Recipes from slightly salted herring. What to cook from fresh herring? Preparation of products and containers

1. For salting at home, chilled Atlantic or Pacific herring is best suited.
2. We have a separate one on how to choose fish. Study it carefully and in no case do not buy a herring without a head and fins. Often they are cut to hide the spoilage of the product. It is better to take a whole fish and, if necessary, cut it yourself.
3. Frozen fish should not be thawed in the microwave or placed in warm water. Defrosting should be natural: put the herring on a plate and keep in the refrigerator until it thaws.
4. Do not use iodized or too fine salt for salting herring. The first distorts the taste, and the second is easy to overdo.

This is the classic way. Ideal for pickling whole herring.

Ingredients

• 2 herring;
• 1 liter of water;
• 2 tablespoons of salt;
• 1 tablespoon of sugar;
• 3-4 bay leaves;
• black peppercorns, allspice and cloves - to taste.

Cooking

Remove the gills from the fish: they can add bitterness to the marinade. It is not necessary to gut and clean the herring. You can simply rinse and dry with paper towels.

Boil water. Add salt, sugar and spices. Let it simmer for 3-4 minutes. Remove from heat and let cool.

Take a plastic container or an enamel pot with a lid. Put the herring there and fill it with cooled brine. If the brine does not completely cover the fish, use oppression. Otherwise, you will have to turn the herring over from time to time.

Let stand 3 hours at room temperature, then refrigerate. You can try after 48 hours.

Another way to salt the whole herring, but without water.

Ingredients

• 1 herring;
• 1 tablespoon of salt;
• 1 teaspoon of sugar;
• ½ teaspoon ground black pepper.

Cooking

The fish needs to be washed. If desired, cut off the head and remove the innards.

Mix salt, sugar and pepper. Rub the fish with the mixture and wrap it in cling film or seal it in a plastic bag. Put on a plate and store in the refrigerator for two days.

Another way to salt a whole herring. Mustard gives the fish not only a special taste, but also makes it firm and elastic.

Ingredients

• 2 herring;
• 1 liter of water;
• 3 tablespoons of salt;
• 2 tablespoons of sugar;
• 1 tablespoon dry mustard;
• 5 bay leaves;
• 10 black peppercorns.

Cooking

Rinse the fish. Sometimes herring is kept for 30–40 minutes in cold water to make it juicier. If you leave the head of the fish, be sure to remove the gills.

Prepare the brine: put salt, sugar, bay leaf and black peppercorns into boiling water. Remove from heat after 3 minutes and set aside.

Pour the herring with the cooled brine. Sprinkle with mustard, put under pressure and hold for 2-3 hours at room temperature. Then refrigerate for another two days.

For this method, herring is needed in pieces 2-3 centimeters thick.

Ingredients

• 1 herring;
• 1 large onion;
• 6 tablespoons of vegetable oil;
• 3 tablespoons of salt.

Cooking

Cut the peeled herring into pieces, and the onion into half rings. Layer the fish and onions in a glass jar or clear plastic container. Sprinkle each layer with salt.

At the end, fill everything with odorless vegetable oil. Close the jar with a lid. Keep herring in the refrigerator for 1.5-2 days.

According to this recipe, herring is obtained as preserves. Therefore, it is better to immediately get rid of the giblets and fins and cut the fish into thin pieces.

Ingredients

• 1 herring;
• 1 onion;
• 700 ml of water;
• 3 tablespoons of salt;
• 2 tablespoons of vegetable oil;
• 1 tablespoon of 9% vinegar;
• 2 bay leaves;
• 8 black peppercorns.

Cooking

Dilute the salt in 500 ml of water. Put the prepared fish in the saline solution and leave for an hour and a half.

Drain the water and transfer the herring mixed with onions and spices to a bowl where the fish will marinate. Dilute the vinegar in a glass of water and pour over the herring. Then add vegetable oil.

