Snack on the festive table - herring in mustard sauce. Filling recipes with lemon juice, aromatic spices, apple.

Salted herring in all its manifestations is good on its own with rings of fresh crispy onions and hot boiled potatoes or a slice of fragrant Borodino. But today I propose to try a very interesting version of a cold appetizer - we will cook a delicious herring in mustard sauce. The recipe is very simple and everything is done quickly, only 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 in vacuum packs. In the first case, the fish turns out to be much tastier and more fragrant. Onions can be used not only white, but also red (even better) - it is sweeter and more tender. If there is no grain mustard on hand, do not worry - replace it with the one that is in the refrigerator.

• salted herring - 1 pc.
• onion - 2 pcs
• vegetable oil - 3 tbsp.
• lemon juice - 2 tbsp
• - 1 tbsp.
• sugar - 1 tsp

The recipe for this simple and delicious cold appetizer includes salted herring (from slightly to strongly salted - whichever you prefer), onions, vegetable oil (I love 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 one or another product.

We fillet the salted herring, that is, we 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 portioned pieces.

Now we quickly make the sauce, for which we mix mustard, sugar, lemon juice and vegetable oil in a suitable container.

We put pieces of salted herring in mustard sauce and mix everything thoroughly.

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

We 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'm just convinced that lovers of salted fish will definitely like this appetizer. Get ready, friends!

Recipe 2: herring in sauce at home

Herring, pickled in pieces in a jar according to this homemade recipe, will be ready in a day. The resulting appetizer can decorate both everyday and festive 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 versatile product that you can’t cook for a side dish, it goes with everything. But the best company is a green onion and potatoes in any form. We often buy already pickled herring, but if you wish, this recipe can be realized at home, it will turn out even tastier and cheaper.

Add mustard seeds, various spices to the marinade. We immediately cut the fish into fillets, cut into pieces and transfer to a jar along with chopped lemon. Prepared in the evening, ready to try in the morning.

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

All the spices that we need, pour immediately into the saucepan for preparing the marinade, sugar and salt too. You have the right to vary the types of spices and their quantity 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 cut off the lateral fins, cut off the head, carefully pull out the caviar from the abdomen, discard the rest of the insides. We clean the abdomen, wipe it 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.

We take out, if possible, 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. Lemon cut into half rings. We put the pieces of herring and lemon in a glass jar. If you like caviar and milk extracted from the abdomen, put them in a salting container as well. Then we prepare the marinade.

Pour water into a saucepan with spices. Be sure to look for mustard seeds, it's a great spice for many marinades. So, in our pan - mustard seeds, allspice peas, laurel, cloves. We turn on the fire and wait for the marinade to boil, boil it for five minutes on low heat.

We put the marinade in a cool place and wait until it reaches room temperature. And only then fill them with herring with lemon. If you pour hot marinade, fish meat will turn out to be semi-boiled.

Close the lid and refrigerate for a day, at least 16 hours, if you can't wait to taste the treat. After a while, open the jar, put the herring on the herring. The lemon in the filling turns out to be tasteless, you can not eat it and throw it away. He fulfilled his main function - he gave the fish pulp a slight sourness, a lighter shade, and eliminated the specific herring smell.

Pour the fish a little with fragrant vegetable oil, sprinkle with chopped green onions, or half rings of chopped white, pre-pickled onions. Such a herring appetizer will appeal even to those who do not eat this fish. It smells good and tastes original.

Recipe 3: Homemade Herring in Mustard Sauce

• Salted herring - 2 pcs.,
• Onion - 2 pcs. medium.
• For sauce:
• Sugar - 3 tbsp. l.,
• Mustard "Russian" - 100 g.,
• Vinegar 9% - 4 tbsp. l.,
• Vegetable oil - 100 ml.,
• Water - 100 ml.

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

Put the onion in the container.

Then pieces of herring.

And again onions.

Pour in the mustard sauce, pressing lightly.

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

I send it to the refrigerator for 1.5 - 2 days.

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

Put on a plate and serve to the table.

