Herring with potatoes. Herring appetizer salad Potatoes with herring recipes
A simple but tasty appetizer for any meal made from folk ingredients - herring with onions and potatoes. Step-by-step recipe with photos. Video recipe.
Recipe contents:
Many different dishes are prepared from herring. It is delicious on its own and goes well with other ingredients. No matter how it is served, the dish will disappear from the plate first. One of the most popular and classic combinations is herring with onions and potatoes. This set of products in one dish can be found at everyday dinners and holiday tables. The snack goes especially well with a glass of strong alcoholic drink. It is worth noting that preparing the treat is very simple. Every housewife can easily repeat the step-by-step process in a minimum amount of time.
The main difficulty of the dish is cutting the herring. But if you don’t want to bother with this work, then you can buy prepared herring in oil in jars. You can serve food on a plate in different ways, as your imagination and ingenuity dictate. Also, the classic Russian appetizer can be transformed if it is served in the form of an original salad. To do this, place the products in a convenient bowl, season with oil and mix. And to dilute the dull color scheme with bright colors, you can add a little boiled carrots or chop green onions. Bright colors will make the dish more attractive and tastier.
- Calorie content per 100 g - 144 kcal.
- Number of servings - 2
- Cooking time - 45 minutes
Ingredients:
- Herring - 1 pc.
- Onions - 1-2 pcs.
- Table vinegar - 1 tbsp.
- Salt - 1 tsp.
- Sugar - 1 tsp.
- Vegetable oil - for dressing
- Potatoes - 3-5 pcs.
Step-by-step preparation of herring with onions and potatoes, recipe with photo:
1. Wash the potatoes to remove dirt and dust. Place in a saucepan, add water, salt and put on the stove to cook. After boiling, turn the temperature down to low, cover the pan with a lid and cook for half an hour until done. Check readiness by piercing a toothpick or skewer: they should go in easily. Do not use a knife or fork for this purpose, as... the tubers may fall apart.
2. While the potatoes are boiling, peel the onions, wash them and chop them into half rings.
3. Place it in a bowl, season with vinegar and add sugar.
4. Pour boiling water over the onion and leave to marinate until further use. Hot water neutralizes the bitterness in the onions. Stir it periodically.
5. Peel the herring from the film, rip open the belly and remove the entrails. Cut off the head, tail and fins. Separate the fillets from the backbone and wash them, removing the inner black film. If there is caviar or milk in the fish, do not throw it away, they are edible and can be used in a dish.
6. Cut the herring into thin slices.
7. Place the pickled onions in a large serving dish and squeeze out all excess moisture.
8. Next, place the herring on the onion. Do it in a way that seems aesthetically beautiful to you.
9. By this time the potatoes will be boiled. Drain the water and place the pan on the stove over low heat to evaporate excess moisture.
10. Cut the potatoes into slices or rings. It can be used peeled or peeled. It's a matter of taste.
Today I have three in one. This note is not for experienced housewives. I’ll tell you a little about how to choose a herring, and I’ll tell you in detail how to clean it. And I’ll give you the simplest recipe for a completely royal dinner - herring in mustard sauce with hot potatoes, aromatic sunflower oil and onions.
How to choose lightly salted herring
I don’t like to buy filleted herring in plastic containers or vacuum packaging. I once read that they almost soak it in formaldehyde to get rid of small bones. I prefer herring salted in barrels. In our beautiful country, such herring is sold in fish aisles, the most varied, from Atlantic and Ivasi to Don. You need to take a herring that is straight, plump, without damage to the skin or rusty spots. It should be very elastic and dense. If it has reddish eyes, then it is very lightly salted, very tasty, but I am afraid to buy one. I choose medium-salted herring, with whitish eyes, then soak it until lightly salted, and put the whole herring in cold water for a couple of hours. And look at the back! The wider the back, the fattier and tastier the herring.
Lightly salted barrel herring And of course, such herring needs to be cleaned.
How to easily peel lightly salted herring from skin and entrails
In the meantime, I set the potatoes to boil. Everything is as usual, peel, if large, cut, put in cold water, bring to a boil and cook until tender (about 20 minutes). I don't add salt. If a knife or fork pierces the potato without effort, drain the water.
Boil potatoes without salt I cover the entire table with cling film and cut the herring on thick paper. Cut off the head, cut the abdomen with a sharp knife and remove the entrails. Don't cut off the tail! Rinse the inside of the herring under running cold water.
Make an incision along the back of the fish, along the dorsal fin.
Gently pry up the skin at the cut and peel the skin off the herring. Here, in the photo you can see how round and fat she is.
Now take the herring by the tail with both hands and pull it in different directions. The herring will begin to separate into three parts - the lower two, with a cut along the abdomen, and the back.
Split the herring using the tail fin Here's how it happened. The backbone remains.
