How to make a vinaigrette with herring recipe. Vinaigrette with herring is an unusual combination of ordinary products. How to prepare a delicious vinaigrette with herring: the best recipes. Traditional recipe in German

Vinaigrette is a delicious and beautiful salad that is usually prepared in late autumn and winter. A classic vinaigrette is prepared from vegetables and seasoned with fragrant sunflower oil. But in addition to the usual vinaigrette, housewives prepare a vinaigrette with various additives, for example, pickled mushrooms or beans. In this recipe we will tell you how to prepare a vinaigrette with herring and green peas. We will get a delicious salad that will not be a shame to put on the holiday table. It is also advisable to season such a vinaigrette with tasty and aromatic oil, but it can also be seasoned with mayonnaise. A healthier dressing option would be, of course, sunflower, sesame or olive oil.

Taste Info Vegetable salads / Fish salads / Salads without mayonnaise

Ingredients

• Boiled beets 1 large or 2 small;
• Boiled carrots – 2 large or 3 small;
• Pickled cucumbers - 2 medium;
• Boiled potatoes - 4 pieces;
• Salted herring fillet - 1 medium;
• Canned green peas - 100 grams;
• Sauerkraut 80 grams;
• Onion – 1 piece;
• Vegetable oil (mayonnaise is possible);
• Greenery.

How to make vinaigrette with herring and peas

Boil potatoes, beets and carrots in a saucepan over low heat.
It is advisable to cook beets separately from carrots and potatoes so that they do not become colored. Beets are cooked for about 50 minutes, carrots and potatoes for about 25-30 minutes.
Wait for the vegetables to cool. Peel the carrots, potatoes and beets.
Cut carrots and potatoes into small cubes.


It is better to use beets that are richly ruby ​​in color; we also cut them into medium-sized cubes.
It is better to put the boiled beets directly into the bowl in which we will mix the salad and immediately season with vegetable oil, otherwise the rest of the ingredients may become heavily colored.

Squeeze the cabbage; if there are large pieces, chop them finely. Cut the pickled cucumbers and onions into cubes (some of the onion should be left for garnishing the vinaigrette).
Cut 1/4 of the herring into small slices for decoration, and the rest into the salad into cubes.


Add canned green peas to the chopped vegetables and herring. Season the vinaigrette with vegetable oil, mayonnaise and mix.
Place the vinaigrette in a heap in a salad bowl, top with slices of herring, onions and herbs.

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Vinaigrette with herring and vegetables

We offer you one of the most popular recipes - vinaigrette with herring without peas. It is prepared for a holiday or just to please the family with a delicious dinner. But many people don’t know that vinaigrette does not belong to the category of salads. It's actually a separate chapter of the cookbook and there are a lot of different recipes in it. Each of the options for preparing vinaigrette has its own charms and highlights. Somewhere salted or pickled cucumber is added, somewhere sauerkraut is added. But beets can be considered a permanent product.

In this version, the appetizer is prepared with lightly salted herring and without peas. It turns out unusual and very tasty. We recommend trying this recipe in your kitchen.

Ingredients:

• Potatoes – 200 g;
• Carrots – 1 pc.;
• Beetroot – 200 g;
• Onions – 0.5 pcs.;
• Green onions - a bunch;
• Lightly salted herring (fillet) – 1 pc.;
• Salt - to taste;
• Ground spices - to taste;
• Sunflower oil - for dressing.

Preparation:

To make cooking go faster, take care of root vegetables in advance. Rinse them thoroughly. Boil in the skin until soft. Beets can be baked in foil in the oven. All this preparation will take about an hour. If you use small root vegetables for the recipe, things will go faster. Cool the vegetables and then carefully peel off the skins. Start slicing. Cut the potato tubers into small cubes. Place in the bowl where you are going to mix the ingredients.

Also cut the carrots. Place in a bowl.

Chop the beets and onions into similar cubes. If you want, you can do some more magic with these ingredients. Mix the beets with vegetable oil (1 tbsp) - then they will not color the rest of the products in the vinaigrette. And if the onions are bitter, scald them with boiling water and let them cool. Then add everything to the rest of the vegetables.