Recipe 4: Mustard Filled Herring (Step by Step)

An unusually tasty appetizer is obtained - herring in mustard filling! I highly recommend cooking! Such an appetizer is perfect not only for your holiday table, but also for lunch or dinner with boiled potatoes. I advise!

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

Peel the herring, separate the fillet from the bones.

Cut into small pieces, put carefully on a dish.

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 black ground pepper). Mix everything well until a sauce is formed (the consistency is obtained like liquid sour cream).

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

Pour the herring with onions prepared mustard filling.

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 filling is ready, you can serve it to the table and delight your loved ones and guests!

Recipe 5: herring in the filling at home

Delicious herring for your everyday and festive table.

• slightly 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.
• pepper mix - to taste

Cut the herring fillet into pieces, put on a plate or in a herring box.

Put the onion, cut into half rings, on the herring.

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

Pour the herring with filling and place it in the refrigerator for 2-3 hours, then serve. Very tasty!

Bon Appetit!

Recipe 6, step by step: herring in mustard sauce

Herring is a very popular snack for any table, whether it's weekdays or holidays. On weekdays, you can simply boil potatoes in their uniforms and serve them with such a herring, and for the festive table, put the herring in a beautiful herring box and put it on the table. Each guest will decide for himself how he will eat such a 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

Herring needs to be disassembled first. Remove the head and innards. Separate the skin, which we do not need.

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

Onion cut into rings.

Put pieces of herring in a jar and shift them with onions.

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

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

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

Bon Appetit!

Recipe 7: Herring with Mustard and Apple Sauce

If you have already tried both herring pate and pickled herring, then be sure to try herring with mustard sauce. Such an appetizer turns out to be incredibly fragrant, filled with all the bouquets of flavors: sweet, salty and sour with a spicy note of green onions. It is best to serve herring with sauce after 24 hours so that the pieces of fish can absorb the flavor of the sauce.

• 1 salted herring
• 1 green or yellow apple
• 1 st. l. mustard
• 1 tsp lemon juice or 0.5 tsp. 9% vinegar
• 3-4 stalks of green onions
• 1 st. l. soy sauce

Let's start cooking the recipe by peeling an apple. To do this, cut the fruit into four parts and cut off the seed boxes from them. Rinse and cut into small cubes or grate with large cells into a deep bowl. Apple will definitely choose sour varieties.

This dish is extremely popular and always finds a response both among gourmets and among adherents of traditional, folk cuisine. After all, the classic recipe can be beaten in different ways each time: with a fragrant sauce or a fragrant marinade, because it is herring in mustard sauce. We will tell you how to cook this spicy salty snack quickly and in several ways, one of which you will definitely like.

Salting herring was invented by the Dutchman Bekel at the end of the 14th century, and it came to Russia in the 17th and since then has not given palms among snacks. On any table - from the most democratic and budgetary, to bursting with dishes and delicacies, a salted herring will be appropriate and good.

And for good reason, because it is one of the easiest and most affordable sources of polyunsaturated fatty acids and antioxidants, and with regular use, it reduces weight and helps to avoid the development of cardiovascular diseases.

There are countless dishes from this fish, but today we will cook herring in mustard sauce, as well as its varieties - herring in mustard marinade and herring in mustard dressing.

Herring in mustard sauce

Ingredients

• - 1 fish (large) + -
• - 1 PC. + -
• - 1 tbsp. l. + -
• - 1 tbsp. l. + -
• - 1 tsp + -
• - 3 tbsp. l. + -
• - 1/2 tsp + -
• - 50 ml + -

Cooking

This is the fastest way to enjoy mustard-flavoured herring. No need to wait, no need to pour or marinate, everything about everything will take us no more than an hour!

• We clean and butcher our fish - we remove the insides, head, fins and bones. Cut into pieces. Beautifully laid out on a dish - yes, it turns out a product already ready for use!
• We clean the onion and cut it into half rings, decorate the laid out herring with it. We leave.
• We start preparing the sauce: we put mustard in a shallow dish and begin to gradually dilute it with water and vinegar. Then add oil to the mixture, mix well and add sugar and salt. Mix again, make sure that there are no grains and lumps left.
• Pour the fish on a dish with sauce and, literally in 20-30 minutes, the herring in mustard sauce is ready!

