Salted herring in mustard sauce. Filling for herring with mustard, filling for herring with mustard

Appetizer for the festive table - herring in mustard sauce. Recipes for filling with lemon juice, aromatic spices, apple.

Salted herring in all its forms is good on its own with rings of fresh crispy onion and hot boiled potatoes or a slice of aromatic Borodinsky. But today I suggest you try a very interesting version of a cold appetizer - let's prepare delicious herring in mustard sauce. The recipe is very simple and can be done quickly, but it is advisable to wait a few hours for the dish to marinate.

I advise you to buy salted herring for this appetizer as a whole carcass (preferably barrel-salted), and not cut up in vacuum packaging. In the first case, the fish turns out much tastier and more aromatic. You can use not only white onions, but also red ones (even better) - they are sweeter and more tender. If you don’t have grain mustard on hand, don’t worry - replace it with the one you have in the refrigerator.

salted herring - 1 piece
onions - 2 pcs
vegetable oil - 3 tbsp.
lemon juice - 2 tbsp.
- 1 tbsp.
sugar - 1 tsp.

The recipe for this simple and tasty cold appetizer includes salted herring (from lightly to strongly salted - whichever you like best), onions, vegetable oil (I like it with refined sunflower oil), lemon juice, mustard seeds and a little sugar. In general, the proportions of the ingredients used in this recipe are not so important, so you can safely add more or less of this or that product.

We fillet the salted herring, that is, remove the skin, intestines and bones. Pay special attention to small bones, which most often remain in the fish pulp.

Cut the herring fillet crosswise into portions.

Now quickly make the sauce by mixing mustard, sugar, lemon juice and vegetable oil in a container of suitable volume.

Add pieces of salted herring to the mustard sauce and mix everything thoroughly.

We clean and cut the onion into fairly thin rings and add it to the rest of the ingredients.

Mix everything, close the bowl with a lid and send our fish to exchange tastes and aromas in the refrigerator for at least a couple of hours.

That's all, the herring in mustard sauce is ready - it's time to taste it.

I am simply convinced that lovers of salted fish will definitely like this appetizer. Cook for your health, friends!

Recipe 2: herring in sauce at home

Herring, salted in pieces in a jar according to this homemade recipe, will be ready within a day. The resulting appetizer can decorate both everyday and holiday tables. The salting process is carried out in a liquid marinade.

Herring is the most affordable and popular fish in many countries of the world. This is a fairly universal product that you can’t cook as a side dish, it goes with everything. But the best company is green onions and potatoes in any form. We often buy herring already pickled, but if you want, this recipe can be implemented at home, it will be even tastier and cheaper.

Add mustard seeds and various spices to the marinade. Immediately fillet the fish, cut it into pieces and put it in a jar along with the chopped lemon. Prepared it in the evening, you can try it in the morning.

frozen herring – 1 pc.
mustard seeds – 1 tsp.
lemon – ½ pc.
laurel – 3 leaves
allspice in peas – 4 pcs.
cloves – 1 bud
dried dill - to taste
ground salt – 1 tbsp. l.
sugar – 1 tsp.
vinegar 9% - 2 tbsp. l.
purified water – 300 ml.

We immediately pour all the spices that we need into the pan to prepare the marinade, sugar and salt too. You have the right to vary the types of spices and their quantities to your taste.

Take ordinary table salt, but not iodized (it will give the pulp a specific taste, make it softer, not elastic).

Wipe the fish dry with a paper towel. We tear off the side fins, cut off the head, carefully remove the eggs from the abdomen, and throw away the rest of the entrails. Clean the belly and wipe with a napkin. Separate the fillet from the bone. It is better to do this by cutting the carcass with a sharp knife along the spine.

If possible, remove all the bones from the fillet. If desired, you can remove the skin from the surface by prying it from the side with a sharp knife. Cut into pieces. Cut the lemon into half rings. Place the pieces of herring and lemon in a glass jar. If you like caviar and milt extracted from the abdomen, also put them in a container for pickling. Then prepare the marinade.

