The unusual combination of herring and mushrooms is popular in Scandinavia and the Baltic states, where herring is a symbol of national cuisine. You can prepare a layered salad with mushrooms and herring.
The salad will require the following ingredients: one large herring, 300 g of mushrooms, 1 onion and carrot each, three eggs, 50 g of cheese, 7 - 8 olives, herbs, cream sauce.
For the sauce: 200 ml cream, 30 g butter, 1 tbsp. l. flour, salt, black pepper.
Selection of ingredients
To make the dish tasty and healthy, it is important to choose the right ingredients.
Herring
When choosing a herring, first of all you need to pay attention to the gills: in fresh fish they are dark red, without inclusions of “rust”. If there are yellow spots on the skin - they will certainly be in the muscle tissue - the herring has been lying on the counter or the storage conditions have been violated.
The thick shiny back of the fish indicates that the herring promises to be tasty and fatty. The presence of caviar or milt is indicated by a well-fed abdomen.
Mushrooms
The choice of mushrooms depends on preference and season. Fresh champignons, white mushrooms, milk mushrooms, honey mushrooms, and chanterelles are suitable. You can prepare a salad with pickled mushrooms. The main thing is to be sure of their safety.
Cheese
Mozzarella, Parmesan, ricotta, and cheddar are combined with mushrooms. Each cheese adds its own flavor to the salad.
Olives
The best olives come from Spain, Greece, and Italy. For salad, medium or large sized fruits are selected. It is preferable to buy olives with pits in bulk: this way the taste is better preserved.
Cream sauce
For homemade sauce, it is better to choose the ingredients at the market: there you can try the products. You need cream that is not too thick, the color of baked milk. Good oil is light yellow. It melts in your mouth and has a pleasant creamy aftertaste.
Cooking instructions
- Peel the herring, gut it, and separate the head. Carefully remove bones and fins and chop finely.
- Peel the vegetables, cut the onion into ¼ rings, grate the carrots into long thin threads.
- Sauté onions and carrots over low heat. Boil the eggs.
- Pre-boil the mushrooms and cut into slices. Add to the pan with the onions and carrots. Sauté until cooked, stirring, without letting it fry. Cool.
- The main rule for making sauce is constant stirring. Fry the flour in a dry frying pan until yellowish, add butter. When the butter and flour are completely mixed, add the cream. Add salt and pepper.
- To make the salad look aesthetically pleasing, you can use a special form, which is easy to make yourself or purchase.
- Place herring, mushrooms with onions and carrots, finely chopped eggs on a dish in a mold, sprinkling each layer with dill and parsley.
- Pour cream sauce, sprinkle grated cheese and remaining herbs on top. Garnish with basil leaves and olives, after removing the seeds.
- There is no need to salt the salad components. The salt contained in the herring and sauce is enough.
- The salad should stand and soak in the dressing.
The ideal solution for any holiday feast. It will replace the fur coat under the herring, and your guests will say - “Oh, something new!” and they will give you a standing ovation. Because it's really tasty. They will ask for a recipe, send it to us, don’t be greedy. Because on our channel every day there will be new proven and cool dishes. ;)
Herring and nut salad
400 g lightly salted herring fillet
1 tbsp. shelled walnuts
3 carrots
500 g champignons
4 onions
1 bunch of dill
1 bunch of green onions (green part)
Salt, black pepper in a pot
Bay leaf
Vegetable oil
How to cook:
Hard boil the eggs, then peel and chop.
Place the mushrooms in salted water, bring to a boil and cook for 10 minutes with the addition of bay leaf and black peppercorns. Then cool and cut into slices.
Chop the onion into half rings, grate the carrots on a coarse grater. Lightly fry the vegetables in vegetable oil. Salt and pepper. Cool the vegetables.
Cut the herring fillet into small cubes and mix with chopped nuts. Next, place the herring with nuts in the first layer on the dish. Place chopped eggs in a second layer, add salt and coat the layer with mayonnaise. Spread the fried vegetables in a third layer and brush the layer with mayonnaise again.
And place the mushrooms in the last layer, also smearing the layer with mayonnaise. Place the salad in the refrigerator for 2 hours to soak, and sprinkle with chopped herbs before serving.
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Eat to your health and bon appetit! iii.. guests, well, or whoever you invite there... if you don’t eat it yourself
One of the most favorite products on our table is herring. The product is inexpensive and tasty, and even if the hostess does not have delicacies for the unexpected appearance of guests, and there is salted herring in the refrigerator, this fish will definitely help out! Herring is very healthy, as the Swedish proverb says: “Herring on the table - the doctor away”! Do you know that this fish flaunts on the coats of arms of the cities of Dutch Schefeningen, Danish Rønne and Russian Pereyaslavl-Zalessky! This is such a popular fish - herring! Until the fifteenth century, herring was considered the food of the poor, as it was not tasty and was bitter. But thanks to the Dutch fisherman Willem Jacob Beukelzoon, who removed its gills and entrails and salted it, humanity learned the real taste of herring! The Dutch kept this secret for a long time! Herring cutters were not even allowed to get married, lest they blurt out the salting technology to their wives!
Salted fish can be served with onions at the table with boiled potatoes, or you can prepare a salad with herring and mushrooms. It only takes a little time to peel the vegetables and lightly fry them. I have several recipes for salads with salted herring, I presented the recipe to you, and today I will share a new salad I recently learned and already tried - the “Silkie su svugunays” appetizer! Such an intricate name because the recipe is Lithuanian. At first, the components of the salad did not seem very harmonious with each other, but curiosity prevailed, and I love herring with mushrooms - I have to try everything! Now this salad is one of my favorite fish salads. The taste of the salad has some kind of smoky flavor, probably due to the mushrooms.