Close the container with a lid and put it in the refrigerator. A day later, you can take a sample.

In this way, it is better to salt whole or cut into pieces of fillet. Herring is tender and very fragrant.

Ingredients

• 1 herring;
• 1 lemon;
• 2 tablespoons of salt;
• 1 tablespoon of sugar;
• 5 bay leaves;
• 15 peas of allspice.

Cooking

Wash and cut the lemon into thin slices. Cut and cut the herring.

In a glass jar or plastic container, lay out the fish and lemon in layers, pouring everything with salt and spices. Cover with a smaller plate and place something heavy on top.

Keep in the refrigerator for 24 hours. Then stir and wait another day. After that, serve.

According to this recipe, a ready-made snack is obtained. Only a piece of Borodino bread can supplement it.

Ingredients

• 2 herring;
• 2 medium onions;
• 1 small carrot;
• 1 lemon;
• 3 tablespoons of salt;
• 6 tablespoons of sugar;
• 10 bay leaves;
• 10 black peppercorns.

Cooking

Wash the lemon and cut into slices. Peel the carrots and grate on a coarse grater. Peel the onion and cut into rings.

Layer the herring fillets, onions, carrots, bay leaves, peppercorns and lemon slices in a glass jar in layers. Sprinkle everything with salt and sugar. Alternate layers until you run out of ingredients. Close the jar with a lid and refrigerate for 48 hours.

When serving, you can pour herring with vegetable oil.

Cooking

Fillet the herring. Dissolve salt and sugar in hot water. Cool down. Put the fish in a glass dish and pour over the brine. Add bay leaf and chopped dill.

After an hour and a half, drain the brine, add the onion cut into half rings and pour the herring with vinegar and vegetable oil. After another half an hour, the fish can be served at the table.

Do you know other original ways of salting herring? Share recipes in the comments.

Step 1: prepare the herring.

Step 2: prepare the lemon.

Step 3: Cooking herring baked in the oven.

Step 4: serve the herring baked in the oven.

You can also use fresh herring for cooking. In this case, be sure to pay attention to the color of the gills and the density of the skin in order to get good fresh fish. The gills should be a bright scarlet color (by no means pale), and the skin should be dense. It is also necessary to remove the scales before cooking;

In addition to the seasonings indicated in the recipe, the fish can also be grated with a ground mixture of peppers, a pinch of paprika and other spices to your taste;

Before cooking, you can put onion rings on the bottom of the baking sheet, then the fish will turn out with a piquant interesting aroma and taste.

Salted herring dishes.

A variety of fish dishes are loved by everyone. On the festive table and in the daily menu, fish dishes occupy a large place. Fish dishes are tasty, nutritious, look beautiful, and the variety of fish dishes recipes is amazing.
Salted fish has drier meat than fresh fish, so it has long been customary to add juiciness products to salted fish dishes: vegetable oil, tomato puree, cream, all kinds of sauces (Polish, white, sour cream with horseradish, etc.). Potatoes, green onions, dill, fresh tomatoes and cucumbers, parsley, onions, boiled beets or carrots, pickled mushrooms, raw grated apples and boiled eggs can also serve as side dishes for salted fish dishes.

Herring and green bean salad
300 g bean pods,
200 g spicy salted herring,
150 g potatoes, onions,
125 g mayonnaise.
Stew bean pods in a small amount of water. Mix herring fillet, sliced ​​​​boiled potatoes with mayonnaise, finely chopped onions, beans.

Herring chopped with nuts
500 g herring,
3 eggs,
1 apple (but if the herring is very salty, you need 2 apples),
big bulb,
12-15 walnuts,
3 art. spoons of mayonnaise, milk.
Soak the fillet in cold milk and pass through a meat grinder along with a peeled and seeded apple, two hard-boiled eggs, browned onions and walnut kernels. The resulting mass is thoroughly mixed, seasoned with mayonnaise and put in an oblong slide into a herring box. Lay the head of the herring on one end of the herring box, and the tail on the opposite end. Level the mass with a knife. Sprinkle a chopped boiled egg on top of such a herring, garnish with finely chopped green onions.

