Salad with herring for the winter. Winter salad with fish: original recipes step by step with photos

Although capelin is not a gourmet fish, it is very popular among our housewives. This is because it is affordable, very healthy, and most importantly, easy to prepare. A large variety of appetizers and main courses are prepared from capelin, but first courses are practically never prepared with it, since capelin has the impractical property of boiling quickly. It is best to cook it as an independent second course, bake it in the oven, fry without peeling, etc.

Capelin is also not a dietary product. Dietary dishes made from capelin are most likely just boiled fish with vegetables. Capelin is a fairly fatty fish, however, its calorie content is not so exorbitant: 120 calories per 100 g of product. This fat content of the fish allows you to make excellent dishes from smoked capelin. They are very original and tasty in their own way; many beer lovers prefer smoked capelin to this drink.

Taking into account the fact that fresh capelin is rarely found in our stores, our chefs have mastered a whole arsenal of dishes made from fresh frozen capelin. Since capelin tolerates freezing and long-term storage well, frozen capelin dishes are also tasty and attractive, as if it had just been caught. Fresh capelin is perhaps the most eaten by our sailors who fish for it. They even have their own signature dish, which each of them proudly prepares, even after going ashore. This is the famous capelin shkara - a favorite dish of sailors. It couldn’t be easier to prepare, and eating it is a pleasure. Fresh capelin is placed in layers in a frying pan, mixed with onions and other vegetables, and filled with water. In this form it is boiled and stewed. That's all! Try it at your leisure, feel like a sailor!

Capelin caviar is also highly valued. Dishes with capelin caviar are a wonderful appetizer even on a holiday table. It is mined separately and preserved for sale.

Recipes for capelin dishes are very diverse, it’s impossible to count them all at once. Capelin cutlets turn out well. Homemade sprats from this fish sometimes turn out tastier than industrial ones. We have already mentioned smoked capelin. And there is also fried, baked, marinated, etc. And how beautiful and festive dishes made from capelin are! Photos of these treats instantly make our imagination work; we immediately want to cook them and try them. Therefore, if you want to arrange a holiday for your loved ones, prepare capelin dishes, recipes with photos of which you saw and could not take your eyes off.

We think a few tips on preparing capelin dishes will be useful for you:

It is not necessary to clean capelin of scales before cooking; the scales are very small and do not interfere with cooking and eating. You can gut it if you wish.

When gutted, a significant amount of fat will be removed, which is concentrated on the abdomen. For some dishes this is not desirable.

When fried, capelin loses its main beneficial qualities.

Capelin is baked in breadcrumbs in an oven preheated to 180 degrees for 30 minutes.

You can bake capelin in other ways, for example, sprinkle it with herbs, various fresh and dried herbs.

You can also bake capelin with various vegetables, for example, potatoes, tomatoes, zucchini.

Capelin loves lemon. It is very healthy and tasty to pour lemon juice over it and discard the salt.

Capelin for the winter is a delicious canned food that will be a good addition to any side dish. Homemade fish and vegetables can also be a separate dish.

Preparing capelin for the winter is quite simple

Number of servings: 10
Cooking time: 1 minute

Recipe for capelin salad for the winter

Most of the time is spent preparing the fish. The rest of the recipe is very simple.

Preparation:

Clean the fish from the entrails. Remove heads and fins.
Cut the onion into rings, chop the carrots on a coarse grater.
Fry onions and carrots.
Add capelin. Salt and add sugar.
Dilute flour in tomato juice and add to vegetables and fish.
Simmer over low heat until done.
Finally, add vinegar and simmer for another 10 minutes.

Place in pre-sterilized jars and seal. The taste of this canned food is no different from store-bought.

Recipe 1. Salad with red fish, cheese and sweet peppers

Products:

Red lightly salted fish – 400 grams;
Potatoes – 300 grams;
Chicken eggs – 7 pieces;
Hard cheese – 200 grams;
Mayonnaise – 200 ml;
Red bell pepper – 300 grams;
Parsley – 1 bunch;
Green onions – 1 bunch;
Salt.

Cooking method:

Boil the potatoes in their skins, peel and cut into small cubes.
Eggs need to be hard-boiled, peeled and cut into medium cubes.
The cheese needs to be grated on a coarse grater.
Cut the red fish into small pieces.
Remove seeds from bell peppers, wash and cut into thin strips.
Green onions and parsley should be washed, dried with a paper towel and chopped with a knife.
Place all the chopped ingredients in a separate bowl, add salt and pepper, add mayonnaise and mix everything well.

Winter salad from capelin fish and vegetables

The specified amount of ingredients yields 8 half-liter jars.

Ingredients:

tomatoes – 2 kg;
peeled capelin – 1.5 kg;
bell pepper – 500 g;
onion – 500 g;
carrots – 700 g;
tomato paste – 250 ml;
salt – 1.5 tbsp. l.;
sugar – 125 g;
sunflower oil – 150 g;
vinegar - 1.5 tbsp. l.

Preparation:

Coarsely grate the carrots. Cut the pepper into strips and the onion into cubes. Pass the tomatoes through a meat grinder, first removing the skin if it is very dense.
Mix all the vegetables and cook for 40 minutes from the moment of boiling.
Add prepared fish and remaining ingredients except vinegar.
Simmer over low heat for 2 hours, then add vinegar at the end and cook for another 10 minutes.

