What to cook from herring? Herring dishes

Home Salads for the winter

Salad with herring for the winter is a tasty, satisfying dish, suitable for all occasions. Each recipe has its own dressing, so the herring takes on a new taste every time.

Vegetable oil, onions, tomatoes, carrots and even beets are added to this preparation for the winter. Since the salad must be stored for a long time, it must contain vinegar.

Sometimes ingredients that seem incompatible with fish are added to the dish - cinnamon, star anise. For these unusual preparations, herring is taken fresh, frozen or salted. The main thing is that it is of good quality.

Herring is a staple dish on the Norwegian menu. A Russian person is, of course, not a Norwegian who eats herring three times a day, but it is very popular here too.

Salad with herring for the winter - a classic recipe

The recipe is extremely simple, but the salad turns out very tasty.

Ingredients:

2 pcs. herring,
200 ml vegetable oil,
10 peas. h. pepper,
1 tsp salt,
1 tsp dry spices.

Preparation:

The fish is cut into pieces, placed in a jar, sprinkled with salt, spices, and filled with oil. The container is placed in a cold oven and covered with a lid.

The rubber band from the lid must be removed. It will fail due to high temperature.

The oven is turned on at 180⁰. After bubbles appear in the jar, the temperature decreases to 100⁰. The product simmers for about 6 hours.

After the dish with the salad is removed from the oven, a rubber band is put on the lid, and the jar is carefully sealed.

Fried

We could talk about how to fry herring, but fish lovers already know that. But making herring cutlets is not so common, but in vain. This injustice can only be corrected by preparing herring in the form of cutlets and trying it.

The ingredients you will need here are:

Medium frozen herrings – 4 pieces.
Potatoes – 6 pieces, medium.
Onion – 1 piece, large.
Garlic – 3-4 large cloves.
Chicken eggs – 2 pieces.
Sunflower oil.
Milk.
Breadcrumbs.
Salt, pepper, spices.

The herring is prepared for cooking - then the head and tail are separated, the insides are cleaned. The scales also need to be cleaned off.
The fish is ground in a meat grinder or blender along with onions and garlic.
The potatoes are peeled and grated. The liquid will need to be drained, add a little milk, then stir.
The potato mixture is mixed with minced meat, salted and peppered, and then placed in the refrigerator for 2-3 hours.
After the minced meat has stood in the cold for the required time, you can make cutlets from it. They can be fried directly, or they can be coated in egg and breadcrumbs to make them crunchy.

Usually fish cutlets go well with mashed potatoes, but since here potatoes are included in the cutlets themselves, some light salad as a side dish may be enough. It is also worth offering several white sauces for these cutlets.

Cooking will take about 3 hours, if you include the time the minced meat spends in the refrigerator. Calories here per 100 grams are 150 kcal, BJU - 8.1/4/21.6.

Herring salad for the winter in original sauce

This salad is prepared in an unusual sauce, it contains not only the usual set of vegetables and spices, but also tea leaves.

Ingredients:

2 kg herring (fillet),
300 g carrots,
0.7 kg onions,
3 tbsp. l. sunflower oil,
2 dessert spoons of salt,
3 bags of black tea,
6 bay leaves,
2.5 cups boiling water,
8 peas each of allspice and black pepper,
One and a half tsp. vinegar essence.

Preparation:

The fillet pieces are sprinkled with salt. The carrots are chopped on a grater, the onions are cut into half rings. Tea bags are poured with boiling water and infused. Place herring and vegetables in a thick-bottomed pan layer by layer.

The mixture is poured with tea and vegetable oil. Cooking, first on high and then on low flame, lasts about 4 hours. 0.5 hours before the end, bay leaf is added. Vinegar essence is introduced 2 minutes before the end. The mass is laid out in prepared jars and rolled up.

Welding is needed to give the fish an appetizing golden color and preserve the integrity of the fillet pieces.

What to serve with

It’s easy to prepare delicious herring, but deciding how to serve it correctly is not so easy. I want it to go well with fish and be unusual, because bringing just herring to the table is not always a suitable option.

Thus, among the side dishes for herring they often offer:

Mashed potatoes – any fish is good with potatoes.
Buckwheat.
Rice.
Pea mash.
Fresh vegetable salads.

