Herring is loved by many of our compatriots. Even the “Herring under a Fur Coat” salad, which does not contain expensive ingredients, is considered a festive dish in our country. And this fish itself, in salted form, often appears on both everyday and holiday tables; you just need to cut it into pieces, pour oil on it and sprinkle with onions. However, this simple appetizer can be easily refined, turning it into an exquisite and savory dish. To do this, just pour it with mustard-based dressing. Herring in mustard sauce is one of the traditional dishes of Finnish cuisine, but our housewives also know many recipes for this dish.
Herring marinated in mustard sauce
If you prefer to salt or pickle your herring yourself, try this recipe.
Ingredients:
- Fresh herring – 2 pieces;
- Onions – 3 heads;
- Coriander - a tablespoon;
- Mustard – 2 tablespoons;
- Sugar – 2 tablespoons;
- Salt – teaspoon;
- Vinegar (9%) – half a glass.
Preparation:
Wash the herring and remove the insides. Then we cut off the head, tail and fins, remove the top film and wash the carcasses again. Now we fillet them, completely remove them from the bones and cut them into small pieces. The fish is ready. Next you need to prepare the marinade.
To do this, first cut the onions into thin half rings and grind the coriander grains in a mortar. Then put mustard, sugar, salt in a bowl and grind thoroughly. Continuing to grind the mustard, add vegetable oil to it in small portions, and when the oil is completely added, pour in vinegar. At this stage the sauce should become lighter and fluffier. At the end of cooking, pour crushed coriander seeds into the sauce and stir everything thoroughly.
Now take a clean, dry jar and place pieces of herring in it, alternating layers of herring with layers of onion. Pour the sauce over everything, compact it and put it in the refrigerator. Herring should be marinated for at least two days. During this time, the lidded jar of herring needs to be shaken several times. After two days, we take a sample and evaluate the taste of herring marinated in mustard sauce.
Apple marinade for herring
Ingredients
✓ 1 sweet and sour apple
✓ 110 g mayonnaise
✓ A small horseradish root (or just mayonnaise with horseradish)
Preparation
Three apples on a coarse grater, add mayonnaise, horseradish root (grated on a fine grater).
If the herring is lightly salted, add a little salt.
We cut the herring along an oblique line and place it in a herring bowl.
Pour the marinade on top, cover with cling film and leave in the refrigerator for a couple of hours. Yummy!
Herring in mustard marinade
To prepare this dish, we will need familiar, easily accessible products - nothing supernatural.
Ingredients
- Lightly salted herring – 2 fish (total weight approximately 500 – 600 g)
- Onions (medium size) – 3 pcs.
- Apple cider vinegar 9% – 100 ml
- Table mustard – 2 tbsp
- Sugar – 1 tbsp
- Salt – 1 tsp
- Coriander beans – 1 tbsp.
- Vegetable oil (refined sunflower or extra virgin olive oil) – 100 g
Preparation
If the herring seems too salty, you should soak it in cold water for 24 hours, otherwise you won’t be able to discern the flavor bouquet behind the salt. If the fish is already good, let's proceed:
- We cut the herring, remove the entrails, fins, head, skin and wash it thoroughly. Cut into fillets, trying to remove all the bones as much as possible. Place the pieces on a plate and set aside.
- We get to work on the onions: peel them, cut them into half rings (0.3 - 0.5 cm), and set them aside.
- Pour the coriander seeds into a mortar and grind.
- We take a deep bowl in which we will prepare the marinade, pour coriander into it, add mustard, sugar, salt and oil in small portions, stirring continuously.
- Having received a thick mustard paste, we begin to slowly dilute it with vinegar. Pour it in, stirring, a little at a time. The marinade should lighten noticeably.
- We take a jar and fill it alternately with layers of herring, onion, and marinade to the very top. Pour the remaining mustard mixture into the last layer, compact it properly so that no air remains and, covering it with a plastic lid, hide it in the refrigerator for 2-3 days. During the entire time, our herring can be shaken several times without opening it so that it is better soaked.
