Delicious herring. How to cook fresh herring in the oven and in a frying pan

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Preparation:

Clean the herring from scales and entrails, remove the head, tail and fins. Rub the fish carcasses with salt and pepper, place them in a deep baking tray, and place onions on them, cut into large rings or half rings. Pour mayonnaise over everything and pepper a little more. Then carefully pour water along the side. Place in an oven preheated to 200 degrees and bake for 35-40 minutes.

You can garnish herring 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 prepare a kind of stew in which all the components harmoniously complement each other.

Ingredients (for 4 servings):

Fresh herring - 2 pcs.,
Onions (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.

Preparation:

Clean the herring from scales, fins, entrails, remove heads and tails. Cut the fish into small pieces 4 cm thick, add salt and pepper. Peel the vegetables, cut the onion into half rings, carrots into circles, and potatoes into half-slices of approximately 1.5 cm. Divide all prepared products, including dill seeds, into 2 servings.

Grease a thick-bottomed pan with 1 tablespoon of vegetable oil. Lay out the first portion of food in layers: onion, fish, dill seeds, potatoes, salt, pepper, carrots. Then in the same way - the second part of herring, vegetables and spices. Pour the remaining vegetable oil over everything and pour in a glass of warm water.

Place the pan over high heat, bring the stew to a boil, reduce the heat to low and simmer, covered, for 35-40 minutes. No need to stir.

: If you don’t like it when you come across fish bones while eating, then prepare this dish from herring fillets. In addition, for piquancy, you can add a few slices of lemon, placing them on a layer of dill seeds.

Quick heh from fresh herring

This dish will appeal to those who love Korean cuisine. The herring turns out spicy, spicy and beautiful.

Ingredients:

Fresh herring - 2 pcs.,
Carrots (medium) - 2 pcs.,
Garlic - 5 cloves,
Onion (large) - 1 pc.,
Salt, ground hot red pepper - 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.

Preparation:

To prepare this dish, use glass or enamel dishes. Clean 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 chopped onion into half rings, pressed garlic, soy sauce, salt, sugar, seasoning for Korean carrots, black and red pepper into the container with the herring. Boil vegetable oil and pour it over the spices and only then mix everything. Cover the container with a tight lid and place in the refrigerator for a day. When serving, you can sprinkle the heh with finely chopped cilantro.

Fresh herring in cucumber-tomato sauce

Herring with tomato puree and pickles is an original and satisfying dish that will pleasantly diversify the 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 pcs.,
Black peppercorns - 7-8 pcs.,
Salt, ground black pepper - to taste.

Preparation:

Clean the herring from scales, fins, entrails, remove the tail and head, remove the fish from the ridge and, if possible, remove small bones. Cut each fillet into three pieces. Make broth from the ridges and tails, adding salt, black peppercorns and bay leaves.

Peel the cucumbers and cut them into thin slices. Lightly grease the pan with butter, place the fish pieces skin side down, add tomato puree, sugar, ground black pepper and strained broth. Over medium heat, bring the mixture to a boil, reduce the heat to low and simmer covered for 30 minutes.

Then take out the fish and cucumbers, put them in a deep bowl and cover so that they do not cool. 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 thick. If desired, you can add finely chopped parsley at the end of cooking.

Place the fish pieces on plates, place cucumber slices on them and pour the sauce over everything. You can garnish herring in cucumber-tomato sauce with boiled potatoes, rice or a salad of fresh vegetables.

Spicy salted herring

When talking about fresh herring dishes, we cannot ignore the salting of this fish, because it is in its 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.

Preparation:

First, prepare the brine - mix water, salt, sugar, black and allspice and bay leaf in a saucepan. Bring the mixture to a boil and simmer over low heat for 7-8 minutes. Let cool.

Rinse the herring under running water; there is no need to gut or clean it, but the gills need to be pulled out. Place the herring in a suitable container, for example, a large jellied bowl

Sugar - 60 g,

Bay leaf - 8-10 pcs.,

Black peppercorns - 10 pcs.

Preparation:

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

In a glass jar with a screw-on lid, place in layers: 1/4 of an onion, 2 bay leaves, a quarter of a carrot, pieces of herring, sugar and pepper, lemon wedges. Repeat this process 3 more times. Pack all ingredients tightly, close the lid and refrigerate for 3 days.

Serve the pickled herring with fresh brown bread, baked potatoes and salted “green” butter (mix softened butter, parsley leaves and salt in a food processor).