Serving herring is also often suggested with lemon, onions (both green and onions), olive oil, olives and black bread. There is no need to mention drinks - herring and vodka are considered the only and best pairing.

In fact, there are many options for serving herring. To find out how many things have already been invented, you should at least look at the numerous photos. There are many beautiful, delicious options that will not be difficult to repeat.

Herring salad for the winter with beets and cinnamon

Herring salad seasoned with cinnamon has an original taste.

Ingredients:

1 kg carrots,
2 kg herring fillet,
5 kg tomato,
1 kg of onion,
1 medium beetroot,
5 pieces. black pepper,
0.5 tsp ground cinnamon,
2 large l. salt,
½ cup sugar
1 tbsp. vinegar 70%,
3 tbsp. l. vegetable oil.

Preparation:

Oil is poured into the container, chopped beets, carrots, and tomatoes are also placed there. It is stewed for 30 minutes, and then the herring, onion, and spices are added to the pan and cooked for another 30 minutes.

In 2 min. Vinegar is added until complete. The salad is packaged in sterile containers and closed with lids.

Recipe for fresh frozen herring fillet cutlets with semolina: step by step with photos

Fresh frozen herring cutlets with semolina: recipe with photos

The use of semolina is due to its good absorbent properties, which make it possible to obtain a fairly plastic mass. And this despite the fact that freshly frozen fish after defrosting has a high moisture content. Adding cereal completely corrects the situation.

Number of servings: 11

Cooking time: 1 hour

Ingredients

herring - 1 kg;
chicken egg - 2 pcs.;
semolina - 4 tbsp;
onions - 2 pcs.;
bread crumbs - 120 g;
refined oil - 60 ml;
salt - to taste;
mixture of peppers - to taste.

Step-by-step preparation

Disassemble the herring carcass, disposing of the entrails, head, tail and all large bones. Grind using a meat grinder into a homogeneous mass. Do the same with onions. If desired, you can also chop it into small cubes. Add eggs. Stir.
Gradually add the semolina in a thin stream, using a spoon at the same time to combine the components homogeneously. Add some salt. Leave to sit until the semolina swells.
Meanwhile, heat the oil in a frying pan.
Then place the formed and breaded cutlets into it. Fry on both sides for 3 minutes. over high heat until browned, then leave on the stove, covered, for another 12 minutes. Set the power switch to medium.

Important: before preparing the cutlets, take care to defrost the product. It is better to take the carcass out a couple of hours in advance so that it thaws evenly naturally.

It is better to take the carcass out a couple of hours in advance so that it thaws evenly naturally.

Recipe for fish fillet balls with potatoes

A very economical way is cutlets using raw potatoes. Everyone at home will be delighted.

Number of servings: 8

Cooking time: 45 minutes

Preparing sauce for cutlets

Hot tomato gravy will add color and richness to the fish balls. You can combine the ingredients at your discretion, but this variation of the recipe optimally combines the versatility of the flavors of vegetables.

Number of servings: 8

Cooking time: 15 minutes

Salad with herring for the winter with vitamins

Despite the standard set of ingredients, this preparation has an original taste.

Ingredients:

1.5 – 2 kg of fresh frozen herring,
1 kg of onion,
1.5 kg carrots,
4 kg of tomatoes,
16th century spoons of sugar,
3.5 tbsp. spoons of salt,
0.5 cups vegetable oil,
A third of a teaspoon of black/red pepper.

Preparation:

Tomatoes are twisted through a meat grinder or crushed in a blender. The carrots are grated. The onion is cut into rings. Everything is stewed in a frying pan with the addition of vegetable oil for 1 hour.

Next, add herring, cut into pieces, salt, sugar, black and red pepper, vegetable oil and simmer for another 1 hour.

You should not defrost herring in the microwave or hot water, because... it will become loose and simply spread out in the salad.

5 minutes before readiness, add 2 tbsp. spoons of vinegar essence.

What to cook from fresh herring

Fresh herring is inexpensive, and dishes from it are no worse than from red fish!

On the first Saturday in June, the Netherlands celebrates the Herring Festival. In this way, the Dutch honor a product that is their national pride, and the celebrations themselves are timed to coincide with the first catch of the year. We also love this fish very much; it is a frequent guest on both the festive and everyday tables.

