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Recipes with herring: toast, forshmak, casserole, rolls

Recipes with herring: toast, forshmak, casserole, rolls

Imagine a Russian feast without herring completely impossible. Although until the era of historical materialism, even after. Herring with vegetable oil and herring with potatoes and dill, with vinaigrette on weekdays and «under a fur coat» on holidays.

How else to diversify the herring table?

Here are 5 ideas for how to do this.

What do you need:

  • 1 lightly salted herring
  • 4 eggs
  • 1 baguette
  • 1 tbsp. l pickled capers
  • 1 tbsp. l finished mustard
  • 2-3 art. l vegetable oil

What to do:
Herring peel, cut into fillets, remove small bones and cut into neat pieces.

Milk or caviar save. Boil the eggs hard and clean.

Separate the yolk and pound it carefully with the mustard, gradually adding 2 tablespoons of vegetable oil. Then add the finely chopped capers, as well as crushed milt or caviar. Baguette cut into slices, fry them in a pan on both sides with a small amount of vegetable oil.

Put on a plate covered with a paper towel. Let cool.

Grease the croutons with the resulting mass, put 1-2 pieces on each herring.

When serving, decorate with a sprig of dill.

Such a cold snack can be easily reclassified as a hot one, after having held it for five minutes in the oven preheated to 180ºС.

What do you need:

  • 180 g salted fillet herring
  • 200 g potatoes
  • 150 g pickled beets
  • 2 small oranges
  • 200 g low-fat sour cream
  • 1 tsp fennel seed
  • some fresh dill
  • salt and ground black pepper to taste

What to do:
Boil the potatoes in a uniform, cool, peel and cut into small cubes. Drain marinated beets and cut into cubes of the same size as potatoes.

Fillet herring finely chop.

Peel oranges, divide into slices and, after removing the skin, cut into small pieces.

Put everything in a salad bowl, sprinkle with fennel seeds ground in the palms, pepper, season with sour cream and mix well.

Try, if necessary, salt.

Sprinkle with chopped dill before serving.

What do you need:

  • 1 lightly salted herring, fillet cut
  • 2-3 small potatoes
  • 1 large onion
  • 1 small sour apple
  • 150 g fat sour cream
  • 2-3 art. l crushed crackers
  • 2 tbsp. l vegetable oil

What to do:
Peel potatoes, onions and apples, cut into small pieces. Herring finely chop.

Heat a deep frying pan, add oil and heat it.

Fry the onions until they are golden in color.

Add the potatoes and continue to fry, stirring until it is cooked. Then add apples and cook until they are soft. Add herring and, without ceasing to stir, let it warm up properly.

After that, remove the pan from the heat and spread out what turned out into heat-resistant portions. Add sour cream, sprinkle with breadcrumbs on top and send to the oven preheated to 180ºС.

Bake for about 15 minutes.

What do you need:

  • 180 g salted fillet herring
  • 250 g boiled beef
  • 500 g boiled potatoes
  • 100 g uncooked smoked bacon
  • 1 large onion
  • 2 eggs
  • 150 ml of milk
  • 2 tbsp. l grated hard cheese
  • 2 tbsp. l fresh bread crumbs
  • 1 tsp butter
  • bunch of parsley
  • salt and ground black pepper to taste

What to do:
Cut potatoes into thin slices, meat and herring — stripes, and bacon — in small cubes. Peel and finely chop the onion. Heat the pan and fry some bacon in it.

Add onions and continue cooking until it turns golden. Put what happened on a plate; set aside. Grease the baking mold with butter.

At the bottom, lay an even layer of half the potatoes, on it — all the fried onions with bacon, then — a layer of meat and a layer herring.

Sprinkle with chopped parsley and cover with another layer of the remaining potatoes. Salt and pepper each layer except for herring.

Pour all the eggs diluted in milk, sprinkle with cheese and bread crumbs.

Bake in the oven preheated to 180ºC for 30-40 minutes.

If the casserole starts to burn, cover the form with foil, and about five minutes before it is ready, remove the foil so that a crispy crust forms.

What do you need:

  • 2 salted herring
  • 1 tbsp. l finished mustard
  • 4 small pickled cucumbers
  • 1 small onion

For the marinade:

  • 250 ml of 3% vinegar
  • 125 ml of water
  • 1 tbsp. l Sahara
  • 1-2 red onions
  • 1 tbsp. l mustard seed
  • 4 juniper berries
  • 2 bay leaves
  • black pepper peas

What to do:
Mix in a pan all the ingredients for the marinade. Bring to a boil, remove from heat and let cool. Herring rinse under running water and gut, keeping the skin.

Then cut into fillets and remove the small bones. Place the fillet on the surface of the fillet on the work surface, slightly beat off, grease with mustard, add the sliced ​​cucumbers and finely chopped onions.

Roll into a roll. Secure each rolmops with a toothpick and place in a glass jar, alternating layers with red onion rings.

Pour the marinade, cover tightly and leave in the refrigerator for at least 2 days.

It remains to decide, under what it all to use. Remember, at Bulgakov: “Have mercy, I don’t drink either. But one glass.

How are you going to eat herring without vodka? Absolutely not understand«.

So I do not understand.

There seems to be no alternative.

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