Divide the dorsal part along an incision made near the fin, and remove the spine along with large bones. Now cut off the tail fins.
From one herring we got four neat fillets.
How to clean herring All that remains is to cut each fillet, removing small bones along the way.
How to clean lightly salted herring How to prepare mustard sauce for herring, sandwiches with herring fillet, Borodino bread and onions and herring with potatoes
The potatoes are boiled, there are green and regular onions, fresh herbs, Borodino bread, mustard and the most aromatic sunflower oil made from fried seeds, bought there, at the Old Bazaar. For herring you can quickly prepare mustard sauce, the mustard you need is spicy, homemade, here’s how to prepare it. And making the sauce couldn’t be easier: mix a tablespoon of ready-made mustard with a level teaspoon of sugar, add a tablespoon of aromatic sunflower oil purchased at the market. Stir everything well until the sugar dissolves and add a couple of tablespoons of water. Place pieces of herring in this sauce for a few minutes, mmmmmm! Yummy... But just spread mustard on fresh black bread, put a piece of herring on top and sprinkle with onions - it won’t be any worse!
Mustard sauce for herring, herring with potatoes My husband and I are having a royal dinner today! You can’t get this in any restaurant at any price! Hot potatoes, aromatic sunflower oil, mustard, Borodino bread, onions and fresh herbs are the ideal company for lightly salted herring.
Herring with potatoes, mustard sauce, herring fillet sandwiches Can I not write anything else? I’ll just post the last photo and go... While the potatoes are hot...
Lightly salted herring in ideal company Bon appetit!
Herring is one of those products that can be used in many dishes, not only everyday, but also as an addition to the holiday table. It is very easy to prepare and disappears from plates instantly.
Herring with potatoes and onions
A simple and satisfying appetizer that goes well with a fresh salad. The most difficult part is cutting the fish, but this can also be avoided by purchasing already prepared herring in the store.
We salt the herring or use it already salted. We fillet the fish and cut the fillet crosswise into small pieces.
Boil the potatoes in their skins and cool. It is best to place it in the refrigerator for several hours, after which it will become denser and will not crumble. Cut into small cubes.
Chop the onion into large rings and put all the ingredients in a separate container. Add oil and vinegar. Salt and mix everything well. Let the herring brew for a couple of minutes. Decorate the dish with herbs and serve.
Baked herring with potatoes in the oven is a rather unusual dish, but at the same time, it’s just as tasty. Before cooking, it is better to prepare all the products in advance, and then place them in a baking dish. Fish should be frozen first to make it easier to clean and remove bones.
Ingredients:
- 0.5 kg potatoes;
- tomatoes - 3 pcs.;
- onions - 2 pcs.;
- cheese - 200 g;
- 1-2 eggs;
- sour cream - 1 tbsp. spoon;
- herring - 2 pcs. medium size;
- 100 ml water;
- salt;
- vegetable oil (to grease the baking dish).
Cooking time: 40 – 60 minutes.
The calorie content of the dish is 182 kcal per 100 g.
We clean the fish, remove the bones and cut the fillets into small portions. Cut the onion into large rings (as thin as possible so that it has time to cook). Chop the tomatoes into cubes or slices. Three cheese and potatoes on a coarse grater. Making a filling for the fish. In a separate container, mix eggs, sour cream, add a little water, salt and pepper. Beat everything until a homogeneous mass is formed.
Let's move on to preparing the herring itself. Pre-grease the pan with oil and lay out all the ingredients in layers. The first layer is potatoes. We lay out the fish in a second layer, and put onions and tomatoes on top. Fill everything with the previously prepared filling and sprinkle with grated cheese. Place the fish in a preheated oven for 30-35 minutes and cook at 220 degrees.
The dish comes out tender, tasty and satisfying. Bon appetit!
Baked herring in foil with potatoes
For preparation you will need:
- 1 medium herring (400 g);
- 2 large potatoes;
- 1 medium sized onion;
- fresh herbs;
- hard cheese - 50g;
- salt, pepper to taste;
- sunflower oil (for lubricating foil).
Cooking time: one and a half hours.
Calorie content per 100 g - 184 kcal.
We clean the fish, remove the entrails, gills and bones. Wash the potatoes and onions and cut them into medium-sized cubes. Finely chop the greens and add to the vegetables. Mix all the ingredients in a separate bowl, add salt and pepper. Sprinkle the fish with salt and pepper (you can use additional seasonings if desired). Place the herring on greased foil and lay out the vegetables.
Wrap the foil and carefully pinch the edges so that the juice does not leak out. Place the foil sleeve on a baking sheet, edges up, and place in the oven for 1 hour at 200 degrees.
