Potatoes with onions and herring - variations of a simple dish

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Prepared by: Gertruda

07/25/2013 Cooking time: 20 min

Herring with potatoes is a classic combination. It can be found on any holiday table. However, each housewife serves it in her own way. I offer my step-by-step recipe for herring with potatoes.

Potatoes with herring. but in a Mediterranean way!

4 tbsp green/preferably chives/onion

6-7 pickled cucumbers/cut into pieces/can be replaced with 1 medium-sized pickled cucumber

olives for serving.

1 tbsp. mayonnaise / I replaced it with 1 tbsp butter + 1 tbsp lemon juice /

4 boiled potatoes in their jackets

1 tsp mustard/not very spicy/

1 purple or red onion/cut into half rings. Rinse with boiling water and rinse with cold water/

200 g herring fillet /cut into pieces/

ground black pepper

mix sour cream, mayonnaise/butter+lemon/mustard, onion and cucumbers.pepper to taste.

add herring fillets and mix gently again.

Place peeled and sliced ​​potatoes and salad into portioned plates and garnish with olives.

Timeless classic

After purchasing the main ingredient, you can choose a recipe for preparing a dish. The most common is herring under a “fur coat”. To prepare a dish for six people you will need:

• medium sized fish;
• four potatoes of the “Gala” or “Impala” variety (you can choose a different variety, the main thing is that the root vegetables are not small);
• two - three beets (it is advisable to use juicy, large vegetables);
• onion head;
• salt to taste;
• olive mayonnaise.

this will eliminate the bitterness and make the taste softer

Grate the potatoes and beets on a fine grater or use a food processor. Each vegetable should be on a separate plate. Now that all the ingredients are ready, you can assemble the herring salad. Place a layer of potatoes on a dish, lightly salt, soak in mayonnaise, then add fish, brush with sauce again, cover with beets.

Repeat these steps until you have used all the ingredients.

It is advisable to make the top level beetroot. Cover the salad with mayonnaise and decorate with parsley.

Quick recipe

For it you will need:

• packing of cut herring;
• a can of green peas;
• two large potatoes;
• a head of onion of the “Globo” or “Greatful” variety (their root vegetables are of suitable size and sweet taste);
• salt;
• sunflower oil.

While the potatoes are cooking, make sure there are no large bones in the herring pieces. Cut the onion into half rings, place in a deep bowl and pour boiling water over it. Add a tablespoon of vinegar and a teaspoon of sugar to the water. This marinade will remove all bitterness. Time it for fifteen minutes. If the potatoes are already boiled, then peel them and cut them into large pieces and add salt.

Drain the onion marinade, place the prepared ingredients in a salad bowl, add the peas, pour over the oil and stir. For taste, add chopped herbs.

Salad with a salty note

A thrifty housewife always has a jar of pickles in her refrigerator. With them you can make a salad of herring with potatoes and cucumbers. Take these vegetables in 3:2 proportions and supplement them with:

• fish fillet;
• carrots (2 pieces);
• beets in the amount of two pieces;
• a large head of onion;
• eggs (2 pieces);
• olive mayonnaise.

This salad is similar to a “fur coat” in that it is laid out in layers. Divide the grated potatoes into two parts, pour one half into a salad bowl, brush with mayonnaise, add herring and onions, and soak in the sauce again. The next layer is carrot, then beetroot and finally egg. Cover with mayonnaise and add the other half of the potatoes, add the cucumbers and cover with the remaining beets.

Dress the salad with sauce and refrigerate until it soaks. Two to three hours will be enough.

favorite fur coat for Easter

2 red beetroot, sweet

herring fillet in oil 200 gr

cut the onion into half rings and marinate in apple cider vinegar for 20 minutes

Prick potatoes, carrots, beets and cook in the microwave until tender (this will make the vegetables juicier and tastier)

grate potatoes, carrots, eggs, beet separately on a coarse grater

Cut the herring into cubes.

