What to do with salted herring. Lightly salted herring at home

WITH fresh herring is inexpensive, and dishes from it are no worse than those from red fish! We love this fish very much, it is a frequent guest both on the festive and on the everyday table.
As a rule, many people buy only salted herring, but in fact, many delicious dishes can also be prepared from fresh fish.

Fresh herring in mayonnaise sauce

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

Ingredients(for 2-4 servings):
Fresh herring - 2 pcs.,

Mayonnaise classic - 150 ml,

Water - 500 ml.

Cooking:
Clean the herring from scales and entrails, remove the head, tail and fins. Rub the fish carcasses with salt and pepper, place in a deep baking sheet, on them - onion, cut into large rings or half rings. Pour everything with mayonnaise, pepper a little more. Then carefully, along the side, pour water. Put in an oven preheated to 200 degrees and bake for 35-40 minutes.
Herring can be garnished with boiled potatoes. In addition, you can sprinkle the finished fish with green onions or finely chopped parsley.

Fresh herring with vegetables

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

Ingredients (for 4 servings):
Fresh herring - 2 pcs.,
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 the vegetables, cut the onions into half rings, cut the carrots into circles, and the potatoes into half slices of approximately 1.5 cm. Divide all prepared foods, including dill seeds, into 2 servings.
Grease a heavy bottomed saucepan with 1 tablespoon vegetable oil. Lay out the first serving of food in layers: onions, fish, dill seeds, potatoes, salt, pepper, carrots. Then in the same way - the second part of herring, vegetables and spices. Top everything with the remaining vegetable oil and pour in a glass of warm water.
Place the pot over high heat, bring the stew to a boil, reduce the heat to a minimum and simmer covered for 35-40 minutes. You don't need to mix.
Advice : 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 Korean carrot grater) and mix with the fish. Pour in vinegar and stir. Leave to marinate for 45-50 minutes.

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

Fresh herring in cucumber-tomato sauce

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

Ingredients(for 6 servings):
Fresh herring - 2 pcs.,
Pickled cucumbers (barrel, medium) - 6 pcs.,
Tomato puree - 100 g,
Sugar - to taste, depending on the acidity of the tomato puree,
Butter - 50 g + for greasing the pan,
Wheat flour - 2 tbsp. spoons,
Fish broth - 500 ml,
Bay leaf - 2-3 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. Put the herring in a suitable container, for example, in a large jellied bowl, sprinkle with coriander seeds, pour cold brine, put it under oppression and put it in a cool place. If it is hot at home, then it is better to keep the herring in the refrigerator on the bottom shelf. Cooking time - 1 day.

Pickled herring

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

Ingredients:
Fresh herring - 2 pcs.,
Bulb onion (large) - 2 pcs.,
Carrot (medium) - 1 pc.,
Lemon (not very large) - 1 pc.,
Sugar - 60 g,
Bay leaf - 8-10 pieces,
Black peppercorns - 10 pcs.

Cooking:
Gut the herring, remove the scales, heads and tails, remove the fillet from the backbone, if possible, pull out all the small bones and cut the fish into small pieces. Cut the onion into rings, lemon into slices, chop the carrots on a coarse grater. Crush the black peppercorns together with sugar in a mortar (you should get a coarse grind).
In a glass jar with a screw cap, lay out in layers: 1/4 of the onion, 2 bay leaves, a quarter of carrots, pieces of herring, sugar and pepper, lemon slices. Repeat this process 3 more times. Pack all the ingredients tightly, close the lid and refrigerate for 3 days.

Serve pickled herring with fresh black bread, baked potatoes and salted green butter (combine softened butter, parsley leaves and salt in a food processor).
***
At the end : all of the above dishes can 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.

Herring dishes are so popular in our cuisine that, perhaps, not a single festive table is complete without this wonderful fish. Do not forget that in terms of the content of Omega - 3, vitamin D, iodine and other useful vitamins and minerals, herring surpasses many other products. Therefore, the regular use of this fish normalizes blood pressure, cholesterol, calms the nervous system, improves immunity.