After an hour, unwrap the foil, sprinkle the fish with grated cheese and, without wrapping, put it in the oven for another 5 minutes. Done - the herring with potatoes in foil in the oven turned out excellent. Try it!
Herring salad with potatoes and eggs
Very easy to prepare, but at the same time tasty and satisfying salad.
Ingredients for 6-8 servings:
- several medium fillets of herring;
- 300-400 g potatoes;
- 2 eggs;
- fresh herbs;
- spices;
- mayonnaise (you can use oil).
Cooking time: 20-40 minutes.
The calorie content of the salad is only 178 kcal per 100 g.
Boil the potatoes. Cool and peel. Cut into medium size cubes. Also cut the fillet into cubes, add salt and pepper. Finely chop the greens. Cut the boiled eggs into small cubes. Mix all ingredients and season with mayonnaise or oil. Transfer the salad to a separate plate, decorate everything with herbs and serve.
Layered herring salad with potatoes and cucumbers
Original and tasty salad. It is also called “Russian” for its richness and multifaceted taste.
Ingredients:
- 1 fillet of lightly salted herring;
- 2 eggs;
- 2 cucumbers;
- 1-2 boiled potatoes;
- green onion;
- mayonnaise;
- salt and spices.
Preparation time: 1 hour and a couple of hours so that the salad has time to cool and brew.
Calorie content of salad: 170 kcal per 100 g.
Let the potatoes and eggs cook. At this time we are cleaning the herring. Clean the fish and remove as many bones as possible. Then cut into slices. When the potatoes are cooked, let them cool and cut into cubes. We do the same with cucumbers. Let's start preparing the salad itself. It will be layered; each layer must be coated well with mayonnaise.
Place the herring tightly in the salad bowl. Don't forget about mayonnaise, sprinkle greens on top. Next, lay out the potato cubes and again apply a layer of mayonnaise. The next layer is cucumber. Grate the eggs on top using a coarse grater and grease everything with mayonnaise (instead of a solid layer, you can make a grid of mayonnaise). The remaining cucumbers and herbs can be used for decoration. Place the salad in the refrigerator for a couple of hours to cool, and then serve. Salad ready!
- When choosing a herring, make sure it has a thick back. This fish will be tastier.
- 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.
- It is best to give preference to Pacific herring; it is considered the healthiest.
- Always buy fish with the head and gills, as they can be used to determine the quality of the product.
- You need to store fish in brine and a glass container.
- 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.
- Do not clean herring on a wooden surface; it will quickly absorb the smell of fish.
- 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!
Previously, I only ate salted herring, the most traditional option. But at the market, starting in May, we sell fresh Don herring, which is caught in the Don. Many people buy it and salt it at home, they also fry and bake it. So I decided to try it and realized that it was very tasty!
Fried, it is very tasty with dill; the main thing is not to skimp on it, but generously sprinkle it on the almost finished herring while still in the frying pan. It is no less good baked; I bake it along with potatoes, which I cut into pieces and sprinkle with herbs. And since I like a golden brown crust, before baking I only lightly fry it, and then finish it in the oven together with the potatoes.
When the Don herring season begins, I buy it for future use and freeze it so that it can be prepared at any time of the year. I think that Atlantic herring can be prepared in the same way if you buy it fresh. In any case, I advise you to try this dish. Oven-baked herring with potatoes is an inexpensive dish, so you can cook it often if you like fish.
So, let's prepare potatoes, herring, and spices for our dish.
Since my herring is frozen, I defrost it, after which it must be gutted, the gills removed, rinsed under running water and dried. If there is caviar, we leave it too.
Salt and pepper the herring and caviar. Also sprinkle with dried thyme, just a little.
Wash the potato tubers and cut them into four pieces. When the potatoes are young, they can be cooked with the skins on. Place the potatoes in a baking dish, add salt and pepper, also sprinkle them with thyme and sprinkle with vegetable oil. Place the pan in the oven and bake the potatoes until half cooked.
As I said above, before baking I fry the fish only lightly - until a barely golden crust appears - in a heated frying pan with vegetable oil. I also fry the caviar; you shouldn’t bake it, otherwise it will become dry.
Then cut the lemon into thin slices.
Place the herring carcasses in the mold with the potatoes and place lemon slices on top.
Bake the herring and potatoes in the oven at 180 degrees for 20 minutes, until the fish and potatoes are completely cooked.
Take the herring and potatoes out of the oven and transfer to a plate. Our Don herring is smaller in size than the Atlantic one, so we safely take one fish for one serving. Serve piping hot, fresh vegetables are a must! Bon appetit!
- 0.5 tsp mustard;
- pinch pepper mixtures;
- half bunch dill;
- 15–20 ml. lemon juice;
- 1 head onions;
- 1–2 pieces herring salty;
- 50 grams butter;
- 5–6potatoes medium size;
- salt taste.
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