In Russia, a rare feast is complete without herring. And for the holidays you always want something special. I bring to your attention 5 simple, tasty and very beautiful herring snacks. At the bottom of each recipe is a video tutorial.

Ingredients:

• Salted herring fillet (finely chopped) – 2 pcs.
• Cottage cheese – 150 gr
• Tomatoes – 2 pieces
• Mayonnaise – 2 tablespoons
• Boiled potatoes – 2 pcs.
• Hard cheese – 100 gr.
• Dill
• Ground black pepper

Boil the potatoes in their jackets, peel, cool and cut into slices.

Mash the egg yolks with a fork. Add cottage cheese, mayonnaise, black pepper and chopped herring fillet to the yolks. Mix well.

Cut the tomatoes into circles. Grate the cheese on a fine grater.

Roll the curd into balls, roll them in cheese and place them on the potatoes and tomatoes. Add dill and a piece of herring on top. That's it, a simple and tasty snack is ready.

SNACK "CAKES" from HERRING

Ingredients:

• Salted herring fillet – 2 pcs.
• Boiled beans – 100 gr
• Hard boiled egg – 1 piece
• Olive oil or butter - 3 tbsp. l
• Red Caviar – 3 tsp.
• Rye bread
• Pepper
• Greens for decoration

Soak the beans and boil until tender and grind in a blender. (By the way, if you don’t want to bother with beans, you can replace them with boiled eggs.) Add butter or olive oil, herring and egg to the bean puree.

Blend everything again in a blender until smooth. Season with salt and pepper to taste and add red caviar.

Slice the bread and remove the crusts. And apply herring-caviar cream. We put another piece on top and coat it with cream again. And again a piece of bread on top.

Decorate each herring cake with the remaining cream using a pastry bag.

And decorate with the remaining eggs.

Watch a video recipe on how to make snack “cakes” from herring

“EMERALD” HERRING APPETIZER

Ingredients:

• Herring – 1 piece
• Boiled potatoes – 2 pcs.
• Processed cheese – 100 gr
• Hard-boiled eggs – 2 pcs.
• Butter – 50 g
• Dill
• Pomegranate seeds
• Ground black pepper

Chop the herring fillet finely, grate the potatoes and eggs on a coarse grater. Mix melted cheese into this mixture.

Add chopped herring, butter, pepper and mix again. Place in the refrigerator for 15 minutes.

Meanwhile, finely chop the washed, dried dill. We take the workpiece out of the refrigerator. Roll it into balls and roll in dill. Place a pomegranate seed on each ball.

And a video recipe for “Emerald” Herring Appetizer

This is a very tasty and delicate-tasting herring under a fur coat; this dish will pleasantly surprise you!

Ingredients:

• Salted herring (cut) – 500 g
• Hard-boiled eggs – 4 pcs.
• Mayonnaise – approximately 200 gr.
• Boiled beets – 1 large or 2 small pieces
• Boiled carrots – 2 pieces
• Lavash - 3 pieces
• Parsley
• Leek
• Food foil

Place 3 pita breads together and cut in half.

These are blanks for 2 rolls.

Grind the beets on a coarse grater, and chop the carrots on a fine grater.

We put 1 layer of pita bread on the foil, as you remember, we have 3 of them! Coat it with mayonnaise and distribute half the beets over the surface. And cover with a second layer of lavash.

Spread mayonnaise on the second layer of pita bread and spread half of the carrots in a thin layer. Cover with lavash again.

Spread the third layer of pita bread with mayonnaise and lay out the grated eggs - exactly half.

Roll it up, place it on foil, wrap it in foil and put it in the refrigerator for half an hour.

We do the same with the second part of the pita bread, beets, carrots, eggs and mayonnaise. We saved them for the second roll... This is how we put the rolls in the refrigerator.

After 30 minutes, take the rolls out of the refrigerator and carefully cut into portions. Place onion cut into rings on each piece, and herring and parsley on top.

Video recipe Herring under a fur coat in lavash

Appetizer with herring on puff pastry

Ingredients:

• Salted herring fillet – 1 piece
• Puff pastry (buy at the store) – 500 gr.
• Leek – 35 g
• Mayonnaise – 2 tbsp. l.
• Boiled beets – 2 pcs.
• Egg for brushing cakes – 1 pc.
• Fresh cucumber – one
• Dill and parsley
• Radishes for decoration
• Parchment paper for baking

First you need to bake the base of their puff pastry. To do this, divide the dough layer into about 33 equal parts. Place on a baking sheet lined with parchment paper.

Beat the egg and brush the dough pieces. Place in the oven, wait for our shortcakes to turn golden brown and remove from the oven.

Grind the salted herring fillet in a meat grinder or blender. Add chopped onion and mayonnaise to the ground fillet and mix with a spoon.

Three beets on a coarse grater, add 1 spoon of mayonnaise, salt and mix.

Sprinkle the dish with finely chopped herbs to serve the herring appetizer. Cut fresh cucumber into slices.

Place the baked pieces of puff pastry on a plate and place a slice of cucumber on top. And place minced herring on one half of each piece, and minced beetroot on the other half directly on the cucumber slices.

Decorate the dish with finely chopped radishes and folded into rosettes and you can serve.

And watch the video recipe

You can read other articles, for this use

Chapter:
Fish cuisine (fisherman's cuisine, fisherman's cuisine)
Part 3. Dishes prepared in the kitchen
3rd page

SALTED HERRING APPETIZERS

HERRING AND GREEN BEAN SALAD
(Danish cuisine)

Ingredients :
300 g bean pods, 200 g spiced herring, 150 g potatoes, onions, 125 g mayonnaise.

Preparation

Simmer the bean pods in a small amount of water.
Mix herring fillets, boiled potatoes cut into slices with mayonnaise, finely chopped onion, and beans.

HERRING WITH APPLE SOURCE SAUCE

Ingredients :
the proportions are arbitrary.

Preparation

Grate the apple on a fine grater, mix with half a glass of sour cream, add a little sugar, vinegar, a little salt, shake, let stand, and then pour this sauce over the finely chopped herring, laid out in the herring bowl.

HERRING CHOPPED WITH NUTS

Ingredients :
500 g herring, 3 eggs, 1 apple (but if the herring is very salty, you need 2 apples), large onion, 12-15 walnuts, 3 tbsp. spoons of mayonnaise, milk.

Preparation

Soak the fillet in cold milk and pass through a meat grinder along with a peeled and seeded apple, two hard-boiled eggs, sautéed onions and walnut kernels.
Mix the resulting mass thoroughly, season with mayonnaise and place in a herring bowl in an oblong mound. Place the herring head on one end of the herring bowl, and the tail on the opposite end.
Level the mixture with a knife.
Sprinkle chopped boiled egg on top of this herring and garnish with finely chopped green onions.

HERRING CHOPPED TATAR STYLE

Ingredients :
2 herrings (salted or spicy salted), 1 onion, 1 pickled cucumber, 2 tablespoons of vegetable oil, 1 egg, 5-6 potatoes, 1 tablespoon of finely chopped dill.