Ingredients:
- champignons - 3 pcs.
- carrots - 1 pc.
- onion - 1 pc.
- can of salted herring - 150 gr.
- odorless vegetable oil - 3 tbsp.
How to prepare salad with herring and mushrooms:
1. Wash and clean the vegetables. Wipe the champignons with a cloth to remove any possible dirt and dust, or you can remove the outer skin, which is what I do, by the way! It comes off easily. We take medium-sized carrots and onions.
Instead of canned herring, you can take ordinary lightly salted herring in bulk. Just fillet it, remove the skin, remove all the bones and cut it approximately the same as in a jar or a little thinner. You can also pickle the herring yourself.
3. Cut the onion into quarter rings or a little smaller. Three carrots on a coarse grater. For beauty, you can grate it for Korean salads. This is how I prepared it for the holiday table.
4. Transfer the mushrooms to a bowl and let them cool. Place the onion in a frying pan and fry over medium heat until slightly translucent, then add the carrots to the onion and fry further. Do not fry the vegetables; they should only be slightly golden. Remove the vegetables from the pan and add to the mushrooms. It all needs to cool down!
5. Now add herring to the cooled vegetables and mushrooms. Mix carefully and put in the refrigerator to brew for an hour or two! I hope you enjoy this Lithuanian snack!
Bon appetit!!!
Sincerely, Nadezhda Yurikova.
Recipe for “Herring with mushrooms “New Year’s whim””:
Here are all the ingredients we will need. I always start preparing this dish by tasting the herring. If the package says that it is lightly salted, it is not always so. Let's try. If necessary, soak for 20 minutes. and dry with a paper towel.
Three carrots on a coarse grater, cut all other ingredients into small cubes and place in separate plates, as in the photo.
Mix carrots, onions and celery.
Pour olive oil into a large hot frying pan and fry the mushrooms until the juices evaporate. Then add the mixed vegetables and fry over fairly high heat, stirring constantly for about 10-15 minutes. We make sure that the vegetables do not burn, but at the same time we take into account that they should be fried, not stewed. Pour mushroom powder into 2 tbsp. l. boiling water and leave for 15 minutes. for swelling.
Our roast is almost ready. All that remains is to add the swollen mushroom powder to it
And mayonnaise. Stir and heat for a minute. Lightly salt. If you use mushroom broth, you won't need salt.
Let it cool completely. We form the dish, alternating layers of herring and frying. The number of layers will depend on the diameter of your plate. I placed it in a cooking ring with a diameter of 17 cm. and garnished with chopped yolk and celery greens. I got 2 layers of herring and two fries. Cover the dish with cling film and place in the refrigerator for 3 hours (longer is possible).
The roast can be prepared in advance. It keeps well in the refrigerator for two days. All you have to do is create the dish a few hours before the guests arrive.
Soon a fairy tale will come to the house, it will bring us magic
This holiday is the best, long-awaited New Year!
Everything that has been lived is not in vain and thanks to fate
I wish you happiness! Happy New Year, friends!
This recipe is part of the "Cooking Together - Culinary Week" campaign. Discussion of cooking on the forum -
Herring under a fur coat has many variations in preparation. Let's deviate from the classic "Shuba" recipe and prepare a layered salad with herring, beets and champignons. Decorate the top and sides of the salad with thinly sliced mushroom slices. It turns out to be an unusual festive version of herring under a fur coat. Mushrooms go well with herring and beets. The salad has a beautiful design and is worthy of decorating a festive, New Year's table. Don’t be afraid of an unusual combination, aromatic mushrooms go perfectly together in this traditional salad. The “Mushrooms under a fur coat” salad can be festively decorated with fried slices of champignons and prepared for any winter holiday.Ingredients
- Beetroot 300 g;
- Carrots 150 g;
- Onions 100 g;
- Salted herring 150 g;
- Chicken eggs 3 pcs.;
- Champignons 200 g;
- Sunflower oil for frying;
- Salt to taste;
- Mayonnaise to taste;
- Sugar 1 pinch;
- Table vinegar 1-1.5 tbsp.
Preparation
First, before preparing the salad, prepare the beets, since their preparation will take approximately 1-1.5 hours. Rinse the beets well and dry with a napkin. Wrap in several layers of foil and place in a hot oven for 1 hour at a temperature of 180-200 degrees. It may take more or less time, depending on your oven and the size of the beets. Check readiness with a sharp object. If the beets pierce easily, remove from the oven, remove the foil, cool and peel. Also, if desired, the beets can be boiled until soft. Wash the carrots and chicken eggs. Boil until done.
For the salad you will need pickled onions. To do this, peel the onion and chop finely. Add vinegar, salt and sugar to the onion. Stir and let marinate for 10-15 minutes.
Rinse the champignons and dry with a napkin. Leave a little for decoration. Cut the remaining mushrooms into small pieces and fry in sunflower oil until tender. Afterwards, cool. For decoration, cut the mushrooms into slices along with the stem and fry on both sides until golden brown. In addition to champignons, you can cook any other mushrooms under a fur coat. Oyster mushrooms or frozen forest mushrooms are suitable; they must also be fried.
Clean the salted herring from bones, entrails and skin. Cut into small pieces.
Grate the baked beets on a coarse grater.
Grate the carrots using the same grater.
Now layer all the ingredients: half the beets, pickled onions, carrots, herring, the other half of the beets, fried mushrooms, grated chicken protein. Lightly salt all layers and season with mayonnaise.
Decorate the sides and top of the appetizer with fried mushrooms and herbs.
“Shuba” salad with mushrooms and herring can be served after cooling slightly in the refrigerator.
Bon appetit and happy holiday!
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