Nutritional and energy value:
| Ready meals | |||
| kcal 1684.7 kcal | proteins 103.1 g | fat 129.7 g | carbohydrates 29.5 g |
| Portions | |||
| kcal 421.2 kcal | proteins 25.8 g | fat 32.4 g | carbohydrates 7.4 g |
| 100 g dish | |||
| kcal 227.7 kcal | proteins 13.9 g | fat 17.5 g | carbohydrates 4 g |
Lightly salted herring in mustard sauce
To prepare this dish you will not need too much time, since we will use lightly salted herring:
- Buy fish from a trusted manufacturer in the supermarket, fillet it and divide it into equal pieces.
- For the sauce, mix a tablespoon of grain mustard with a teaspoon of sugar. Add half a glass of water and a couple of tablespoons of table vinegar (9%).
- Thinly slice the onion, place it on a dish along with the herring and pour over the prepared filling.
The appetizer can be served immediately. It will be especially good with hot potatoes sprinkled with green onions. By the way, you can cook fish for future use. To do this, put it in a glass jar, fill it with sauce and vegetable oil. Store herring in the refrigerator for no more than two weeks, and it is better to use it as quickly as possible.
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Recipe with Dijon mustard
This version of the dish can inspire even the most ardent gourmets. But there is a caveat: good results are achieved only when using impeccably fresh ingredients. The carcass of 1 large herring is cleaned and turned into fillet. This fillet needs to be cut into relatively small pieces. Onions (usually one onion is enough) are cut into thin half rings. When preparing the sauce, mix:
- 30 ml traditional mustard;
- 30 ml grainy Dijon mustard;
- 60 ml sunflower oil;
- a small amount of table vinegar (the amount is determined at your discretion).
The fish and onions are transferred to a glass container. Make several layers. Each layer is poured with marinade separately.
Marinating should continue for at least 24 hours in the cold, ideally a little longer.
Then the dish can be brought to the table; it is usually served together with sauce.
Herring with onion and vinegar
Today there are a huge number of recipes for preparing this dish. Many housewives serve herring with onions, butter, wine sauce, even garlic. In short, there are dozens, if not hundreds, of options. Our portal always publishes the simplest and most inexpensive recipes. Today we again present to you a simple method of herring with onions, vinegar, oil, in a jar. Let's begin to conjure, for this we need the following products:
- Herring 2 pcs.
- Onion 2 medium heads (more is possible), all for everyone.
- Vinegar, oil, spices to taste
As it becomes clear from the photo, there is nothing too smart, everything is very simple, as always on our portal.
How to make lightly salted herring in mustard sauce
The advantage of this option is that it saves time. It is achieved precisely through the use of lightly salted fish. This is very valuable in preparation for the New Year and other holidays, when the number of cases increases sharply. In order not to cook herring, they usually take products from well-known manufacturers. It will have to be cut into fillets, then divided into equal pieces.
The sauce in this case is prepared from 0.03 kg of grain mustard and 0.015 kg of sugar. Additionally add 100 ml of water and 60 ml of vinegar with a concentration of 9%. The onion (turnip) is thinly sliced. Place it on the same plate as the herring. Preparation for serving is completed when the fish is poured over the fish.
Such simple food can be served immediately. Judging by consumer reviews, it will be even better if you use hot jacket potatoes sprinkled with green onions as a side dish. It is possible to keep such lightly salted herring in reserve. It is simply transferred to jars, filled with sauce and sunflower oil. The shelf life even in the refrigerator does not exceed 14 days; ideally, you should eat the herring as soon as possible.
Useful tips
Whatever recipe for herring with mustard sauce you choose, to prepare this dish you need to cut the herring itself. In fact, doing this is not as difficult as it seems at first glance. So…
- We take the herring carcass and make two cuts near the gills: across the carcass, at an angle from the tail to the head. Now we can easily cut off the head.
- We rip open the abdomen from the tail to the head and take out the insides.
- Cut off the tail and rinse the herring in cold water.
- We place the carcass on a cutting board, take the knife by the tip of the blade and use the handle of the knife to beat off the herring carcass, first from one side, then from the other.
- We make a shallow cut along the back, use a knife or fingernail to pry up the thin film covering the herring, and remove it like two halves of a stocking.