Preparation

Pass the herring, cut into fillets without skin and bones, through a meat grinder, combine with vegetable oil and mix. Cut the onion and pickled cucumber into small cubes.
Place the chopped herring in the center of an oval dish in the form of a flat cake, make a depression in it, carefully insert the egg yolk into it, arrange finely chopped cucumbers and onions around it.
Serve chopped herring with hot boiled potatoes, sprinkled with finely chopped dill.

HOME-STYLE HERRING

Ingredients :
500 g herring, 150 g vegetable oil, one onion, 40 g ready-made mustard.

Preparation

Without cutting into pieces, coat the herring fillet with mustard on both sides, roll tightly, place tightly in a jar, pour in sunflower or olive oil so that the oil covers the fish completely. Then leave the jar in the cold for one day.
Serve as follows: cut the herring into pieces, place in a herring bowl, cover (garnish) with onion, cut into rings.
Drizzle everything on top with a small amount of the oil in which the herring was kept.

HERRING WITH FRIED ONION (Lithuanian cuisine)

Ingredients :
250 g herring fillet, 1 onion, 2-3 tbsp. spoons of vegetable oil, 1 tbsp. spoon of tomato puree, 1 teaspoon of sugar, ground black pepper.

Preparation

Cut the onion into strips, fry until soft in vegetable oil, then add tomato puree and mix well, then add sugar, ground black pepper and cool.
When serving, add fried onion and tomato onto pieces of herring fillet.

MARINATED HERRING FILLET

Ingredients :
3-4 salted herrings.
For the marinade: 2 cups of water, 1-2 onions, 1 bay leaf, 8 black peppercorns, 3-4 allspice peas, 1 tbsp. spoon of sugar, 2-3 tbsp. spoons of vinegar.

Preparation

Cut the herring fillet into pieces 2-3 cm long. For the marinade, boil water, add chopped onion, spices, vinegar and sugar.
You can boil the carrots until half cooked and add them to the marinade.
Place the herring fillet in a glass or earthenware bowl, pour over the cooled marinade and let stand for a day.
When serving, place the fillet in a herring bowl, pour a little strained marinade on top, and garnish with onion slices from the marinade.

HERRING IN UKRAINIAN

Ingredients :
200-300 g salted herring fillet, 1 onion, 4 tbsp. spoons of finely chopped green onions, 1 fresh cucumber, 2 fresh tomatoes, 2 tbsp. spoons of dry white wine, 2 tbsp. tablespoons vegetable oil, citric acid, 3-4 sprigs of herbs, 4-5 olives.

Preparation

Place half of the soaked herring fillet on an oval dish, cover it with a mixture of finely chopped onions and green onions, and put another layer of herring on top.
Pour over marinade made from wine, vegetable oil, diluted citric acid (1-2 pinches of acid per 1 tablespoon of water).
Place the dish in the refrigerator for 6-8 hours.
When serving, garnish with slices of cucumbers, tomatoes, olives, and herbs.

HERRING SALAD (I option)

Ingredients :
1 herring, 1 onion, 1 tomato, 1 sweet pepper, 10 green salad leaves, 2 tbsp. spoons of vegetable oil, 1 tbsp. a spoonful of vinegar, pepper, salt, parsley or dill.

Preparation

Peel the herring, remove bones, chop finely. Finely chop the vegetables and mix with herring. Prepare a sauce from vegetable oil, vinegar, salt and pepper and season the salad with it.
You can add olives if you wish.
Sprinkle with finely chopped herbs.

HERRING SALAD (II option)

Ingredients :
400 g pickled herring, 1 onion, 2 apples, 2 pickled cucumbers, 2-3 canned carrots, 100 g yogurt, 100 g mayonnaise, 1 tbsp. spoon of chopped greens.

Preparation

Peel the herring, remove the bones, cut into cubes. Peel vegetables and fruits and also cut into cubes. Mix with mayonnaise, yogurt and herbs.
For the salad, mix all the ingredients and place in salad bowls.

SALAD WITH HERRING AND MUSHROOMS

Ingredients :
2 herrings, 300 g pickled mushrooms, 1 onion, 100 ml vegetable oil, 1 tbsp. spoon of vinegar, 0.5 teaspoon of mustard, herbs.

Preparation

Peel the herring, cut off the tails and heads, and separate the fillets from the bones.
Cut the fillet, place on the herring plate, pour over oil mixed with vinegar and mustard, garnish with onion rings.
Cut the pickled mushrooms into cubes and place on the side. Decorate with greens.

HERRING WITH MUSHROOMS

Ingredients :
200 g salted herring, 4 onions, 100 g fresh or boiled dried mushrooms, 2 cucumbers, 3 tbsp. spoons of vegetable oil, herbs.

Preparation

Soak the herring, divide into fillets, and lightly beat. Chop the onion and sauté in vegetable oil.
Boil the mushrooms, chop, sauté or stew and mix with onions.
Place some of the prepared mushroom mince on the herring fillet, wrap it in the form of a roll and keep in the cold for 2-3 hours.
Cut each roll crosswise into two parts and place on slices of fresh or pickled cucumber. Place the remaining minced meat on top and decorate with herbs.

HERRING WITH POTATOES

Ingredients :
3 herrings, 7-8 potatoes, 4 onions, 1 egg, 4 tbsp. spoons of sour cream, dill, milk.

Preparation

Remove the herring from the bone, soak in milk and finely chop. Thinly slice the onions and fry in butter, cut the potatoes into strips. Grease a metal mold with oil and place potatoes and herring in layers.
In this case, each layer should be brushed with beaten egg, sprinkled evenly with fried onions and finely chopped dill.
There should be layers of potatoes at the bottom and top. The top layer should be brushed more thickly with egg and poured with sour cream.
After this, place the mold in a preheated oven for 30 minutes.

HERRING WITH MAYONNAISE

Ingredients :
1 herring, 2-3 eggs, 2-3 potatoes, 1 cucumber, 1 carrot, 2-3 apples, 1 onion, mayonnaise, herbs, pepper, vinegar to taste.

Preparation

Boil carrots, eggs and potatoes, cut into slices along with the rest of the ingredients, and chop the onion.
Mix everything, season with mayonnaise, add pepper and vinegar. Decorate with eggs and herbs.

FRESH HERRING WITH EGG

Ingredients :
500 g fish, 100 g sour cream, 3 eggs, 2 tbsp. spoons of melted butter, 100 g of green onions, salt, pepper, a handful of flour.

Preparation

Remove fillets from fresh herring. Cut large pieces of fillet into portions. Small herring can be used whole. Salt, pepper, roll in flour.
It’s good to heat a frying pan with melted butter and fry the herring.
Finely chop the green onions. Grind raw eggs with sour cream, mix with onions, salt to taste.
Place the fried fish in a well-greased saucepan or deep frying pan, pour the mixture over the eggs and sour cream. Bake in a not very hot oven.

HERRING CASSERLE (Latvian cuisine)

Ingredients :
200 g herring fillet, 120 g wheat bread, 120 g butter, 1 onion, 1 apple, 1 tbsp. spoon of 3% vinegar, 4 eggs, pepper.

