Vinaigrette with herring - a traditional salad in an unconventional version

Vinaigrette, which many consider to be a native Russian dish, is actually of French origin, and its name comes from the word the French use for vinegar. This is explained simply: the vegetable snack has a sour taste. Usually pickles and sauerkraut add it to the vinaigrette, but lemon juice or vinegar can also be included in the dressing. The main ingredients in the vinaigrette are beets, potatoes and carrots. All of them, according to our compatriots, go well with the taste of lightly salted herring. Most Europeans do not understand the beauty of this contrasting combination - vinaigrette with herring is a property of Russian, not French cuisine. And it is difficult to find a person in our country who would not love this unpretentious snack.

Cooking features

Most housewives in our country know how to prepare vinaigrette, and even have their own “signature” recipe for this appetizer. However, not everyone finds this dish equally tasty. Even making a vinaigrette with herring according to the same recipe, you can get different results. Much depends on knowing the correct cooking technology.

• It is better not to boil vegetables for vinaigrette, but to bake them. Then they will retain their rich color and most of the nutrients and will taste better.
• To make the vinaigrette look appetizing, try to prevent the potatoes and other vegetables from turning burgundy. To do this, just season the vegetables separately, and only then combine them with each other.
• Products for vinaigrette are cut into small cubes. The dish looks tastier and more refined if the ingredients are not cut too coarsely.
• It is better to take lightly salted herring for vinaigrette, ideally home-salted. Using preserves saves time, but the taste of the dish suffers from this.

The herring can be cut into cubes or thin slices and added to the vinaigrette, or served separately. At the buffet table, they often make toast with vinaigrette, putting a piece of herring on it.

Recipe for Vinaigrette with herring. Calorie, chemical composition and nutritional value.

Nutritional value and chemical composition of “Vinaigrette with herring”.

The table shows the nutritional content (calories, proteins, fats, carbohydrates, vitamins and minerals) per 100 grams of edible portion.

The energy value of Vinaigrette with herring is 78.6 kcal.

Primary Source: Created in the application by the user. Read more.

** This table shows the average levels of vitamins and minerals for an adult. If you want to know the norms taking into account your gender, age and other factors, then use the “My Healthy Diet” application.

Traditional vinaigrette with herring

Compound:

• lightly salted herring fillet – 0.2 kg;
• potatoes – 0.2 kg;
• carrots – 100 g;
• onions – 100 g;
• green peas (canned) – 100 g;
• beets – 150 g;
• apple cider vinegar (6 percent) – 20 ml;
• sugar – 5 g;
• pickled cucumber – 70 g;
• sauerkraut – 70 g;
• vegetable oil – 60 ml.

Cooking method:

• Wash the vegetables. Wrap individually in foil. Place in an oven preheated to 200 degrees and bake until done. Unwrap and cool.
• Peel the vegetables. Separately cut into small cubes.
• Mix butter with sugar and vinegar.
• Mix each vegetable with a small amount of oil and place in a common bowl.
• If the cabbage was fermented in large pieces, finely chop it.
• Cut the cucumber into small cubes.
• Peel the onion and cut into small cubes.
• Mix cabbage, onion and cucumber, season, place with other ingredients.
• Cut the herring into fillets, remove small bones. Cut into small cubes, place on vegetables, pour over oil.
• Place the green peas in a bowl and pour in the remaining oil.
• Mix the salad well.

All that remains is to transfer the appetizer into a salad bowl and serve. If you sprinkle it with fresh herbs, its taste and appearance will only benefit from this.

How to make a vinaigrette with canned beans

Time: 40 min.

Calories: 103.

