Recipes from slightly salted herring. Herring dishes. Simple and delicious recipes

Take one medium carcass of slightly salted Norwegian herring. Peel it from the skin and seeds, as in the video above, chop the flesh finely.

Now prepare the onion. Chop a large onion into thin half rings, as in the photo.

Sauté onions in vegetable oil over low heat until translucent and light golden. Don't fry too much or it will be bitter. If you don't like the taste of fried onions, add them fresh. BUT even better - pre-marinate in apple cider vinegar with a pinch of sugar.

Prepare a wide flat serving plate on which to serve. Place a metal serving ring in the center.

If there is no such ring, you can do it differently. In this case, lay out all the layers of lettuce in reverse order. Take a round bowl with straight sides, line with cling film. Form the salad in layers in a bowl, and then turn this container upside down on a flat plate. After you remove the bowl with the film, the neatly arranged appetizer will remain on the plate. Just don't forget to decorate it on top.

Grated boiled potatoes will be the first layer, send it to the ring.

Spread well all layers with mayonnaise.

Pieces of herring go in the second layer.

Add the grated apple to the ring and immediately cover with mayonnaise so that it does not darken.

Another layer will be a golden onion, first put it on a sieve to remove excess oil. We spread the grated carrot on the onion, do not forget about the mayonnaise.

Make the final layer of grated proteins and yolks.

Salad with herring is ready, now you can remove the ring from it and serve it to the table.

Optionally, you can garnish the top of the salad with a sprig of fresh herbs.

Sincerely, Elbi

Herring snacks- the most common category of dishes from this wonderful fish. Most often, we buy already salted herring, and quickly turn it into an excellent appetizer or salad. It is enough to put a piece of salted herring fillet on a slice of rye bread, add a couple of onion rings - and the herring appetizer is ready.

Beetroot pancakes with herring

Ingredients:

flour 1 cup
egg 2 pcs.
kefir 1 glass
water 1 glass
salt 1 pinch
sugar 2 tbsp
baking powder 1 tsp
beets 1 pc.
vegetable oil
filling
boiled egg 2 pcs.
salted herring 250 g
bunch of green onions
cream cheese 70 g
black pepper to taste

Cooking method:

First, boil or bake the beets until soft. Let it cool down and puree it in a blender. Beets should be tasty and not fibrous, so as not to spoil the pancakes.
Mix the eggs with sugar, salt and kefir diluted with water. Add flour, vegetable oil and baking powder. Pour the beet puree into the batter. Mix well and leave for 15-20 minutes. We bake pancakes in a pan in the usual way.
Let's prepare the filling. Wash green onions, shake off moisture and chop. Hard boil the eggs. We clean and fillet the lightly salted herring. We'll cut everything down.
Brush each pancake with cream cheese. We distribute the filling on half of the pancake and roll it up. Chill in refrigerator before serving.

Forshmak from herring

Ingredients:

herring fillet 400 g
a slice of a loaf of 2 pcs.
boiled egg 2 pcs.
small onion 1 pc.
green apple 1 PC.
butter 50 g
horseradish 1 tsp
sugar 1 pinch
black pepper 1 pinch
milk 100 ml

Cooking method:

Soak the bread in milk, leave for a few minutes. Then squeeze.
Cut the onion into cubes, pour boiling water over to remove excess bitterness. Peel the apple from the skin and seeds.
Grind all ingredients except 1 egg in a blender. Transfer the prepared minced meat to a container and place in the refrigerator for 1 hour.
Before serving, transfer to a herring dish and sprinkle with finely grated egg and green onions.

Tartlets with herring tartare

Ingredients:

1 pack of lightly salted herring
1 small loaf of Borodino bread
20 very fresh quail egg yolks
1 can of pike caviar
2 crispy cucumbers
1 small green apple
juice of half a lemon
half a bunch of chives
olive oil
salt, black pepper

Cooking method:

Cut off the crust of the bread, cut off 20 thin, 5 mm, pieces. Drizzle with water and oil to make the bread plastic. Place each piece in a baking dish and press down on the edges so that the bread takes the shape of a basket. Place in a preheated oven at 180°C and dry until crispy around the edges, about 7 minutes. Then cool.
Cut the herring with a very sharp knife into neat pieces with a side of 5 mm. Season with pepper.
Cut the cucumber into cubes smaller than the herring. Lightly salt and pepper, stir and add to the herring.
Peel the apple, remove the core, cut the pulp into the same cubes as cucumbers. Pour over lemon juice, stir, let stand for 3-4 minutes, shake off lemon juice and add to herring with cucumber. Finely chop the chives, stir into the tartare.
Remove the cooled baskets of Borodino bread from the molds and arrange on a beautiful dish or tray. Carefully place the herring tartare into each. Make a well in the center of the tartare in each basket.
Carefully separate the yolks of the quail eggs from the whites. Place a yolk in each indentation. Next to the yolk - a little pike caviar (so that the tartare is clearly visible). Serve immediately.

Sockeye salmon and herring terrine

Ingredients:

120 g slices lightly salted sockeye salmon
1 pack herring with juniper
3 medium sheets of thin tandoor lavash
400 g mascarpone
100 g sour cream 15% fat
1 medium bunch dill
1 lemon
1 gelatin sheet
freshly ground black pepper
sockeye caviar for serving

Cooking method:

Cut the pita bread in advance with scissors into rectangles measuring 15x20 cm. Spread on a tray and dry, 3-4 hours.
Remove the zest from the lemon. Squeeze out the juice from the lemon. Remove the hard ends of the dill stems, chop the greens very finely. Dry the herring fillet.
Soak gelatin in 50 ml of cold water for 5 minutes, then heat until dissolved and mix with sour cream. Add herring, dill, lemon zest and a little juice and beat with a blender. Transfer to a bowl and mix with the mascarpone with a spatula.
Gently brush each pita leaf with herring mousse and assemble the terrine like a cake. Cover with cling film and refrigerate for at least 2 hours.
Before serving, put slices of sockeye salmon on top, garnish with caviar.

Herring Rollmops

Ingredients:

8 lightly salted herring fillets
2 tbsp. l. spicy mustard
2 small onions
4 small gherkins and/or 2 tsp. capers

For marinade:

500 ml white or red wine vinegar
4 medium onions
16 black peppercorns
2 tsp mustard seeds

Cooking method:

Lay the herring fillet on the board with the side down where the skin was. Run your fingers through the pulp. If bones are felt, remove them with tweezers.
Cut each herring fillet in half crosswise. Peel and chop the onion very finely.
Cut the gherkins into quarters. Rinse the capers and chop coarsely.
Lubricate each piece of herring on the inside with mustard, sprinkle with chopped onion, put a quarter of a gherkin and / or a little chopped capers on one side.
Roll the fillet into a roll, starting on the side where the gherkins and capers lie. Secure closer to the middle with two toothpicks or beautiful skewers.
For the marinade, boil 250 ml of water with vinegar, add onion sliced in half rings, peppercorns and mustard seeds.
Cool to 40 ° C, pour the resulting marinade over the rollmops, close and refrigerate for 3-5 days. Serve cold with boiled potatoes and black bread.

Herring appetizer with apples and sour cream

Ingredients:

500 g lightly salted herring fillet
250 g fat sour cream
1 large white onion
1 large green apple
juice and zest of half a small lemon
1–3 tbsp. l. mustard
salt, freshly ground black pepper
milk, as needed
black bread for serving

Cooking method:

Try herring - if it is salty, soak it in milk, from 30 minutes. up to 4 hours. Then pat dry with paper towels and cut into small, easy-to-eat pieces.
Peel the apple from the peel and core, chop the flesh as thinly as possible. Pour half the lemon juice over the apple, sprinkle with the zest and stir.
Peel the onion, cut lengthwise into quarters, then cut across as thin as possible. Pour over the remaining lemon juice, salt and remember with your hands.
Mix sour cream with mustard to taste, salt and pepper, whisk. Add apples and onions to sour cream, mix gently. Let stand 15 min.
Place the herring in the sour cream, apple and onion mixture, stir gently, cover and let it brew in the refrigerator for at least 1 hour.
Before serving, toast slices of black bread in a toaster or oven. Put a cold herring appetizer on warm toasts, serve immediately.