Pour water into a saucepan with spices. Be sure to look for mustard seeds, they are a great spice for many marinades. So, in our pan we have mustard seeds, allspice, laurel, and cloves. Turn on the heat and wait for the marinade to boil; simmer it over low heat for five minutes.

Place the marinade in a cool place and wait for it to reach room temperature. And only then pour the herring with lemon into it. If you pour hot marinade, the fish meat will turn out semi-cooked.

Cover with a lid and refrigerate overnight, at least 16 hours if you can’t wait to taste the delicacy. After a while, open the jar and put the herring on the herring rack. The lemon in the filling turns out to be tasteless, you can not eat it and throw it away. It fulfilled its main function - it gave the fish pulp a slight sourness, a lighter shade, and eliminated the specific herring smell.

Drizzle the fish a little with aromatic vegetable oil, sprinkle with chopped green onions or half rings of chopped white, pre-pickled onions. Even those who don’t eat this fish will enjoy this herring appetizer. It smells nice and tastes original.

Recipe 3: Homemade herring in mustard sauce

Salted herring - 2 pcs.,
Onions - 2 pcs. average.
For the sauce:
Sugar - 3 tbsp. l.,
Mustard “Russian” - 100 g.
Vinegar 9% - 4 tbsp. l.,
Vegetable oil - 100 ml.,
Water - 100 ml.

We cut up the herrings, clean them, etc. - cut them into pieces. We also clean the onions and cut them into rings. Prepare the sauce. In a bowl, mix sugar, mustard, vinegar, water, add the plant. butter, mix well. We'll definitely try it!!! If something is missing according to your taste, add, for example, water, vinegar, or maybe someone will want to add some salt. The sauce should not be particularly bitter, but should taste pleasant.

Place onions in a container.

Then pieces of herring.

And again the onion.

Pour mustard sauce over, pressing a little.

Then for some reason I wanted to mix everything, who needs these layers in principle, but I know for sure that the herring and onion are completely in mustard sauce.

I put it in the refrigerator for 1.5 - 2 days.

The result, delicious herring in mustard sauce is ready!!!

Place on a plate and serve.

Recipe 4: herring in mustard sauce (step by step)

The appetizer - herring in mustard sauce - is incredibly tasty! I highly recommend preparing it! This appetizer is perfect not only for your holiday table, but also for lunch or dinner with boiled potatoes. I recommend!

lightly salted herring - 2 pcs.;
onion - 1 pc.;
homemade vegetable oil - 6 tbsp. l.;
vinegar 9% - 2 tbsp. l.;
French mustard (beans) - 2 tsp;
mixture of peppers - to taste;
sugar - 1 tsp;
green onion - 0.5 bunch.

Clean the herring and separate the fillets from the bones.

Cut into small pieces and place carefully on a plate.

Prepare the sauce: pour vegetable oil into a deep bowl, add French mustard.

Pour vinegar here, add sugar and a mixture of peppers (or just ground black pepper). Mix everything well until a sauce forms (the consistency is like liquid sour cream).

Peel the onion and cut into thin half rings. Place the onion on top of the herring.

Pour the prepared mustard sauce over the herring and onions.

Sprinkle chopped green onions on top and place the herring in the refrigerator for 2-4 hours. That's all! Wonderful, very tasty herring in mustard sauce is ready, you can serve it to the table and delight your loved ones and guests!

Recipe 5: herring in filling at home

Delicious herring for your everyday and holiday table.

lightly salted herring fillet - 300-400 g
onion - 1 pc.
Unrefined sunflower oil - 3 tbsp.
grainy mustard (French) - 1 tsp.
sugar - 0.5 tsp.
vinegar 9% - 1 tbsp.
mixture of peppers - to taste

Cut the herring fillet into pieces and place on a plate or in a herring bowl.

Place onion, cut into half rings, on top of the herring.

Filling: mix sunflower oil with mustard, vinegar, sugar and a mixture of peppers.

Pour the filling over the herring and place it in the refrigerator for 2-3 hours, then serve. Delicious!

Bon appetit!