Chopped horse mackerel with seaweed
Ingredients:
Spicy salted mackerel - 300 gr., frozen seaweed - 150 gr., wheat bread - 3 slices, onion - 1 pc., fresh apple - / pc., eggs - 1 pc., vegetable oil - 3 tbsp. spoons, vinegar 3% - 1 tbsp. a spoon.

Cooking:
Seaweed is thawed, washed and boiled for 15-20 minutes, changing the water three times, then cooled. Horse mackerel is cut into fillets without skin and bones, passed through a meat grinder with bread (soaked in water), onions, boiled seaweed, an apple (with the seed nest removed). Everything is thoroughly mixed, seasoned with vegetable oil and vinegar. The mass is cooled, laid out in a herring, giving it an oval-oblong shape, sprinkled with chopped boiled egg.

Herring at home
500 g herring,
150 g vegetable oil,
one bulb,
40 g of ready-made mustard.
Fillet of herring, without cutting into pieces, grease with mustard on both sides, roll tightly with a roller, put tightly in a jar, pour in sunflower or olive oil so that the oil completely covers the fish. Then set the jar for one day in the cold. Serve as follows: cut the herring into pieces, put in a herring bowl, overlay (garnish) with onions, cut into rings. Top everything with a small amount of oil in which the herring was aged.

Herring with fried onions
250 g herring fillet,
1 onion
2-3 tbsp. tablespoons of vegetable oil
1 st. a spoonful of tomato puree
1 teaspoon of sugar
ground black pepper.
Cut the onion into strips, fry until soft in vegetable oil, then add tomato puree and mix well, then add sugar, ground black pepper and cool. When serving on pieces of herring fillet, put onion fried with tomato.

Ukrainian herring
200-300 g salted herring fillet,
1 onion
4 tbsp. tablespoons finely chopped green onion
1 fresh cucumber, 2 fresh tomatoes,
2 tbsp. tablespoons dry white wine
2 tbsp. tablespoons of vegetable oil
lemon acid,
3-4 sprigs of greens,
4-5 olives.
Place half of the soaked herring fillet on an oval dish, cover it with a mixture of finely chopped onions and green onions, put a layer of herring on top again. Pour marinade made from wine, vegetable oil, diluted citric acid (1-2 pinches of acid per 1 tablespoon of water). Put the dish in the refrigerator for 6-8 hours. When serving, decorate with slices of cucumbers, tomatoes, olives, herbs.

herring salad
400 g pickled herring,
1 onion
2 apples
2 pickled cucumbers,
2-3 canned carrots
100 g yogurt,
100 g mayonnaise,
1 st. a spoonful of chopped greens.
Peel the herring, remove the bones, cut into cubes. Peel vegetables and fruits and also cut into cubes. Mix with mayonnaise, yogurt and herbs. For the salad, mix all the ingredients and arrange in salad bowls.

Dane salad
4 herrings,
1 small beetroot (200 g peeled)
4 equally sized potatoes
1 onion, 1 soft apple,
8 walnut kernels,
2 tbsp. tablespoons chopped parsley.
For the sauce: 125 g sour cream, 100 g curdled milk, 1 tbsp. spoon of sunflower oil, 1 tbsp. fructose spoon.
Wash the beets and potatoes thoroughly with a brush and cook for 20-25 minutes in a small amount of water. Remove the skin from the cooled vegetables and cut them into small cubes. Peel the onion and cut into small cubes. Cut the apple into four parts (can be peeled) and remove the core, cut into thin slices. Coarsely crush the walnut kernels. Cut the herring fillet into thin strips. Mix all prepared products. Mix sour cream, curdled milk, sunflower oil and fructose and pour over herring salad. Season it with parsley. Let the salad soak well.