- We run our fingers between the ridge and the meat of the herring on both sides of the spine along the cut on the back.
- We remove one part of the fillet from the vertebra and rib bones.
- We remove the vertebra with rib bones from the second part of the fillet.
https://youtube.com/watch?v=mAWJRgrPdPI%3Ffeature%3Doembed
We take out all the remaining bones and cut the fillet into pieces.
To cut a herring beautifully, cut the fillet not strictly across the carcass, but at an angle, holding the knife almost parallel to the cutting board. Then your herring pieces will be flat and thin. Try cooking herring in mustard sauce in this particular cut - the fish will turn out tender, beautiful and very tasty. Many people will like the spicy sweet and sour taste of this dish. The main thing is to cook with pleasure. Bon appetit and success in your culinary career!
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Advice from Perchinka:
Before salting a herring, the gills must be removed.
They are the ones who impart unwanted bitterness to the finished product, due to which it could not be cooked tasty for a long time. This procedure can be done with your hands, a knife or scissors. A very interesting recipe for herring marinated in onion peel brine. It changes both taste and color for the better after marinating.
Herring in mustard-vinegar sauce
Herring is a fish that will never lose popularity, there is nothing better with aromatic potatoes, and in combination with mustard-vinegar dressing you can try a completely new dish. The recipe pleases with its accessibility and quick execution.
Ingredients
- Onion - 1 piece;
- Herring - 2 pcs (fresh frozen);
- Salt - 1 tsp;
- Sugar - 1 tbsp;
- Vinegar 9% - 100 ml;
- Vegetable oil - 150 ml;
- Mustard - 3 tsp;
- Parsley - 2 tbsp.
How to cook herring in mustard-vinegar sauce
To get a 100% taste result, you need to follow proper preparation and make dishes with soul and mood.
- Clean freshly frozen herring: remove the head, tail, and fins. Remove the skin, divide each into two fillets and remove the backbone and large bones. Cut the finished fillets into portions.
- Place the fish in a plastic container or jar, peel the onion, cut into half rings and sprinkle on top of the herring. Cut the parsley with a knife and add to the herring and onion.
- Prepare the filling: combine vinegar and sugar in a bowl, mix with a whisk until the sugar is completely dissolved. In another bowl, mix vegetable oil and mustard until smooth. Combine the two mixtures and slowly bring the mixture to a homogeneous consistency.
Pour the prepared filling evenly over the herring and stir. Leave the fish in the refrigerator for 1 hour and then serve.
Dijon mustard and apple cider vinegar sauce for herring
This traditional French sauce based on Dijon mustard and apple cider vinegar can be used not only for herring, but also for salad dressing.
Ingredients:
- 150 ml olive oil;
- 50 ml natural 6% apple cider vinegar;
- 1 tbsp. spoon of Dijon mustard;
- 1 tbsp. spoon of honey;
- 2-3 g ground white pepper;
- 3-5 g sea salt.
Preparation:
- In a large bowl, whisk together the Dijon mustard and apple cider vinegar. Then add all the other ingredients and beat the contents with a mixer at medium speed.
- Pour the finished sauce into a resealable glass container.
- Leave to brew for half an hour.
The dressing for the herring appetizer is ready!
Note: It is not recommended to replace Dijon mustard with table mustard, which has a more pungent and pungent taste.
How to choose good fresh herring and not be disappointed in the quality of the product
- A good carcass should not have brown, yellow or red spots. If they are present, then the subcutaneous fat is rancid.
- The surface is intact, without tears on the skin.
- The fish's eyes should not be cloudy, dry or sunken.
- The gills should be a bright dark cherry color, but not dull or brownish brown.
- The packaging of fish should not be damaged or swollen.
- When pressed, the surface of fresh fish is elastic, not loose, and when cut, the rib bones do not separate from the flesh.
- Purchase the product only from a trusted manufacturer. Unscrupulous sellers do not always observe the temperature regime (from -1 to -8 degrees) during storage, freeze and defrost the product many times, and do not record its expiration date.