Herring under a fur coat in a new way

Ingredients:

Herring - 1 piece (small)
Processed cheese - 100 grams
Beets - 1-2 Pieces
Egg - 3 Pieces
Carrots - 2 Pieces
mayonnaise - to taste
Salt, ground black pepper - to taste

Cooking method:

Prepare salad ingredients. Boil hard-boiled eggs, vegetables - until cooked (in the peel). Clear everything. Herring should be boneless and skinless.
Cut the herring into cubes, and grate the rest of the vegetables and eggs on a coarse grater
Salad can be served as a portion, and in one large salad bowl. I will cook in batches. The first layer of lettuce is herring.
The second layer is carrots, spices and mayonnaise. With a fork, tamp down a little salad.
The next layer is melted cheese. You don't need to salt it if it's salty. Make only a mayonnaise mesh.
The penultimate layer of salad is boiled beets. Salt it, pepper it and make a mayonnaise net.
The last layer of salad is grated boiled eggs. Punch gently with a fork. Remove the serving ring with a press.

Appetizer of herring and potatoes

An appetizer of herring and potatoes is a dish that will make a splash on your holiday table. An interesting form of serving and original dressing will make this dish the highlight of the program. No guest leaves without asking for the recipe.

Ingredients:

potatoes - 10 pieces;
onion - 1 head;
herring - 2 pieces;
vegetable oil - 100 milliliters;
mustard - 1 tablespoon;
lemon - 1 piece;
greens - for decoration;
pomegranate seeds - for decoration;
salt - to taste;
bay leaf - 2 pieces.

Cooking method:

To begin with, to prepare our dish, wash the potatoes well and set to cook in their skins. Add salt to taste and parsley.
While our potatoes are cooking, let's take care of the herring. Cut off the head, tail and fins.
Clean from the insides and remove the backbone and small bones. You can also remove the skin if you wish.
Cut the finished fillet into small cubes.
We clean the onion, chop it into small cubes, add to the herring.
For dressing, cut the lemon in half, and squeeze the juice from one half, add vegetable oil and mustard, mix everything thoroughly and add to the herring.
Cool the cooked potatoes and peel them. Cut off the top and use a teaspoon to remove the core.
Stuff potatoes with prepared stuffing.
Top with pomegranate seeds and chopped herbs.

Traditional mincemeat with herring

The mincemeat, familiar to many Soviet children from childhood, was made a little differently, and the most delicious was to grease the bun with fresh mincemeat and drink it with sweet hot tea.

Ingredients:

Herring;
2 boiled eggs;
4 pieces of loaf (you can yesterday);
1 sour apple: "Antonovka" or "white filling";
2 onions;
80 grams of butter.

Cooking method:

Soak the loaf in milk or water to soften the pieces.
Pass the cleaned herring fillet, apples, eggs and onions through a meat grinder.
Add the soaked bun to the resulting mass and mix thoroughly.
Salt and pepper are added to taste. After that, add softened butter to the mass.
Sprinkle the forshmak laid out on a dish with egg yolk.
In addition to these recipes, there are also dishes with meat and potatoes, with chicken, cottage cheese.

Herring appetizer

Ingredients:

salted herring - 1 piece (450 g)
French mustard beans - 1 tbsp
butter - 70 g
cranberries - 30 g
dried or fresh dill - 1 tbsp.
mint greens - 2 sprigs

Cooking method:

Preheat the oil until soft. AT this case you can use sandwich oil, it is softer and more elastic.
Add chopped dry dill and mustard seeds. Mix all ingredients thoroughly.
We buy lightly salted herring, preferably loose. We choose a fish large, elastic, with shiny scales.
We clean the herring from the skin, remove the head and entrails. Rinse thoroughly under running water and dry with paper towels. We cut the fillet into two halves, removing the spine, ribs and small bones.
We spread the fish on a flat surface and carefully cut the meat from the inside, aligning the loin.
We spread our prepared oil on the leveled surface of the herring. Spread evenly over the entire sirloin. And cut into pieces
We decorate the prepared herring appetizer with cranberries and herbs. This appetizer is well suited for buffet tables and small snacks.

Excellent appetizer of herring and melted cheese

An appetizer of herring and melted cheese is a great idea on the table. A very tasty appetizer that can be served on slices of bread, or on slices of boiled potatoes. Instead of 200 g of finished fillet, you can use 1 whole herring.