herring salad
8 fillets of salted herring,
400 g canned corn,
2 tomatoes, 2 sour apples,
2 tbsp. spoons of lemon juice
300 g canned tangerines,
2 bunches of green onions
0.5 head of lettuce.
Cut herring into pieces. Drain the corn in a colander. Pour boiling water over the tomatoes, remove the skin and cut into cubes. Peel one apple, cut the core, cut into cubes and pour over lemon juice. Drain the tangerines in a colander and collect the juice. Onion cut into rings. Mix all products and pour over lemon juice. Put the resulting mass on lettuce leaves. Cut the second apple into slices, decorate the salad and pour over 1 teaspoon of lemon juice.

norwegian salad
2 salted herrings,
3 eggs,
1 onion
3 art. tablespoons of vinegar
1 st. a spoonful of margarine
1 teaspoon mustard
a pinch of sugar.
Soak the herring, peel, removing the insides. Cut the fish first lengthwise, and then into cubes (not very small). Peel the onion, finely chop and lightly fry in margarine. Beat 2 raw eggs, pouring in vinegar, and pour the onion with this mixture (the eggs should curl) and season with mustard and sugar. Carefully place the prepared herring in the sauce, and when serving, decorate the dish with parsley and a hard-boiled egg.

Roman salad
4 soaked herrings,
5 tomatoes,
250 g stewed champignons,
250 g stewed chanterelles or porcini mushrooms,
4-5 bulbs
1 glass of milk
150 g mayonnaise,
2 tbsp. spoons of cottage cheese,
2 tbsp. tablespoons of vegetable oil.
Tomatoes, mushrooms, herring fillet and onion cut into small cubes. Mayonnaise rub with cottage cheese, butter and milk. Dress the salad with vegetable oil.

"Red caviar"
Required products:
herring - 1 pc.
butter - 200 g
spicy processed cheese - 1 cheese
medium-sized carrots - 1 pc.
Cooking method:
Boil carrots until half cooked and cool. Peel and cut the herring into fillets without skin and bones.
Pass all products through a meat grinder and mix well.

Use ready-made caviar as an independent snack or for making sandwiches.

Meatballs "Bird's Nests"
Required products:
salted herring - 200 g fillet
capers - 40 g
egg yolk - 4 pcs.
anchovies - 60 g
onion - 1 head
lettuce leaves
Cooking method:
Finely chop the herring fillets, anchovies, onions and capers and mix well.

Form 4 meatballs from the prepared mass, putting a boiled egg yolk in the middle of each.

Serve meatballs on lettuce leaves.

Herring with potatoes
Required products:
salted herring - 3 pcs.
potatoes - 8 pcs.
onion - 4 heads
egg - 1 pc.
dill greens - 4 tbsp. spoons
milk - 1 cup
vegetable oil - 2 tbsp. spoons
salt - to taste
Cooking method:
Fillet the herring with the skin on and soak in milk, then chop finely.

Finely chop the onion and fry in oil.

Cut potatoes into strips.

Grease the form with oil and lay the potatoes and herring in layers. Sprinkle each layer with fried onion and finely chopped dill. Top with sour cream beaten with egg.

Bake in the oven for 30 minutes at 200-220°C.

Salad "Rus"
Required products:
salted herring - 100 g fillet
pork or beef - 300 g of pulp
pickled cucumbers - 3 pcs.
boiled egg - 2 pcs.
apples - 1 pc.
sour cream - 1/2 cup
grated horseradish - 2 tbsp. spoons
vinegar 3% - th - 1 tbsp. a spoon
mustard - 2 teaspoons
dill greens
boiled potatoes - 3 pcs.
Cooking method:
Cut potatoes, 2 cucumbers, peeled and cored apple, boiled meat, herring and egg into slices.

Combine the prepared products, season with sour cream sauce, whipped with vinegar, mustard and horseradish.

When serving, decorate with slices of cucumber, eggs and herbs.