Take care of the herring. Remove the skin from the fillet. Stroke with your fingers, if you feel the bones, pull them out. It is convenient to arm yourself with tweezers for this purpose. Slice the fillet and place in a bowl. If you have already tried this snack option, take smoked fish instead of herring - mackerel or any other fish that has few bones.

Finely chop the green onions into rings. If you don't have fresh green onions on hand, you can use dried greens. For example, dry basil, a mixture of Caucasian or Provençal herbs.

Add salt and pepper to taste. Pour in sunflower oil for dressing. Try playing with flavors by adding different vegetable oils. If you have olive, flaxseed or walnut oil on hand, add a couple of drops to the vinaigrette.

Mix all products.

Place the herring vinaigrette in a salad bowl or any plate. As another design option, you can use a chef's ring. Garnish the dish with parsley and serve.

Cooking tip

• This cooking option can be considered dietary; 100 g of dish yields 105 kcal. But if you want to further reduce calories and diversify the taste, replace the potatoes with a fresh apple.
• Add a spoonful of sesame seeds to the ingredients for the herring vinaigrette. Fry them in a frying pan until golden brown and sprinkle on the finished snack. You will get an original presentation and an unusual taste.

Ingredients:

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• 2-3 beets,
• 2 carrots,
• 4 potatoes,
• 2 onions,
• 100 g canned peas,
• 200 g salted herring fillet,
• salt, vegetable oil for dressing.

Cooking method:

First of all, let's deal with the most important ingredient of any vinaigrette - beets. We clean it and cut it into cubes.

We do the same with carrots.

You need to be careful with potatoes. It tends to get overcooked and does not cut well. To prevent this from happening, you need to boil the potatoes in salted water, and immediately after cooking, quickly rinse them under cold water. So, cut the potatoes into cubes too.

It's time for the onion. For the vinaigrette with herring, we peel it and try to cut it into cubes like the rest of the vegetables. The main thing to learn is the rule of a good vinaigrette - the smaller the better.

We saved the herring for last. It is best to use traditionally salted herring fillets. Make sure that the herring is not too lightly salted; its taste in the salad will not be expressed. Cut into cubes and add to the prepared vegetables.

Now mix everything well and leave it in the refrigerator for literally five to ten minutes so that the salad is soaked and acquires a beautiful color. Just before serving, add peas to the vinaigrette with herring, mix well, add salt if necessary, season with vegetable oil.

The salad will look more impressive if you decorate it with fresh herbs. Here's a new look at the usual salad we got!

You can also look

Let's prepare the best version of a spicy ensemble of boiled root vegetables and fatty herring. It will contain peas and apple. We will also offer healthy and tasty sauces instead of mayonnaise.

And in new ideas there is a place for eggs with pickled mushrooms, and for a photo with an elegant presentation of the dish. Please note that the dishes are universal and budget-friendly - with a step-by-step explanation of how to prepare them.

• At the end of the article, see how to properly clean and cut herring and instructions on how to prepare basic root vegetables for vinaigrette.

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How to make vinaigrette with herring

We need:

• Beetroot - 2 pcs.
• Carrots (medium) - 1 pc.
• Potatoes - 2 pcs. (about 200 g)
• Salted (or pickled) cucumbers - 1-2 pcs.
• Onion - 1 pc. medium size
• Apple (sour, hard) - 1/3-½ large fruit
• Herring (lightly salted) - 1 pc. medium size

For refueling:

• Oil (sunflower or olive) - 3 tbsp. spoons
• Lemon juice - 1 tbsp. spoon
• Salt, black pepper - to taste

A classic recipe in a nutshell: just add herring to your usual salad.

The step-by-step process is not complicated. We also assume that you have already decided how to prepare the root vegetables. Cool and finely chop beets, carrots, and potatoes into cubes.

