below ... This recommendation is so that you can be sure that all the herring will have time to completely soak in the brine. Because if you make the pieces very large, then it may not have time to pickle in a short time. And in fact, it may take from 5 hours to a day for each piece to be salted.
After that, drain the brine, add onion rings and a little vegetable oil. The fish can be consumed immediately or after a few hours so that it is completely soaked.
Salt herring in brine with butter
Another delicious recipe salted herring. To prepare it, you will need the following products:
- 2 pieces of fresh-frozen herring.
- 0.5 tablespoons of granulated sugar.
- 2.5 tablespoons of table salt.
- 1.5 tbsp vegetable oil
- 1l of water
Cooking process:
- Rinse fish carcasses under running water, remove all internal organs, cut off fins and tail.
- Divide the herring into pieces, after which it is laid out in a glass jar.
- To prepare the brine, you need to bring water to a boil, add sugar and salt, they must completely dissolve. Then bring everything back to a boil.
- The prepared brine must be cooled, then add a small amount of vegetable oil to it.
- The solution is filled with a jar of fish.
- Place the container in the refrigerator for about 3 days.
- Before serving, it is recommended to sprinkle the pieces with a little vinegar and add fresh onions.
Thanks to this method of cooking, the fish turns out to be very tasty and healthy, as it has absorbed the necessary substances.
Salting method with mustard
One of the options for preparing brine for herring is the use of mustard. This allows you to achieve a spicy taste.
Ingredients:
- 2 pieces of fresh-frozen herring.
- 1 liter of water.
- 2 tbsp mustard.
- 3 tablespoons of granulated sugar.
- 5 tablespoons of table salt.
- 1 glass of vegetable oil.
- 1 head of onion.
- Peppercorns and bay leaf.
Cooking method:
Slowly defrost carcasses, cut, rinse thoroughly under running water.
At the next stage, the prepared fish carcasses must be coated with mustard, and then placed in an enameled container.
After that, you need to prepare the marinade. To do this, bring water to a boil in a saucepan, then add the necessary spices, sugar and salt. Remove from stove and cool the brine.
Pour the fish with mustard with a cold marinade, and put it in a dark place for a couple of hours, after which place the container in the refrigerator for 2 days.
After two days, you need to get the pickled herring, clean it, cut off the fins, tail, head, remove the bones. Cut the carcass into pieces.
Cut onion into half rings.
Put the onion in a glass jar first, then the herring, then the onion again until the container is full. Add a small amount of vegetable oil, close the jar tightly and store in the refrigerator.
Dry salted herring at home. The easiest recipe
If you cook herring in this way, then it turns out to be more fragrant and oily. Some compare it to dried fish. At the same time, the fish turns out to be quite dense and the pieces do not lose their shape when cut, as, for example, in the proposed methods above.
Ingredients:
- 1 piece of herring.
- 1 tsp sugar.
- 1 tbsp salt.
- 2 pieces of bay leaf.
- 1 tsp of a mixture of allspice and black pepper, dried dill, fennel, coriander.
Cooking process:
Defrost the carcass slowly, then rinse well and dry with paper towels. It is recommended to use whole fish, without gutting. But the head must be cut off.
Put the fish in the bag, add all the spices, sugar and salt. Wipe the herring thoroughly. Wrap the carcass in a bag, and refrigerate for 3 days. Periodically, it is recommended to turn the herring.
After three days, the herring should be cleaned, washed, and cut into pieces of the desired size, and can be served at the table.
Salted herring at home in a package. It turns out a spicy ambassador
Fish can be cooked not only in a container, but also in a bag. It turns out an ambassador with a pleasant aroma.
Ingredients:
- 700 gr freshly frozen herring.
- 1 liter of water.
- 0.15 gr of lavrushka.
- 1.05 gr coriander.
- 0.2 g of nutmeg.
- 90 gr salt.
- 20 grams of sugar.
- 0.6 g of peppercorns.
- 0.6 gr cinnamon.
- 0.75 g of cloves.
- 0.15 gr mint.
- 0.25 gr dry chili.
- 1.9 g of allspice.
Cooking process
Defrost two carcasses without external damage and rinse under running water.
Weigh the required amount of all spices, grind if necessary and add 1 tsp of sugar and salt.
Salt that remains, dissolve in a jar of filtered water.
Make an incision in the belly.
Remove all internal organs and films.
For salting, you need to prepare a plastic container with an enclosed plastic bag that will fit two fish.
Place the herring in a bag.