Preparation

Soak the herring and pass through a meat grinder; Hard boil the eggs, chop finely. Finely chop the apple. Soak the white bread.
Combine herring, eggs, apple with bread. Add butter, pepper, vinegar. Mix carefully, place in a mold, and bake in the oven.
Pour melted butter over the finished casserole and serve with boiled potatoes.

HERRING IN POLISH (I option)

Ingredients :
200 g herring, 50 g mayonnaise, 2 lemon slices, parsley.

Preparation

Pre-soak the herring, fillet it, cut it into 3-4 parts, place it on a herring bowl, pour over mayonnaise, garnish with lemon and parsley.

HERRING IN POLISH (II option)

Remove skin and bones, cut the herring into small squares.
Sort out the green salad leaves, wash and dry. Place the herring on them.
Top with chopped apples and onions. Garnish with egg, pour sour cream.

HERRING “UNDER A FUR COAT” (Israeli cuisine)

Ingredients
The proportions are arbitrary:
herring, potatoes, carrots, beets, onions, mayonnaise, lemon juice, garlic, dill.

Preparation

Peel the herring, remove the bones, and chop finely.
Grind the potatoes, carrots, beets, cooked the day before, on a grater. Peel the onion and garlic and finely chop.
Place on a dish in layers: herring, potatoes, onions, mayonnaise, beets, garlic, sprinkle with lemon juice. Pour mayonnaise again. Stick dill sprigs on top.

HERRING “UNDER A FUR COAT” (Russian cuisine)

Ingredients :
2 herrings, 2 beets, 1 apple, 2 eggs, 1 onion, mayonnaise.

Preparation

Peel the herring from skin and bones. Finely chop and place on a plate.
Lay out the following ingredients in layers: grate boiled beets, raw apple, hard-boiled eggs, small onion (finely chopped).
Pour mayonnaise on top.

SNACK OF HERRING “NEW YEAR’S”

Ingredients :
4 herrings, 4 onions, 3 apples, 300 g sour cream, 0.5 l milk, parsley; salt, sugar, vinegar - to taste.

Preparation

Peel the herring, divide into fillets without skin and bones, soak in milk in a porcelain bowl. Then take it out, scrape the milk with the edge of a knife, dry it, cut the fillet so that you get 3-4 pieces from each half.
Finely chop the onion and combine with apples, grated on a coarse grater. Pour in sour cream, stir, add vinegar, salt, sugar - to taste.
Stir again and pour this mixture over the cooked herring, garnish with herbs.

HERRING IN RUSSIAN

Ingredients :
4 soaked herrings, 500 g of salted tomatoes, 50 g of dried mushrooms, 1 glass of mayonnaise, potatoes, green onions, herbs.

Preparation

Fillet the herring and cut into thin strips, top with boiled potatoes, boiled mushrooms, green onions and sprinkle with mayonnaise.
You can place the food in a mound, and along the edges - slices of salted or pickled tomatoes and herbs.

HERRING FORSHMAK (Israeli cuisine)

Ingredients :
1 herring, 1 stale city bread, 1 onion, 1 apple, 2 tbsp. spoons of vinegar, 3 tbsp. spoons of vegetable oil, 1 egg, 1 tbsp. a spoonful of herbs, ground black pepper to taste.

Preparation

If the herring is very salted, soak it in water for 3-4 hours, changing the water. After clearing the entrails, removing the heads and bones, pass through a meat grinder along with a roll, well-wrung out of water, an apple and an onion. Pepper, add vinegar, vegetable oil, mix well.
Form a large cutlet, place it on a herring plate, place the head of the herring on one side and the tail on the other.
Sprinkle with chopped egg and herbs.
Serve with fresh bread.

HERRING IN SOUR CREAM WITH APPLES AND ONIONS

Ingredients :
350 g herring fillet, 1 onion, 1 apple, 100 g sour cream, 1 teaspoon granulated sugar, 1-2 pickles, paprika.

Preparation

Chop the herring fillet, put it in a salad bowl, place chopped onion and apple on top, pour sour cream seasoned with sugar over everything, sprinkle with paprika.
Cut the pickled cucumbers into pieces and place around the herring,

HERRING BAKED WITH POTATOES

Ingredients :
2 herrings, 4-5 potatoes, 2-3 onions, 2 tbsp. spoons of oil, 3 tbsp. spoons of sour cream, 1 tbsp. spoon of crackers.

Preparation

Place part of the boiled potatoes cut into slices in a greased frying pan, place fillets of fatty lightly salted herring on it, and fried onions on top of the herring. Pour sour cream over the top and completely cover with the remaining potato slices.
Sprinkle with breadcrumbs, drizzle with oil and bake in the oven.

APPLES WITH HERRING

Ingredients :
5-6 tbsp. spoons of chopped herring, several apples, 1 egg, 1 teaspoon of dill.

Preparation

Wash the apples, cut them in half lengthwise, remove the stem, calyx, core and scoop out some of the pulp with a tablespoon.
Fill the apples with chopped herring, place the minced meat up on the dish, sprinkle with finely chopped egg and dill.

FANTASY SALAD

Ingredients :
1 herring (medium size), 2 tomatoes, 2 sweet peppers, 2 onions, 2 bunches of green lettuce, 5 tbsp. spoons of vegetable oil, 2 tbsp. spoons of vinegar, ground black pepper, salt.

Preparation

Cut the herring fillet into pieces, mix with chopped tomatoes, peppers, onions, and green salad.
Mix vegetable oil, vinegar, salt, ground black pepper and season the salad with the resulting sauce.

HERRING MEATBALLS

Ingredients :
250 g herring fillet, 2 tbsp. spoons of flour, 3 tbsp. spoons of vegetable oil, 2 onions, 2-3 dry mushrooms, 6 tbsp. spoons of ready-made vegetable marinade without tomatoes, 1-2 heads of green onions with feathers, salt.

Preparation

Boil 1 cup of mushroom broth.
Pass the herring fillet through a meat grinder, combine with wheat flour fried until light yellow, diluted with mushroom broth to the consistency of thick sour cream, add finely chopped and lightly fried chopped onions and boiled mushrooms, salt.
Roll into balls, bread in flour, fry in vegetable oil and place in the cold.
Place the meatballs on a plate, pour the vegetable marinade over them and sprinkle with finely chopped green onions.

HERRING PORRIDGE IN UKRAINIAN STYLE

Ingredients :
200 g peeled herring, 1 onion, 1 glass of sour cream.

Preparation

Cut the herring into pieces and pass through a meat grinder along with peeled and chopped onions.
Add thick sour cream and stir.
Serve with pancakes or as an appetizer.

FINNISH HERRING SNACK

Ingredients :
1-2 herrings, 7-8 potatoes, 1 onion, 1 tbsp. spoon of flour, vegetable oil, 2 eggs, 2 tbsp. spoons of milk.