Description of preparation:

Cooking herring with potatoes is very simple.
The difficulty is in cutting the herring, but if you buy already prepared herring in oil, then no problems will arise. Unless you need to boil the potatoes, cut them, and place them on a dish. You can serve herring with potatoes in very different ways. Use your imagination and ingenuity. I wish you good luck Purpose: For lunch / For dinner / For a holiday table / Inexpensive / Holiday lunch Main ingredient: Fish and seafood / Herring Dish: Appetizers Geography of cuisine: Russian cuisine

Baked herring with potatoes and onions

Thaw the herring, remove the head, tail and fins, take out the insides. If you find caviar or milk, you can use them too. We wash the fish well.

Salt the fish well on all sides and inside the belly.

Sprinkle fish seasoning on all sides of the herring and don’t forget the inside either. Set the fish aside.

Peel the potatoes, wash them and cut them into slices 0.5 cm thick.

Peel the onion, wash it and cut it into thin half rings.

Salt and pepper the potatoes with onions.

Mix potatoes and onions well.

Grease the pan in which we will bake with butter and lay out the potatoes and onions.

Place herring on top of the potatoes.

Cover the pan with foil, shiny side inward, and place in a preheated oven at 180 degrees for 30-40 minutes, check your oven.

The herring cooks quite quickly, so we make sure the potatoes become soft. Open the foil and check the potatoes; if they are ready and soft, then put the pan back in the oven, but without foil for 10 minutes so that the fish is browned.

Take the finished herring with potatoes and onions out of the oven and place on a plate.

Before serving, pour lemon juice over the herring. Bon appetit!

Source

Option for exotic lovers

Recipes with salted herring delight with their variety; if you want to try something new and without mayonnaise, this dish is for you. Prepare:

• one fish;
• bell pepper (the larger the better, it will add juiciness to the salad);
• two - three potatoes;
• two eggs;
• a bunch of herbs and green onions;
• 100 g hard cheese.
• mustard and vegetable oil.

While the ingredients are cooking and cooling, prepare the fish. Cut it into cubes and place in a bowl, adding a spoonful of mustard. To make the taste more delicate, add oil. Stir well to distribute the seasoning.

Peel and coarsely chop the eggs and potatoes; do the same with the peppers. Add this mixture to the herring, stir and pour in the dressing. A delicious salad with a cheese flavor and a hint of herring will be remembered by both you and your guests.

Herring with potatoes and onions

There is probably no simpler and more delicious Russian dish than potatoes and herring. Such lunch or dinner can most often be found not only on weekdays, but also on holidays. The dish is prepared in literally half an hour, and the herring can be purchased ready-made at any convenience store or supermarket. Of course, you can salt such delicious fish yourself at home, but you need to do this in advance, about 3 days before preparing and serving the dish.

With added carrots

If you add a little carrot to the herring with vinegar, it will be more nutritious. We used a lot of spices to make the recipe unique. And it seems that we succeeded!

It will take 4 hours to cook.

One serving contains 143 calories.

How to cook:

1. Wash the fish thoroughly, remove scales and skin.
2. Cut off the head and tail, remove the fins.
3. Open the belly and remove all the entrails.
4. After this, rinse the carcass very thoroughly.
5. Cut it into portions and remove the seeds from each one.
6. Next, cut all the slices into thin strips.
7. Place in a bowl, add vinegar and let sit for about thirty minutes.
8. Peel the carrots, wash them and grate them or chop them with a knife.
9. Peel and rinse the onion, cut it into feathers.
10. Peel the garlic and pass through a crusher.
11. Drain the vinegar from the fish, add carrots and onions.
12. There's also garlic, soy sauce, sugar, butter, salt, sesame seeds. Also allspice, bay leaves, paprika and finely chopped chili.
13. Combine all this and put it in the refrigerator for three hours.

Tip: to cut the pieces better, you can freeze them a little in the freezer.