To prepare this dish, we need familiar, easily accessible products - nothing supernatural.

Ingredients

• Lightly salted herring - 2 fish (with a total weight of about 500 - 600 g)
• Onion (medium size) - 3 pcs.
• Apple cider vinegar 9% - 100 ml
• Table mustard - 2 tbsp
• Sugar - 1 tbsp
• Salt - 1 tsp
• Coriander beans - 1 tbsp.
• Vegetable oil (sunflower refined or extra virgin olive oil) - 100 g

Cooking

If the herring seemed too salty, it is worth soaking it in cold water for a day, otherwise the salt will not distinguish the flavor bouquet. If the fish is already good, proceed:

1. We cut the herring, remove the insides, fins, head, skin and rinse thoroughly. Cut into fillets, trying to remove as many bones as possible. We put the pieces on a plate, set aside.
2. We take onions: clean, cut into half rings (0.3 - 0.5 cm), also set aside.
3. Pour the coriander seeds into a mortar and grind.
4. We take a deep bowl, in which we will prepare the marinade, pour coriander into it, add mustard, sugar, salt and oil in small portions, stirring continuously.
5. Having received a thick mustard paste, we begin to slowly dilute it with vinegar. Pour it in, stirring, also a little bit. The marinade should lighten noticeably.
6. We take a jar and fill it alternately with layers of herring, onions, marinade to the very top. Pour the remaining mustard mixture with the last layer, tamp it down properly so that there is no air left and, having closed it with a plastic lid, hide it in the refrigerator for 2-3 days. For all the time, our herring can be shaken several times without opening it so that it is better saturated.

Herring in mustard sauce

In terms of time, this is an intermediate recipe between completely hastily preparing the sauce and almost 3 days of marinating. In this recipe, the herring needs to stand for 12 hours. If you do everything in the morning, then by the evening you will already meet your loved ones with a delicious snack!

Ingredients

• Lightly salted herring - 2 fish (about 300 g each);
• Large onions - 2 pcs.;
• Weak black tea (without flavorings) - ¾ cup;
• Table mustard - 1 tbsp;
• Vinegar 9% - 1.5 tablespoons;
• Sugar sand - 1 tsp;
• Vegetable oil - 100 g.

Cooking

1. We remove everything unnecessary from the herring in order to get a fillet almost without bones. We cut into pieces.
2. We clean the onion, cut into half rings.
3. We start preparing the sauce: we put mustard in a shallow container and begin to mix sugar and butter into it. Then, in small portions, add vinegar and tea. Mix well.
4. We put the herring in a jar with onions and pour the tea-mustard mixture. We put in the refrigerator for 12 hours. Everything! Herring in mustard filling is ready! Bon Appetit!

So, friends, you are given a choice of three recipes that are different in terms of the amount of time spent, but equally delicious: herring in mustard sauce, herring in mustard marinade and herring in mustard dressing. Try all three, because the winter is so long and you will want “salty” more than once!

One of our favorite holiday dishes on our table is salted herring in its various forms: herring under a fur coat, forshmak, vinaigrette with herring, simply sliced ​​salted herring with onions and fragrant sunflower oil, often served with boiled jacket potatoes. And the taste of each of the prepared dishes will greatly depend on the herring chosen in the store. But each of her purchases is a game of roulette: you never know what it will taste like. Often the fish is salted so that it will probably be stored longer, sometimes the herring is salted not the first freshness, otherwise the herring just turns out to be not tasty due to the wrong ratio of spices in the brine.

To avoid such incidents and know for sure that only natural and healthy ingredients are used in the composition of the brine for fish, you can simply salt the herring with your own hands, then it will turn out tasty and fragrant for each family in its own way.
After all, there are many homemade salting recipes, all of them are not complicated, each has its own advantages - you have to choose, try and then kill the finished fish with pleasure.