- It is better to take carcasses packed in transparent containers so that you can evaluate their appearance. If the date on which the fish was caught is indicated on the packaging, then give preference to the autumn or winter catch, when the herring has accumulated enough fat, thanks to which the meat becomes more tasty and healthy. The broad-backed herring has the most fat.
- We do not recommend taking carcasses weighing up to 300 g; they are skinnier and not as tasty.
- If the surface of the fish has dents, this indicates that the catch was frozen immediately at sea, and the carcasses, lying tightly, pressed on each other. And if the fish is perfectly flat, then it was probably not frozen immediately, or it was defrosted and then frozen again on a flat surface.
- It is better not to take fish covered with an icy glaze. When the ice shell thaws, a lot of water will drain and it will turn out that you paid money not for fish, but for water.
- You will most likely buy frozen fish; it is difficult to find any other way. We recommend defrosting at room temperature, but not in warm water or in the microwave. Carcasses are sold with the head on, not gutted, so they need to be cleaned. If you salt the whole fish, the flesh will have a bitter taste and a darker color, which does not look so aesthetically pleasing on the table. First, wash the fish simply in cold water.
Homemade herring in mustard sauce has a piquant aroma of spices and notes of citrus. Not only suitable for eating with mashed potatoes or fries, you can also make gourmet snacks such as canapés, salad or regular sandwiches.
Recipe information
- Type of dish: appetizer
- Method of preparation: slicing, cooking marinade, salting
- Servings:4
- 24 hours
Recipe for making mustard sauce for herring
To prepare the dish you will need:
-1 lightly salted herring
– a tablespoon of vinegar
– 2 tablespoons of water (necessarily clean)
– 4 tablespoons unrefined oil
– 2 spoons of dry mustard powder
It is recommended to prepare the fish dressing step by step in order to follow the cooking recipe exactly:
- Grind the mustard with sugar in a small bowl, then pour vegetable oil into the mixture and mix the mixture thoroughly with a fork. If the finished mass does not seem to be enough for you, you can increase the dose of products.
- In a separate bowl, mix the vinegar and water, and then carefully pour it into the mustard mixture, while stirring slowly. Leave the finished sauce for 5-10 minutes so that the mustard swells a little.
- We clean the herring from bones - we cut off the fins, head and tail, after which we make an incision along the line of the belly and free the fish from the entrails. If desired, remove the central bone and cut the carcass. We rinse the herring under running water and dry thoroughly with a towel or napkin.
- Place the fish carcass or portioned pieces into the sauce, press it with a plate and put it in the refrigerator for 3 hours (you can also leave the appetizer to marinate overnight).
As it cooks, sprinkle the fish with herbs and serve. Bon appetit!
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Spicy marinade for herring: step-by-step recipe
- Pour water, oil into the pan, throw in pepper, bay leaves, salt and coriander. We put all this on the fire and bring to a boil. When it boils, turn on a small flame and let it simmer for 10 minutes.
- Then add vinegar and mix well.
- Place the herring in a deep bowl and pour over the cold marinade.
- Place in the refrigerator for a day.
Well, simply, easily and affordably you can make such a marinade at home. You will need little time, and your family will greatly enjoy the delicious fish. They will appreciate your abilities, and you will enjoy it.
Next I want to offer you apple marinade. This marinade is the simplest. But the taste of marinated fish is simply bomb.
Recipe: Herring in mustard sauce - an excellent appetizer
lightly salted herring – 1 pc. ;
onions – 1-2 pcs. ;
table mustard - 3 teaspoons;
granulated sugar – 1 teaspoon;
vegetable oil – 3 tbsp. spoons;
vinegar 9% – 2-3 tbsp. spoons
The set of products for this dish is minimal. I try to buy lightly salted herring. If I come across too salty, then before cutting I soak it in milk for half an hour, the excess salt will go away.
I clean the herring thoroughly. I cut off the head, remove the entrails, make an incision on the back and remove the skin. I remove the spine and all the small bones. What remains is the fillet. Got a boy today. We also use milk.
We put the two halves of the fillet together, cut them into pieces and put them in a herring rack. The milk was rolled into a rose shape.
Cut the onion into rings and place on the herring.