Italian herring salad
Required products:
salted herring - 300 g
boiled carrots - 1 pc.
canned green peas - 100 g
canned white beans - 100 g
boiled egg - 1-2 pcs.
tomato sauce - 2 tbsp. spoons
mayonnaise - 4 tbsp. spoons
parsley or dill
Cooking method:
Peel the carrots and cut into small cubes. Peel the eggs and chop finely. Strain the filling from the peas and beans.

Peel the herring from skin and bones, cut the fillet into slices.

Combine the prepared products and season with mayonnaise mixed with tomato sauce.

Before serving, put the salad in a salad bowl and decorate with slices of herring and herbs.

Salting is a traditional way to preserve fish. For example, salted herring is most often found on sale, because it spoils very quickly. Most often, the product is associated with Scandinavia, where this type of fish has been a traditional part of the diet for many centuries.

Salting herring is soaking it in a liquid with salt, sugar and spices. Salted herring is a very popular traditional dish not only in Russia, but also in Holland, Sweden, Germany, Denmark and some other northern countries. In the former Soviet republics, this fish has always been salted in large quantities in wooden barrels. Then it is peeled, chopped and served with chopped onions and boiled potatoes. This combination is known as a classic vodka snack. However, salting whole herring at home requires a slightly different technique, mainly for safety reasons.

Precautionary measures

• You buy the freshest herring you can find for sale in your area.
• You must carefully remove all gills and entrails and wash each fish from the inside.

Cleaned and washed herring should be quickly frozen at home at -16 ° C or at the minimum temperature of your freezer. Fish must be frozen for at least 20 days. How to cook herring after freezing?

What you need:

• 3 medium herring;
• 1.5 teaspoons of salt;
• 1/2 teaspoon of sugar;
• 3 bay leaves (crushed);
• 1 tablespoon sunflower or olive oil;
• juice of 1/4 lemon;
• 1 large red onion.

How to cook salted herring

Mix salt, sugar and chopped bay leaf. Cover the herring with these spices on both sides, as well as on the inside. Place the herring in a glass container, close and refrigerate for 2 days. Around the middle of this period, turn the herrings to the other side.

After that, your dish is ready. Now you can cut and serve the herring. Cut the fish crosswise into pieces about 2-3 cm wide. Carefully arrange the pieces next to each other on a tray or large flat plate. When the fish is cut and folded, chop the onion and place it on top. Serve this appetizer cold or at room temperature.

How to make pickled herring?

Unlike salting, this method involves placing the fish in a spicy marinade. Such herring dishes are most often national among northern peoples. For example, the Scandinavian classic recipe is very simple to implement. It will need the following ingredients:

• 1/4 cup salt;
• 5 glasses of water;
• 500 grams of herring fillet;
• 2 cups white wine vinegar;
• 1/4 cup sugar;
• 1 teaspoon mustard seeds;
• 2 teaspoons of allspice peas;
• 2 teaspoons of black pepper;
• 3 bay leaves;
• 3 cloves of garlic;
• 1 lemon, thinly sliced;
• 1 medium red onion, thinly sliced.

Heat 4 cups of water to just enough temperature to dissolve the salt. Let the brine cool down to room temperature. Then, dip the herring fillets into it and store in the refrigerator overnight or up to 24 hours. After this time, you will get lightly salted herring, which can be eaten.

To prepare marinated fish, mix sugar, vinegar, a glass of water and all spices, bring to a boil. Simmer for 5 minutes, then turn off the stove and let the marinade cool.

Remove the herring from the brine, put in a glass jar in layers with chopped lemon and red onion. Divide the spices between your containers if you are using more than one. Pour the chilled marinade over the fish and close the jars. Let it sit for at least a day. You can store pickled herring in the refrigerator for up to 1 month.

Second marinade option

The recipes of which are numerous, can also be prepared with mustard sauce. It is also the Swedish national snack, which may seem interesting to many.