Place into pre-sterilized jars.

Capelin in oil for the winter

Ingredients:

capelin – 1 kg;
salt – 1 tbsp. l.;
vegetable oil - to taste;
bay leaf – 2 pcs.;
cloves – 2 pcs.;
peppercorns – 5 pcs.;
vinegar - 1 tbsp. l.;

If desired, you can add tomato paste.

Preparation:

Gut the fish. Add salt and leave in a cool place for 5 hours.
Rinse the capelin from salt, add vegetable oil and fry until golden brown.
Place spices on the bottom of pre-sterilized jars.
Cool the fish slightly and place in jars. The carcasses need to be stacked carefully and very tightly, otherwise during the cooking process they will simply fall apart and become mush. Pour boiling vegetable oil.
Sterilize 90 min.
At the end, pour in vinegar and roll up.

Store in a dark, cool place. It’s still not worth storing such canned food for a long time, a maximum of 6 months.

Winter salad with fish

– tasty and very nutritious preparation. This is an excellent alternative to store-bought canned food, because it contains only natural products.

Salad with red fish without mayonnaise for the holiday table

A tasty dish with a citrus note. Lime juice and grapefruit add an unusual sourness and wonderful aroma. A very healthy, nutritious light salad seasoned with olive oil, perfect for the holidays.

Ingredients

Bunch of arugula
1 ripe avocado
250 grams of red fish (salmon or trout)
1 grapefruit
1 lime
1 tbsp. olive oil.
Salt to taste.

1. Preparation of products

Wash and dry the arugula.

Cut the fish fillet into small cubes.

Peel the grapefruit and divide the pulp into pieces.

Peel and pit the avocado and cut into cubes.

2. Refueling

Squeeze the juice from half a lime into a plate. Add a little salt (do not over-salt, as the salad already contains salted fish) and pour in a tablespoon of olive oil. Stir the mixture well.

3. Assembly

Place a layer of arugula on a dish and pour lime juice (0.5 pcs.) over it.

Place grapefruit slices on top.

Next are the avocado cubes.

And now there is a layer of fish over the entire surface of the salad.

Pour the prepared dressing on top.

Delicious winter salad with fish

You will need:
Onions, carrots - ½ kg each - fresh tomatoes - 1 kg - fresh frozen sprat - 1 kg - sunflower oil - table vinegar - 3.2 tbsp. spoons - spices - granulated sugar - 1.5 tbsp. spoons - a large spoon of kitchen salt

Preparation:

Thaw the sprat on the bottom shelf of the refrigerator. Drain the resulting liquid, clean the fish from the insides and heads. Wash the fillet and strain through a colander. Wash the tomatoes, cut into several pieces, and grind through a meat grinder along with the onion. Grate the peeled carrots. Choose a frying pan with high sides, pour in sunflower oil, heat it up, and brown the carrots. Pour tomato puree into the frying pan, add sugar, add salt, and bring to a boil. Transfer the sprat fillet to the vegetable frying pan, stir, reduce heat, and simmer for an hour and a half. Add spices to taste and simmer for 20 minutes.

Prepare dry jars, process them, lay out the product immediately after cooking, and seal with dry lids. To carry out additional sterilization, wrap the containers with a warm blanket. Leave the canned food in this position for 24 hours.

Fish salad for the winter: recipes

Salaka with vegetables
Ingredients:

Beets – 100 g – tomatoes – 750 g – herring – 400 g – carrots – 300 g – large spoon of salt – onions – 150 g – granulated sugar – 2.2 tablespoons – table vinegar – 2.2 tbsp. spoons

How to cook:

Chop the peeled onion into half rings. Pour vegetable oil into a frying pan, fry the onion until it becomes transparent, stirring regularly. Transfer the not fully cooked onion to a cauldron for further stewing process. Grind the peeled carrots in a blender. Separately, fry the carrots in a frying pan and add to the onions. Peel the beets, grind in a blender, fry in sunflower oil, and add to the rest of the vegetables. Cut the washed tomatoes into halves and beat with a blender. You can additionally grind it through a sieve. This will get rid of all the waste.

Pour the tomato sauce into a cauldron and simmer over low heat. If you have chosen a multicooker for stewing, select the “Stew” mode. Prepare the herring: separate the heads and clean the insides. Salt and add granulated sugar. Pour vinegar into the cauldron, stir, continue simmering for another half an hour. Place the workpiece in sterile containers and roll up the lids.

Vegetable salad with fish for the winter

Ingredients:
Capelin - 400 g - carrots - 0.3 kg - beets - 0.1 kg - tomatoes - 0.75 kg - onions - 0.15 kg - tablespoon granulated sugar - 2 tablespoons each of sugar and acetic acid - sunflower oil

How to cook:

Chop the onion into partial rings and fry in sunflower oil. Rub the carrots into long strips and place in a frying pan for frying. Grate the beets and fry them separately. Place the fried vegetables in a cauldron. Grind the tomatoes in a blender. Peel them in advance, pour in tomato juice, and simmer for 20 minutes. Remove the head and entrails, place in a cauldron, season with salt and sugar, pour in vinegar, stir, simmer for half an hour. Place the salad in half-liter containers, roll up with sterilized lids, and sterilize in a large saucepan before capping. The product can be stored in the refrigerator for no more than six months.