How to cook:

1. Boil beets, potatoes and carrots in different containers until tender. Cool and peel.
2. Cut the cabbage into small strips.
3. Chop the boiled vegetables into cubes and add them to the cabbage.
4. You need to cut the cucumbers into the same cubes and add them to the rest of the ingredients.
5. Remove the beans from the jar and rinse under running water. Let drain completely, then transfer to vegetables.
6. Chop the peeled onion as finely as possible and add to the salad.
7. Cut the fish fillet into larger cubes. It is important that there are no bones. Pour over vegetables.
8. Pour in sunflower oil and season with spices, stir and serve immediately.

Vinaigrette with herring and mayonnaise

Compound:

• beets – 0.3 kg;
• carrots – 0.2 kg;
• onions – 100 g;
• potatoes – 0.5 kg;
• gherkins – 0.3 kg;
• olives – 100 g;
• lightly salted herring fillet – 0.2 kg;
• mayonnaise – 0.2 l.

Cooking method:

• Wash the potatoes, carrots and beets and boil. When the vegetables have cooled, peel them and cut them into cubes slightly smaller than a centimeter.
• Cut the gherkins into slices. Add to boiled vegetables.
• Cut the olives in half or into 4 parts and add to the rest of the ingredients.
• Fillet the middle, remove the bones, and cut into cubes. Place in a bowl with vegetables.
• Peel the onion and cut into small cubes. Pour boiling water over to remove bitterness. Send to other products.
• Add mayonnaise to the bowl and mix everything well.

Vinaigrette with herring and apple

Compound:

• spicy salted herring – 0.35–0.4 kg;
• potatoes – 0.2 kg;
• beets – 150 g;
• carrots – 100 g;
• onions – 100 g;
• apple – 0.2 kg;
• vegetable oil – 100 ml;
• lemon juice – 30 ml;
• wine vinegar (6 percent) – 5 ml;
• sugar – 5 ml;
• table mustard – 5 ml;
• fresh herbs - to taste.

Cooking method:

• Peel the apple and cut out the core. Cut the pulp into cubes, pour a teaspoon of lemon juice so that the apple does not darken.
• Peel the onion, cut into thin half rings, marinate in the remaining lemon juice.
• Boil the remaining vegetables, cut into small cubes.
• Pour vinegar into the oil, add sugar and mustard. Stir until the sauce becomes homogeneous.
• Cut the herring fillet into thin slices.
• Combine the ingredients and season with the prepared sauce.

This vinaigrette does not contain the usual pickles; they are replaced by apple, pickled onions and vinegar in the dressing. Thanks to this, the dish has the spicy taste characteristic of vinaigrette, but more refined.

Vinaigrette with herring - TOP-4 classic recipes for vinaigrette with herring

Vinaigrette with herring is a more varied taste variation of the usual vinaigrette. In general, initially, they say, this salad came to us from the Scandinavian countries and contained herring, pickles, potatoes, beets, etc. Then, apparently, the fish was gradually removed, since in those days, herring was not an available product everywhere, unlike the rest of the salad ingredients.

Now there is no such problem, and I recommend trying this vinaigrette. You can simply add fish to the classic recipe, but I like the option with beans even more (see second recipe).

This salad turns out to be generally saltier, spicy, perfectly satiates and gives strength. Herring vinaigrette contains enough protein and can be considered a main dish, for example, for a snack. Just eating it with bread is very tasty, you will be full, and there are minimal calories.

If you mix all the ingredients except the beets and do not add sunflower oil, the salad can be prepared in advance and stored in the refrigerator for up to three days.

Vinaigrette with herring is a classic recipe. Step-by-step recipe with photos

Vinaigrette with herring and beans

Vinaigrette with herring and mayonnaise

Vinaigrette with herring from Yulia Vysotskaya

Vinaigrette with herring (video)

Vinaigrette with herring is a classic recipe. Step-by-step recipe with photos

This is a classic version of the herring vinaigrette recipe - essentially, herring has been added to the usual vinaigrette. It turns out very tasty and simple. Pay attention to the interesting dressing.

Product composition:

• One medium herring (fillet)
• Three potatoes
• Two medium beets,
• Three carrots
• One pickled cucumber
• A can of green peas,
• A small bunch of onions and dill,
• Salt.