Now let's prepare the sauce. In a glass, observing the order, put 3 teaspoons of mustard, 1 teaspoon of sugar, a pinch of salt and 3 tablespoons of vegetable oil, but not all at once, but gradually rubbing it into the mustard. Mix everything very thoroughly until smooth. Do not use very bitter mustard, otherwise the sauce will be bitter.
Then add vinegar and mix again. Be sure to taste it. The sauce should be liquid. Therefore, to obtain the desired consistency, I add a little boiled water. Makes half a glass of sauce.
Pour the sauce over our herring. Let's stand for a while. The onion will lose its bitterness, pickle, and acquire an amazing taste.
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Recipe 7 herring with mustard and apple sauce
If you have already tried mincemeat, herring pate, and pickled herring, then be sure to try herring with mustard sauce. This appetizer turns out incredibly aromatic, filled with all kinds of flavors: sweet, salty and sour with a spicy hint of green onions. It is best to serve herring with sauce after 24 hours, so that the pieces of fish can absorb the aroma of the sauce.
- 1 lightly salted herring
- 1 green or yellow apple
- 1 tbsp. l. mustard
- 1 tsp. lemon juice or 0.5 tsp. 9% vinegar
- 3-4 stalks of green onions
- 1 tbsp. l. soy sauce
Let's start preparing the recipe by peeling the apple. To do this, cut the fruit into four parts and cut off the seed pods from them. Wash and cut into small cubes or grate on a large-mesh grater into a deep bowl. We will definitely choose sour varieties of apple.
Then chop the washed green onion stems and add them to the apple slices. Instead of onions, you can use parsley or dill, but then you will need to add half an onion for flavor.
Pour soy sauce into a container, add mustard and lemon juice or 9% vinegar. If you use mustard grains, add it after chopping the food, as the grains will also turn into puree.
Use a blender to transform all the ingredients into a juicy and aromatic mustard sauce. You can also grind food in a food processor container.
Free the lightly salted herring from the head, fins, tail, entrails and rinse thoroughly. Cut the fillet and remove the bones along with the backbone. Cut the resulting fillet into small pieces.
Place the pieces of herring in a container, alternating them with mustard sauce so that the entire herring is covered in it. Place the container in the cold for exactly one day.
After the specified period, we will serve the herring in mustard sauce on the table along with a potato side dish, garnished with fresh herbs.
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Fish appetizer: is it that simple?
Pickled herring with onions and vinegar is traditionally prepared from Atlantic fish. Fattier and higher-calorie fish are found off the coast of Norway. You don’t have to complicate your life, but simply buy ready-made salted herring in the store. Sprinkle it with vinegar, pour in refined oil, add onion - and you're done. Herring with onions and vinegar and oil will always be in demand. It is customary to serve this appetizer with a potato side dish.
Recently, housewives prefer to salt and marinate herring themselves. This decision was due to a number of factors: either they bought over-salted herring, or maybe they saw blood during cutting. This sign indicates that the herring has not been salted properly. It is unlikely that you will want to enjoy such a snack.
Cooking process
Herring is an appetizer that is appropriate on a holiday table, at a regular family dinner with potatoes, or during Lent! I would like to offer an appetizer of herring in spicy mustard sauce. Preparation will not take much time, but I am sure you will be pleased with the result. Why 2 types of mustard? Because each of them will give the herring a special shade. Lemon juice will add aroma and slight sourness. And it’s simply impossible to imagine herring without onions.
For the dish we will need herring, regular mustard, French mustard, sugar, onions, juice of half a lemon, sunflower oil.
We make a longitudinal cut along the back of the herring. Now you can easily remove the skin.
We cut the belly and carefully remove the entrails. Using a knife, remove the black film from the abdomen. We remove the spine and rib bones. Small bones can be removed using tweezers. We are left with clean, boneless fillets.
Cut the fillet into small pieces.
Season the herring. Add two types of mustard to the herring - regular and French, sugar and lemon juice.
Cut the onion into rings.
Thoroughly mix the herring with the ingredients. Transfer to a jar. After 12 hours, you have a wonderful snack ready.