Prepare and.

Vegetable salads with fish for the winter

Recipe with capelin, carrots and tomatoes
Required products:

Salt – 2.2 tablespoons – capelin, tomatoes – 3 kg each – sunflower oil – 400 ml – onion – 1 kg – ground black pepper – small spoon – acetic acid – 200 ml – carrots – 1 kg

Cooking steps:

Wash the tomatoes and chop into large pieces. Chop the tomatoes and pass through a meat grinder. You can also use a blender to chop tomatoes. Place the crushed tomatoes in a separate pan and place on the fire. Simmer the vegetables for about an hour over low heat. Peel the onions and carrots. Chop the onion with a knife, grate the carrots. Fry these vegetables in vegetable oil. You only need a little bit of it. Add kitchen salt and granulated sugar to the container. Add ground pepper and stir. Clean the fish thoroughly, cut off the heads, and remove the entrails. Wash thoroughly and combine with vegetables in a saucepan. Simmer the salad for about half an hour over very low heat. Add vegetable oil and acetic acid, continue cooking for 5 minutes. Pour into jars and roll up, let cool completely.

Prepare and.
Mackerel with eggplants
Required products:

Carrots, blue ones - 1.6 kg each - mackerel - 2 kg - oil - 0.4 liters - granulated sugar - 3 tbsp. spoons - vinegar essence - 1 tbsp. l. - granulated sugar, salt - 2 tablespoons each - tomato - 0.2 liters

Cooking features:

Thaw the fish, cut it into pieces. Grate the carrots into large strips, chop the onion, and chop the blue ones into cubes. Place all products into the pan except vinegar essence and mackerel. At the end, pour in the vinegar, and after 10 minutes roll up.

Try also.

Tomato salad with fish for the winter

Necessary products:
Ripe tomatoes - 3 kg - sweet pepper, onion - 1 kg each - acetic acid, purified sunflower oil - 0.2 liters each - spices and kitchen salt - granulated sugar - 100 g each

Thaw the mackerel, chop into pieces, boil in water with salt. Grind the tomatoes through a meat grinder, chop the carrots into strips, chop the pepper into strips and the onion into half rings. Boil chopped tomatoes and chopped vegetables for half an hour. Send spices, vinegar and oil here. Simmer it all for 20 minutes, taste it, place it in treated containers, and screw on the lids.

Prepare and.

Winter salad with fish and pearl barley

You will need:

Sea white fish – 4 kg – tomato juice – tomatoes – 3 kg – onions, carrots – 1.1 kg each – granulated sugar – 0.2 kg – acetic acid – 100 g – pearl barley – ½ kg – salt – 2 tablespoons – sunflower oil – ½ kg

Cooking features:

Wash the pearl barley with clean water, pour boiling water over it, and let stand until it swells. Clean the fish, cut off the heads and remove the entrails. Separate the skin from the bone. Boil the fillet in salted water. Chop the tomatoes, pour the tomato paste into a saucepan, place on the fire, cook the tomatoes for about 20 minutes. Peel the carrots and onions and chop them. Place the vegetables in a pan with vegetable oil and fry until golden brown. Mix the tomato mass with fried vegetables, add fish and pearl barley, salt and sprinkle with granulated sugar. Pour in tomato juice so that the mixture is not too thick. Cook until the pearl barley is ready, 10 minutes before readiness, add acetic acid, stir thoroughly. Place the salad while still hot in the prepared jars.

Do and.

Winter salad with fish and vegetables

Required components:

Mackerel – 1 kg – beets – 200 g – carrots – 700 g – mustard, coriander, peppercorns – butter – 175 ml – ripe tomatoes – 1.3 kg – kitchen salt – 1.5 kg

How to cook:

Grind the tomatoes through a meat grinder and boil the resulting mass in a saucepan.
Send here the fish cut into pieces, grated beets, carrots, fried onions, salt, season with spices, cook for an hour and a half over low heat. Pour in vinegar and roll into sterile jars. Winter preparations salads with fish Mackerel with rice
You will need:

Mackerel – 1.5 kg – carrots, sweet pepper – 3 pcs. – onion – 400 g – clarified butter – 200 g – boiled rice – 300 g

Cooking features:

Cut the cleaned fish and boil. Cook the rice cereal. Remove the peel from the tomatoes and grind in a meat grinder. Tomato puree, combine with half the oil, boil for 10 minutes, add to the fish, cook for 1 hour. Chop the vegetables, fry, add to the fish, cook for 20 minutes, mix with rice, cook for another quarter of an hour. Transfer to sterile jars and seal.

Prepare and.

Winter salad with mackerel fish - recipe

Ingredients:

Mackerel – 4 pcs. - table salt - pepper - onion, carrots - 2 pcs. — bay leaf – 4 pcs. - sunflower oil - 4 tbsp. spoons

How to prepare:

Wash the fish, defrost, crumble. Chop the washed carrots into strips and chop the onion into rings. Sterilize the jars. Place fish pieces, bay leaves, peppers, carrots, and onions in each container. Add a teaspoon of salt and oil, pour boiled, cooled water. Remove the rubber rings from the lids, cover the filled containers, and place in a cold oven. Turn on the mode at 150 degrees, let it simmer for an hour. Take it out, put the rubber rings back in, roll it up and cover until it cools.