Recipe 6, step by step: herring in mustard sauce

Herring is a very popular appetizer for any table, be it weekdays or holidays. On weekdays, you can simply boil potatoes in their jackets and serve them with this herring, and for the festive table, put the herring in a beautiful herring bowl and place it on the table. Each guest will decide for himself how he will eat such herring.

Salted herring 1 pc.
Onion 1 pc.
Grainy mustard 1 tbsp.
Russian mustard 1 tbsp.
Sugar 1 tsp.
Lemon juice 0.5 tsp.
Sunflower oil 3 tbsp.

First you need to disassemble the herring. Remove the head and entrails. Separate the skin that we won't need.

Also cut off the fins and remove the ridge. Then cut the fillet into pieces.

Cut the onion into rings.

Place pieces of herring in a jar and top them with onions.

For the sauce, mix mustard with butter and lemon juice, add sugar.

Pour the herring and put the jar in the refrigerator for at least 12 hours.

After this, serve the herring with whatever your heart desires.

Bon appetit!

Recipe 7: herring with mustard and apple sauce

All recipes are carefully selected by the culinary club of the website website

The herring is ours, dear! An amazing product that is equally appropriate during Lent, at a modest family feast and at a festive banquet. Herring was served at the royal table, prisoners and convicts were fed with herring, and herring saved them from hunger in hard times. In a word, an exceptionally democratic fish! And that is why today there are an incredible number of ways to prepare, marinate and serve salted herring: royal herring, monastic herring, hunter’s herring mincemeat... We offer you a recipe for preparing herring in mustard sauce.

Initially, this recipe was present only in Finnish cuisine. But, as you know, not a single recipe stays long in its homeland. Each recipe not only goes beyond borders, but also adapts to the cuisine of the country where it ends up. Today the recipe for herring in Finnish is already multivariate. And we will find out exactly how to cook herring with mustard sauce.

An almost classic recipe for herring in mustard sauce. In any case, this is how this dish is prepared in Finnish cuisine.

For Finnish herring, it is advisable to cut the fish in advance, add vegetable oil and leave for a while. You can also take ready-made herring fillets in oil. Strictly speaking, this is not important. The main thing is that the pieces of fish are not very large, completely free of bones and marinated in vegetable oil.

Mustard sauce gives Finnish herring a special piquancy. To prepare it, you need to break one raw egg into a bowl and grind it with a teaspoon of granulated sugar. After this, add a tablespoon of prepared mustard to the egg-sugar mixture and beat well. Then add a teaspoon of lemon juice and five tablespoons of the oil in which the herring was pickled to the mixture. Whisk the mixture again, turning the sauce into a homogeneous mass.

Place a layer of herring pieces on a plate and pour the sauce over it. Place a second layer on top and pour the sauce over it too. So we put all the herring and put it in the refrigerator for two hours. Serve with fresh rye bread.

Ingredients:
Fresh herring - 2 pieces;
Onions - 3 heads;
Coriander - a tablespoon;
Mustard - 2 tablespoons;
Sugar - 2 tablespoons;
Salt - teaspoon;
Vinegar (9%) - half a glass.
Preparation:

Wash the herring and remove the insides. Then we cut off the head, tail and fins, remove the top film and wash the carcasses again. Now we fillet them, completely remove them from the bones and cut them into small pieces. The fish is ready. Next you need to prepare the marinade.

To do this, first cut the onions into thin half rings and grind the coriander grains in a mortar. Then put mustard, sugar, salt in a bowl and grind thoroughly. Continuing to grind the mustard, add vegetable oil to it in small portions, and when the oil is completely added, pour in the vinegar. At this stage the sauce should become lighter and fluffier. At the end of cooking, pour crushed coriander grains into the sauce and stir everything thoroughly.

Now take a clean, dry jar and place pieces of herring in it, alternating layers of herring with layers of onion. Pour the sauce over everything, compact it and put it in the refrigerator. Herring should be marinated for at least two days. During this time, the lidded jar of herring needs to be shaken several times. After two days

We take a sample and evaluate the taste of herring marinated in mustard sauce.