It is advisable to consume herring in mustard sauce within 12 hours, and can be stored in the refrigerator for up to three days. But if you are going to store it, then add a glass of cold boiled water to the container with the herring - this will protect the herring from drying out.
A slice of herring on a piece of black bread, an onion ring, capers - it’s incredibly tasty!
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Preparation
Cut the herring into small pieces. Boil the beets, cool and cut into small strips. Chop the peeled onion into half rings. Pour boiling water over it for 2 minutes. Then drain the water. Make the dressing by mixing vinegar, oil and mustard. Mix all ingredients and add dressing. Leave the herring in a jar or plate in the refrigerator for 30 minutes before serving.
Delicious herring with a pleasant aroma of dill. This pickled herring with boiled mashed potatoes is especially tasty. Try it, it’s so delicious!
Recipe 2 herring in sauce at home
Herring, salted in pieces in a jar according to this homemade recipe, will be ready within a day. The resulting appetizer can decorate both everyday and holiday tables. The salting process is carried out in a liquid marinade.
Herring is the most affordable and popular fish in many countries around the world. This is a fairly universal product that you can’t cook as a side dish, it goes with everything. But the best company is green onions and potatoes in any form. We often buy herring already pickled, but if you wish, this recipe can be implemented at home, it will be even tastier and cheaper.
Add mustard seeds and various spices to the marinade. Immediately fillet the fish, cut it into pieces and put it in a jar along with the chopped lemon. Prepared it in the evening, you can try it in the morning.
- frozen herring – 1 pc.
- mustard seeds – 1 tsp.
- lemon – ½ pc.
- laurel – 3 leaves
- allspice in peas – 4 pcs.
- cloves – 1 bud
- dried dill - to taste
- ground salt – 1 tbsp. l.
- sugar – 1 tsp.
- vinegar 9% - 2 tbsp. l.
- purified water – 300 ml.
We immediately pour all the spices that we need into the pan to prepare the marinade, sugar and salt too. You have the right to vary the types of spices and their quantities to your taste.
Take ordinary table salt, but not iodized (it will give the pulp a specific taste, make it softer, not elastic).
Wipe the fish dry with a paper towel. We tear off the side fins, cut off the head, carefully remove the eggs from the abdomen, and throw away the rest of the entrails. Clean the belly and wipe with a napkin. Separate the fillet from the bone. It is better to do this by cutting the carcass with a sharp knife along the spine.
If possible, remove all the bones from the fillet. If desired, you can remove the skin from the surface by prying it from the side with a sharp knife. Cut into pieces. Cut the lemon into half rings. Place the pieces of herring and lemon in a glass jar. If you like caviar and milt extracted from the abdomen, also put them in a container for pickling. Then prepare the marinade.
Pour water into a saucepan with spices. Be sure to look for mustard seeds, they are a great spice for many marinades. So, in our pan we have mustard seeds, allspice, laurel, and cloves. Turn on the heat and wait for the marinade to boil; simmer it over low heat for five minutes.
Place the marinade in a cool place and wait for it to reach room temperature. And only then pour the herring with lemon into it. If you pour hot marinade, the fish meat will turn out semi-cooked.
Cover with a lid and refrigerate overnight, at least 16 hours if you can’t wait to taste the delicacy. After a while, open the jar and put the herring on the herring rack. The lemon in the filling turns out to be tasteless, you can not eat it and throw it away. It fulfilled its main function - it gave the fish pulp a slight sourness, a lighter shade, and eliminated the specific herring smell.
Drizzle the fish a little with aromatic vegetable oil, sprinkle with chopped green onions or half rings of chopped white, pre-pickled onions. Even those who don’t eat this fish will enjoy this herring appetizer. It smells nice and tastes original.
Herring in mayonnaise-mustard sauce
Another recipe adapted to our tastes. While Finns are content with a sauce made from mustard and raw egg, we prefer to replace the egg with mayonnaise.
Ingredients:
- Salted herring;
- Onion;
- Mustard;
- Mayonnaise;
- Lemon juice;
- Sugar;
- Water;
- Bay leaf;
- Ground black pepper.