Winter fish salad with mackerel

Ingredients:

Granulated sugar - ½ cup - onions, sweet peppers - 1 kg each - carrots - approximately 2 kilograms - ripe tomatoes - 2 kg - refined butter - 1.5 cups - frozen mackerel - 2 pcs. - acetic acid - 1 tbsp. - seasonings with spices - table salt - approximately 2 tablespoons

How to cook:

Thaw the fish naturally. No need to fill it with water and do not use the microwave! Pour water into a saucepan, lightly salt, and boil the mackerel until tender. Remove the carcasses from the broth and cool. Remove bones and divide into small pieces. Wash the tomatoes, chop into small pieces, and chop in a food processor. Wash the carrots, remove the peel, chop into strips. Peel the onion, rinse, chop into half rings. Remove seeds from sweet peppers and chop into medium-sized strips. Place the prepared vegetables in a suitable saucepan and pour in tomato puree. Simmer under the lid for about half an hour. Simmer with the lid closed. Add sauce and all other ingredients. If necessary, add salt. Place the finished product in heated jars and roll up immediately. Unwrap the canned food and cover it with a warm blanket.

Details

Salads for the winter can be prepared not only from vegetables, but also from fish, for example, capelin. This salad is not only very tasty, but also filling, so it can be served as an independent dish. In addition, capelin salad prepared for the winter will be an excellent addition to side dishes and meat dishes.

There is nothing complicated in preparing capelin salad, so be sure to try preparing these canned foods for your family for the winter.

How to prepare fish salads for the winter - choice of products

Most often, preference is given to winter salads made from fish and tomatoes. Probably the most common recipe is sprat or capelin in tomato sauce. This is not only because we are accustomed to them through our trade, it’s just always tasty, you can open such a jar with potatoes, or just as a separate snack.

In order for our salads to turn out really tasty, the fish in them not to fall apart, but to keep its shape, we need to choose it correctly. And it’s good if you live somewhere by the sea, where buying fresh fish is not a problem. Not everyone is so lucky, so I’ll tell you how to choose fish for winter salads.

Freshly frozen fish is preferable in such cases, because our retail chains have now begun to sell chilled frozen products, that is, initially frozen fish is thawed for sale, the remainder that is not sold on time is frozen again, and so on several times. When buying chilled fish, you can notice on the section of the abdomen an unpleasant dark yellow color from constant frost. Such fish will be very dry and will quickly “spread” when cooked.

Small, freshly frozen small fish, usually with shiny light backs, with a head and tail, not gutted, this is exactly the kind of fish we need.

Winter salad with herring and tomatoes

From the products to prepare:

Four kilos of fresh frozen herring
Half a kilo of onions
Four kilos of red tomatoes
Two kilos of carrot roots
Half a liter of purified sunflower oil
One tablespoon of 9% vinegar
Fifteen level tablespoons of sugar
Three tablespoons with the top of a spoonful of table salt

Cooking process:

Do not defrost the fish completely; this makes it easier to cut it. Gut, cut off the head and tail, cut along the ridge and separate the fillet, which is cut into pieces.

Grind the tomatoes in a blender or meat grinder and rub through a sieve so that the skin does not get caught. Chop the onion finely and grate the carrots using a regular grater.

Pour half of the vegetable oil into a saucepan, into which we pour the tomato and lay out the pieces of herring, put it on the fire.

In the second half of the oil, fry the carrots and onions in a frying pan. When the fish and tomato have been stewed for half an hour, you need to add salt, add sugar and add the frying. Leave to simmer for another half hour. At the end of time add vinegar. We pack the salad hot into sterile jars, close it with lids and wrap it in heat to cool slowly.

Fish salad for the winter with vegetables

We use the following products:

Half a kilo of capelin or herring
Three onions
Three medium carrots
Six large meaty tomatoes
One medium beet
Two tablespoons of 9% vinegar
Tablespoon salt
Two tablespoons of sugar
Sunflower oil

How to prepare fish salad:

We peel all the vegetables, cut the onion into half rings, grate the carrots and beets on a regular grater, chop the tomatoes in a blender and pass through a sieve to remove the skins and seeds.

We fry each product separately and put it in a common container, at the end we pour in the tomato and put it on the stove to simmer. We simmer for twenty minutes, and while we’re busy with the fish, we need to clean it, cut off the heads and rinse it.

We add the fish to the vegetables, add salt, add sugar and leave to simmer for another half hour. At the end, don’t forget to add vinegar and pack the finished salad into sterile jars. Roll under the lids and leave to cool upside down. Store jars of salad only in the refrigerator or cellar.

Winter salad with mackerel

We will need:

One fresh frozen medium size
One onion
One small carrot
Five small tomatoes
Tablespoon regular table salt
A quarter cup of sunflower oil
Three level tablespoons of granulated sugar
One and a half tablespoons of 9% vinegar
Five black peppercorns
Three laurel leaves

Cooking process:

Defrost the fish, clean the insides, remove the tail and head and place in a saucepan with water to boil for twenty minutes.