Preparation

Boil potatoes in skins, peel and cut into slices. Grease a saucepan or deep frying pan and place a layer of potatoes in it. Prepare salted herring fillets, cut them into pieces, place them in a pan on a layer of potatoes.
Finely chop the onion and cover it with a layer of herring, sprinkle everything with flour, pour in vegetable oil, put on low heat and simmer under the lid.
Beat the eggs with milk, pour on top of the almost finished mixture and bake in a very hot oven for several minutes until the mixture is well browned.
Serve the appetizer hot with pickled or pickled vegetables.

DUTCH-STYLE HERRING APPETIZER

Ingredients
The proportions are arbitrary:
herring, lemon juice, pepper, herbs, butter, salt.

Preparation

Peel the herring and carefully remove its entrails without cutting the belly, sprinkle with lemon juice, salt and pepper and fry well on all sides.
Make cuts along the back of the hot herring, carefully place finely chopped herbs inside the fish, mixing it with butter.
Place back into the frying pan where the herring was fried and lightly fry on all sides.
Serve hot with fluffy rice.

HERRING SALAD (German cuisine)

Ingredients :
100 g salted herring fillet, 1 bunch of lettuce, 1 pickled cucumber, 1 apple, 2 leeks, 1 celery sprig, 1 onion.

Preparation

Sort the salad, wash, dry with napkins, cut into strips, cut the cucumber in half, then cut into half circles.
Cut the apple into slices, remove the core and cut into thin slices. Finely chop the celery and leeks. Chop the onion into half rings.
Place chopped lettuce, apple, vegetables and pieces of herring in a salad bowl.

HERRING SALAD (English cuisine)

Ingredients :
250 g herring, 8 potatoes, 2 onions, vegetable oil, vinegar, mustard, salt to taste.

Preparation

Peel the boiled potatoes in their skins and cut into slices. Cut the onions into rings. Cut the filleted herring into pieces.
Layer potatoes, herring and onions, pour over a dressing of vegetable oil, vinegar and mustard.

HERRING IN SOUR CREAM

Ingredients :
2 herrings, 2 onions, 2 apples, 0.5 cups of sour cream, 1 hard-boiled egg, green onions, sugar, vinegar.

Preparation

Gut the herring, cut off the head and tail, remove the skin, separate the fillets from the bones and cut into pieces. Peel the onions, rinse, cut into rings, sprinkle with vinegar, sprinkle with sugar.
Wash the apples and grate them on a coarse grater. Combine onions, apples, herring, place on a herring plate, pour sour cream on.
Cut the egg into slices, place on top of the sour cream, sprinkle with finely chopped green onions.

HERRING SNACK

Ingredients :
400 g herring, 1 slice of white bread, 1 apple, 1 onion, 1 tbsp. spoon of vegetable oil, 1 tbsp. spoon of vinegar, herbs.

Preparation

Soak and peel the herring (fillet), chop finely, add white bread soaked in milk and then squeezed out, raw or fried onion and a grated apple. Mix everything and pass through a meat grinder.
Add vegetable oil and vinegar to the resulting mass to taste, mix thoroughly and place on a herring bowl in the form of a whole fish, and around it there are slices of raw apples; garnish with parsley.

HERRING KIEV STYLE

Ingredients :
1 salted herring, 200 g butter, 5 tbsp. spoons of grated Dutch cheese, 2 slices of wheat bread, 1 glass of milk, 1.5 tbsp. spoons of mustard, pepper to taste, parsley.

Preparation

Pass the herring fillet through a meat grinder with bread soaked in milk. Rub through a sieve, add softened butter, season with grated Dutch cheese, mustard, pepper, mix well, place in a fish-shaped herring bowl, attach the tail and head, garnish with parsley.

HERRING CAVIAR

Ingredients :
400 g herring, 100 g processed cheese, 100 g butter, 2-3 tbsp. spoons of green peas, parsley.

Preparation

Pass the herring fillet through a meat grinder along with melted cheese and hard butter. Mix all this well and put it in the refrigerator until the mass hardens.
Place on a herring plate, give it an oblong shape and garnish with parsley, green peas, and butter roses.

HERRING PATE

Ingredients :
500 g of herring, 50 g of bread soaked in 50 ml of milk, 1 onion, 2 apples, 50 g of butter, vinegar - to taste.

Preparation

Pass herring fillets, peeled and seeded apples, raw onions and soaked white bread through a meat grinder. Add softened butter, a little vinegar to this mass and mix thoroughly.
The resulting pate can be placed in a fish-shaped herring bowl, garnished with boiled carrots and herbs, or filled into dough baskets or halves of hard-boiled eggs.

ROMAN SALAD

Ingredients :
4 soaked herrings, 5 tomatoes, 250 g of stewed champignons, 250 g of stewed chanterelles or porcini mushrooms, 4-5 onions, 1 glass of milk, 150 g of mayonnaise, 2 tbsp. spoons of cottage cheese, 2 tbsp. spoons of vegetable oil. Carefully place the prepared herring in the sauce, and when serving, garnish the dish with parsley and a hard-boiled egg.

Preparation

Clean the soaked herring and cut the fillet into pieces.
Cut the onion into slices, the tomato into slices. Remove the stem and seeds from the pepper, pour boiling water over it and cut into rings or cubes.
Rinse the lettuce head in running water and dry on a sieve or towel.
Place a head of lettuce in the middle of the plate, around it - herring fillet, onion, tomato and sweet pepper.
Drizzle with salad dressing and sprinkle with chopped parsley.

POTATO-FISH PATE

Ingredients :
600 g boiled potatoes, 2 herrings, 3 boiled yolks, 4 tbsp. spoons of sour cream, 1 small onion, 1 teaspoon of red caviar, 150 g of softened butter and green onions.

Preparation

Peel the herring, remove the bones, separate the fillets. Pass through a meat grinder together with onions and yolks. If desired, you can add grated apple.
Peel the potatoes, mash well and combine with the herring mass. Then add sour cream and mix thoroughly.
Place on plates, garnish with caviar and green onions.

POTATO AND HERRING CUTLETS

Ingredients :
7-8 potatoes, 1 herring, 1 egg, 1 tbsp. a spoonful of grated cheese, 1 onion, fat for frying, flour, fine breadcrumbs.

Preparation

Boil and grind the potatoes into a homogeneous mass. Soak the herring in advance, peel, remove the bones, remove the skin, chop finely and pass through a meat grinder. Peel the onion, chop and fry in oil.
Mix the potato mass, herring, onion, grated cheese and egg yolk, add enough flour so that the mass can be formed into cutlets.
Soak the cutlets in the beaten egg white. Bread in flour or breadcrumbs and fry in a frying pan until light brown.
Serve tomato sauce separately.

HERRING SALAD (German cuisine)

Ingredients :
8 salted herring fillets, 400 g canned corn, 2 tomatoes, 2 sour apples, 2 tbsp. spoons of lemon juice, 300 g of canned tangerines, 2 bunches of green onions, 0.5 heads of lettuce.

Preparation

Cut the herring into pieces. Drain the corn in a colander. Pour boiling water over the tomatoes, remove the skins and cut into cubes. Peel one apple, core, cut into cubes and sprinkle with lemon juice.
Drain the tangerines in a colander and collect the juice. Cut the onion into rings. Mix all products and sprinkle with lemon juice.
Place the resulting mixture on the lettuce leaves. Cut the second apple into slices, decorate the salad and sprinkle with 1 teaspoon of lemon juice.