Ingredients:

Herring fillet - 200 grams (or 1 whole herring)
Melted cheese - 200 grams
Carrot - 50 grams
Butter - 50 grams

Cooking method:

Send the cheese to the freezer for 20 minutes, then it will be easier to grind. Boil the carrots until they become soft (this is about 20 minutes), after which it needs to cool.
Cut the herring fillet into small pieces. Cut the cheese in the same way, into small pieces.
Peel and chop the carrots with a knife. Remove the bowl and mix the herring, cheese, carrots and slightly melted butter.
Send the snack to the refrigerator to cool down a bit. This appetizer is very good served on slices of bread.

Original herring appetizer

Ingredients:

salted herring - 1 pc.
beets - 1 pc.
blue bow - 1 pc.
dill greens
potatoes 2-3 pcs.
lemon juice
olive oil
parsley
sesame

Cooking method:

Boil potatoes and beets. Cool and clean.
We rub the beets on a fine grater, mash the potatoes, mix.
For the filling, mix herring and onion, cut into small cubes with chopped dill.
We make a cake from the beet-potato mass and put a teaspoon of the filling in the middle, form a strawberry.
Drizzle the strawberries with a sauce of olive oil mixed with lemon juice, then sprinkle with sesame seeds.

Herring and melted cheese appetizer

Ingredients:

200 grams of lightly salted or salted herring fillet;
200 grams of processed cheese;
50 grams of fresh carrots (one small carrot);
50 grams of butter.

Cooking method:

We wash the carrots, boil until cooked, cool.
Advice. Carrots are not enough just to boil. It must be cooled down after cooking. This simple procedure will give the carrot a light crunch, and in the finished caviar it will crunch a little, just like real eggs, except that they do not burst.
Then we clean the carrots and cut them as small as possible. Better yet, grate it on a fine grater.
Lightly salted herring fillet, peeled and pitted, cut into very small pieces.
Advice. It is better to take herring for caviar slightly salty, because in combination with salty processed cheese, the appetizer can turn out to be excessively salty.
Cut the melted cheese into very small cubes. To make it easier to do this, dip the blade of the knife in water.
We put all the prepared ingredients into a deep bowl: carrots, herring, melted cheese and mix.
Then add soft butter to the rest of the products (take it out of the refrigerator an hour before cooking).
We cover the bowl with a lid or cling film, send it to the refrigerator for one hour so that all the ingredients are combined and the snack is cooled.
Advice. Store false caviar from herring and carrots in the refrigerator, in a closed container, for 3-5 days.
We serve such an appetizer on slices of white or black (which is much tastier) bread.
Personally, I like the so-called false caviar most of all on a slice of dried baguette or toast, and certainly with a mug of sweet black tea. And for a buffet table it can be served in the form of profiteroles - well, just a royal snack.
Advice. You can serve caviar by spreading it on a piece of bread or toast. Fill it with tartlets or profiteroles or stuff, say, eggs. Such caviar looks original and fresh on slices of fresh cucumber. We have the most popular option - on crackers (unsalted and unflavored).

Appetizer of herring in jelly (aspic)

Ingredients:

onion;
vinegar for pickling onions;
red fish (salted salmon or trout) or herring - an economical option (no less tasty);
carrot;
chicken egg;
raisin;
lemon;
mayonnaise;
greens for decoration;
edible gelatin.

Cooking method:

Peel and cut the onion into thin half rings and put in a jar.
Dilute table vinegar 9% with water - you should get a slightly sour solution.
Pour the onion with this solution and leave overnight, drain in the morning, rinse with water and let its residues drain; onion is ready.
Boil the eggs and cut into circles or as you like.
Wash the carrots, peel and also cut into slices.
Cut the fish or herring, carefully remove all the bones and cut into small slices.
Lemon - I cut part into segments, part into circles (to decorate the aspic).
Rinse the raisins and soak for 30 minutes in cold water.
You can start assembling the aspic: it is better to make small portioned dishes - I do it in bowls. Very comfortable then at the table.
So: a layer of pickled onions, then slices of fish or herring, raisins, a slice of an egg, a thin slice of lemon - grease with mayonnaise. Repeat to the top of the bowl.
Prepare the gelatin solution according to the instructions on the sachet and pour into prepared bowls.
Put in refrigerator.