At the end of the article, let’s say: all of the above dishes can be prepared from freshly frozen herring. In this case, let it defrost on its own - either in the refrigerator or at room temperature. Do not use water or a microwave oven to defrost, otherwise the fish will simply fall apart.

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

Herring snacks - basic technological principles

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

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

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

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

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

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

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

1. Appetizer design: cheese tartlets with herring

Ingredients:

Hard cheese 500 g;

Lettuce leaves,

Herring fillet, salted 1 pc.

Fresh cucumber 2-3 pcs.

Boiled eggs 3-4 pcs.

Green peas, pickled 200 g

Dill (leaves)

Preparation:

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

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

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

2. Appetizer of potato baskets with herring

Ingredients:

Raw eggs 2 pcs.

Potatoes, peeled 400 g;

Flour 150 g;

Lemon juice 50 ml;

Boiled beets 1 pc.

Herring fillet 2 pcs.

Green onions 100 g

Lemon (slices) 1 ½ pcs.

Fresh cucumber 1-2 pcs.

Onions, pickled (medium size) 2 pcs.

Preparation:

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

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

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

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

Ingredients:

Flour 340 g;

Eggs 1 ½ pcs.;

Sour cream 100 g;

Butter 180 g

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

green and onions (pickled)

dill (leaves)

Preparation:

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

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

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

4. Herring appetizer in lavash roll

Products:

Lavash 1 pc.

Potatoes, boiled 250 g

Mayonnaise 200 g

Lemon juice 100 ml

Green onions 250 g

Eggs 6-7 pcs.

Herring fillet 500 g

Cheese, hard 300 g

Preparation:

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

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

5. Appetizer of herring in cucumber

Ingredients:

Large cucumbers (fresh) 7-10 pcs.

Herring fillet 350 g

Fresh apple 200 g (net)

Lemon 1 pc.

Onions 120 g

Eggs 5 pcs.

Jacket potatoes 2-3 pcs.

Preparation:

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

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

6. Herring snack - sandwiches

Ingredients - in equal proportions:

Herring fillet

Lemon – for dressing onions and apples

Onion

Boiled potatoes

Greens - for decoration

Rye bread (crumb)

Preparation:

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

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

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

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

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

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

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

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

Every cook has his own favorite way to pickle herring, but before we share them, I would like to tell you a few tricks that will make the fish especially tasty.

Which herring to choose for pickling

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 it by its thick back. The fact that the fish just recently appeared on the counter and is excellent for salting can be understood by its silvery color, bulging, cloudy eyes, fins and gill covers tightly pressed to the body. But if there are tears or some defects on the skin of the herring, then this indicates that the carcass is not fresh, and it is better to refuse the purchase.

A few secrets of salting herring

It is advisable to salt medium-sized carcasses;
If you couldn’t find chilled fish and you took frozen fish, then before cooking it should be defrosted, but not in water or in the microwave, but in the 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 pickling.
The herring should be salted in a plastic or enamel container with a tightly sealed lid.
We recommend storing the finished product exclusively in the refrigerator.

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

Salting 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

Wash the fish. We remove the gills. If desired, you can gut it and cut off the head. Place 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.
Pour brine over the fish. 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.

Cooking method

Wash the fish. Don't forget to remove the gills, otherwise the taste of the finished product will be spoiled.
Pour water into an enamel pan. Add all the listed spices. Bring the brine to a boil.
Place the fish in a container suitable for salting.
Fill with cooled brine. Seal tightly. We put the fish in the refrigerator for 3-4 days.
After the specified amount of time, we gut the fish. Cut into pieces. Place on a plate and serve!

Another way to pickle

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

Remove the gills from the herring. Wash it thoroughly.
In an enamel pan, mix all the spices and add water. Bring to a boil.
Pour vinegar into the cooled brine.
Place the fish in the marinade and leave for 5 hours at room temperature. After the specified time, place the herring, without removing it from the marinade, into the refrigerator for another 7 hours. Afterwards, you can try it by first gutting the fish, cutting it into pieces and sprinkling 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

Wash the herring carcasses. We won't gut it.
Bring the water to a boil. Gradually add salt to the boiling water until it begins to settle to the bottom of the pan.
If desired, add your favorite spices to the prepared brine. We are waiting for it to cool down.
Fill the fish with brine.
Leave the herring for 1 hour at room temperature, and then put it in the refrigerator for 36 hours.
Before serving, rinse the finished fish with running water to remove excess salt, cut into pieces, sprinkle with pickled onion rings and pour over a small amount of vegetable oil.