This recipe is good because the herring only needs to sit for about half an hour until it is fully cooked. So we can consider this recipe a quick way to prepare herring with mustard sauce.

Ingredients:
Salted herring carcass;
Onion head;
A tablespoon of mustard;
A tablespoon of sugar;
A teaspoon of table vinegar;
3 tablespoons vegetable oil;
Half a teaspoon of salt;
A quarter glass of water.
Preparation:

We clean and cut the herring, separate the fillet and cut it into pieces. Peel the onion and cut into rings. Place the herring on the dish and place onion rings on top. The appetizer is almost ready. Now the most important thing is the mustard sauce. To prepare it, you need to put mustard in a bowl and dilute it with cold boiled water and vinegar. After this, pour vegetable oil into the mustard, add granulated sugar and salt. Mix everything and pour the sauce over the herring. After half an hour, the appetizer can be served.

Another recipe adapted to our tastes. While Finns are content with a sauce made from mustard and raw egg, we prefer to replace the egg with mayonnaise.

Ingredients:
Salted herring;
Onion;
Mustard;
Mayonnaise;
Lemon juice;
Sugar;
Water;
Bay leaf;
Ground black pepper.
Preparation:

Fillet the herring and cut it into pieces. For the sauce, put a tablespoon of mustard and two tablespoons of mayonnaise in a bowl, and then mix them. Now add a teaspoon of sugar, a couple of pinches of black pepper and the juice of half a lemon to the mayonnaise-mustard mixture. Stir and look at the consistency. If the mixture looks like liquid sour cream, then the sauce is almost ready. If the sauce is too thick, dilute it with boiled water.

Next, we clean and chop the onion very finely, put it in the sauce, add pieces of herring and mix everything. Take a glass jar, put a bay leaf on the bottom and lay out the herring with the sauce. We compact the herring, close the jar with a lid and put it in the refrigerator for a day or two.

Whatever recipe for herring with mustard sauce you choose, to prepare this dish you need to cut the herring itself. In fact, doing this is not as difficult as it seems at first glance. So…
We take the herring carcass and make two cuts near the gills: across the carcass, at an angle from the tail to the head. Now we can easily cut off the head.
We rip open the abdomen from the tail to the head and take out the insides.
Cut off the tail and rinse the herring in cold water.
We place the carcass on a cutting board, take the knife by the tip of the blade and use the handle of the knife to beat off the herring carcass, first from one side, then from the other.
We make a shallow cut along the back, use a knife or fingernail to pry up the thin film covering the herring, and remove it like two halves of a stocking.
We run our fingers between the ridge and the meat of the herring on both sides of the spine along the cut on the back.
We remove one part of the fillet from the vertebra and rib bones.
We remove the vertebra with rib bones from the second part of the fillet.
We take out all the remaining bones and cut the fillet into pieces.
To cut a herring beautifully, cut the fillet not strictly across the carcass, but at an angle, holding the knife almost parallel to the cutting board. Then your herring pieces will be flat and thin. Try cooking herring in mustard sauce in this particular cut - the fish will turn out tender, beautiful and very tasty. Many people will like the spicy sweet and sour taste of this dish.

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Spicy-salted herring is the best friend of boiled potatoes! How to cook herring with spicy mustard read and watch further.

Recipe for spicy salted herring with mustard step by step

It is impossible to imagine a Russian table without spicy lightly salted herring. Buying this wonderful fish is not always successful. I recommend learning how to salt herring yourself and then you will always have perfectly salted fish to your taste.

Today we will salt herring in a spicy brine with mustard powder. The unusual taste of familiar fish is guaranteed!

So let's get started.