For refueling:

• One hundred gr. sunflower oil,
• One tablespoon of mustard,
• One tablespoon of lemon juice,
• A pinch of black pepper.

1. Cut the potatoes into medium cubes.

2. Cut the carrots into medium cubes.

3. Cut the pickles into medium cubes.

4. Cut the beets into medium cubes.

5. Cut the herring fillet into cubes.

6. Chop the greens and add to the rest of the ingredients. We also add a jar of green peas.

7. Make the refueling. Add lemon juice, black pepper and mustard to sunflower oil. Mix everything.

8. Pour the finished sauce over the vinaigrette. Mix everything well. Vinaigrette with herring is ready.

Vinaigrette with herring and beans

There are many options for vinaigrette with herring. This one is my favorite. What's interesting about it is that green peas are replaced with beans.

The salad has quite a lot of saltiness - herring, sauerkraut and cucumbers, and this gives it a piquant taste. But you can reduce the salt level by removing either cucumbers or cabbage.

Although it seems to me that it is the harmonious combination of all these ingredients that gives the rich taste.

I made this salad while watching the series “Fortitude”, where the setting was Iceland, that is, the atmosphere was the most suitable.

Products:

• Salted cabbage – 1 tbsp.,
• Carrots – 200 gr. (one big one)
• Beets - two medium (300 gr.),
• Herring (it’s better to take the fillet straight away) – 300 gr.,
• Canned beans - 2 jars,
• Pickled cucumbers – 2 pcs.,
• Greens (dill, parsley and onion) – 50 g in total,
• Unrefined sunflower oil,
• Black pepper.

1. I baked beets and carrots in the oven, but you can also boil them. To bake vegetables, you need to wrap them separately in foil, after washing them. And put it in a hot oven. If for carrots half an hour is enough, then for beets from 1 hour to 2 hours, I baked for one and a half hours. Check for doneness with a fork or knife.

2. Wash the salted cabbage and cut it smaller.

Cut the carrots into cubes.

3. Also cut the cucumbers. Cut the herring in the same way.

4. Add beans.

5. Now cut the beets and pour a couple of tablespoons of vegetable oil into it in a separate container.

6. Finely chop the dill, parsley and onion. Toss the greens and beets into the salad. Add black pepper and mix everything. Divide into portions, and only then add sunflower oil.

Vinaigrette with herring and mayonnaise

Vinaigrette with herring and mayonnaise is also called “lazy fur coat”, because the composition of the products is very similar, but it’s easier to make - you don’t have to grate the vegetables and lay them in layers. Judging by the popularity of “herring under a fur coat,” it becomes clear that this combination of flavors is very harmonious. Or take a delicious salad of boiled beets and potatoes with mayonnaise. In general, there is something in this version.

Refueling:

• Sprat – 2 pcs.,
• Mustard (spicy),
• Olive oil - three tablespoons,
• grape vinegar - two tsp,
• black pepper - a quarter tsp.

1. Cut soaked apples and fresh cucumbers into cubes.
2. Cut half of the onion into cubes.
3. Cut baked vegetables into cubes: carrots, beets, potatoes.

4.

Boil small white beans in advance. Add to vinaigrette.

5. Cut the herring into thin slices so that it differs in shape and so that its taste stands out.

6. Mix all ingredients.

7. Make the refueling. Grind 2 sprat with a fork, add 2 tsp. spicy mustard and extra virgin olive oil. A little salt. A little apple cider vinegar or white wine for sourness. A pinch. A little pepper for flavor. Mix everything with a fork.

8. Dress the salad. If it seems like there isn't enough dressing, you can add a little more olive oil.

Vinaigrette with herring (video)

Here is an excellent video recipe for vinaigrette with herring.

Source: https://tortomarafon.ru/vinegret-s-seledkoj.html