Salted herring aspic

Finnish cuisine is especially revered by adherents of a healthy diet. Simple combinations of simple products, their naturalness provide great taste and benefits. A worthy reason to have Finnish salted herring in aspic on your menu.

Ingredients:

Herring (lightly salted) - 1-2 pcs. Depends on size
Dill with parsley (young, fresh herbs) - 1 bunch
Carrots (bright color) - 1 pc.
Gelatin - about 25g.
Onions (white or red) - 2 pcs.
Celery - 1 stalk.
Vinegar, pepper (or mixture), lemon.

Cooking method:

You can cook lightly salted herring aspic in Finnish as follows:
Cut up the herring. Check that there are no small bones left in the fillet. For aspic, use small pieces or strips. Leave 2-3 strips of herring fillet to decorate the aspic.
Soak gelatin for 20 minutes. The water must be cold!
Coarsely chop the carrot, celery, one onion (into 4 pieces) and put in a saucepan. Pour in water (about 0.4 l.). Add spices, be sure to salt with sugar, some greens. Boil the vegetables and remove them with a slotted spoon. Be careful not to overcook the carrots. It is useful as an ingredient in jelly.
Dice the other onion. Sprinkle them with vinegar and pour boiling water over them for just a few seconds. Then rinse in a colander with cold water. Read more:
Strain the vegetable broth. Cool and pour into it (focusing on your taste), lemon juice.
Boiled carrots for herring aspic also cut into small cubes. Chop up the greens. Add an onion. Put the ingredients into molds.
Heat the swollen gelatin. Be sure to stir until completely dissolved. But make sure the liquid doesn't boil. Pour into the broth (see instructions for gelatin), cool to room temperature.
Fill the molds with herring broth and set to harden. In order not to disturb the composition of the finished dish, before removing it from the molds, put the dishes in warm water. The outer layer will melt and the aspic of the herring will “slip” onto the plate.

Ingredients:
Salted herring - 1 pc.
Boiled potatoes "in uniform" large -2 pcs.
Tomato-1pc.
Cucumber-1pc.
Green onions - 3-4 feathers.
Mayonnaise - 2 teaspoons.
Ground black pepper.
Marinade: one tablespoon each of vegetable oil, vinegar and mustard.

Cooking method:
Prepare the marinade: mix mustard, vinegar and vegetable oil into a homogeneous mass.
Marinate the herring fillet, cleaned of skin and bones, in the resulting mixture for 15-20 minutes.
Peel the potatoes, cut into two halves and carefully remove the middle with a teaspoon so that the walls are about 0.5 cm thick.
Take the fillet out of the marinade.
Cut the fillet, cucumbers and tomatoes into cubes. Combine everything, add finely chopped green onions, mayonnaise, black pepper and mix.
Fill potatoes with appetizer and serve

This appetizer is a kind of such a popular salad - herring under a fur coat, but the preparation of our today's dish does not take much time.

You will need:

2 boiled beets
1 herring fillet
¼ onion
2 eggs
2 tbsp butter
green onions or dill for garnish

Cooking:

Cut the beets into thin circles, cut out the same circles with a cookie cutter.

Boiled eggs cut and grind with butter, using a blender or fork.

Cut the herring into small squares and mix with finely chopped onion.

Put egg oil on the beets, top with herring and onions, garnish with green onions.

Source: carina-forum.com

Appetizer with herring, dill oil and lemon

Appetizer Ingredients:
For 2 herrings of medium size and medium salting:
150 g butter
Half a bunch of fresh dill
3-5 slices of lemon
Black bread (medium loaf), black bread is needed, with a slight sourness, not gray.
With white it is also delicious, more delicate, but with black it is still better.
Recipe:
Rinse the herring, cut off the head, rip open the abdomen, remove the insides, rinse again. Carefully remove the skin and separate the meat from the ridge, remove as many small bones as possible. Cut the resulting fillet across into slices about 1.5 cm thick. Rinse the dill, shake, let dry a little. Finely chop and mix with softened butter. Cut the bread into quarters. You should get slices for 1-2 bites, small at all. Apply dill oil on slices of bread, put a slice of herring on top, a slice of lemon (about 1/8 of a whole lemon circle). The snack is ready.