How to choose the right herring

There are a number of basic rules:

• When purchasing, do not hesitate to try the fish with your fingers. If dents remain from pressing, they are trying to sell you a stale product.
• Choose large carcasses if you want a dish with a bright taste.
• Do not take herring with a cloudy skin covered with pigmentation, slimy areas or plaque.
• An overly strong, thick smell is a sign that the meat is over-salted, perhaps in order to hide the consequences of improper storage.
• The fins and tail of the fish must be intact, without mechanical damage.

You can buy herring already gutted and cut into pieces in plastic containers in the supermarket.

In this case, the only thing you should pay attention to is the integrity of the packaging and expiration date.

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Headings - Main courses, Lenten main courses, Lenten appetizers, potatoes, salted fish, sliced ​​fish, cold appetizers.

Scandinavian dish

This dish came to us from afar, but found favor with the Russian public. The salad, at first glance, seems very unusual, but it contains a lot of vitamins and is very easy to prepare. You will need:

• lightly salted herring;
• a third of a head of fresh cabbage;
• two green apples;
• a bunch of lettuce;
• greenery.

For many, it will be an additional advantage that the salad does not use mayonnaise. Instead, you will need 200 g of sour cream, a teaspoon of salt and sugar and 5 g of mustard. Mix these ingredients together and your dressing is ready.

The remaining elements of the salad will also not cause you any trouble. Remove the bones from the herring and cut the fish into pieces. Chop the cabbage and apples into strips, add salt and lightly mash to release the juice. Coarsely chop the lettuce and greens. Mix everything in a salad bowl and add dressing.

Useful tips

1. When choosing a herring, make sure it has a thick back. This fish will be tastier.
2. Checking the freshness of fish is very easy. You just need to put it in the water. If the product is fresh, she will drown immediately.
3. It is best to give preference to Pacific herring; it is considered the healthiest.
4. Always buy fish with the head and gills, as they can be used to determine the quality of the product.
5. You need to store fish in brine and a glass container.
6. During cooking, do not immediately remove the head of the fish. This will add richness to the sauce and give a richer flavor to the vegetables. The main thing is not to forget to remove the gills initially, otherwise the dish will taste bitter.
7. Do not clean herring on a wooden surface; it will quickly absorb the smell of fish.
8. Often the herring is too salty, and in order to get rid of this, it is soaked in water. You can also use strong tea (if the fish is loose, this soaking will give it more elasticity) or milk.

Bon appetit!

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What else to read:

Portioned salad in lavash

If you want to host a buffet of appetizers, this dish will be just the thing. It's easy to grab from a plate and eat on the go without fear of getting sauce on your hands. Take:

• two sheets of Armenian lavash;
• chicken eggs - four pieces;
• two herrings;
• two beets;
• onion head;
• a bunch of chives;
• remoulade for dressing.

Grind the beets and herring. If you cut into large pieces, the lettuce will fall out of its “wrapper”. Also finely chop the onion, boil the eggs, cool and grate on a fine grater. These two ingredients are seasoned with remoulade and brought to a thick paste.

To prepare remoulade, take 200 g of mayonnaise, add olive oil, a clove of chopped garlic, chopped herbs and onions, and a teaspoon of mustard. Mix the dressing well until smooth. If you don't want to spend a lot of time preparing the remoulade, then simply add chopped parsley and a spoonful of wine vinegar to the mayonnaise.

Place pita bread on the table. If you have a rolling mat, use it. Generously spread a mixture of egg, onion and remoulade onto the pita bread, followed by beets, herring and lettuce. Roll everything into a roll and secure with chives at equal intervals. Leave the finished dish in the refrigerator for an hour and a half, then remove and cut into pieces.

Author of the article: Pushko Valentina

Hello! I, Valentina Pushko. I have been working as a chef in a restaurant for more than 12 years. During my career, I have studied quite a few wonderful recipes and prepared amazing culinary masterpieces. I use this portal as a notebook, as there is a lot of information. The site contains many pictures and texts from other sources and all content belongs to their copyright holders!

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