Finely chop the onion and grate the carrot. Place the tomatoes in boiling water for a couple of minutes to remove the skin, and then chop them in any convenient way. Combine all the vegetables in a cast iron or thick-walled saucepan and simmer for twenty minutes, don’t forget to add sugar and salt.

Take the cooked fish into pieces and put them in the vegetables, add the remaining spices and simmer for another twenty minutes, add vinegar and roll them into jars.

We would like to offer you a couple of the best recipes for an excellent salad with herring and prepare it for the winter. We will tell you two interesting ways to preserve this unusual snack.

Canned salad for the winter with fresh herring and vegetables

Ingredients:

herring fillet – 2 kg;
tomatoes – 2.4 kg;
carrots – 1.2 kg;
onions – 1.1 kg;
– 280 ml;
kitchen salt - 2 dessert spoons;
sugar – 130 g;
– 1.5 tbsp. spoons;
table vinegar – 70 ml.

Preparation

Chop the required amount of pre-prepared fresh herring fillet into about 1.5-2 centimeter cubes.

We wash the tomatoes and cut them into convenient slices, which we then pass through a fine sieve in a meat grinder. Add granulated sugar, kitchen salt to this tomato mass, pour in sunflower oil, and then send everything to the switched on stove burner. When we see that the tomato has definitely boiled, then add coarsely grated fresh carrots. After everything has boiled for about 15 minutes, add the onion, cut into a quarter of a ring, into this mixture and cook the vegetables for the same amount of time. Then add cubes of fresh herring to the salad, add tomato paste after it and continue cooking on the stove for about 25 minutes, only adding vinegar about 10 minutes before the end of the cooking process. We distribute this magnificent salad into oven-roasted glass jars and seal it hermetically with roasted lids.

Fresh herring salad in jars for the winter

Ingredients:

herring (fresh frozen) – 4 pcs.;
kitchen salt - 1.5 teaspoons;
carrots (medium) – 3 pcs.;
onions – 3 pcs.;
sunflower oil – 50 ml;
laurel leaf – 4 pcs.;
allspice and black pepper – 5 pcs.

Preparation

We cut off the heads from the thawed herring carcasses and, by ripping open their bellies, we clean out all the insides. Next, we cut off the fins with kitchen scissors, and cut the fish itself into pieces with a knife. Grind the peeled carrots through a coarse grater. Chop all the onions into half rings.

In one large container, combine the herring with all the prepared vegetables at once. Sprinkle everything with kitchen salt, pour in sunflower oil, and also add laurel leaves with peas of two types of pepper as aromatic spices. Mix all the contents of our container and place in a cool place for 2.5-3 hours. Next, distribute the salad into properly prepared jars and add boiling water to the edge of the neck of each jar. We rearrange everything into containers with already boiling water, and thus sterilize our jars for an hour, perhaps adding boiling water sometimes. Next, we seal the entire salad with tin lids and wrap it in a warm blanket.

Every housewife strives to stock up on an abundance of preparations for the winter. In the summer, all kinds of compotes, salads, caviar, pickles and marinades are rolled into jars. But few people will be surprised by ordinary preparations; preparing a herring salad with vegetables for the winter is another matter. You can choose a suitable herring salad for the winter by reading our article.

This salad is very beneficial to have in stock. The preparation can serve as a complete dinner, because it already contains fish and a vegetable side dish.

Required Products:

2 kg of fresh herring;
0.3 kg carrots;
0.6 kg onions;
1.5 tbsp. salt;
0.75 tbsp. lean butter;
3 bags of black tea;
2.5 tbsp. boiling water;
6-7 pcs. bay leaves;
10 peas each of allspice and black pepper;
1.5 tsp. 70% vinegar essence.

Winter herring salad with vegetables:

We clean the fish carcasses from scales and entrails by carefully ripping open the belly. We cut off the head, tail, all fins. Use your hands to separate the fillet from the backbone. If there are large rib bones left, we also remove them, feeling the bones with our fingers.
Cut each fillet crosswise into 6-7 pieces. Sprinkle the pieces with salt and leave for a while.
Peel the carrots and onions. Coarsely grate the carrots and cut the onion into half rings.
Pour boiling water over the tea bags, let the tea steep and take on an intense color.
In a large saucepan with a thick bottom, first place a layer of onions and carrots, then a layer of herring. Thus, we alternate layers, making the top layer from one onion. Randomly distribute the peppercorns between the layers.
Fill the contents with vegetable oil and tea leaves. The tea leaves will give the fish a beautiful golden color and will help the fillet pieces maintain their solid shape. We send the pan with the preparation to cook over high heat.
As soon as the workpiece boils, turn the heat down to the lowest possible level so that the liquid barely boils. In this mode, cook the salad for 3.5 hours.
Half an hour before the end of cooking, add the bay leaf. And a couple of minutes before the end of the process, add vinegar essence. By this point, all the liquid will have boiled away, leaving only oil.
Place the fish and vegetables in sterile glass jars, close with tin lids and cool upside down under a blanket.
Store the jars in a cool place. Periodically, the seams need to be inspected, and if a swollen lid is found, then such a salad is not suitable for food.