Grate the carcasses thoroughly with the prepared mixture.
At the next stage, the herring must be filled with saline. Then seal the bag tightly and place it in the refrigerator.
After three days, the fish will be completely ready. It remains to cut it into small pieces and serve with boiled potatoes.
A quick way of salting in 5-12 hours
Thanks to the following recipe, the salting time takes no more than 10 minutes. And after 12 hours, herring can be consumed with vegetables.
Ingredients:
- 2 pieces of herring.
- 2/3 cup salt.
- 5 pieces of laurel.
- 10 black peppercorns.
- 1 tbsp coriander.
- 3 star cloves.
- 5 groschen allspice.
- 4 tablespoons table vinegar.
If you do not tolerate some components, then it is not necessary to use all the ingredients.
Cooking process
Carcasses must be thawed naturally, otherwise they will become loose. Therefore, it is not recommended to use a microwave or water.
Then the herring must be thoroughly washed, cut off the head, tails and fins. Gently release the abdomen and remove all the insides. Then rinse the carcasses again.
Prepare a plastic or enamel container. If necessary, the herring can be cut in half.
Put the fish in a prepared container, put bay leaf, pepper, coriander and salt inside. Fill the container with water so that it covers the herring, then add salt and other spices. Pour in vinegar. After that, the container must be closed and sent to the refrigerator for 12 hours.
Dry salting on onion and oil
Another recipe for salting herring in a dry way.
Ingredients:
- 1 piece of fresh-frozen herring.
- 1 head of onion.
- Vegetable oil.
- 1 tbsp sugar.
- 2 tablespoons of table salt.
Cooking process
- Defrost the fish, rinse thoroughly, then place in ice water for 1 hour.
- At the next stage, gut the carcass and cut off the head. Then rinse again.
- Dry with paper towels.
- Mix sugar with salt and rub the fish with the resulting mixture.
- Wrap the carcasses in cling film in several layers, and leave it in a dark place for 2 hours.
- After this time, unfold the herring, rinse again, dry with napkins.
- Place the herring in a container.
- Chop the onion into a saucepan.
- Pour vegetable oil for 1 hour.
- After that, the fish can be served at the table.
Lightly salted herring with lemon and onion
This recipe is also popular among housewives.
Ingredients:
- 2 pieces of herring.
- 1 head of onion.
- 1 lemon.
- 4 tsp sugar.
- 4 tsp sea salt.
- 10 peppercorns.
- 10 sheets of lavrushka.
- 1 piece of carrot.
How to cook
First of all, you need to naturally defrost the carcasses of the fish, and butcher them.
Cut the prepared fillet into preferred pieces. Cut the onion into half rings, grate the carrot. Do not peel the lemon and cut into circles.
In a plastic bowl, mix sugar and salt.
Put several layers of fish, lemon, carrots, onions, parsley, pepper into a glass jar. There should be enough layers so that the container is completely filled.
Close the container tightly with a lid and refrigerate for a couple of days.
Salted Dutch
The fish will be salted in a jar, as this container is ideal for a small amount of herring.
Ingredients:
- 2 pieces of fresh-frozen herring.
- 1 head of onion.
- 1 piece of carrot.
- ½ lemon.
- 2 tbsp sugar.
- 2 tsp salt.
- 2 leaves of lavrushka.
- 4 allspice peas.
- 6 black peppercorns.
Cooking process
Defrost the carcass of the fish, cut off the head. Also prepare the ingredients for making the brine.
Remove the scales from the herring, remove the bones and cut into small pieces.
Chop the onion, carrot and lemon into small pieces. Put onion, parsley and pepper in a glass jar in one layer. The next layer is the carrots. Then a lemon, and on top pieces of herring. Add sugar and salt.
Spread in dense layers until the jar is full. Then close it with a lid and put it in the refrigerator for 3 days. It is recommended to shake the container periodically. After three days, the herring can be consumed with your favorite vegetables.
Korean pickled herring
This is a rare herring pickling recipe, but you should know it.
Ingredients:
- 1 kg of freshly frozen herring.
- 5 onions.
- 0.5 cup vegetable oil.
- 80 ml table vinegar.
- 2 tsp red pepper.
- 1 tsp allspice.
- 1 tbsp tomato paste.
- 1 tablespoon of table salt.
Cooking process
Tomato paste must be mixed with vegetable oil, put on the stove, bring to a boil, then add vinegar. It is very important to cool the mixture. After that, salt and add both types of peppers.