In one of the past, I wrote that herring salted at home is much tastier. And how many different dishes can be prepared from salted herring besides the popular fur coat! I would like to introduce you to some of them. These recipes are quick, simple, but delicious at the same time.

Simple and delicious herring dishes

It is not difficult to prepare cold appetizers from salted herring, both for guests and just for dinner. There are many options for serving herring, and each time it will taste a completely different dish.

Herring with apples

Ingredients:

herring fillet - 400 gr.
apple - 400 gr.
eggs - 3 pcs.
pickled cucumbers - 3 pcs.
onion - 1 pc.
natural yogurt - 2 tbsp. l.
mustard - 2 tbsp. l.
lemon juice - 1 tsp

Peel the apple from the peel and seeds, cut into small cubes, and immediately pour over the lemon juice.

Finely chop the pickled cucumber, hard-boiled eggs and onion. Add yogurt and mustard, stir well. Cut the herring into small pieces, and pour the resulting dressing on top. I recommend chilling before serving.

Classic herring recipe with onion-carrot marinade

Ingredients:

herring fillet - 400 gr.
carrots - 2 pcs.
onions - 1-2 pcs.
tomato sauce - 4 tbsp. l.
black pepper

Onion cut into half rings. Grate carrots on a coarse grater. Fry onions and carrots over low heat in vegetable oil.

At the very end, add tomato sauce and sprinkle with black pepper. Cool the resulting dressing a little.

Cut the herring into small pieces, and put onion-carrot fry on top.

Recipe for herring with carrots and raisins

A wonderful recipe similar to the previous one, but the raisins and nuts give the herring a completely different taste.

Ingredients:

herring fillet - 400 gr.
carrots - 3 pcs.
onions - 1-2 pcs.
raisins - 50 gr.
walnuts - 50 gr.
black pepper

As in the previous recipe, chop the onion and grate the carrots, fry until soft.

Pre-soak raisins (about 50 gr.). Chop the walnuts. We cut the herring, put it in layers in a herring box, put a carrot-onion layer on top, then raisins, herring again, then nuts, carrots and onions again on top.

For beauty, you can decorate with a mesh of mayonnaise.

Delicious recipe - herring salsa with bread crumbs

This gourmet recipe features mango, cucumber and rye bread.

Ingredients:

herring fillet - 400 gr.
mango - 1 pc.
fresh cucumber - 2 pcs.
red onion - ½ pc.
fresh cilantro - ¼ cup
chili pepper to taste
lime or lemon - 1 pc.
black pepper
rye bread - 3 slices
butter - 20 gr.
salt to taste

Line a baking sheet with paper. Grind rye bread into crumbs with your hands or a food processor and mix with softened butter, salt a little. We send it to the oven preheated to 190 ° C for 15-20 minutes. After the bread is baked, it is advisable to grind the crumbs again with a blender.

Cut mango, cucumber and onion into small cubes. Add chili pepper and chopped cilantro to taste. Mix everything and pour over squeezed lime or lemon juice.

Put the herring at one end into the herring box, and the mango with vegetables on the other side. Fill the middle with breadcrumbs. Top with lime slices and cilantro leaves.

Marinated herring recipe with oranges

When I tried to cook herring according to this recipe, I was convinced that the herring cooked with such an unusual marinade turns out to be very fragrant and refreshing.

Ingredients:

herring fillet - 300 gr.
orange - 1 pc.
red onion - 1 pc.
For marinade:
olive oil - 8 tbsp. l.
nutmeg - 1 tsp
cilantro - 1 tsp
brown sugar - 1 tsp
soy sauce - 1 tbsp. l.
wine vinegar (light) - 1 tbsp. l.
juniper berries - 5 peas
lemon pepper - a pinch
black pepper - a pinch
salt - ½ tsp

Cut the herring into slices, the onion into half rings, and the orange into slices.

Prepare the marinade - mix all the ingredients of the marinade and heat a little until the sugar is completely dissolved. Cool down.

Put a layer of onions in a glass or ceramic dish, oranges on it, then herring, again a layer of onions and cover with oranges on top.