Recipe: Spicy salted herring with mustard

Ingredients:

1 kg fresh frozen herring
1 tbsp. l. mustard powder
1 liter of water
5 black peppercorns
4 tbsp. l. coarse salt with top
3 bay leaves
3 pcs. carnations
a pinch of coriander seeds

Cooking method:

1. Boil a liter of water in a saucepan.

2. Pour salt, peppercorns and coriander seeds into boiling water.

3. Boil the marinade and add bay leaf and cloves to it.

4. Remove the marinade from the heat and immediately pour mustard into it. Mix.

5. Cool the marinade at room temperature.

6. Place the prepared herring carcasses in a container for pickling.

7. Pour cold marinade over the fish.

8. Close the container with a lid or cover the top with cling film.

9. Place the dishes with fish in the refrigerator on the middle shelf.

10. The time for salting herring according to this recipe is at least two days.

11. Remove the finished herring from the brine and cut into fillets for further use.

Bon appetit!

Cooking tips:

the herring according to this recipe can be salted in a tight sealed bag, if it is well tied and put in the refrigerator;
change the taste and appearance of the finished salted spicy herring with a little trick - replacing 1 tsp. mustard powder for 1 tsp. mustard seeds;
Do not add vinegar or wine to this herring marinade; you risk getting an unpleasant taste from the dish;
Store the prepared salted herring in the refrigerator for no more than 7-10 days;
if you want to taste the spicy herring earlier, then the carcass should be filleted and then marinated;
In the “Herring under a fur coat” salad, use fish according to this recipe, it is better to marinate 1-2 fish separately otherwise.

See the video recipe for more details.

An almost classic recipe for herring in mustard sauce. In any case, this is how this dish is prepared in Finnish cuisine.

Ingredients:
Fresh herring - 2 pieces;
Onions - 3 heads;
Coriander - a tablespoon;
Mustard - 2 tablespoons;
Sugar - 2 tablespoons;
Salt - teaspoon;
Vinegar (9%) - half a glass.
Preparation:

We take a sample and evaluate the taste of herring marinated in mustard sauce.

This recipe is good because the herring only needs to sit for about half an hour until it is fully cooked. So we can consider this recipe a quick way to prepare herring with mustard sauce.

Another recipe adapted to our tastes. While Finns are content with a sauce made from mustard and raw egg, we prefer to replace the egg with mayonnaise.

Ingredients:
Salted herring;
Onion;
Mustard;
Mayonnaise;
Lemon juice;
Sugar;
Water;
Bay leaf;
Ground black pepper.
Preparation:

Good morning, dear readers! Several centuries ago, the Dutch were considered the best experts in pickling herring. Empress Catherine II hired several salters from this country, who taught Russian fishermen who fished in the northern seas how to salt this fish perfectly. After the development of the Far Eastern seas, salted Pacific herring became the most popular fish. And today, salted herring has not lost its popularity. It is very often on the table of Russians.

You can cook it with onions in a few minutes, and adding vinegar and oil to the salted herring will significantly improve the taste of the dish.

How to quickly and easily prepare a delicious snack

One large salted Pacific herring weighing 350 - 400 g;
lettuce onion;
20 ml 9% vinegar;
60 - 70 ml of water;
7-10 grams of sugar optional;
40 ml oil.

Preparing an appetizer from salted herring should begin by freeing the fish from the thin outer skin. If it does not come off very well, then the fish must be rinsed under cold water. Remove the skin from the head towards the tail. So that young housewives do not forget this rule, before cleaning the fish, they need to remember Chekhov’s hero Vanka, who, having started to peel the herring from the tail, received a poke with the herring “snout right in the mug.”

The head is cut off from the skinned herring. After cutting the belly, the entrails are removed. If there are people in the family who like to tinker with the fish head, then the gills need to be removed from it.

After this, it is necessary to remove the spine.

Use your hands, tweezers or a knife to remove all rib bones.

After this, the resulting fillet must be cut into pieces.

The onion must be freed from the covering scales, cut into halves and cut into slices or half rings.

Mix boiled water with vinegar and oil. Lovers of the smell of roasted seeds can use an unrefined product. If the herring is too salty, you can add sugar to the filling if desired. Place the herring and onion, pour the filling on top. Let stand for half an hour.

Serve herring with onions in vinegar and oil as a very tasty dish or as an addition to hot, still steaming boiled potatoes.

Bon appetit!