As a rule, many people buy only salted herring, but in fact, many delicious dishes can also be prepared from fresh fish.

The simplest thing you can do with fresh herring is bake it in the oven with sauce.

Ingredients (for 2-4 servings):

Fresh herring – 2 pcs.,
Onions (large) – 4 pcs.,
Classic mayonnaise – 150 ml,
Salt, ground black pepper - to taste,
Water – 500 ml.

Preparation:

Clean the herring from scales and entrails, remove the head, tail and fins. Rub the fish carcasses with salt and pepper, place them in a deep baking tray, and place onions on them, cut into large rings or half rings. Pour mayonnaise over everything and pepper a little more. Then carefully pour water along the side. Place in an oven preheated to 200 degrees and bake for 35-40 minutes.

You can garnish herring with boiled potatoes.

In addition, you can sprinkle the finished fish with green onions or finely chopped parsley.

From fresh herring you can prepare a kind of stew in which all the components harmoniously complement each other.

Ingredients (for 4 servings):

Fresh herring – 2 pcs.,
Onions (large) – 4 pcs.,
Carrots (medium) – 4 pcs.,
Potatoes (large) – 4 pcs.,
Dill seeds – 1 teaspoon,
Salt, ground black pepper - to taste,
Vegetable oil (refined) – 4 tbsp. spoons (1+3),
Warm water – 1 glass.

Preparation:

Clean the herring from scales, fins, entrails, remove heads and tails. Cut the fish into small pieces 4 cm thick, add salt and pepper. Peel the vegetables, cut the onion into half rings, carrots into circles, and potatoes into half-slices of approximately 1.5 cm. Divide all prepared products, including dill seeds, into 2 servings.

Grease a thick-bottomed pan with 1 tablespoon of vegetable oil. Lay out the first portion of food in layers: onion, fish, dill seeds, potatoes, salt, pepper, carrots. Then in the same way - the second part of herring, vegetables and spices. Pour the remaining vegetable oil over everything and pour in a glass of warm water.

Place the pan over high heat, bring the stew to a boil, reduce the heat to low and simmer, covered, for 35-40 minutes. No need to stir.

If you don’t like it when you come across fish bones while eating, then prepare this dish from herring fillets. In addition, for piquancy, you can add a few slices of lemon, placing them on a layer of dill seeds.

This dish will appeal to those who love Korean cuisine. The herring turns out spicy, spicy and beautiful.

Ingredients:

Fresh herring – 2 pcs.,
Carrots (medium) – 2 pcs.,
Garlic – 5 cloves,
Onion (large) – 1 pc.,
Salt, ground hot red pepper - to taste,
Ground black pepper – 1 teaspoon,
Seasoning for carrots in Korean - 3-4 teaspoons,
Sugar – 3 teaspoons,
Soy sauce – 2 tbsp. spoons,
Vinegar (9%) – 2.5 tbsp. spoons,
Vegetable oil – 3 tbsp. spoons.

Preparation:

To prepare this dish, use glass or enamel dishes. Clean the herring from scales and entrails, remove the tail, head and all bones. Cut the fillet into pieces no thicker than 1 cm. Cut the carrots into very thin strips (or chop on a special Korean carrot grater) and mix with the fish. Pour in vinegar and stir. Leave to marinate for 45-50 minutes.

Then add chopped onion into half rings, pressed garlic, soy sauce, salt, sugar, seasoning for Korean carrots, black and red pepper into the container with the herring. Boil vegetable oil and pour it over the spices and only then mix everything. Cover the container with a tight lid and place in the refrigerator for a day. When serving, you can sprinkle the heh with finely chopped cilantro.

Herring with tomato puree and pickles is an original and satisfying dish that will pleasantly diversify the everyday table or decorate a Sunday lunch.

Ingredients (for 6 servings):

Fresh herring – 2 pcs.,
Pickled cucumbers (barrel, medium) – 6 pcs.,
Tomato puree – 100 g,
Sugar - to taste, depending on the acidity of the tomato puree,
Butter – 50 g + for greasing the pan,
Wheat flour – 2 tbsp. spoons,
Fish broth – 500 ml,
Bay leaf – 2-3 pcs.,
Black peppercorns – 7-8 pcs.,
Salt, ground black pepper - to taste.