Pour marinade over and refrigerate overnight.

For guests on the festive table, you can cook a delicious herring appetizer.

Holiday sandwiches with herring

Ingredients:

herring - 1 pc.
processed cheese - 100 gr.
pickled mushrooms - 50 gr.
dill greens
tomato - 1 pc.
rye or wheat bread of your choice

Consider the recipe step by step.

Grind pickled mushrooms. Remove melted cheese from the refrigerator, it should be at room temperature.

Put herring fillet (both halves) between cling film and beat off a little.

Grease the fillet with melted cheese, put chopped mushrooms on the cheese and sprinkle with dill.

Now the herring needs to be wrapped in cling film, try harder. For reliability, you can wrap in several layers of cling film.

You will get two long herring rolls. Send to the refrigerator, and even better in the freezer for a couple of hours.

During this time, prepare the bread. Cut out circles of bread with a glass and brown them for 5-6 minutes in the oven at a temperature of 180 degrees. Turn off the oven and keep the bread in the oven for a couple more minutes.

Cut herring rolls into portioned circles about 1 cm thick.

Grease each piece of bread with cheese, and put a circle of herring roll on top.

Top with greens, a slice of tomato or pickled cucumber.

Stuffed champignons

An original appetizer that will surely surprise your guests.

Ingredients:

herring - 1 pc.
fresh champignons - 20 pcs.
onion - 1 pc.
carrots - 1 pc.
red sweet pepper - 1 pc.
thyme - 1 tbsp. l.
salt, pepper to taste
sunflower and butter

For this dish, choose more mushrooms in stores. Peel the mushrooms, cut out the legs, wash and dry the caps. Fry the caps in sunflower oil for a few minutes. To remove excess oil, lay the mushroom caps on a paper towel.

Grate the carrots on a coarse grater, and finely chop the onion, pepper and mushroom legs. Fry vegetables in melted butter or butter for about 10 minutes.

Cut the herring fillet into small pieces and combine with the cooled vegetables.

It remains to fill the mushroom caps with herring and vegetables. When serving, you can decorate with green onions or any greens.

Salad with herring and avocado

In the presence of already boiled beets, such a salad is prepared in 10 minutes. Such a salad looks very beautiful in portioned glasses or wine glasses.

Ingredients:

herring - 300 gr.
avocado - 2 pcs.
beets - 2 pcs.
natural yogurt - 50 gr.
dill

Cut all ingredients into roughly equal cubes. At the bottom of each glass, put the beets, after the avocado and on top of the herring. Top with yogurt. Of course, yogurt can be replaced with mayonnaise. Garnish with dill. The salad should be chilled before serving.

From herring with avocado and beets, I want to offer another cool snack.

Herring appetizer with beets and avocado

Ingredients:

herring - 1 pc.
avocado - 1 pc.
beets - 1 pc.
red onion - ½ pc.
tomato - 1 pc.
lemon juice - 1 tbsp. l.
mayonnaise - 50 gr.
dill

In this appetizer, cut all the ingredients into thin plates. Chop the avocado and immediately pour over the lemon juice so that it does not darken. The appetizer is immediately placed on a serving plate. Put a thin layer of beets down, herring on top, grease with mayonnaise. The next layer is an avocado, then a thinly sliced \u200b\u200bcircle of tomato. Lubricate with mayonnaise again and now put the appetizer in reverse order - avocado, mayonnaise, herring, beets.

Top with a finely chopped avocado. Keep in refrigerator until serving.

fried herring

The most unexpected dish that I tried for the first time in Lithuania was fried herring. This dish is traditionally prepared for Christmas in the Baltic States, Belarus and Poland.

Ingredients:

herring - 4 pcs.
onions - 3 pcs.
lemon juice - 1 tbsp. l.
breadcrumbs - 4 tbsp. l.

Remove the ridge and small bones from the salted herring fillet. Straighten the fillet, you can slightly beat it off, roll in breadcrumbs and fry on both sides in sunflower oil until a beautiful golden brown.