Buying herring

If you live near an ocean or sea where herring is found, you are in luck - you can catch fresh fish yourself. But most of us have to carefully choose it in stores and markets. It is important to choose the right herring for salting, because the tenderness and taste of the finished dish will depend on its quality. If we talk about the types of herring, it is best to buy the Pacific or Atlantic type, because in marine fish, due to the deteriorating ecology, there may be a risk of heavy metals, toxins and other substances harmful to the body.
Basically, herring is sold frozen. Pay attention that the carcasses are slightly crumpled and compressed, that the surface of their skin is even and intact, does not cast a yellowish tint. A good herring is distinguished by a natural silver color, bulging clear eyes, fins and gill covers tightly pressed to the body. It is better not to buy headless herring - most likely, the fish is not the freshest, which is what unscrupulous sellers hide, making it impossible to look at the main indicators of fish quality - eyes and gills.
Fish caught in winter have a higher fat content. The most delicious is salted herring from large, heavy fish with rounded sides and a thick back.

Preparing for salting

Purchased fish must be properly thawed so that it does not lose its taste and useful qualities. It is naive to believe that speeding up the defrosting process will improve the properties of the product - this applies to any delicacies. Do not rush and try to defrost it in the microwave, setting the desired mode, or put it under hot water - this will ruin the product. To do this, put the herring in the refrigerator for a day - a temperature of +5 degrees will help preserve the structure and taste of the herring.

The main rule is to always remove the gills from the herring, because they add a bitter taste to the salty finished product. After defrosting, carefully remove the gills (this can be done with your hands or with a knife or scissors), rinse the herring thoroughly in cold water, after which the fish will be ready for salting. It is best to salt ungutted fish - this way it will take the right amount of salt and spices from the brine evenly over the entire surface of the carcass and the taste will be correct. If you gut the fish, the caviar and milk found in it are salted along with the main carcass.

A whole herring can lie in brine in a cold place for up to a week; the time depends on what kind of fish you like - strongly salted or lightly salted.

If you need to quickly pickle the herring, then in addition to the gills, remove the head, remove all the entrails and intestines, remove the outer and inner films from the carcass, rinse under cold water and put in brine - in a few hours the herring will be ready. But in this version, the preservation of the original taste is not guaranteed and the concentration of salt and spices in the meat is necessary. If, on the contrary, you need to keep salted herring for a long time, more than 4-5 days, then you need to get the finished herring from the brine, clean it, remove the bones and cut it into pieces. Put them in a glass jar with chopped onions, pour in aromatic sunflower oil and, tightly closing the lid, put in the refrigerator.

Salting Recipes

A simple method of pickling herring

We will need:
2 whole herring
600-800 ml water
1-2 tablespoons of salt
1-2 teaspoons of sugar

You need to take two large fish, remove their gills and put them in a glass dish. As a last resort, use an enameled or plastic container; iron or aluminum utensils will give the fish an unpleasant metallic taste.
Boil water in a saucepan, add salt and sugar to it, mix. Cool the brine to room temperature and pour into a container with fish so that it is completely immersed in liquid. Leave for one hour, then put in the refrigerator or in cool weather on the balcony - a temperature of +1 to +10 degrees is best for proper salting. Fish can be salted from two days to a week: in two days it will be lightly salted, in a week - stronger salting. As they say, up to your taste and discretion.

Spicy salted herring

You will need:
2 whole herring
1 liter of water
2-3 heaping tablespoons of salt
1.5 teaspoons of sugar
10 black peppercorns
10 allspice peas
4 bay leaves
5 dried carnation flowers

Defrost the fish, rinse it outside with cold water, remove the gills, place the fish in a salting container. Boil water in a saucepan, dissolve salt, sugar and spices in it, mix thoroughly and bring to a boil again. Cool the brine and pour over the herring. Leave for one hour, then put in the refrigerator at your discretion for 2-7 days for salting.

Spicy salted herring with mustard

You will need:
2 large whole herring
2 tablespoons mustard
1 liter of water
5 tablespoons salt
3 tablespoons of sugar
1 tablespoon coriander seeds
1 tablespoon chopped fresh or dried dill
1 teaspoon black peppercorns
10 bay leaves

First, defrost both fish, remove their gills and rinse in cold water. Methodically grease them with mustard and place in a container for salting. Boil water in a saucepan, add spices and salt with sugar to it, mix well and bring to a boil again. Cool the brine naturally, then pour over the herring carcasses and leave for 2 hours. Then put it in a cool place for two or three days.