Snack for all time

The amount of products depends on the eaters and their appetite.
For six medium potatoes 300-400 gr. herring fillet.
200 gr sour cream
1-2 teaspoons horseradish (or more if you like it spicier)
greens (green onions, dill, parsley) one small bunch each.

Rinse the potatoes well, cut in half and put in the oven. Bake at 220 until done.
At this time, we make the filling. Finely chop the herring fillet and mix with chopped herbs and sour cream.

From a baked potato, take out the middle (Not all!) With a spoon and put the filling there.
All! appetizer is ready.
Can be done without potatoes. Spread the filling on brown bread and serve as sandwiches. Then cooking will take no more than 10 minutes.

Herring and melted cheese appetizer

Appetizer of herring fillet, processed cheese, carrots and butter.
Ingredients:
200 g herring fillet (or 1 whole herring)
200 g processed cheese (2 processed cheese)
50 g carrots
50 g butter

A very tasty appetizer that can be served on slices of bread, or on slices of boiled potatoes.
Instead of 200 g of finished fillet, you can use 1 whole herring (you can read about how to cut a herring in the recipe Herring under a fur coat).
Cooking:

Cheese put in the freezer for 20 minutes (to make it easier to grind).
Boil the carrots until soft (about 20-30 minutes), cool.
Cut the herring fillet into very small pieces.

Cut the curds into small pieces (to make it easier to cut, moisten the blade of the knife).

Peel carrots, cut very finely.

Mix herring, cheese, carrots, soft butter.

Place in the refrigerator to chill slightly.
An appetizer of herring and melted cheese is well served on slices of bread.

Sandwich with herring and egg

black bread - 10 slices
cucumber - 1 pc.
mustard oil - 30 gr.
herring - 1/2 pc.
boiled egg - 1 pc.
sour cream - 1 tbsp
green onions - 1 bunch
Clean the herring and cut into long thin strips. Separate the egg into white and yolk and finely chop. Finely chop cucumber and green onion. Spread slices of bread with butter. Then put all the products in colored rows, put sour cream next to the herring. The sandwich is then cut into several small sandwiches.

Herring in a baguette

1 salted herring
1 small beetroot
1 large potato
1 medium carrot
mayonnaise or sour cream
baguette (you can also take a loaf, but portioned pieces are better in size in a baguette)

Boil vegetables, as for herring under a fur coat. We clean and rub separately on a coarse grater. We clean the herring from the skin and bones, cut into pieces.
We cut the baguette lengthwise, as for a hot dog, take out the pulp from it with a spoon. We get a "shell" from a baguette. Lubricate the middle of the loaf with a layer of mayonnaise, then apply a layer of beets with a spoon. Again mayonnaise, a layer of carrots, mayonnaise, a layer of potatoes, mayonnaise. We do not smear a lot of mayonnaise so that the baguette does not blur. Then we put pieces of herring in the middle and fold the baguette, returning it to its original form. Wrap the baguette in cling film and put it in the fridge to soak for a couple of hours.

Ready baguette cut into slices.

Herring rolls in pancakes

Boil the peeled potatoes in salted water. Drain, mash with a masher to a puree state.

Cut off about a fifth of the pancake. Lay most of it on a sushi mat, align the cut of the pancake and the edge of the mat.

Spread a thin layer of warm mashed potatoes on the pancake.

In the center - grated boiled beets, grease with mayonnaise on top.

Arrange the herring fillets in the center.

Roll the pancake using the mat.

Cut the resulting stuffed pancake into rolls of thickness. in 2 cm.

Herring croutons

6-8 servings

What do you need:
1 lightly salted herring
4 eggs
1 baguette
1 st. l. pickled capers
1 st. l. mustard
2-3 tbsp. l. vegetable oil

What to do:
Peel the herring, cut into fillets, remove small bones and cut into neat pieces. Save milk or caviar. Hard boil eggs and peel. Separate the yolk and rub it thoroughly with mustard, gradually adding 2 tablespoons of vegetable oil. Then add finely chopped capers, as well as chopped milk or caviar. Cut the baguette into slices, fry them in a pan on both sides with a small amount of vegetable oil. Transfer to a plate lined with paper towels. Let cool. Lubricate the croutons with the resulting mass, put 1-2 pieces of herring on each. When serving, garnish with a sprig of dill.