Preparation:
Fillet the herring and cut it into pieces. For the sauce, put a tablespoon of mustard and two tablespoons of mayonnaise in a bowl, and then mix them. Now add a teaspoon of sugar, a couple of pinches of black pepper and the juice of half a lemon to the mayonnaise-mustard mixture. Stir and look at the consistency. If the mixture looks like liquid sour cream, then the sauce is almost ready. If the sauce is too thick, dilute it with boiled water.
Next, we clean and chop the onion very finely, put it in the sauce, add pieces of herring and mix everything. Take a glass jar, put a bay leaf on the bottom and lay out the herring with the sauce. We compact the herring, close the jar with a lid and put it in the refrigerator for a day or two.
Herring in Finnish
An almost classic recipe for herring in mustard sauce. In any case, this is how this dish is prepared in Finnish cuisine.
- Salted herring;
- A raw egg;
- Sugar;
- Mustard;
- Lemon juice.
For Finnish herring, it is advisable to cut the fish in advance, add vegetable oil and leave for a while. You can also take ready-made herring fillets in oil. Strictly speaking, this is not important. The main thing is that the pieces of fish are not very large, completely free of bones and marinated in vegetable oil.
Mustard sauce gives Finnish herring a special piquancy. To prepare it, you need to break one raw egg into a bowl and grind it with a teaspoon of granulated sugar. After this, add a tablespoon of prepared mustard to the egg-sugar mixture and beat well. Then add a teaspoon of lemon juice and five tablespoons of the oil in which the herring was pickled to the mixture. Whisk the mixture again, turning the sauce into a homogeneous mass.
Place a layer of herring pieces on a plate and pour the sauce over it. Place a second layer on top and pour the sauce over it too. So we put all the herring and put it in the refrigerator for two hours. Serve with fresh rye bread.
Ingredients
- 1 salted herring
- 3-4 tbsp. vegetable oil
- 2 tbsp. clean water
- 1 tbsp. vinegar 9%
- 2 tsp mustard
- 2 tsp Sahara
- mustard seeds - optional
Homemade recipe
- First, prepare the mustard sauce for the herring. Grind the mustard with sugar, pour in the vegetable oil and beat thoroughly with a fork until completely smooth. In a separate container, combine vinegar with water and stir. Gradually pour the vinegar solution into the mustard sauce, whisking the sauce with a fork.
- Leave the prepared mixture for a few minutes at room temperature. Cut the herring along the belly and along the back, remove the insides, remove the head, tail and fins. Rinse the herring under running water and dry with a paper towel.
- Carefully divide the fish lengthwise into two parts, remove the bones and remove the skin. Cut the herring fillet into small portions and place in a plastic container or deep plate, pour the mustard mixture over it, sprinkle with mustard seeds, cover with a lid and put in the refrigerator.
- The herring in mustard sauce should sit for at least 2-3 hours in the refrigerator (it is better to leave it for 8-10 hours). Then remove the container and transfer the herring marinated in mustard sauce to a dish and serve. Bon appetit!
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FOODideas (food ideas) is a site dedicated to the art of cooking at home, which contains the best culinary recipes with photographs and detailed step-by-step instructions, especially so that you can prepare any, even the most complex, dish at home.
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Classic recipe
Mustard sauce for herring from ready-made mustard allows you to highlight the fish aroma, as well as make the fish fillet more tender and juicy.
What ingredients will you need?
To create the classic version of mustard sauce you need to prepare:
- vegetable oil (it is important to use refined oil) – 100 ml;
- granulated sugar (it is recommended to choose white) – 35 g;
- ready-made mustard (preferably prepared yourself) – 35 ml;
- vinegar with an acid concentration of 6% - 25 ml;
- salt (it is recommended to choose fine salt) – 3-4 g.
When preparing the sauce, it is important to maintain the proportions of the ingredients, so it is recommended to pre-weigh them on a kitchen scale.
Step-by-step cooking process
To make the classic version of mustard dressing from ready-made homemade mustard, you need to mix all the listed ingredients in a glass container (fork or whisk). After this, the container should be covered with cling film and refrigerated for approximately 2 hours. The sauce can then be used for its intended purpose.