Herring in brine

More difficult is the recipe for salting herring in a strong saline solution called brine. Its preparation requires a little more patience and attention. You also need to pay attention to the fact that the salted fish does not have any damage on the skin, otherwise there is a high risk of salting the fish.
Now we are preparing the brine. It is necessary to boil water in a volume of about 1 liter (this is for two fish), then add salt to it in small portions until the salt ceases to dissolve in water and simply begins to settle to the bottom - this will mean a sufficient amount. Surely you can check the readiness of the brine by dropping a raw egg into it - it should not sink, but float on the surface of the brine. If desired, to prepare spicy salted herring, before the salt dissolution procedure, you can add various spices to the water: bay leaf, coriander grains, allspice and black pepper, cloves. Herring, as usual, needs to be thawed, washed, removing the gills, put in a deep bowl. Pour the cooled brine over the fish so that it is completely immersed in the brine. Leave for 1 hour, then refrigerate for a day or two.

Dry salted herring

You will need:
1 large whole herring
1.5 teaspoons salt
1 teaspoon sugar
1.5 teaspoons ground black pepper
cling film
paper towels or napkins

A dry salting recipe can be useful for those who don’t have free space in the refrigerator or don’t want to mess around with brine.
It is necessary to defrost the herring, remove the gills from it and rinse in cold water, then thoroughly blot the carcass with paper towels or napkins. Mix salt, sugar, black pepper. Methodically and thoroughly rub the fish carcass with this mixture, not forgetting the already empty cavities under the gill covers. After that, carefully and tightly wrap the herring in three layers of cling film and place in the refrigerator for two days, after which the fish will be ready.

Quick dry salting of herring

If all of a sudden guests should suddenly come to you, and you want to show off your homemade herring, then by the evening you will have time to cook it with the help of this "quick" recipe.

You will need:
1 whole herring
2 teaspoons salt
1 teaspoon sugar
cling film
napkins or paper towels

It is necessary to defrost the herring and put it for one hour in a bowl of cold water. After that, cut off the head, tail, carefully remove the intestines and other entrails, rinse the carcass under water and blot it a little with napkins or paper towels. Now you need to mix salt and sugar and rub the carcass well with the mixture, then wrap it tightly with cling film and leave for 2-3 hours. Then remove the carcass from the film, gently rinse the spices from it and lightly blot with napkins. Then put the carcass in a container, cut the onion into half rings and pour over with unrefined vegetable oil. In this form, put the fish in the refrigerator for 30-40 minutes to cool. That's all - it remains before the arrival of the guests to get the herring, cut it, removing the films and bones, cut into pieces and serve with onions and vegetable oil. For beauty, you can sprinkle herring with fresh dill and onion.

Bon appetit and delicious herring!

Salted herring is a favorite Russian snack, and often the main ingredient in salads. Unfortunately, in stores it is not always possible to find a fish that will be truly tasty. What to do? Salt it yourself! It is to this topic that we have decided to devote today's conversation.

Each cook has his own favorite way of pickling herring, but before we share them, I want to share a few tricks that make the fish especially tasty.

Which herring to choose for salting

Naturally, the taste of the finished snack largely depends on the quality and freshness of the ingredients. For salting, we recommend buying chilled fatty fish, you can identify this by a thick back. The fact that the fish has recently appeared on the counter and is excellent for salting can be understood by its silver color, bulging dull eyes, fins and gill covers tightly pressed to the body. But if there are rips or some defects on the skin of the herring, then this indicates the staleness of the carcass, and it is better to refuse the purchase.

A few secrets of salting herring

• It is desirable to salt carcasses of medium size;
• If it was not possible to find chilled fish and you took a frozen one, then before cooking it should be thawed, but not in water and not in a microwave oven, but in a refrigerator.
• Before salting, it is not at all necessary to gut the fish, but you need to remove the gills.
• Iodized salt is not recommended for salting.
• Salt herring should be in a plastic or enamel bowl with a tightly sealed lid.
• We recommend storing the finished product exclusively in the refrigerator.