Salad with capelin and bell pepper for the winter

Required ingredients:

fresh frozen capelin – 2 kg;
tomatoes – 3 kg;
bell pepper – 1 kg;
carrots – 2 kg;
onion – 1 kg;
vegetable oil – 200 ml;
vinegar 9% – 200 ml;
salt – 2 tbsp;
sugar – 100 gr.;
spices - to taste.

Cooking process:

First prepare the fish. Clean the capelin by removing the innards and cutting off the heads. Boil the fish in salted water, then separate the meat from the bones.

Grind the tomatoes through a meat grinder and pour into a saucepan. Peel the carrots and cut into thin strips. You can also grate carrots using a Korean carrot grater.

Remove the bell pepper from seeds and stalks, then cut into strips. Cut the peeled onion into half rings.

Add chopped vegetables to the pan with crushed tomatoes. Place the pan on the fire. Simmer the vegetables over low heat for about 30 minutes, stirring occasionally.

Then add the prepared fish, as well as salt, sugar, and vinegar to the vegetables. Add vegetable oil and any spices you like.

Mix well and cook the salad for another 30 minutes. Place the hot salad in prepared jars, well washed and sterilized. Roll up the jars and turn them over. Wrap it up and leave it for about a day.

Herring salad for the winter in jars

This recipe for winter salad is quite simple to prepare. Therefore, even a novice housewife can handle its preparation. And so that the salad does not spoil, we will sterilize it.

Required Products:

4 carcasses of fresh frozen herring;
3 medium carrots;
3 onion heads;
1.5 tsp. kitchen salt;
50 ml vegetable oil;
5 peas each of allspice and black pepper;
4 lavrushki.

Preserved herring salad for the winter:

Defrost freshly frozen herring as described in the previous recipe. If you defrost fish in hot water or in the microwave, the fiber structure will become loose and pieces of fish will simply spread out in the finished salad.
We rinse the thawed carcasses, cut off the head, cut the abdomen and take out the entrails. We thoroughly clean the carcass from the inside, completely scraping out the black film, and remove the skin. Using kitchen scissors, cut off the fins and tail. Separate the fillet from the skeleton, removing all large bones. We cut the fillet into portions.
We clean and grate the carrots on a coarse grater. We clean the onion and chop it into thin half rings.
In a saucepan, combine the herring with vegetables. Salt the mixture, add vegetable oil and season with bay leaves and two types of peppercorns. After mixing everything thoroughly, leave in a cool room for 2.5-3 hours, covering the dishes with a lid.
Meanwhile, wash and steam glass jars with lids. Place the marinated mixture into sterile jars and pour boiling water right up to the neck. Covering the jars with lids, place them in a saucepan with boiling water (the water level should reach the shoulders of the jars). Sterilize the salad for an hour, periodically adding hot water to the pan to the desired level. Then we seal the jars with lids and cool them upside down, wrapping the jars.

Salad with capelin and beets for the winter

Required ingredients:

capelin – 400 gr.;
onion – 150 gr.;
tomatoes – 750 gr.;
beets – 100 gr.;
carrots – 300 gr.;
salt – 1 tbsp;
vinegar 9% - 2 tbsp;
vegetable oil;
sugar – 2 tbsp.

Cooking process:

Peel the onion and cut into half rings. Fry the onion until light golden brown in vegetable oil in a frying pan.

Place the fried onions in the cauldron in which you will prepare the salad. Then peel the carrots and grate them using a Korean carrot grater. If you don't have one, take a regular grater, but with larger holes.

Also fry the carrots in vegetable oil, and then add them to the onions and work on the beets. It also needs to be cleaned first. Grate the beets the same way as carrots, and then fry with the addition of vegetable oil.

Place the fried beets in a cauldron with the onions and carrots. Wash the tomatoes and grind through a meat grinder or use a blender to chop.

Pour the chopped tomatoes into a cauldron with the fried vegetables. Simmer the vegetables on the fire. Let the vegetables simmer for about 20 minutes over low heat.

At this time, take care of the capelin. It needs to be cleaned of its entrails. The heads also need to be cut off. Rinse the fish thoroughly.

Place the prepared fish into the stewed vegetables. Also add salt, sugar and vinegar. Cook the salad for 30 minutes, stirring occasionally.

Place the hot salad in sterilized jars and roll up. Be sure to wrap the salad in the jars upside down. Leave the jars in this position until the next day, then put them in the cellar or pantry.

Preparing fish salads is a fun and not at all difficult activity. Fish salad for the winter in jars has a wide range of uses. It can be served as an independent snack, added to salads or as a side dish. For such preparations it is not at all necessary to use mackerel. Winter fish salad with vegetables can also be made from ordinary herring or capelin.

You just can't help but like fish in a fragrant vegetable sauce. An ordinary herring is transformed beyond recognition. Winter fish salad for the winter goes well with both potatoes and rice.

You will need:

half kg. herring;
800 gr. tomatoes;
quarter kg. salad onions;
quarter kg. juicy carrots;
100 gr. young beets;
quarter 200 gr. glasses of butter;
a couple of tsp salt;
a couple of st. l. Sahara;
a couple of st. l. vinegar 9%.