Preparation:

Clean the herring from scales, fins, entrails, remove the tail and head, remove the fish from the ridge and, if possible, remove small bones. Cut each fillet into three pieces. Make broth from the ridges and tails, adding salt, black peppercorns and bay leaves.

Peel the cucumbers and cut them into thin slices. Lightly grease the pan with butter, place the fish pieces skin side down, add tomato puree, sugar, ground black pepper and strained broth. Over medium heat, bring the mixture to a boil, reduce the heat to low and simmer covered for 30 minutes.

Then take out the fish and cucumbers, put them in a deep bowl and cover so that they do not cool. Strain the broth again. Sift the flour and mix with pieces of butter until an oily lump forms, add it to the boiling broth and cook the sauce until thick. If desired, you can add finely chopped parsley at the end of cooking.

Place the fish pieces on plates, place cucumber slices on them and pour the sauce over everything. You can garnish herring in cucumber-tomato sauce with boiled potatoes, rice or a salad of fresh vegetables.

When talking about fresh herring dishes, we cannot ignore the salting of this fish, because it is in its salted form that it best reveals its taste.

Ingredients:

Fresh herring – 2 pcs.,
Coarse salt – 60 g,
Sugar – 30 g,
Black peppercorns – 6 pcs.,
Allspice peas – 6 pcs.,
Coriander grains – 1 teaspoon,
Bay leaf – 6 pcs.,
Water – 500 ml.

Preparation:

First, prepare the brine - mix water, salt, sugar, black and allspice and bay leaf in a saucepan. Bring the mixture to a boil and simmer over low heat for 7-8 minutes. Let cool.

Rinse the herring under running water; there is no need to gut or clean it, but the gills need to be pulled out. Place the herring in a suitable container, for example, in a large bowl for jellied meat, sprinkle with coriander grains, pour in cold brine, place under pressure and put in a cool place. If it’s hot at home, it’s better to keep the herring in the refrigerator on the bottom shelf. Preparation time – 1 day.

The recipe for pickled herring came to us from the Netherlands, where they work real miracles with this fish.

Ingredients:

Fresh herring – 2 pcs.,
Onions (large) – 2 pcs.,
Carrots (medium) – 1 pc.,
Lemon (not very large) – 1 pc.,
Sugar – 60 g,
Bay leaf – 8-10 pcs.,
Black peppercorns – 10 pcs.

Preparation:

Gut the herring, remove scales, heads and tails, remove fillets from the backbone, remove all small bones if possible and cut the fish into small pieces. Cut the onion into rings, the lemon into slices, and chop the carrots on a coarse grater. In a mortar and sugar, crush the black peppercorns (you should get a coarse grind).

In a glass jar with a screw-on lid, place in layers: 1/4 of an onion, 2 bay leaves, a quarter of a carrot, pieces of herring, sugar and pepper, lemon wedges. Repeat this process 3 more times. Pack all ingredients tightly, close the lid and refrigerate for 3 days.

Serve the pickled herring with fresh brown bread, baked potatoes and salted “green” butter (combine the softened butter, parsley leaves and salt in a food processor).

***

At the end of the article, let’s say: all of the above dishes can be prepared from freshly frozen herring. In this case, let it defrost on its own - either in the refrigerator or at room temperature. Do not use water or a microwave oven to defrost, otherwise the fish will simply fall apart.

Source

Herring salad for the winter in a container

Even an inexperienced housewife can make this salad.

Ingredients:

4 fresh frozen fish,
3 carrots,
3 onions,
1.5 tsp. salt,
50 ml vegetable oil,
4 laurel leaves,
4 peppercorns each - black and allspice.

Preparation:

Chopped vegetables are placed in a container. Pieces of herring are combined with vegetables, salted, oil, pepper, l are added. sheet. The mass is mixed and placed in a cool place for 3 hours.

The mixture is placed in sterilized jars, covered with lids, and sterilized for 1 hour.

Roll with herring

A tender and very tasty dish, but first I would like to give some useful recommendations for preparation: 1. It will be better, in my opinion, if finely chopped dill is placed on the film in the very first layer (before the beets) (this is for beauty, and it’s also tasty). 2. It is better not to cut the herring fillet into pieces, but cut it into long strips along the length (this will be more convenient when cutting portioned pieces). 3. Be sure to add a little salt to the beetroot, potato and carrot layers.