After you have chosen a suitable herring and prepared everything you need for salting, you can proceed to the main stage.

Salted herring in brine

You will need:

• herring - 2 carcasses,
• salt - 2 tbsp. l.,
• sugar - 1 tbsp. l.,
• vegetable oil - 1 tbsp. l.,
• water - 1 l.

Cooking method

• My fish. We remove the gills. If desired, you can gut and cut off the head. We put the fish in a glass jar or plastic container.
• Dissolve salt and sugar in water. Bring to a boil.
• Add vegetable oil to the cooled brine.
• Fill the fish with brine. We seal the lid. We put it in the refrigerator.
• After 3 days you can try! Before serving, do not forget to sprinkle the herring with onion rings, you can also sprinkle the fish with lemon juice or table vinegar.

Spicy salted herring recipe

You will need:

• herring - 2 carcasses,
• salt - 2 tbsp. l.,
• sugar - 1 tbsp. l.,
• bay leaf - 2 pcs.,
• black pepper - 5 peas,
• cloves - 3 buds,
• water - 1 l.

Recipe for the occasion::

Cooking method

• My fish. Do not forget to remove the gills, otherwise the taste of the finished product will be spoiled.
• Pour water into an enamel pot. Add all the listed spices. Bring the brine to a boil.
• We put the fish in a dish suitable for salting.
• Pour in cooled brine. We seal tightly. We remove the fish for 3-4 days in the refrigerator.
• After the specified amount of time, gut the fish. We cut into pieces. Put on a plate and serve!

Another way to salt

You will need:

• herring - 2 carcasses,
• vegetable oil - 3 tbsp. l.,
• vinegar essence - 1 tbsp. l.,
• salt - 1/2 tbsp. l.,
• black pepper - 11 peas,
• bay leaf - 3 pcs.,
• water - 250 ml.

Cooking method

• We remove the gills from the herring. Wash it well.
• In an enameled saucepan, mix all the spices and pour in the water. Bring to a boil.
• Pour vinegar into the chilled brine.
• We put the fish in the marinade and leave it for 5 hours at room temperature. After the specified time, we send the herring, without removing it from the marinade, to the refrigerator for another 7 hours. After that, you can try, having previously gutted the fish, cut it into pieces and sprinkled with onion rings.

How to quickly pickle herring

You will need:

• herring - 2 carcasses,
• water - 1 l,
• salt - from 200 to 300 g,
• spices (bay leaf, black pepper) - to taste.

Cooking method

• My herring carcasses. We won't gut.
• Bring the water to a boil. Gradually pour salt into boiling water until it begins to settle to the bottom of the pan.
• If desired, add your favorite spices to the cooked brine. We are waiting for it to cool down.
• Fill the fish with brine.
• We leave the herring for 1 hour at room temperature, and then send it to the refrigerator for 36 hours.
• Rinse the finished fish before serving with running water to get rid of excess salt, cut into pieces, sprinkle with pickled onion rings and pour over with a small amount of vegetable oil.

Express salting of herring

If guests were promised to come to you in the evening, then you can pamper them with pickled herring in the morning. (The recipe is only suitable for salting Atlantic herring.)

You will need:

• herring - 2 carcasses,
• salt - 1 tbsp. l.,
• sugar - 1 tbsp. l.,
• ground black pepper - 1/3 tsp,
• chopped bay leaf.

Cooking method

• We gut the fish, remove the gills and head. We wash. Immerse in cold water for an hour.
• We mix the listed spices.
• We take the fish out of the water. Dry with paper towels. Rub with spice mixture.
• Wrap the herring in cling film and leave at room temperature. After 2 hours the fish is ready to eat.
• We cut the finished fish and season with a mixture of table vinegar and vegetable oil. Let's try!

Another proven way to pickle herring

You will need:

• herring - 2 carcasses,
• black pepper - 8 peas,
• cloves - 3 buds,
• bay leaf - 2 pcs.,
• salt - 2 tsp,
• coriander seeds - 1/2 tsp,
• water - 200 ml.