DANE SALAD

Ingredients :
4 herrings, 1 small beet (200 g peeled), 4 potatoes of the same size, 1 onion, 1 soft apple, 8 walnut kernels, 2 tbsp. tablespoons chopped parsley.
For the sauce: 125 g sour cream, 100 g yogurt, 1 tbsp. spoon of sunflower oil, 1 tbsp. spoon of fructose.

Preparation

Wash the beets and potatoes thoroughly with a brush and cook for 20-25 minutes in a small amount of water. Peel the cooled vegetables and cut them into small cubes.
Peel the onion and cut into small cubes. Cut the apple into four parts (can be peeled) and remove the core, cut into thin slices.
Crush the walnut kernels coarsely. Cut the herring fillet into thin strips. Mix all prepared products.
Mix sour cream, yogurt, sunflower oil and fructose and pour them over the herring salad.
Season it with parsley.
Let the salad soak thoroughly.

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Herring is found in three oceans, but on the Russian table it is a favorite, almost always obligatory appetizer, and it doesn’t matter from which shores it was caught, but the correct salting and well-selected ingredients for salads, sandwiches, mincemeat, canapés and other snack bars are important. dishes.

Herring snacks - basic technological principles

Appetizers are served before the main courses, and any festive feast begins with them, so it is important that they are not only tasty and original, but also beautifully decorated. The first impression is the most indelible.

An ordinary herring can decorate the table no worse than a “noble” fish, if you add a little creative imagination to your culinary skills. But first you need to choose the best and highest quality main ingredient - the most important thing in herring is the correct salting.

Just buy a well-fed salted carcass, with dense flesh, a pleasant fresh smell characteristic of salted fish - the easiest way to prepare the main ingredient for a herring snack. But real connoisseurs and gourmets prefer to salt herring themselves.

It's simple: 180 g of salt, 60 g of sugar, 1 liter of water - a marinade for simple salting of any fresh frozen fish. If you add cloves, allspice, and other spices to this marinade, the taste of the herring will improve significantly, and, in fact, spicy salted herring is already a wonderful and self-sufficient appetizer, which all that remains is to peel, cut and decorate with herbs or other ingredients that go perfectly with it combine.

Before salting, you don’t have to flatten the fish or even remove the entrails, but be sure to remove the gills - this is the most dangerous source of infection. It’s not for nothing that they say that a fish rots from the head. Fish in a salty solution can be stored for a long time in the refrigerator in a sealed container.

Salted herring is the main ingredient in snack salads, which have already become traditional dishes. Salads with herring are served like regular salads, their components are laid out in layers, portions or in a large dish. Portioned herring snacks are prepared in different ways: sandwiches, canapés, rolls, tartlets made from dough, potatoes, cheese - these are the simplest options for serving herring snacks available to any housewife.

A variety of foods can complement salted herring: boiled or fried potatoes, cucumbers, apples, beets, carrots, green and onions, cheese, eggs, avocado - the list can be expanded at your discretion, but even these components are enough to surprise guests with a variety of herring appetizers, never repeated.

1. Appetizer design: cheese tartlets with herring

Ingredients:

Hard cheese 500 g;

Lettuce leaves,

Herring fillet, salted 1 pc.

Fresh cucumber 2-3 pcs.

Boiled eggs 3-4 pcs.

Green peas, pickled 200 g

Dill (leaves)

Preparation:

Grate the cheese. Place glasses or other dishes of suitable shape and size on the table in advance, upside down. Prepare a brush to grease the pan and the bottom of the glasses.

Spread a thin layer of grated cheese onto a heated frying pan, and as soon as it melts, transfer the flatbread to a glass so that its edges hang down on the sides. Wait for the “cheese dish” to harden, carefully turn the glasses over, and place the tartlets on the dish.

Tear the lettuce leaves and line the bottom of the tartlets with pieces to prevent them from getting soggy. Place thin slices of cucumbers inside, overlapping. Place a piece of fillet, a slice of boiled egg, a few peas in the center, garnish the herring appetizer with a sprig of dill and mayonnaise.

2. Appetizer of potato baskets with herring

Ingredients:

Raw eggs 2 pcs.

Potatoes, peeled 400 g;

Flour 150 g;

Lemon juice 50 ml;

Boiled beets 1 pc.

Herring fillet 2 pcs.

Green onions 100 g

Lemon (slices) 1 ½ pcs.

Fresh cucumber 1-2 pcs.

Onions, pickled (medium size) 2 pcs.

Preparation:

Chop the peeled raw potatoes into thin slices and sprinkle them with lemon juice to prevent them from darkening. Prepare lezon from eggs and flour, adding salt to taste.

Grease muffin tins or disposable foil pans. Preheat the oven to 180°C.

Place potato slices along the edges of the molds, overlapping, after dipping them into the egg-flour mixture. Bake until done. Transfer the baskets to a plate, fill

3. Appetizer of herring and salmon caviar in an “edible bowl”

Ingredients:

Flour 340 g;

Eggs 1 ½ pcs.;

Sour cream 100 g;

Butter 180 g

red and herring caviar, salted – 120-150 g each

green and onions (pickled)

dill (leaves)

Preparation:

Beat eggs and sour cream, adding salt. Combine the sifted flour with soda, stir, and knead into a stiff dough. Wrap it briefly in a plastic bag, then roll it out thin and cut out circles. Place the preparations in prepared round muffin tins. To prevent the middle of the baskets from rising during the baking process, and then it can be filled with herring snack, make small weights and place them in the center of the baskets during baking. Wrap the peas in foil and place these balls in baskets.

Beat the butter until white, add herring caviar. Mix the mixture well and pipe it from a pastry bag into cooled baskets. Sprinkle with chopped green onions.

Cut small pickled onions crosswise, making a zigzag cut with a sharp small knife. Separate the halves of the bulbs, disassemble them into separate covering scales - you will get small “water lilies”. Fill them with red caviar, place on herring cream, and garnish with a sprig of dill.

4. Herring appetizer in lavash roll

Products:

Lavash 1 pc.

Potatoes, boiled 250 g

Mayonnaise 200 g

Lemon juice 100 ml

Green onions 250 g

Eggs 6-7 pcs.

Herring fillet 500 g

Cheese, hard 300 g

Preparation:

Chop the green onions, sprinkle them with lemon juice, and stir. Spread the flatbread on the work surface and spread the chopped onion over it. Grate potatoes, eggs and cheese. Finely chop the peeled herring fillet into cubes.

Also spread the potatoes over the onions in a thin layer. Cover this layer with mayonnaise. Place a layer of herring, then mayonnaise, eggs and mayonnaise, cheese. Roll up the roll and wrap it in cling film. Keep the roll in the refrigerator, then cut into slices.

5. Appetizer of herring in cucumber

Ingredients:

Large cucumbers (fresh) 7-10 pcs.

Herring fillet 350 g

Fresh apple 200 g (net)

Lemon 1 pc.