Ingredients for the recipe: 2 medium boiled beets, 1 large boiled carrot, 2 medium boiled potatoes, 100 gr. cream cheese, 150 gr. mayonnaise, 1 lightly salted herring, 5 gr. gelatin. Preparation: Soak the gelatin in 1/4 cup of cold water, let it swell and dissolve it in a water bath until completely dissolved (do not boil). Cool and mix with mayonnaise. Add 2 tablespoons of mayonnaise mixture to the curd cheese and mix. Grate the beets and carrots on a fine grater. It is better to grate the potatoes on a coarse grater. Cut the herring into pieces (after cleaning and removing the seeds). Place cling film on the table (in several strips, preferably several layers). Add 3-4 tablespoons of the mayonnaise-gelatin mixture to the beets, mix and place in a layer on film (rectangular layer). It is important! Each subsequent layer of products should be smaller in area. The next layer is potatoes, to which you will also first add 2-3 tbsp. mixtures. After the potatoes comes a layer of carrots (with 2-3 tablespoons of the mixture). In the middle of the carrot layer you need to put pieces of herring fillet and cover with a cheese-mayonnaise layer. Now, carefully, holding the edges of the film on both sides (it is better to have someone help you at the moment), roll up all the layers (pressing slightly). Close the edges of the film. Now, wrap the roll in foil and put it in the refrigerator for several hours. Cut into slices with a very sharp knife.

Herring for the winter in Korean

In this salad, herring acquires a delicate taste.

Ingredients:

1 kg herring,
400 g onions,
50 ml vinegar 9%,
1 tbsp. l. tomato paste,
1 tsp. allspice corns,
2 tsp red pepper,
1 glass of vegetable oil,
1 tbsp. l. salt.

Preparation:

The oil is mixed with the paste, brought to a boil, vinegar is added. The fillet with skin and onion are cut.

Add ground pepper, salt, sweet peas, and onions to the marinade. The fillets are placed in sterile jars, poured over with marinade, covered with lids, sterilized, and screwed.

Cooking steps

Clean the herring, remove the entrails and seeds and cut into small pieces.

Peel onions, potatoes, garlic.

Prepare everything for minced meat: potatoes, onions, garlic and herring. If there is caviar or milk in the herring, then they are also used for minced meat.

Pepper and salt.

Scroll everything through a meat grinder.

Add a raw egg to the resulting minced meat for preparing fish cutlets.

Stir the minced meat and refrigerate for 1 hour.

After 1 hour, bring the minced meat, pour breadcrumbs onto a plate and begin to form herring fish cutlets.

The minced meat is very tender, you can’t do anything with your hands; it’s more convenient to form cutlets with a knife.

Pour vegetable oil into a frying pan, heat it and place the cutlets into the hot oil using a spatula.

Fry herring fish cutlets for 2-3 minutes on each side. Also, use a spatula to remove them onto a plate. Serve immediately.

Very tasty, tender cutlets are ready! I am glad to treat you and hope you are satisfied.

Bon appetit!

This is interesting: Salting red caviar: recipe with photos step by step. How to quickly pickle red caviar at home?

Beautiful presentation of salad “Herring under the hat”

Our favorite salad, without which not a single New Year's table can do. We are used to the salad being served under an improvised vegetable coat, so why not prepare a similar salad with herring, only under a beautiful cap. ) The salad became popular in the 70s. It is believed that the recipe was borrowed from Jewish cuisine, but there is also a legend according to which the “fur coat” was invented by a certain merchant Bogomilov in 1918. The salad was not intended to be simple, but ideological: the herring symbolized the proletariat, and the vegetables symbolized the peasantry. Let us remind you that we need: Boiled beets - 2 pcs., boiled carrots - 2 pcs., boiled chicken egg - 4 pcs., onion - 1 small onion, boiled potatoes - 2 pcs., herring - 400 g, canned corn, a bunch of parsley, mayonnaise - to taste. Preparation: Peel the boiled vegetables. Chop or crumble potatoes and eggs. Grate the beets and carrots. Chop the onion quite finely. Cut the herring into small pieces, removing the bones in advance. Drain liquid from corn. Place the herring on a serving plate first, then the onions, potatoes, eggs, carrots, beets, coating each layer with mayonnaise (except for the herring and onions). Garnish with corn, green onions and parsley. Coat the finished salad with mayonnaise and place in the refrigerator. Instead of herring, you can put lightly salted salmon, salmon, other favorite salted fish or even seaweed.