Such a cold appetizer can easily be reclassified into a hot one, after holding it for five minutes in an oven preheated to 180ºС.

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herring fish tasty in itself, and dishes from it make it even tastier. There are a lot of herring recipes, from the traditional "Herring under a fur coat" to pates. I offer my own versions of original herring dishes. How to cook herring snacks, herring snack recipes with photos step by step read and see further.

Herring snacks: recipes with photos

An appetizer of herring and greens will look unusual and very festive on any table. She prepares quickly and easy. Try it!

Recipe Appetizer of herring "Emerald balls"

Ingredients:

salted herring
boiled potatoes
boiled eggs
melted soft cheese
dill greens
ground black pepper
cranberries (for decoration)

Cooking method:

1. Cut herring on a fillet. Take all the bones.

2. Cut the herring fillet into small cubes.

3. Boil eggs and potatoes, cool and peel.

4. Grate potatoes and eggs on a fine grater.

5. In a bowl and mix potatoes, herring and eggs.

6. Season the mass with ground pepper to taste.

7. Add to bowl soft melted cheese.

8. A little cheese is needed, only for the viscosity of the mass, so that balls can be molded from it. Knead the herring mass and remove in the refrigerator for 15-20 minutes.

9. Wash the dill, dry and finely chop.

10. With wet hands, mold balls from the herring mass.

11. Roll balls in dill.

12. Put herring balls on a beautiful dish.

13. Decorate with cranberries.

As a festive version of the original herring snack, I can offer you a snack dish in which herring, lemon and Borodino bread are quite interestingly combined. From experience I can definitely say that this appetizer will appeal to any man. Goes well with strong alcoholic drinks.

Recipe Appetizer of herring "Brutal" for men

Ingredients:

lightly salted herring fillet
lemon
green onion
mayonnaise
freshly ground black pepper
Borodino bread

Cooking method:

Cut the Borodino bread into thin slices, cut off the crusts and give the slices a rectangular shape.
Cut the lemon into circles, then into quarters.
Cut green onion feathers obliquely into long pieces.
Cut the herring fillet with a sharp knife obliquely into beautiful slices.
Spread bread with mayonnaise. Put slices of herring and a quarter of lemon on bread.
Scatter the green onions over the lemon.
Prick the appetizer with toothpicks or special canapé skewers.
Sprinkle for spice snack freshly ground black pepper. So, unusual roulette snack is ready!

video recipe Herring appetizer "Festive"

Cook with pleasure and be healthy!

Always your Alena Tereshina.

Herring is found in three oceans, but on the Russian table it is a favorite, almost always, obligatory snack, and it doesn’t matter which coast it was caught on, but the right ambassador and well-chosen ingredients for salad, sandwiches, forshmak, canapes and other eateries are important dishes.

Herring snacks - basic technological principles

Appetizers are served before the main courses, they begin any festive feast, 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 right ambassador.

Just buying a well-fed salted carcass, with dense pulp, a pleasant fresh smell characteristic of salted fish is the easiest way to prepare the main ingredient for a herring snack. But real connoisseurs and gourmets prefer to salt herring on their own.

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

Before salting, fish can not be layered, and even the insides can not be removed, but be sure to remove the gills - this is the most dangerous source of infection. No wonder they say that the fish rots from the head. Fish in salt solution long time store 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 ordinary salads, their components are laid out in layers, in portions or in a large dish. Portioned herring snacks are designed in different ways: sandwiches, canapes, rolls, tartlets made from dough, potatoes, cheese - these are the simplest options for serving herring snacks available to any housewife.

A variety of products can serve as an addition to salted herring: boiled or fried potatoes, cucumbers, apples, beets, carrots, green and onions, cheese, eggs, avocados - the list can be expanded at your discretion, but even these components are quite enough to surprise guests with a variety of herring snacks, never repeating.

1. Appetizer decoration: 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 marinated 200 g

Dill (leaves)

Cooking:

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

Pour grated cheese in a thin layer on a preheated pan, and as soon as it melts, transfer the cake to a glass so that its edges hang down on the sides. Wait until the “cheese dishes” harden, carefully turn the glasses over, place the tartlets on the dish.