Cooking method

• In an enameled saucepan, mix the prepared spices. We add water. Put on fire and bring to a boil.
• We gut the herring, remove the head and gills. We divide into small pieces. Place in a glass or plastic container.
• Pour the cooled brine over the fish. We clean for 2 days in the refrigerator.
• After the specified time, the fish is ready to eat. Put it on a suitable plate, sprinkle with vegetable oil and decorate with pickled onion rings. Bon Appetit!

Product Matrix: 🥄

Lightly salted herring is present on absolutely all holiday tables. No party is complete without this simple but delicious product. At the same time, slightly salted herring can serve as the basis for various, no less tasty dishes.

Oceanic herring is most suitable for these purposes. As for sea fish, it can contain toxins or heavy metals, which is quite harmful. As a rule, they buy fresh-frozen herring.

Despite this, you should definitely pay attention to the condition of the fish carcasses. These should be not dented or damaged specimens, having a silvery tint, light bulging eyes, and fins pressed to the body.

If fish is sold without heads, it is difficult to determine how fresh the product is. The fattest and most delicious fish is fish caught in the winter, and if you use large, rounded carcasses with a uniform color of the dorsal part for salting, you will be able to get the most delicious lightly salted herring.

Preparation of products and containers

As a rule, glass or enamelware is taken, although other containers can also be used. Recently, it has become possible to use containers made of food-grade plastic. Plastic buckets are perfect for storing herring of various salting. Such utensils, at present, are at least a dime a dozen.

The fish is defrosted before cooking. The optimal mode is + 5 ° С. In this case, you can use the refrigerator by placing the herring in it for a day. When salting, the gills are removed, as they can give the fish an unpleasant taste. After that, the fish is washed in clean cool water.

What and how to cook

To get a subtle, pleasant taste, you will need:

• two large carcasses of herring;
• 1 st. tablespoons of salt and 1 tsp of sugar;
• 2.5 cups of water.

After preparing the herring, it is placed in a container. Salt and sugar are poured into boiling water, after which the marinade cools to room temperature. After that, the herring is completely filled with this solution, covered and moved to a cold place (refrigerator) for a couple of days.

Quick salting recipes at home

This simple recipe does not contain exclusive ingredients, especially since it does not take much time to prepare. The herring is defrosted, but not completely. The carcass gets rid of offal, skin and bones. The herring fillet is cut into several pieces and laid out in a prepared container.

Brine preparation:

• 3 full, with a slide, spoons of salt are taken;
• half a liter of cool water;
• pieces of herring are filled with brine completely. After an hour and a half, the brine is drained.

Next steps:

• you need to take 250 ml of cold water;
• 1 st. a spoonful of 9% vinegar;
• pieces of herring are poured for five minutes, after which the liquid is drained again.

The following ingredients are added to the herring:

• onion;
• Bay leaf;
• black pepper, peas;
• sunflower oil;
• pieces of herring are poured for half an hour.

Whole herring in brine

Based on the calculation, for 1 kg of herring, the following amount of products is taken:

• onion - 0.5 kg;
• salt - 3 tbsp. spoons;
• refined sunflower oil - 5 tbsp. spoons.

The herring carcass is cut and cut into pieces. Each piece is rubbed with salt and placed in a container. The onion is cut into rings and placed on top into pieces. Each layer of herring is formed in a similar way. In conclusion, fillet pieces are poured with vegetable oil. The product is covered with a lid and put in the refrigerator for a couple of days.

Don herring, salting features

This type of herring is considered the fattest and most delicious fish. As a rule, it is salted for the winter in large quantities.

To prepare the brine, take 100 g of salt per 1 liter of water. The herring is laid out in a separate container and filled with a solution. From above, the fish is pressed with a special oppression. This is necessary so that the fish is constantly in brine. After that, the herring is placed in a cold place for about 5 days. When salting, it is not recommended to add various spices, as they are able to kill the taste of the fish itself. Many argue that if you take water from the Don River, then the herring turns out to be especially tasty.

