“Norwegian” salad with herring has several recipes. The classic salad is made from lightly salted herring with potatoes, apple and celery. I have already published a similar salad recipe earlier. The recipe can be found here - salad with herring, potatoes and apple.
I would like to immediately make a reservation that the combination of herring and apple is quite interesting and unusual. The salty herring in the salad is complemented by the sweet and sour taste of apples. It is better to take apples for salad that are quite sour, but at the same time it is better to avoid sweet apples. In addition, they must have dense and elastic flesh so that they remain cubes in the salad.
In addition to apples and herring, Norwegian salads use ingredients such as potatoes, pickled or pickled cucumbers, eggs, peas, corn, cabbage, cheese, onions, crab sticks, shrimp, squid, and beets.
And now I propose to go to the recipe and see how the “Norwegian salad” with herring and apple is prepared step by step with a photo. If desired, you can add a finely grated piece of hard cheese to the salad.
Ingredients:
- Herring - 1 pc.,
- Onions - 1 pc.,
- Apple - 1 pc.,
- Eggs - 2 pcs.,
- Dill - 20 gr.,
- Salt - to taste
- Mayonnaise - 1 tbsp. spoon,
- Ground black pepper - optional
“Norwegian” salad with herring – recipe
Once all the ingredients have been prepared, you can begin preparing the Norwegian salad.
The only ingredient that needs to be cooked for this salad is eggs. Boil them in lightly salted water. While the eggs are boiling, cut up the herring. We cut off her head and tail. Steam the belly and remove all the entrails.
After which we wash the fish inside and outside with cold water. We make a slightly deep cut on the back of the fish, starting from the head to the very tip of the tail. Pull the fish by the edges of the skin and remove it. After this, carefully remove the ridge. Cut the resulting fish fillet strips into small cubes.
Remove the shells from the cooled eggs. Cut them into large cubes.
Peel the onions. Cut it into small slices.
Wash the apple, peel it and cut it into cubes. Please note that we chop the apple at the very end of preparing the Norwegian salad, when all the necessary ingredients have already been chopped. If you cut it in advance, it will oxidize in the air and turn black. Agree, a salad with such an apple will definitely not look attractive.
Place all the prepared ingredients of the Norwegian salad - herring, apple, dill, onion and egg - into a bowl.
Rinse fresh dill with cold water and finely chop it with a knife.
Lightly salt the salad. Add mayonnaise. Homemade mayonnaise is ideal for salads with herring, as it is richer than store-bought mayonnaise. For piquancy, you can add a teaspoon of French mustard beans to the salad. If you wish, you can also add a pinch of ground black pepper to this salad.
Mix the salad.
Our Norwegian salad and apple is ready. Place it on a plate, decorate it to your liking and serve. The salad will look original on any table, be it a holiday or a dinner table, if you sprinkle it with caviar.
Preparing salad with herring and beets:
1. Pre-boil the beets or bake them in the oven.
Afterwards, cool completely, peel and cut into cubes or strips. Bake the beets in foil in the oven at 180 degrees for about 1-2 hours. Cook the beets in water on the stove for 1-2 hours. The cooking time of the vegetable depends on the age and size. 2. Wash the green onions and chop finely. Place in a bowl with beets. 3. Peel the herring from the film, carefully rip open the belly and remove the insides. Also remove the black film from the inside of the abdomen. Cut off the head, tail and fins. Rinse the herring under running water and pat dry with a paper towel. Separate the fillet from the backbone and cut it into thin strips, which you place in a salad bowl with all the products. 4. Peel the onions, wash and chop. If you wish, you can pre-marinate it in table vinegar and sugar. This will only make the salad tastier. 5. Season the products with refined vegetable oil and mix well. Taste the salad and season with salt if desired. However, due to the salted herring, salt may not be needed. Serve the salad after cooling it in the refrigerator with mashed potatoes or boiled potatoes in their jackets. Calories: Not specified
Cooking time:
Not specified
Salad with herring, beets and potatoes, the recipe with photo of which I offer, is very popular in Scandinavian countries. It is somewhat similar in taste and composition to ours, but there are differences. Its peculiarity is that the herring added to the salad is strongly salted. It is salted, not lightly salted; it is not soaked in milk to soften the taste. The taste of the finished salad is balanced by potatoes and pickled onions, which need to be soaked in vinegar for 15-20 minutes.
Pay special attention to the choice of beets. It should be sweet and dark burgundy in color. It is better to steam it or bake it in foil in the oven - with this preparation, the beets will retain their color, taste and will not absorb water.
In the original recipe, the salad is dressed with sour cream. It can be mixed with ready-made mustard - sweet or spicy, add a little pepper or vinegar. In general, adjust the dressing to your taste. If mayonnaise is more familiar to you, make sour cream and mayonnaise sauce for salad. Salad with herring, potatoes and beets can be served for dinner as a main course or as an appetizer for the holiday table. It is better to prepare it at least half an hour before serving, so that it has time to soak in the sauce.
Ingredients:
- salted herring - 1 fillet; — boiled potatoes – 5 pcs; - onion - 1 medium head; - boiled beets - 2 pcs; - sour cream - 150 ml; - table mustard, spicy or sweet - 1 tsp; - vinegar - 0.5 teaspoon (or lemon juice); - ground black pepper - to taste;
For the marinade you will need: - vinegar 9 or 6% - 1 tbsp. l; - fine salt - a pinch; - sugar - a third of a teaspoon.
To decorate the salad:
- diced onions - 0.5 pcs; — egg yolk – 1 pc; - green onions - a small bunch (or dill).