Tear the lettuce leaves, and line the bottom of the tartlets with pieces so that they do not get wet. Lay inside the thin circles of cucumbers, overlapping. Put a piece of fillet, a slice of boiled egg, a few peas in the center, decorate 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 onion 100 g

Lemon (slices) 1 ½ pcs.

Fresh cucumber 1-2 pcs.

Onion, marinated (medium size) 2 pcs.

Cooking:

Chop the peeled raw potatoes into thin slices, sprinkle them with lemon juice so that they do not darken. Prepare a lezon from eggs and flour, adding salt to taste.

Grease cake pans or disposable foil baskets. Preheat oven to 180°C.

Spread the potato plates along the edge of the molds, overlapping, first lowering them into the egg-flour mixture. Bake until done. Transfer the baskets to a dish, fill

3. Appetizer of herring and salmon caviar in "edible dishes"

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 onion (pickled)

dill (leaves)

Cooking:

Beat eggs and sour cream, adding salt. Combine the sifted flour with soda, mix, and knead a stiff dough. Briefly wrap it in a plastic bag, then roll it out thinly, cut out circles. Place the blanks in prepared round cupcake molds. So that the middle of the baskets does not rise during the baking process, and then you can fill it with a herring snack, make small weights and put them in the center of the baskets when baking. Wrap the peas in foil, and put these balls in baskets.

Beat the butter until white, add herring caviar. Mix the mass well, put it out of the pastry bag into chilled baskets. Sprinkle with chopped green onions.

Cut a small pickled onion crosswise, making a zigzag cut with a sharp small knife. Divide the halves of the bulbs, disassemble into separate integumentary scales - you get small "water lilies". Fill them with red caviar, set on herring cream, decorate with a sprig of dill.

4. Appetizer of herring in lavash roll

Products:

Lavash 1 pc.

Potatoes, boiled 250 g

Mayonnaise 200 g

Lemon juice 100 ml

Green onion 250 g

Eggs 6-7 pcs.

Herring fillet 500 g

Cheese, hard 300 g

Cooking:

Chop the green onion, sprinkle it with lemon juice, mix. Spread the tortilla on the work surface, spread the chopped onion over it. Grate potatoes, eggs and cheese. Finely dice the cleaned herring fillet.

Spread the potatoes on top of the onion as well, in a thin layer. Cover this layer with mayonnaise. Lay out a layer of herring, then - mayonnaise, eggs and mayonnaise, cheese. Roll up the roll, wrap it with 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.

Onion 120 g

Eggs 5 pcs.

Potatoes in uniforms 2-3 pcs.

Cooking:

Cut the onion into cubes and soak in lemon juice to remove bitterness. Apples, also cut into cubes and sprinkle with lemon juice so as not to darken. Chop potatoes and eggs. Combine the chopped components, mix and season with mayonnaise.

Cut fresh cucumbers crosswise, in half. Cut off the spouts and tails, Cut the flesh with a sharp knife with a thin blade to make "empty barrels". Chop the cucumber pulp and add to the salad. Set the "barrels" on the dish, vertically, filling them with the prepared salad. Decorate the appetizer with ingredients from the dish.

6. Herring appetizer - sandwiches

Ingredients - in equal proportions:

Herring fillet

Lemon - for seasoning onions and apples

Onion

boiled potatoes

Greens - for decoration

Rye bread (crumb)

Cooking:

Grate potatoes and boiled eggs. Finely chop the herring fillet, apples and onions and soak in an acidic lemon solution. Combine the ingredients, mix, season with spices. Mayonnaise can be used if desired.

Cut out circles from the bread crumb. Lay the prepared salad on slices of bread, decorate sandwiches with salad ingredients.

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

If the herring pulp is loose, which happens when fresh fish is re-frozen, then a strong acidic solution will also help to 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 for half an hour or an hour in fresh milk, then rinse again with plain water.

When choosing salted herring in the store, pay attention to the saline solution - it should not be cloudy and 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. The freshness of a 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 the fat content. The highest fat content is in herring, which is harvested in colder waters. The best types of commercial herring contain up to 33% fat, a valuable source of essential amino acids.