Fish salad recipe for the winter:

The onion must be peeled off and cut into thin halves of rings.
In a frying pan, the oil is heated to the maximum and the prepared onions are well fried in it, after which it is moved to a container suitable for all subsequent manipulations.
Carrots must be washed, peeled and only then chopped in a blender. When chopped, the carrots are fried and added to the onions.
Like carrots, beets are prepared and also added to the already fried vegetables.
Tomatoes are literally immersed in boiling water for seconds, after which the skin is simply removed.
Peeled tomatoes are crushed into puree using the same blender.
Tomato puree joins other vegetables.
The herring must be cut. It is separated from the head and all the insides are removed from it, after which the fish is washed.
Chopped vegetables are stewed for literally twenty minutes, after which they are added with herring, sugar and, of course, salt.
In this composition, the product is prepared for about half an hour. Towards the end of this process, vinegar is also added to the salad.
While the salad is simmering, you need to pay attention to preparing all the containers that are needed to carry out the preservation process. It is washed with soda and subjected to mandatory pasteurization.
The still very hot fish salad is placed into heat-treated jars and rolled up immediately.
It must be cooled upside down and covered with a blanket.

Delicious winter fish salad

Capelin cooked in tomato sauce is an excellent appetizer. The minimal amount of spices perfectly emphasizes the pleasant fishy aroma. Tomatoes add a pleasant sour touch to the dish. Eating a jar of such fish in winter is a pleasure.

You will need:

3 kg. capelin;
1 kg. juicy carrots;
1 kg. salad onions;
a couple of st. l. salt;
a couple of st. l. Sahara;
a couple 200 gr. glasses of butter;
half st. l. ground regular pepper;
two hundred gram glass of vinegar 9%;
3 kg. tomatoes.

Delicious salad with fish for the winter:

Tomatoes are literally immersed in boiling water for a few seconds. Then the skin is removed from them and they are crushed using a simple meat grinder.
Tomatoes crushed into puree are boiled. This process takes at least an hour.
Carrots are washed, peeled and chopped in plain water using a larger grater.
The onion's peel is removed and it is immediately cut into miniature cubes.
The onions and carrots are moved into the frying pan and fried quite a bit.
When fried, they are added to tomato puree, salted, sprinkled with sugar and pepper. The mass is thoroughly mixed.
The capelin is washed a little and added to the container with the vegetables. In this composition, the product is boiled for about half an hour.
Finally, vinegar and oil are added. In its entirety, you need to boil the salad for another five minutes.
While the salad is boiling on its own, you need to prepare the containers necessary for the canning process. It must be washed and subjected to particularly thorough sterilization.
Hot salad is placed in jars that have undergone heat treatment and immediately rolled up.
The jars should cool upside down and covered with a warm blanket.

Winter salad recipe with fish

How convenient it is to have such a blank on the shelves. You can take it with you on a hike, and it is simply irreplaceable for winter fishing. And just for a quick and satisfying snack, it will come in handy. There is no need to heat it up, and when cold, this snack is simply excellent.

You will need:

4 kg. smelt;
1 kg. salad onions;
1 kg. juicy carrots;
half kg. pearl barley;
3 kg. tomatoes;
floor 200 gr. glasses of vinegar 9%;
a couple of st. l. salt;
floor l. oils

Recipe for salad with fish for the winter:

The pearl barley must be washed and immersed in boiling water to swell.
The smelt is cut up. The head is separated and all the insides are removed. The skin is removed and the seeds are removed. In this form, it boils for literally ten minutes.
Tomatoes are immersed in boiling water for a few seconds. After this, the skin is very easily removed from them. They are then ground using a standard meat grinder.
The tomato puree is immediately transferred to a container suitable for all subsequent actions and boiled for about twenty minutes.
Absolutely all the peeling is removed from the onion and it is cut into tiny cubes.
Carrots are naturally washed, peeled and chopped on a simple grater.
Chopped onions and carrots are transferred to a frying pan with oil heated to maximum and fried, after which they are added to the tomato.
Add smelt with well-swollen pearl barley to the tomato mixture. The mixture is salted and sprinkled with sugar.
In this composition, the salad is boiled until the pearl barley is completely ready.
A few minutes before the end of the cooking process, vinegar is added.
During this time, it is necessary to prepare the containers necessary for the full preservation process. It is washed very carefully and subjected to mandatory sterilization.
Freshly prepared salad is placed in jars that have already undergone heat treatment and rolled up immediately.
The cooling process should be as long as possible. For this purpose, the jars are covered with something warm enough.

Recipe for making fish salad for the New Year of the Rat

Fish salad with champignons is not only delicious, but it also serves as an appetizer for any table, be it a holiday or New Year's. My grandmother always makes it for the New Year and I wanted to share the recipe with you.

Ingredients:

Red fish (raw) – 500 gr.;
Champignons – 500 gr.;
Onions – 1 pc.;
Carrots – 2 pcs.;
Vegetable oil;
Mayonnaise;
Salt;
Ground black pepper.

Preparation:

Fish, we took pink salmon, cleaned it from bones and skin. Boil in slightly salted water until tender and cut into cubes.

Chop the champignons as in the photo and fry in a frying pan until tender.