For this dish you will need:

• about 0.5 kg of slightly salted herring;
• 3 tablespoons of sweet mustard;
• one tablespoon;
• one tablespoon of brown sugar;
• one teaspoon of apple cider vinegar;
• 50 ml of neutral vegetable oil (for example, rapeseed or sunflower);
• ½ cup dill;
• shallots (1 pc.).

Mix mustard, apple cider vinegar and sugar very thoroughly. Add vegetable oil gradually while stirring. Chop the shallot and dill very finely and add to the sauce. Season with salt and freshly ground black pepper. Place the herring pieces in the marinade and mix very thoroughly so that the fish is evenly coated on all sides. Leave the herring to marinate for several hours, preferably overnight. Delicious homemade herring is ready! Before serving, chop the green onions into small pieces and sprinkle them on top of the fish. Serve herring with new potatoes or simply on dark rye bread with sliced ​​boiled eggs. Enjoy!

What is smoked herring?

Smoking is another way to preserve the product. In order to make smoked guts, they are cut along the spine, divided into 2 parts along the carcass and salted. Subsequently, lightly salted herring is hung on wooden pegs or "pikes". If cold smoking is expected, oak or beech sawdust is also used. Surprisingly, smoked herring in its current form did not appear until the early 19th century, when a vendor began offering it regularly in the London market, borrowing the term from a technique used with salmon. The best fish cooked in this way has an aroma that is a clever mixture of smoke and salt. Also, smoked herring has a very soft, but juicy and oily texture.

Herring prepared in this way is traditionally served thinly sliced ​​and drizzled with oil and lemon juice. How to cook smoked herring? This requires special smoking equipment, without which the cooking process cannot be implemented. Therefore, it is better to purchase this type of fish in finished form.

Culinary experts say that the classic serving is thinly sliced ​​smoked fish fillet, lined around the edges of well-buttered rye bread, with egg yolk in the middle as a sauce.

Smoked herring dishes

If desired, you can also make pate or “caviar” from smoked herring. For it you will need:

• 1.5 cups smoked herring fillets (chopped);
• ¼ cup unsalted butter, softened
• 300 grams of cream cheese;
• juice of 1 lemon;
• cayenne pepper or paprika (to taste)
• 2 tablespoons fresh chopped parsley.

Mix or mash fish with butter, cream cheese, lemon juice, cayenne and parsley. Divide into serving bowls or into one large salad bowl, cover with plastic wrap and refrigerate for several hours. Serve with crackers or toast with butter and lemon wedges.

What else can be cooked?

Many housewives are wondering what to do with salted herring because they are not familiar with the salting process. How to cook a herring that has become very salty? All you have to do is soak the fish in fresh water overnight and then cook it any way you like. Herring, the cooking recipes of which involve heat treatment, should become almost bland.

Sauteed herring

Place in a large bowl and fill it with a few glasses of water to cover it completely. Cover the bowl with plastic wrap and place in the refrigerator overnight.

Remove the bones from the herring with a sharp knife, cut off the head and tail. Divide the herring into two halves. Remove the skin and discard it.

Heat 3 tablespoons olive oil in a skillet over high heat. When the oil begins to smoke slightly, add the garlic. Add the herring halves and fry them for three minutes on each side (or until they are opaque and soft). Add fresh ground pepper to taste and garnish the dish with lemon wedges.

deep-fried

Soak and clean the fish exactly as in the previous guide.

Heat 3 cups of olive oil in a deep skillet over high heat until boiling point. Soak the herring fillet in milk, roll in flour or oatmeal with spices.

Place the fish in the skillet and fry until lightly browned and crispy. Serve fried herring with parsley and lemon.

baked herring

Soak the herring and fillet as in previous recipes. Brush each piece with olive oil on all sides and place in a baking dish. Bake for three minutes. Remove the herring from the oven and add fresh ground pepper to taste. Garnish with parsley and lemon wedges.