Onions 120 g

Eggs 5 pcs.

Jacket potatoes 2-3 pcs.

Preparation:

Cut the onions into cubes and soak in lemon juice to remove bitterness. Also cut the apples into cubes and sprinkle with lemon juice to prevent them from darkening. Chop potatoes and eggs. Combine the chopped ingredients, mix and season with mayonnaise.

Cut fresh cucumbers crosswise and in half. Cut off the noses and tails, cut out the flesh with a sharp knife with a thin blade to make “empty barrels”. Chop the cucumber pulp and add to the salad. Place the “barrels” on a dish, vertically, filling them with the prepared salad. Garnish the appetizer with ingredients from the dish.

6. Herring snack - sandwiches

Ingredients - in equal proportions:

Herring fillet

Lemon – for dressing onions and apples

Onion

Boiled potatoes

Greens - for decoration

Rye bread (crumb)

Preparation:

Grate the potatoes and boiled eggs. Finely chop the herring fillet, apples and onions and soak in a sour lemon solution. Combine the ingredients, mix, season with spices. If desired, you can use mayonnaise.

Cut circles from the bread crumb. Place the prepared salad on pieces of bread and decorate the sandwiches with salad ingredients.

You can remove the specific smell of herring with lemon. Sprinkle the cleaned fillet with lemon juice and add fresh lemon zest to the marinade. For these purposes, lemon can be replaced with a regular vinegar solution (100 ml/1 l of water).

If the herring flesh is loose, which happens when fresh fish is re-frozen, then a strong acidic solution will also help correct a minor defect. But such fish must be carefully examined - if there is a suspicious smell, it is better to throw it away.

If you bought too salty herring, wash it in cold water and soak it in fresh milk for half an hour or an hour, then rinse it again with plain water.

When choosing salted herring in the store, pay attention to the salty solution - it should not be cloudy or red. The carcass of fresh salted herring has a dense and elastic back: when you press it with your finger, there should be no dents left. The freshness of herring can be determined by looking at the gills - in fresh fish they have a reddish tint, not brown. The carcass of fresh salted herring has reddish eyes.

The larger the herring, the higher its fat content. The highest fat content is found in herring, which is found in colder waters. The best types of commercial herring contain up to 33% fat - a valuable source of essential amino acids.

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Eastern, Chilean, Atlantic, White Sea, Don, Astrakhan, Volga - all these are types of herring. Sea herring and river herring differ in appearance; in addition, sea herring almost never enters the river. The herring fishery lasts almost all year round, depending on the species, but herring almost always reaches the tables frozen, because freshly caught fish cannot be stored for long; due to the large amount of fat, it goes rancid. Herring is frozen, without gutting, directly on trawls and fishing vessels.

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

Herring is an excellent snack; it often plays this role. If you ask a Russian a question - what is his favorite herring dish, he will answer without hesitation - “Herring under a fur coat” salad 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 shortage of food, and there was a lot of herring, it was cheap, and vegetables were always available in any housewife’s pantry. Because The herring is placed in the bottom layer, and vegetables are placed on the top; it gives the impression 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 concerned about the fate of his taverns in Moscow and Tver. The taverns brought in little income, and besides, they often hosted drunken arguments about the fate of Russia, which later resulted in fights, breaking of dishes and damage to property. The merchant's cook, Aristarkh Prokoptsev, came up with a conciliatory recipe that was brilliant 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 - Provencal. In Bogomilov's taverns, the dish was presented on New Year's Eve 1919. Guests began to more actively snack on vodka with this tasty, simple, proletarian dish; in fact, there were much fewer disputes and fights. The appetizer was simply called "S.U.B.A." "Chauvinism and Decline - 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 about the fact that beets with carrots, onions and Provencals do not at all resemble fur. Here's the story.

Herring is prepared in various ways. Salting or marinating fish is traditional. Less often, herring is subjected to heat treatment, but cooking has many recipes where fresh herring is boiled, fried, stewed and baked.

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

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

Herring is stuffed. The fish is cut along the back from the head almost to the tail. The bone and entrails are removed. The herring is stuffed with a mixture of fried onions, tomatoes, garlic and sweet peppers. Grease the fish with olive oil and bake in a small heat-resistant dish until the fish is cooked.
Grilled herring is a great dish that can be prepared in 10 minutes, not counting the prep time. The herring is gutted, salted and peppered. Coat with vegetable oil, place on the grill and fry on the grill for 3-5 minutes on each side. Herring is served with charcoal-baked potatoes.

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

Herring marinated with onions is an excellent appetizer. The herring is gutted. Prepare the marinade. Boil a liter of water with a glass of salt, a quarter 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.

Casserole with herring and potatoes is an excellent dish for a family dinner. The herring is cleaned, the head, fins, and tail are removed, cut along the back, the bone is removed, and small bones are removed. The fillet is cut into slices with skin. The potatoes are peeled. Place potatoes, herring, and onions in layers in a heat-resistant form. Everything is salted and peppered. Pour salted sour cream over everything, sprinkle with cheese and bake at medium temperature until golden brown.

Herring soup is aromatic and very tasty. Herring is cut into fillets. Pour water into a saucepan, bring to a boil, throw in potatoes, cook until soft, add salt. Next, add onions sautéed in oil with carrots, tomatoes and sweet peppers. Add herring slices and cook until the fish is done. Season the soup with vinegar or lemon juice, garlic and dill. Served hot.

Herring baked in dough turns out especially tender. Gutted herring is salted and peppered. Knead the unleavened dough and roll it out. Wrap the herring in the dough and join the edges. Bake until the dough is golden brown.

Herring snacks– the most common category of dishes made from this wonderful fish. Most often, we buy already salted herring and quickly turn it into an excellent appetizer or salad. Just 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:

• 1 cup flour
• egg 2 pcs.
• kefir 1 glass
• water 1 glass
• salt 1 pinch
• sugar 2 tbsp.
• baking powder 1 tsp.
• beets 1 pc.
• vegetable oil
• filling
• boiled egg 2 pcs.
• lightly salted herring 250 g
• green onion bunch pcs.
• cream cheese 70 g
• black pepper to taste

Cooking method:

1. First, cook or bake the beets until soft. Let it cool and puree it in a blender. The beets should be tasty and non-fibrous so as not to spoil the pancakes.
2. Mix the eggs with sugar, salt and kefir diluted with water. Add flour, vegetable oil and baking powder. Pour beet puree into the dough. Mix well and leave for 15-20 minutes. We bake pancakes in a frying pan in the usual way.
3. Let's prepare the filling. Wash the green onions, shake off the moisture and chop. Let's boil the eggs hard. Clean and fillet the lightly salted herring. Let's cut everything smaller.
4. Spread each pancake with cream cheese. Spread the filling on half of the pancake and roll it up. Chill in the refrigerator before serving.

Herring forshmak

Ingredients:

• herring fillet 400 g
• slice of loaf 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:

1. Soak the bread in milk and leave for a few minutes. Then squeeze.
2. Cut the onion into cubes and pour boiling water over it to remove any excess bitterness. Peel the apple and remove seeds.
3. Grind all ingredients except 1 egg in a blender. Transfer the prepared mincemeat into a container and place in the refrigerator for 1 hour.
4. Before serving, transfer to a herring bowl and sprinkle with finely grated egg and green onions.