Peel the carrots and grate them on a fine grater. Next, fry it in a frying pan until soft.

Finely chop the onion and fry until golden brown.

Place all the prepared ingredients in a salad bowl in layers, coating each with mayonnaise in this order: fish, onions, mushrooms, carrots. Next we repeat the layers. Our salad is ready and can be served.

Fish salad for the winter with pike perch fish

Canned pike perch turns out incredibly tasty. An excellent vegetable filling amazingly emphasizes the delicate taste of the fish, complementing it with freshness and lightness. Despite this, the dish turns out to be very satisfying thanks to the addition of rice.

You will need:

one and a half kg. pike perch;
a couple of sweet peppercorns;
1 kg. tomatoes;
a couple of juicy carrots;
half kg. salad onions;
two hundred gram glass of rice;
floor 200 gr. cups apple cider vinegar 9%;
a couple of tsp salt;
4 tbsp. l. Sahara;
half tsp ground regular pepper;
a couple of clove buds.

Fish salad recipe for the winter:

The pike perch is immediately cut. The head is separated and all existing entrails are removed. Once this process is complete, the pike perch should be washed.
The cleaned fish is boiled for about half an hour along with salt and spices.
The tomatoes are carefully cut and literally immersed in boiling water for a couple of seconds. After that, the skin is simply removed from them.
Peeled tomatoes are crushed using a regular meat grinder.
The tomato puree is transferred to a container suitable for all subsequent actions and mixed with half the required oil. The puree is boiled for literally ten minutes.
All bones are removed from the boiled pike perch and it is chopped into neat pieces.
The chopped pike perch is transferred to the tomato and boiled for about half an hour.
Carrots are washed, peeled and chopped on a regular grater.
All the seeds are carefully removed from the pepper, and it is cut into thin strips.
The existing peel is removed from the onion and it is cut into thin halves of rings.
Chopped vegetables are transferred to a frying pan with oil as hot as possible and fried along with spices.
The rice must be boiled.
Fried vegetables are added to the tomato mass, salted and sprinkled with sugar. Both vinegar and rice are added.
The full salad is boiled for literally another quarter of an hour.
During this time, you should prepare the containers that will be needed to carry out the entire preservation process. It is washed with soda and subjected to the necessary sterilization.
Pike perch with rice and vegetables are placed in thermally treated jars and rolled up immediately.

Fish salad with vegetables for the winter

A successful combination of fish and vegetables is a real culinary masterpiece. The already tender fish cooked in this sauce literally melts in your mouth.

You will need:

4 kg. capelin;
3 kg. tomatoes;
1 kg. lettuce;
1 kg. juicy carrots;
half kg. sweet pepper;
two hundred gram glass of sugar;
two hundred gram glass of butter;
1 tbsp. l. vinegar essence 70%;
a couple of st. l. salt.

Vegetable salad with fish for the winter:

Tomatoes are peeled and chopped using a regular meat grinder.
The carrots are peeled and grated.
The existing peel is removed from the onion, and it is cut into thin strips.
All seeds are removed from the pepper and chopped in the same way as onions.
All vegetables are transferred to a container suitable for subsequent actions and boiled for an hour and a half.
Peeled capelin is added to the vegetables and boiled for about another half hour.
A few minutes before this process is completed, vinegar is added.
The containers necessary for complete canning are washed and subject to mandatory sterilization. Only after this process is completed is the finished pike perch with vegetables placed in it.
The jars are immediately rolled up.

A winter fish salad with herring can magically decorate and improve any dish. Such a snack is in demand both on a holiday and indispensable on an ordinary day. Once you have prepared such a miracle, it will no longer be possible to do without it. Incredibly tasty and at the same time very simple.

Fresh herring salad for the winter

This delicious salad will please absolutely all herring lovers. And in combination with vegetables and tomatoes, the fish acquires a particularly piquant taste.

Required Products:

2 kg fresh herring fillet;
1.1 kg onions;
1.2 kg of carrot roots;
2.4 kg of ripe tomatoes;
280 ml vegetable oil;
1.5 tbsp. tomato paste;
130 gr. sugar;
2 dess.l. salt;
70 ml table vinegar.

Herring salad for the winter recipes:

If the fillet is frozen, it should be thawed gently before cooking. Those. transfer the fish from the freezer to the refrigerator and wait until it is completely defrosted. Wash the fillet, dry it, cut it into square pieces with sides 1.5-2 cm.
Wash the carrots, peel them and chop them. After removing the skins from the onions, cut the heads into quarters of rings.
Now prepare the tomato puree for pouring. Wash and cut the tomatoes into arbitrary slices. Grind the vegetables in a meat grinder through a fine wire rack or blend in a blender. Add sugar, salt, and vegetable oil to the puree.
Pour all the prepared sauce into a saucepan, place it on the burner and bring to a boil.
As soon as the sauce begins to boil, add carrots and cook for a quarter of an hour.
Next, add the chopped onion and simmer for another quarter of an hour.
After the specified period of time, put pieces of herring into the pan, add tomato paste and simmer for another 25 minutes.
After 15 minutes, pour the bite into the salad, boil it for another 10 minutes.
Place the hot salad in sterile half-liter jars, roll up with sterile tin lids and cool, turning upside down under a blanket.