Defrost the herring fillet, gut, cut off the tails and fins. Do not remove skin.
The ingredients say to prepare five onions, but if you like it, you can use more. It must be cut into rings and added to the prepared marinade. Mix everything thoroughly.
Put the pieces of herring in a container and mix with the marinade. Cover with a lid and place a weight on top.
After about 3-4 hours, the fish can be consumed. And if you leave the herring overnight, it will be even tastier.
Delicious herring in a jar
There are several recipes for salting herring in a jar, consider one of them.
Ingredients:
- 4 kg of herring.
- 7.5 tbsp salt.
- 3.5 tablespoons of sugar.
- 1.5 liters of water.
- 4 bay leaves.
- 1 tbsp black peppercorns.
- Coriander to your preference.
Cooking method:
While the fish is defrosting, prepare the brine. To do this, pour water into the pan, salt it, add spices and sugar, bring to a boil and do not turn off the heat for about 10 minutes. The brine must be cooled down.
In the meantime, you need to prepare a glass jar. To make it easier to fill it, the neck should be wide. The container should be thoroughly washed
By this time, the fish should be completely defrosted. Rinse the carcasses under running water, remove all the insides and cut off the head. Then rinse again and dry with paper towels.
Herring must be tightly packed in a glass jar. Pour it with the prepared marinade. To avoid the formation of air bubbles, you need to move the edges of the herring with a knife. Pour the brine up to the neck. Put the herring in the refrigerator for 3 days.
Salted herring at home, it turns out very tasty!
The fish bought in the store may not meet the requirements of the consumer. During salting on an industrial scale, too much salt can be added to it or, on the contrary, undersalted. In addition, in the summer, it is quite difficult to find a fresh product. And before the holidays, when the demand for herring rises, sellers can put unsafe and low-quality products on the counter.
First you need to choose a fresh herring, and then properly cut it. With home salting, various spices can be added to enhance the taste.
The advantage of homemade herring is that you can add spicy oil to the salting, thereby achieving an aroma that will appeal to all loved ones.
Self-pickled herring has a soft structure, original aroma, and is suitable for eating with potatoes, mushrooms, sauerkraut.
In addition, the recipes for cooking herring at home are very simple. Therefore, everyone can salt the fish as they wish. Homemade fish is much tastier than store-bought fish.
I think that after reading this article, many users will want to use one of the suggested recipes for making fragrant salted herring to treat themselves and their loved ones.
Let's start…
How to choose fresh herring for home pickling?
To make the fish tasty and fragrant, you need to know how to choose it correctly.
It is important to understand that there cannot be fresh herring in stores. It can only be found on the ocean. Therefore, only fresh-frozen products can be purchased in the regions.
If the herring is sold in a package, then it should not contain air and liquid. When choosing, it is recommended to pay attention to the following indicators of Pacific, Atlantic or North Sea fish:
- The carcass should be silver in color.
- Bulging eyes should not be cloudy.
- The gills are red.
- The fins should be tightly pressed to the carcass.
- If rusty tan marks appear on the fish, then such a product is not of high quality.
- The skin must not be damaged.
- The carcass must be elastic with a white belly.
- Fish with caviar will turn out dry, but with milk it will be fleshy and quite oily.
It is better not to buy a headless herring, since in this case it is impossible to determine the freshness of the fish.
It is better to buy herring that was caught in winter. In this case, it will be more oily and it will turn out very tasty.
It is important to know how the goods are stored. If it is contained in a tin can at a temperature of -4-8 degrees, then its shelf life cannot exceed 4 months. And in vacuum packing no more than 2 months.
I tried to pick not only the most best recipes but also different variations. Therefore, everyone can choose for themselves The best way salted herring.
And if you know another recipe that allows you to cook delicious fish, then write about it in the comments. We will be grateful to you. Thank you in advance!
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.,
- Bulb 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 glass.
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 vegetables, cut onions into half rings, carrots into slices, and 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.
: If you don't like when fish bones come across while eating, then cook this dish of herring fillet. 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 grater for Korean carrots) and mix with the fish. Pour in vinegar and stir. Leave to marinate for 45-50 minutes.
Then add in a container with herring chopped onion in half rings, garlic, passed through a press, soy sauce, salt, sugar, seasoning for Korean carrots, black and red pepper. 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 pieces,
- Black peppercorns - 7-8 pcs.,
- Salt, black ground 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. Place the herring in a suitable container, such as a large jellied bowl
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 marinated 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.