Tartlets with herring tartare

Ingredients:

• 1 package of lightly salted herring
• 1 small loaf of Borodino bread
• 20 yolks of 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:

1. Cut off the crust of the bread and cut into 20 thin, 5 mm pieces. Sprinkle with water and oil to make the bread pliable. Place each piece in a baking dish and press into the edges until the bread takes the shape of a basket. Place in an oven preheated to 180°C and toast until crispy edges, about 7 minutes. Then cool.
2. Cut the herring with a very sharp knife into neat pieces with a side of 5 mm. Season with pepper.
3. Cut the cucumbers into cubes smaller than the herring. Lightly salt and pepper, stir and add to the herring.
4. Peel the apple, remove the core, cut the pulp into the same cubes as cucumbers. Pour in lemon juice, stir, let stand for 3-4 minutes, shake off the lemon juice and add to the herring and cucumber. Finely chop the chives and stir into the tartare.
5. Remove the cooled Borodino bread baskets from the molds and place them on a beautiful dish or tray. Carefully spoon herring tartare into each. Make a well in the center of the tartare in each basket.
6. Carefully separate the quail egg yolks from the whites. Place a yolk in each cavity. 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 of lightly salted sockeye salmon
• 1 package of herring with juniper
• 3 medium sheets of thin tandoori lavash
• 400 g mascarpone
• 100 g sour cream 15% fat
• 1 medium bunch of dill
• 1 lemon
• 1 sheet of gelatin
• freshly ground black pepper
• sockeye salmon caviar for serving

Cooking method:

1. Cut the pita bread in advance with scissors into rectangles measuring 15x20 cm. Place on a tray and dry, 3-4 hours.
2. Remove the zest from the lemon with a grater. Squeeze the juice out of the lemon. Remove the hard ends of the dill stems and chop the greens very finely. Dry the herring fillets.
3. Soak gelatin in 50 ml of cold water for 5 minutes, then heat until dissolved and mix with sour cream. Add herring, dill, lemon zest and a little juice and blend with a blender. Transfer to a bowl and stir in the mascarpone using a spatula.
4. Gently brush each sheet of pita bread with the herring mousse and assemble the terrine like a cake. Cover with film and refrigerate for at least 2 hours.
5. Before serving, place slices of sockeye salmon on top and garnish with caviar.

Herring rollmops

Ingredients:

• 8 fillets of lightly salted herring
• 2 tbsp. l. hot mustard
• 2 small onions
• 4 small gherkins and/or 2 tsp. capers

For the marinade:

• 500 ml white or red wine vinegar
• 4 medium onions
• 16 black peppercorns
• 2 tsp. mustard seeds

Cooking method:

1. Place the herring fillets on the board, skin side down. Run your fingers through the pulp. If you can feel the bones, remove them using tweezers.
2. Cut each herring fillet in half crosswise. Peel and chop the onion very finely.
3. Cut the gherkins into quarters. Wash the capers and chop them fairly coarsely.
4. Grease each piece of herring with mustard on the inside, sprinkle with chopped onions, place a quarter of a gherkin and/or some chopped capers on one side.
5. Roll the fillet into a roll, starting from the side where the gherkins and capers lie. Secure closer to the middle with two toothpicks or beautiful skewers.
6. For the marinade, boil 250 ml of water with vinegar, add the onion cut into half rings, peppercorns and mustard seeds.
7. Cool to 40°C, pour the resulting marinade over the rollomps, close and refrigerate for 3–5 days. Serve cold, with boiled potatoes and black bread.

Appetizer of herring 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:

1. Try the herring - if it is salty, soak it in milk for 30 minutes. up to 4 hours. Then dry with paper towels and cut into small, easy-to-eat pieces.
2. Peel and core the apple, chop the pulp into as thin strips as possible. Pour half the lemon juice over the apple, sprinkle with zest and stir.
3. Peel the onion, quarter it lengthwise, then slice it crosswise as thinly as possible. Pour the remaining lemon juice, salt and remember with your hands.
4. Mix sour cream with mustard to taste, add salt and pepper, and beat. Add apples and onions to sour cream, mix gently. Let stand for 15 minutes.
5. Place the herring in the mixture of sour cream, apples and onions, stir gently, cover and let sit in the refrigerator for at least 1 hour.
6. Before serving, toast the pieces of black bread in a toaster or oven. Place cold herring appetizer on warm toast and serve immediately.

Herring under a fur coat in a new way

Ingredients:

• Herring - 1 piece (small)
• Processed cheese - 100 grams
• Beetroot - 1-2 pieces
• Egg - 3 pieces
• Carrots - 2 pieces
• Mayonnaise - To taste
• Salt, ground black pepper - To taste

Cooking method:

1. Prepare the ingredients for the salad. Boil the eggs hard-boiled and the vegetables until tender (with their skins on). Clear everything. Herring should be boneless and skinless.
2. Cut the herring into cubes, and grate the remaining vegetables and eggs on a coarse grater
3. The salad can be served either in portions or in one large salad bowl. I will cook in portions. The first layer of salad is herring.
4. The second layer is carrots, spices and mayonnaise. Use a fork to tamp down the salad a little.
5. The next layer is processed cheese. There is no need to salt it if it is salty. Make only a mayonnaise mesh.
6. The penultimate layer of the salad is boiled beets. Salt it, pepper it and make a mayonnaise grid.
7. The last layer of salad is grated boiled eggs. Press down carefully with a fork. Remove the serving ring using a press.

Appetizer of herring and potatoes

An appetizer of herring and potatoes is a dish that will make a real splash on your holiday table. An interesting presentation form and original dressing will make this dish the highlight of the program. Not a single 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:

1. To begin with, to prepare our dish, wash the potatoes well and let them cook in their skins. Add salt to taste and bay leaf.
2. While our potatoes are cooking, let's make the herring. Cut off the head, tail and fins.
3. Clean off the entrails and remove the backbone and small bones. If you wish, you can also remove the skin.
4. Cut the finished fillet into small cubes.
5. Peel the onion, chop it into small cubes, add to the herring.
6. For the dressing, cut the lemon in half, squeeze out the juice from one half, add vegetable oil and mustard, mix everything thoroughly and add to the herring.
7. Cool the finished potatoes and peel them. Cut off the top and remove the core using a teaspoon.
8. Stuff the potatoes with the prepared filling.
9. Top with pomegranate seeds and chopped herbs.

Traditional mincemeat with herring

Forshmak, which was familiar to many Soviet children from childhood, was made a little differently, but the most delicious thing was to grease the bun with fresh mince and wash it down with sweet hot tea.

Ingredients:

• Herring;
• 2 boiled eggs;
• 4 pieces of loaf (can be from yesterday);
• 1 sour apple: “Antonovka” or “white filling”;
• 2 onions;
• 80 grams of butter.