Salted herring in a jar

The recipe is designed for the preparation of two large carcasses of fresh-frozen herring:

• you should take 0.5 liters of water;
• 3 art. spoons and 2 tbsp. spoons of salt and sugar, respectively;
• spices (bay leaf and allspice).

All products are poured with water and boiled for two minutes. After that, 20 ml of a 9% vinegar solution is added. The carcasses are folded into a liter jar, after which the cooled marinade is poured into the jar. In conclusion, the jar is moved to the refrigerator for a day.

Spicy herring with mustard

For two large fish you will need the following products:

• water - 1 l;
• salt and sugar, 5 and 3 tbsp. spoons, respectively;
• 1 st. a spoonful of dill and coriander;
• bay leaf - 10 pcs;
• black peppercorns - 1 teaspoon;
• all products are placed in boiling water and brought to a boil.

While the marinade is cooling, herring carcasses are taken and smeared with 2 tablespoons of mustard. After that, the carcasses are placed in a container and filled with brine. After two hours, the product is placed in the refrigerator for a couple of acres.

Herring fillet spicy salted

For 1 large herring you will need:

• 100 g of salt;
• 1 liter of water;
• 2 tablespoons of sugar;
• allspice, a few pieces;
• Bay leaf;
• Carnation;
• caraway.

All components are placed in a container and brought to a boil. While the hot marinade is cooling, you can start cooking the carcass. The carcass is cleaned and cut into small pieces, after which it is placed in a prepared container. In conclusion, fish pieces are poured with the prepared spicy solution and placed in the refrigerator for two days.

Recipe for herring fillet with lemon

Two large herring fish are taken with the addition of the following ingredients:

• 2 tablespoons of salt and 1 tablespoon of sugar;
• 5 pieces of bay leaves;
• 12 pcs of allspice;
• 2 lemons.

Herring is cleaned and cut into separate fragments. Pieces of herring are laid out in layers, in a specially prepared container. Each layer is diluted with lemon, salt, sugar and spices. After that, the fish prepared in this way is pressed down with a plate with a load and sent to the refrigerator for three days, no more.

Dry salted herring: very tasty

The herring carcass is kept in cold water for about an hour. After that, the fish is cut. The head is cut off from the carcass, and the giblets are removed, after which the fish is additionally washed and thoroughly wiped with a paper towel.

Take 2 tablespoons of salt and 1 tablespoon of sugar and mix. The fish is rubbed on all sides and wrapped in three layers of cling film. After that, the herring is left in this state for 2 hours. After this time, the fish unfolds, washed with water and dried with a towel. In conclusion, the herring is placed in a bowl and seasoned with onions and sunflower oil. After half an hour, the herring can be eaten.

In order for the herring to turn out tasty and not lose its structure, it must be thawed naturally, but not in the oven or microwave.

If you cook the herring whole, at once with the insides, then it always turns out tastier. It can be kept in brine for 7 days. After that, the herring can be cut and placed in another container, and then add vegetable oil. Then it can be stored for a longer period.

For quick cooking of herring, it is better to clean and cut into pieces. In this state, it will quickly soak into the marinade and after a while you can eat it. If the fish was left in a salt solution and turned out to be salty, then the problem can be corrected if the fish is soaked in water or fresh cold milk. After she stays in the solution for 2 hours, the herring will be tasty and fragrant.

How lightly salted herring is served and consumed

As a rule, lightly salted herring is served with spices, and also poured with sunflower oil. Fried or boiled potatoes, as well as mashed potatoes, go well with herring. This is a wonderful, tasty dish that can decorate a festive table. Naturally, the most delicious is the herring that is cooked with your own hands.

In addition, salted herring can serve as the basis for the preparation of various dishes, such as "Fur coat" or "Herring under a fur coat." A very tasty dish, but requiring special ingredients, the main thing is that there is a herring. This dish successfully decorates the festive table, including New Year's. It just so happened that the salad "Olivier" and "Herring under a fur coat" are the main dishes on the table for the new year. But this is only a small fraction of the delicious dishes that can be prepared using lightly salted herring.

Using similar recipes, as well as salting techniques, you can salt other types of fish that are found in our reservoirs. Silver carp prepared according to such recipes can be much tastier than herring.