Mimosa with salted fish

Everyone is familiar with the classic recipe for Mimosa salad. We know that one of the ingredients is canned fish. In our case, we prepare a salad with herring, and as a holiday option with lightly salted salmon. We will need: Lightly salted salmon - 200-250 g, boiled potatoes - 2 pcs., boiled carrots - 2 pcs., boiled eggs - 4 pcs., green onions - 1 bunch, fresh cucumber - 2 pcs., mayonnaise. Preparation of ingredients: Finely chop the salmon, cucumber and green onion. Grate carrots and potatoes on a coarse grater. Peel the eggs, separate the whites from the yolks. Grate the whites on a coarse grater. Lay out the salad in layers: 1st layer - lightly salted salmon, 2nd layer - potatoes, 3rd layer - carrots, 4th layer - green onions, 5th layer - egg whites, 6th layer - fresh cucumber, 7th layer – egg yolk (crush) Grease each layer with mayonnaise (lightly). It turns out very tasty and tender, and also very festive!

You will definitely be interested in the salad “Herring under a fur coat on Borodino bread” ! This is just a godsend for housewives. Exquisite presentation!

Dishes with fresh frozen herring

Usually, fresh frozen herring is used by housewives for pickling. Appetizing pieces of salted fish are a great appetizer for holiday gatherings! You can salt the whole carcass or pre-cut it into fillets using the appropriate recipe in this culinary section.

Many other delicious dishes are prepared with this ingredient. Fish can be stewed, baked in a slow cooker, fried in a frying pan, cooked in soup, or used as an ingredient for salads.

Any gourmet will appreciate fresh herring soup. You will enjoy juicy cutlets, delicious stewed fish pieces with garnish, and canned food.

Potato salad “Traditional”

For potato and herring salad with onions according to this recipe, you will need to add to the main ingredients:

100 ml mayonnaise;
dill;
100 ml sour cream;
ground black pepper.

Mix sour cream with mayonnaise and finely chopped dill - the salad dressing is ready. If you use only mayonnaise, the salad will turn out to be too greasy and difficult to digest.

Cut the boiled potatoes into small slices, herring fillets into pieces of the same size.

Place everything in a deep, large salad bowl in the following order: onions, potatoes, herring.

Pour sour cream and mayonnaise over each layer, and sprinkle the potatoes with ground black pepper. Garnish with dill sprigs.

How to defrost it correctly?

There are several defrosting methods that can be done at home without harming the fish.

Natural defrosting

This process takes a lot of time, however, and is considered one of the most correct. To do this, you will need a small plastic container. You need to put the purchased fish in it and make several holes in the bag. After this, the fish should be placed in the refrigerator on the lowest shelf and wait until it melts. This will take approximately 5 to 10 hours. This will depend on the size of the herring, as well as the degree of freezing.

With salt

Most often, this method is used to defrost fattier fish. It can then either be salted, smoked, or baked. After all, salt draws out excess liquid from the fish, and as a result it turns out to be dry. First you need to prepare a solution of salt. You need to mix 1.5 liters of water and 35 g of salt, stir everything well and pour the solution into a plastic container. You need to place the herring in it, while removing the fish from the bag. This procedure will only take a few hours if the container with the fish is left to defrost at room temperature.

Using running water

The herring should be placed in several plastic bags and then in a bowl of very cold water. After this, place the bowl in the sink and run a stream of running water into it. In this state, the herring will defrost in approximately 1 hour. This method is the safest and fastest. In addition, this way the herring will not be able to lose any nutrients.

Delicious recipe! Why is it hard to wake up in the morning?

Using a microwave

Since in the modern world there is less and less time for cooking, many chefs are using new technologies for defrosting. To use this method, you need to place the fish in a special vessel for such ovens. After this, you need to turn on the “defrost” function and set the time for 20-35 minutes. Next you need to put the herring in the oven. Every 4 minutes it must be turned over so that the fish cannot simply fry.