Cooking method:

1. Soak the loaf in milk or water to soften the pieces.
2. Pass the peeled herring fillets, apples, eggs and onions through a meat grinder.
3. Add the soaked bun to the resulting mass and mix thoroughly.
4. Salt and pepper are added to taste. After this, add softened butter to the mixture.
5. Sprinkle the mincemeat laid out on a dish with egg yolk.
6. In addition to these recipes, there are also versions of the dish with meat and potatoes, chicken, and cottage cheese.

Herring appetizer

Ingredients:

• lightly 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:

1. Preheat the oil until soft. In this case, you can use sandwich butter, it is softer and more elastic.
2. Add chopped dry dill and mustard beans. Mix all ingredients thoroughly.
3. We buy lightly salted herring, preferably weighed. We choose a fish that is large, elastic, and has shiny scales.
4. We peel the herring, remove the head and entrails. Rinse thoroughly under running water and dry with a paper towel. We cut the fillet into two halves, removing the spine, ribs and small bones.
5. Place the fish on a flat surface and carefully cut off the meat from the inside, leveling the fillet.
6. Place our prepared oil on the leveled surface of the herring. Spread evenly over the entire fillet. And cut into portions
7. 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 processed cheese

An appetizer of herring and melted cheese is a great idea for 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)
• Processed cheese – 200 grams
• Carrots – 50 grams
• Butter – 50 grams

Cooking method:

1. Place the cheese in the freezer for 20 minutes, then it will be easier to chop it. Cook the carrots until they become soft (this is about 20 minutes), after which they need to cool.
2. Cut the herring fillet into small pieces. Cut the cheese in the same way, into small pieces.
3. Peel and chop the carrots with a knife. Take out a bowl and mix herring, cheese, carrots and slightly melted butter.
4. Place the snack in the refrigerator to cool slightly. This appetizer is very good served on slices of bread.

Original herring appetizer

Ingredients:

• salted herring - 1 pc.
• beets - 1 pc.
• blue onion - 1 pc.
• dill greens
• potatoes 2-3 pcs.
• lemon juice
• olive oil
• parsley
• sesame

Cooking method:

1. Boil potatoes and beets. Cool and peel.
2. Grate the beets on a fine grater, grind the potatoes into puree, mix.
3. For the filling, mix herring and onion, cut into small cubes with chopped dill.
4. We make a flat cake from the beetroot-potato mixture and place a teaspoon of filling in the middle, forming a strawberry.
5. Drizzle the strawberries with a sauce of olive oil mixed with lemon juice, then sprinkle with sesame seeds.

Appetizer of herring and processed cheese

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:

1. Wash the carrots, boil until tender, cool.
2. Advice. It is not enough to simply boil carrots. It must be cooled after cooking. This simple procedure will give the carrots a slight crunch, and in the finished caviar it will crunch a little, just like real eggs, except that they do not burst.
3. Then we peel the carrots and chop them as finely as possible. Better yet, grate it on a fine grater.
4. Lightly salted herring fillet, peeled and pitted, cut into very small pieces.
5. Advice. It is better to take lightly salted herring for caviar, because in combination with salty processed cheese, the appetizer can turn out to be overly salty.
6. Cut the processed cheese into very small cubes. To make this easier, wet the knife blade in water.
7. Place all the prepared ingredients into a deep bowl: carrots, herring, melted cheese and mix.
8. Then add soft butter to the rest of the products (take it out of the refrigerator an hour before cooking).
9. Cover the bowl with a lid or cling film and place in the refrigerator for one hour to allow all ingredients to combine and the appetizer to cool.
10. Advice. Store false caviar from herring and carrots in the refrigerator, in a closed container, for 3-5 days.
11. We serve this appetizer on slices of white or black (which is much tastier) bread.
12. Personally, I like the so-called false caviar best on a slice of toasted baguette or toast and certainly with a mug of sweet black tea. And at a buffet it can be served in the form of profiteroles - well, just a royal appetizer.
13. Advice. You can serve caviar by spreading it on a piece of bread or toast. Fill tartlets or profiteroles with it, or stuff, say, eggs. This caviar looks original and fresh on slices of fresh cucumber. Our most popular option is on crackers (unsalted and without flavoring).

Appetizer of herring in jelly (aspic)

Ingredients:

• bulb onions;
• vinegar for pickling onions;
• red fish (lightly salted salmon or trout) or herring is an economical option (no less tasty);
• carrot;
• chicken egg;
• raisin;
• lemon;
• mayonnaise;
• greens for decoration;
• food gelatin.

Cooking method:

1. Peel the onion and cut into thin half rings and place in a jar.
2. Dilute table vinegar 9% with water - you should get a slightly sour solution.
3. Pour the onion with this solution and leave overnight, drain in the morning, rinse with water and let the residue drain off; the onion is ready.
4. Boil the eggs and cut into slices or as you like.
5. Wash the carrots, peel and cut into slices.
6. Cut the fish or herring, carefully remove all the bones and cut into small slices.
7. Lemon - I cut some into segments, some into circles (to decorate the aspic).
8. Rinse the raisins and soak for 30 minutes in cold water.
9. You can start assembling the aspic: it’s better to make small portioned dishes - I do it in bowls. Very convenient later at the table.
10. So: a layer of pickled onions, then slices of fish or herring, raisins, a slice of egg, a thin slice of lemon - grease with mayonnaise. Repeat until the top of the bowl.
11. Prepare the gelatin solution according to the instructions on the bag and pour into the prepared bowls.
12. Place in the refrigerator.

Lightly salted jellied herring

Finnish cuisine is especially revered by adherents of healthy eating. Simple combinations of simple products, their naturalness provide excellent taste and benefits. A worthy reason for Finnish-style lightly salted jellied herring to appear 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.
• Onion (white or red) – 2 pcs.
• Celery – 1 stalk.
• Vinegar, pepper (or mixture), lemon.

Cooking method:

1. You can prepare lightly salted jellied herring in Finnish style like this:
2. Cut 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 fillets to decorate the aspic.
3. Soak the gelatin for 20 minutes. The water must be cold!
4. Coarsely chop the carrots, celery, one onion (into 4 parts) and place in a saucepan. Pour in water (about 0.4 liters). Add spices, be sure to add salt and sugar, and some herbs. Boil the vegetables and remove them with a slotted spoon. Be careful not to overcook the carrots. It will come in handy as a jelly ingredient.
5. Cut the other onion into cubes. Sprinkle them with vinegar and pour boiling water over them for just a few seconds. Then rinse with cold water in a colander. Read more:
6. Strain the vegetable broth. Cool and pour lemon juice into it (based on your taste).
7. Also cut the boiled carrots for the herring jellied into small cubes. Chop the greens. Add onion. Place the ingredients in the molds.
8. Heat the swollen gelatin. Be sure to stir until it is completely dissolved. But so that the liquid does not boil. Pour into the broth (see instructions for gelatin), cool to room temperature.
9. Fill the molds with herring with broth and let them harden. In order not to disturb the composition of the finished dish, before removing it from the molds, place the dishes in warm water. The outer layer will melt and the herring aspic will “slip out” onto the plate.