Cut the onion into thin circles and also fry in a pan.

When serving on a herring, put fried onions, pour over lemon juice, garnish with a sprig of parsley.

Very tasty with oven-baked potatoes (in their skins).

snack cake

Herring cake is convenient in its serving - here both bread and herring are immediately, it remains only to cut into portions.

Ingredients:

herring - 250 gr.
red onion - 1 pc.
rye bread - 400 gr.
garlic - 4 cloves
butter - 100 gr.
Philadelphia cheese - 1 box
sour cream - 200 gr.
gelatin - 10 gr.
salt, pepper to taste
greenery for decoration

We prepare the cake in stages. Grind the bread with a blender, add the garlic passed through the press. Melt the butter, pour into the bread mass and mix well. Place half of the bread mass in a cake mold, compact a little and refrigerate.

In the meantime, dissolve gelatin in warm water and cool slightly.

Cut herring fillet and onion into small cubes, add sour cream, cream cheese, salt, pepper. Pour gelatin into this mass and mix well. Put half of the resulting cream into a mold on a bread base and refrigerate to harden.

So repeat again, i.e. put the bread mass on the frozen cream, cool and cover with herring cream on top.

Decorate to your liking.

The next wonderful recipe that will decorate the festive table is herring aspic.

Herring rolls in jelly

Ingredients:

herring - 4 pcs. (should make 6-8 rolls)
onions - 2 pcs.
carrots - 2 pcs.
any vegetables - sweet peppers, boiled cauliflower, chili tomatoes, green peas, etc.
water - 1 liter
sugar - 1 tbsp. l.
gelatin - 2 tbsp. l.
bay leaf - 3 pcs.
black pepper pot

Gelatin pour 125 gr. warm water, let it swell. Heat gelatin until dissolved. Boil the remaining water, add sugar, bay leaf and pepper. Cut the carrots into slices and throw into the boiling marinade. Boil for 5-7 minutes, pour in vinegar, gelatin, stir and cool.

This dish looks beautiful in the shape of a ring. Put the herring rolls there. Between the herring place carrots, vegetables, greens. Pour over the cooled marinade and refrigerate overnight.

I want to complete the topic “Herring Dishes” with a very popular and favorite dish - forshmak.

The principle of preparation is simple, all the ingredients are ground with a blender or passed through a meat grinder in the old fashioned way.

Forshmak from herring

Ingredients:

herring - 2 pcs.
onion - 1 pc.
green apple - 1 pc.
eggs - 2 pcs.
loaf - 3 slices
butter - 200 gr.

Boil the eggs first. Soften butter to room temperature. Soak the banana slices in milk for 5 minutes. Cut herring fillet and onion into small pieces. Pass everything through a meat grinder or chop with a blender. Put the resulting forshmak on a plate and send it to the refrigerator to cool.

Decorate with greenery.

Video for cooking mincemeat from herring to help you:

Herring dishes can be a real decoration of the festive table. Look at these photos.

Did you like the offered herring dishes?

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

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

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

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

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

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

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

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

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

Very tasty herring, salted in brine

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

Let's see what methods exist.

Spicy salting of whole fish according to the classic recipe

We will need:

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

Cooking:

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

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

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

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

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

How to salt herring in brine with butter

We will need:

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

Cooking:

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

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

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

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

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

Spicy salted herring in brine with mustard

We will need:

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

Cooking:

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

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

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

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

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

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

Another Mustard Recipe

We will need:

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

Cooking:

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

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

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

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

How to salt herring with vinegar

We will need:

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

Cooking:

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

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

3. Add vinegar to the chilled brine.

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

Quick salting with vinegar and onions

We will need:

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

Cooking:

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

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

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

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

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

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

How to quickly and tasty pickle a whole herring in brine

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

We will need:

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

Cooking:

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

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

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

4. Put in the refrigerator for 24 hours.

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

Dry salting for pickling herring at home

This is the easiest way to pickle herring.