Express salting of herring

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

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 rinse. Place in cold water for an hour.
Mix the listed spices.
Remove the fish from the water. Dry with paper towels. Rub with spicy mixture.
Wrap the herring in cling film and leave at room temperature. After just 2 hours, the fish is ready to eat.
Cut the finished fish and season with a mixture of table vinegar and vegetable oil. Let's try!

Another proven method of salting 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

Mix the prepared spices in an enamel pan. Add water. Place on the fire and bring to a boil.
We gut the herring, remove the head and gills. Divide into small pieces. Place in a glass or plastic container.
Pour the cooled brine over the fish. Place in the refrigerator for 2 days.
After the specified time, the fish is ready to eat. Place it on a suitable plate, sprinkle with vegetable oil and decorate with pickled onion rings. Bon appetit!

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

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

Simple and tasty herring dishes

It’s not at all 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 like a completely different dish.

Herring with apples

Ingredients:

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

Peel and seed the apple, cut into small cubes, and immediately pour in lemon juice.

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

Classic recipe for herring with onion and carrot marinade

Ingredients:

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

Cut the onion into half rings. Grate the 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 slightly.

Cut the herring into small pieces, and place the fried onions and carrots on top.

Recipe for herring with carrots and raisins

A wonderful recipe, similar to the previous one, but 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 the raisins (about 50 g). Chop the walnuts. We cut the herring, put it in layers in a herring bowl, put a layer of carrots and onions on top, then raisins, again herring, then nuts, then again carrots and onions on top.

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

Delicious recipe - herring salsa with bread crumbs

This gourmet recipe is made with 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 tray with paper. Grind the rye bread into crumbs by hand or with a food processor and mix with softened butter and add a little salt. Place in an oven preheated to 190°C for 15-20 minutes. After the bread is baked, it is advisable to grind the crumbs again using a blender.

Cut mango, cucumbers and onions into small cubes. Add chili pepper and chopped cilantro to taste. Stir everything and pour in squeezed lime or lemon juice.

Place the herring in the herring bowl at one end, and the mango and vegetables on the other side. Fill the middle with bread crumbs. Top with lime slices and cilantro leaves.

Recipe for pickled herring with oranges

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

Ingredients:

herring fillet – 300 gr.
orange – 1 pc.
red onion – 1 pc.
For the 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 pieces, the onion into half rings, and the orange into slices.

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

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

Pour over the marinade and refrigerate overnight.

You can prepare a very tasty herring appetizer for your guests on the festive table.

Festive herring sandwiches

Ingredients:

herring – 1 pc.
processed cheese – 100 gr.
pickled mushrooms – 50 gr.
dill greens
tomato – 1 pc.
rye or wheat bread to your taste

Let's look at the recipe step by step.

Chop the pickled mushrooms. First remove the processed cheese from the refrigerator; it should be at room temperature.

Place herring fillets (both halves) between cling film and beat a little.

Brush the fillet with melted cheese, place chopped mushrooms on the cheese and sprinkle with dill.

Now you need to wrap the herring in cling film, try to be as tight as possible. For reliability, you can wrap it in several layers of cling film.

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

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

Cut the herring rolls into portions about 1 cm thick.

Spread each piece of bread with cheese and place a circle of herring roll on top.

Top with herbs, 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.
onions – 1 pc.
carrots – 1 pc.
red bell pepper – 1 pc.
thyme – 1 tbsp. l.
salt, pepper to taste
sunflower and butter

For this dish, buy larger mushrooms from stores. Clean the mushrooms, cut out the stems, wash and dry the caps. Fry the caps in sunflower oil for a few minutes. To remove excess oil, place mushroom caps on a paper towel.

Grate the carrots on a coarse grater, and finely chop the onions, peppers and mushroom stems. Fry the vegetables in ghee or butter for about 10 minutes.

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

All that remains is to stuff the champignon caps with herring and vegetables. When serving, you can garnish with green onions or any herbs.

Salad with herring and avocado

If you already have boiled beets, this salad can be prepared in 10 minutes. This 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 approximately equal cubes. Place beets at the bottom of each glass, followed by avocado and herring on top. Top with yogurt. Of course, yogurt can be replaced with mayonnaise. Garnish with dill. It is advisable to cool the salad before serving.

I would like to offer another cool appetizer made from herring with avocado and beets.