How to cook with photos step by step
Boil the potatoes as convenient: steamed, in their skins or in salted water, peeling them. Cook until done and cool. For any salad, it is better to steam beets without peeling them. Or wrap in two layers of foil and bake in the oven. Beets cooked in water lose most of their vitamins, and along with them their taste and color. Cool and peel the vegetables.
When the main products are ready, we begin slicing. Finely chop the onion. We prepare the marinade from table or apple cider vinegar, salt and sugar. Pour the marinade over the onions and leave for 15-20 minutes. While the onions are pickling, chop the vegetables and herring. Let's start with potatoes. Cut the tubers into slices, then into medium-sized cubes, larger than for herring under a fur coat or vinaigrette. Cut the herring into fillets. One fillet can be cut into thin strips, mixed with onion half rings, poured with vegetable oil and put in the refrigerator. Delicious with boiled potatoes! First cut the second into thin slices, then into cubes smaller than potatoes. Cut the beets into slices, then into small pieces. The finer the beets are chopped, the more juice they will produce and the faster they will color the light ingredients. Prepare salad dressing. Mix sour cream with mustard, ground pepper and vinegar or lemon juice. You can mix sour cream with mayonnaise or use only mayonnaise (preferably thick and homemade).
Mix herring, potatoes, beets. Add pickled onions along with the marinade. Add sauce and mix thoroughly.
Let the salad sit for a while in the refrigerator. 20 minutes will be enough, but it’s better to leave it longer to soak in the sauce. You can serve the salad with herring, beets and potatoes in a large salad bowl or in portions, laid out in a mound. Decorate with grated egg yolk, finely chopped onions and green onions. Serve with rye bread. Bon appetit! Author Elena Litvinenko (Sangina)
Until the 15th century, herring was not as widely known and loved as it is now. And all because people simply did not know how to cook it. It turns out that the most important thing in processing this fish is to properly remove the gills, because it is because of them that the unpleasant bitterness appears. After they learned how to salt herring, it began to gain popularity. Now every housewife knows a dozen different dishes from this fish. We invite you to replenish your collection of recipes with such delicacies as salads with herring. Recipes with photos, simple and tasty.
Herring is a fairly common fish. In one form or another it is prepared in almost all countries. Depending on the place of production, herring can be Norwegian, Dutch, Atlantic and Far Eastern. In some countries, including here in Russia, holidays are organized for lovers of this wonderful fish.
Herring can be served as an independent dish, or you can prepare all kinds of salads and snacks from it. To prevent the gastronomic pleasure from being spoiled by bones, fish fillets are used in such recipes.
“Norwegian” salad with herring. Photo
Enjoy your meal. I will be glad if you liked this recipe for fish salad with herring and find it useful. I also recommend cooking herring under a fur coat with an apple. Let's finally look at another very tasty version of the Norwegian salad, which contains beets.
Ingredients:
- Herring - 1 pc.,
- Beetroot - 1 pc.,
- Potatoes - 2 pcs.,
- Apple - 1 pc.,
- Carrots - 1 pc.,
- Onion - 1 pc.,
- Eggs - 2 pcs.,
- Salt - to taste
- Dill - 20 gr.,
- Mayonnaise - 2 tbsp. spoons
“Norwegian Romance” salad with pink salmon in its own juice and red onion
The salad is very appetizing, it cooks quickly, the fresh cucumber is crunchy.
Ingredients:
- Pink salmon (in its own juice) – 1 can
- Rice - 60 g
- Cucumbers, red onions, carrots - 1 pc.
- Mayonnaise – 5 tbsp.
- Grow the oil. – 2 tbsp. l.
- Lemon juice – 1 tbsp. l.
- Sugar, salt – 1/3 tsp.
- Lettuce leaves and dill
Preparation:
Boil the rice. Cut the onion into quarters of rings, pour boiling water over them. Add salt, sugar and lemon juice. Coarsely grate the carrots and sauté in oil until soft (about 10 minutes).
Check the cucumbers for bitterness (by cutting off a piece from the tail end). If they are bitter, cut off the skin.
Cut the cucumbers into strips, chop the dill and mix. Mash the canned fish (without juice) and place on a plate.
Install the culinary ring and lay out the salad in layers: lettuce, rice, mayonnaise (in a mesh). Next is a layer of pink salmon, carrots, mayonnaise. Place cucumbers and onions on top. Remove the cooking ring and place the salad in the refrigerator for half an hour.
Option with baked salmon
This elegant and sophisticated snack is considered a must-have attribute of the Norwegian Christmas feast. To prepare it you will need:
- 600 grams of fresh salmon fillet (with skin).
- 4 eggs.
- 4 tomatoes.
- 2 red onions.
- Long salad cucumber.
- 2 sweet peppers (preferably orange).
- 3 tablespoons lemon juice.
- 100 milliliters of olive oil.
- Arugula, parsley, salt and ground pepper (to taste).
You need to start preparing this Norwegian salad by processing the salmon. Place the washed and seasoned fish on an oiled baking sheet and bake at 170 degrees for no longer than six minutes. Then it is removed from the oven, covered with two layers of foil and put aside. Now you can do the eggs. They are washed, boiled, cooled, peeled and carefully cut into quarters.
Place tomato slices, cucumber cubes and bell pepper strips into a deep salad bowl. Parsley, arugula, salt, olive oil and lemon juice are also sent there. Mix everything carefully, cover with pieces of baked salmon and decorate with quartered eggs.