We will need:

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

Cooking:

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

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

3. Transfer the fish to a container and put it tightly closed in the refrigerator for 48 hours.

Spicy salting in a bag

We will need:

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

Cooking:

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

2. Mix all spices. Coat them with herring.

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

Express way of salting at home

We will need:

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

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

Cooking:

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

2. Mix spices.

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

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

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

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

Dry salting with onion and oil

We will need:

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

Cooking:

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

2. Cut the onion into thin half rings.

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

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

Lightly salted spicy herring with lemon

We will need:

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

Cooking:

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

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

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

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

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

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

Herring in Dutch spicy salting

We will need:

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

Cooking:

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

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

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

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

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

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

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

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

Rollmops in German

We will need:

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

Cooking:

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

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

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

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

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

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

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

Secrets of cooking delicious salted herring at home

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

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

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

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

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

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

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

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

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

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

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

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

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

Bon appetit!

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.

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.

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

Sugar - 60 g,

Bay leaf - 8-10 pieces,

Black peppercorns - 10 pcs.

Cooking:

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

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

Serve 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.

Herring is a unique product from which you can cook various dishes. I have collected herring recipes for you, which, in my opinion, are the most popular, delicious and affordable to cook.

Of course, many people know the various methods of cooking herring, as well as the secrets of its preparation. But we often make mistakes, but we offer you step-by-step cooking recipes that will help you avoid many mistakes.

Most often, various snacks are prepared from salted or lightly salted herring, and we most often fry, bake or stuff fresh herring. But not many people know that fresh herring dishes are more beneficial for the body, as fresh herring contains omega-3-saturated fatty acids. Dishes from salted or lightly salted herring are also very tasty, but they must be carefully consumed by those who have problems or suffer from hypertension and kidney disease.

Especially for my readers, I found a video clip on how to choose the right herring on our shelves. I advise you to look.

I present to you a recipe for an original and very tasty snack, which goes very well with white wine, and just so delicious. Try it, I'm sure many will like it.

HERRING PANCAKES.

Ingredients:

Lightly salted herring - 1 pc;
Processed cheese - 200 gr;
Sour cream - 1 tbsp;
Greens - to taste;
Pancakes - 10 pcs;

Cooking process:

First we need to make pancakes, you can use any recipe that you use to cook pancakes at home. If you don’t know how to cook thin pancakes, see the step-by-step recipe with photos on our website, see.

Clean the herring from the bones, leave one fillet, then finely chop the herring fillet.

In a separate bowl, grate processed cheese on a fine grater, add chopped herring fillet, sour cream and finely chopped greens (parsley, dill) to your taste. Mix everything well until almost homogeneous.

Then spread pancakes with the resulting filling, roll them into rolls, cut the pancakes into small pieces before serving, decorate with herbs if desired and serve. Bon appetit!

The following recipe is a wonderful and tasty herring snack, which is prepared well, very simply, but the taste .... Need to try.

HERRING SALAD.

Ingredients:

Herring fillet - 2 pcs;
Beets (slightly larger than a fist) - 1 pc;
Wine vinegar - to taste;
Sour apple (medium size) - 1 pc;
Vegetable oil;

For sauce:

Vegetable or olive oil - 2-3 tablespoons;
Mustard 1-2 tablespoons;
Wine vinegar - 0.5 tsp

Cooking process:

Peel the beetroot and cut into small cubes, then put it in a frying pan with heated vegetable oil and simmer under a lid over medium heat, stirring occasionally until tender. At the end of cooking, pour in wine vinegar to taste.

Peel the apple, remove the seeds and cut into small cubes (like a beetroot).

Cut the herring fillet into small pieces.

Then we lay out layers in a salad bowl, first beets, then apples and the last layer are pieces of herring fillet.

We mix the ingredients for the sauce together until smooth (add wine vinegar and mustard to your taste), and season the salad with the prepared sauce without stirring.

We send the salad to the refrigerator and let it brew for a couple of hours. Have a good appetite!

Below I present to you a collection of the most popular and easy-to-prepare herring recipes. Read, choose, cook, and eat to your health. Don't forget to subscribe to new recipes from Grandma's Kitchen blog and stay with us.