Appetizer of herring 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 slices. Slice the avocado and immediately pour lemon juice over it to prevent it from browning. Immediately place the appetizer on a serving plate. Place a thin layer of beets down, herring on top, grease with mayonnaise. The next layer is avocado, then a thinly sliced tomato slice. Lubricate with mayonnaise again and now place the appetizer in the reverse order - avocado, mayonnaise, herring, beets.

You can decorate the top with finely chopped avocado. Keep in the 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 Baltics, Belarus and Poland.

Ingredients:

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

Remove the backbone and small bones from the salted herring fillet. Straighten the fillet, beat it lightly, roll in breadcrumbs and fry on both sides in sunflower oil until beautifully golden brown.

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

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

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

Snack cake

Herring cake is convenient in its presentation - there is both bread and herring at once, all that remains is to cut it 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
greens for decoration

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

Meanwhile, dissolve gelatin in warm water and cool slightly.

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

Repeat this again, i.e. Place the bread mass on top of the frozen cream, cool and cover with herring cream on top.

Decorate to your liking.

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

Herring rolls in jelly

Ingredients:

herring – 4 pcs. (you should get 6-8 rolls)
onions – 2 pcs.
carrots – 2 pcs.
any vegetables - bell 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

Pour 125 g of gelatin. warm water, let it swell. Then heat the gelatin until dissolved. Boil the remaining water, add sugar, bay leaf and pepper. Cut the carrots into slices and throw them into the boiling marinade. Cook for 5-7 minutes, pour in vinegar, gelatin, stir and cool.

This dish looks beautiful in a ring shape. Place herring rolls there. Place carrots, vegetables, and herbs between the herring. Pour over the cooled marinade and place in the refrigerator overnight.

I would like to finish the topic “Herring Dishes” with a very popular and favorite dish – mincemeat.

The cooking principle is simple: all ingredients are crushed using a blender or passed through a meat grinder the old fashioned way.

Forshmak from herring

Ingredients:

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

Boil the eggs first. Soften the butter to room temperature. Soak the loaf pieces in milk for 5 minutes. Cut the herring fillet and onion into small pieces. Pass everything through a meat grinder or grind with a blender. Place the resulting mincemeat on a plate and place in the refrigerator to cool.

Decorate with greens.

A video for preparing herring mincemeat to help you:

Herring dishes can become a real decoration for the holiday table. Look at these photos.

Did you like the herring dishes offered?

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08.07.14

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

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

Herring is an excellent snack; it often plays this role. If you ask a Russian a question - what is his favorite herring dish, he will answer without hesitation - “Herring under a fur coat” salad and salted herring with onions and potatoes.

Speaking of the famous and beloved salad. Many believe that the salad was invented in Soviet, scarce times, due to a shortage of food, and there was a lot of herring, it was cheap, and vegetables were always available in any housewife’s pantry. Because The herring is placed in the bottom layer, and vegetables are placed on the top; it gives the impression that the herring is “dressed in a fur coat.” However, there is another version of the origin of the salad. In 1918, a certain Anastas Bogomilov, a merchant, was concerned about the fate of his taverns in Moscow and Tver. The taverns brought in little income, and besides, they often hosted drunken arguments about the fate of Russia, which later resulted in fights, breaking of dishes and damage to property. The merchant's cook, Aristarkh Prokoptsev, came up with a conciliatory recipe that was brilliant in its simplicity. He took the herring symbolizing the proletarians, added peasant potatoes, bright red beets, like the Bolshevik banner, and the French sauce of the West - Provencal. In Bogomilov's taverns, the dish was presented on New Year's Eve 1919. Guests began to more actively snack on vodka with this tasty, simple, proletarian dish; in fact, there were much fewer disputes and fights. The appetizer was simply called "S.U.B.A." "Chauvinism and Decline - Boycott and Anathema." In subsequent wars and revolutions, the names of Bogomilov and Prokoptsev were forgotten, the mysterious abbreviation was turned into the familiar name “Herring under a fur coat,” without thinking about the fact that beets with carrots, onions and Provencals do not at all resemble fur. Here's the story.

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

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

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

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

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

Herring marinated with onions is an excellent appetizer. The herring is gutted. Prepare the marinade. Boil a liter of water with a glass of salt, a quarter glass of sugar, bay leaf and allspice. At the end, pour in a spoonful of vinegar essence. The herring is poured with brine, after a day or two the herring is considered ready.

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

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

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

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