Pour boiling water over finely chopped onion - 1 minute. Drain and let cool. This will remove unnecessary bitterness. Cut the peeled apple into cubes.

Chop the herring fillet with a sharp knife. The pieces should be close in size to the vegetables.

In Soviet times, it was customary to season the dish with commonly available sunflower oil. Nowadays, it is not a problem to buy a healthier product -. Shake the mixture of oil and lemon juice in a cup and divide the dressing in half.

The secret of color!

Season the sliced ​​beets with one half of the sauce. This will prevent the beets from quickly coloring their neighbors: the vinaigrette will turn out colorful.

Add other components and the second half of the dressing to the beetroot. Mix carefully.

That's all! The result was a frankly herring-like, slightly crunchy vinaigrette thanks to the traditional apple. This rich salad will outshine many weekday and holiday appetizers.

Onion half rings will help you decorate a festive fish with scales.

Secrets of taste, new recipes and sauces

It is best to prepare the treat immediately before serving. The beetroot tint suppresses the colors of other ingredients within 6-10 hours. Alas, the beauty of the salad is fleeting.

To our taste, without loss of appearance and quality, the shelf life of vinaigrette with herring in the refrigerator does not exceed 16 hours.

Some cooks are disgusted by finely chopping vegetables. In their opinion, the taste of the dish is better emphasized by a medium cube. Decide for yourself by trying both options. It is only beneficial to always cut an apple finely.

Two sauces for creative success

It is clear that it is impossible to trim the wings of selfless love for mayonnaise. Although this is not the best friend for vinaigrette, as we think... But it is certainly very common: perhaps equally with classic sunflower oil.

If you are interested in new solutions, then you have come to the right place. Prepare one of two proven sauces, and the recipe with herring will sparkle with new colors.

With any vegetable oil (2-3 tablespoons):

• Honey - 1 tbsp. spoon
• Lemon juice - 1 tbsp. spoon
• Vigorous mustard (strong) - from ½ teaspoon
• Vinegar with character (wine, balsamic) - from 1 teaspoon
• Salt and pepper - to taste

We adjust it to suit ourselves - we definitely try it in the process when adding the last participants.

Whisk simple ingredients:

• Olive oil - 2 tbsp. spoons
• Juice of 1/2 large lemon
• Fresh horseradish (pickled) - 1/2 teaspoon or a little more

What else to add to the vinaigrette with herring

The recipe is very welcoming to any onion.

• Two or three green feathers or pickled onions will always come in handy. If we use green, then be sure to trim more dill - finely and finely.
• With onions it is easy to diversify your salad at any time of the year. To completely get rid of the unpleasant bitterness, marinate the slices. Chop the onion, add water (2 tbsp), salt (0.5 tsp), sugar (2 tsp), 9% vinegar (1 tbsp). Five minutes under the marinade is enough for the onion to become sweet and juicy. Drain the liquid, rinse the pieces if desired and add to the salad.
• Only fried onions will not fit. It does not have the necessary sharpness and crunch that herring loves so much. But even here, rely on your taste. We like the usual vinaigrette with fried onions.

The egg is also a matter of taste. There are many fans of quality protein in our family. Hard-boiled eggs won't ruin the experience. The only caveat: cook for no more than 10 minutes from the moment of boiling so that the yolk retains its pure color. And cut the herring fillet: 1 heaped tablespoon for each egg. Then the salad will not lose its fish flavor.

And here pickled mushrooms- Yes Yes Yes! Oyster mushrooms, chanterelles, champignons - whatever you have on hand. If the preservation is slimy, wash the mushrooms and let them drain. Cut the rest of the ingredients to size. In quantity - like cucumbers. And, of course, try, adding a new ingredient in portions. Remember: sampling is the queen of culinary success!

We do the same with pickled zucchini. The recipe will also include beans that are fully cooked, but not so soft that they lose their shape from the first meeting with a spoon. On a note: red beans hold their shape better. You can always buy it canned in its own juice. It is worth considering that beans compete strongly with potatoes. Therefore, you can completely replace potatoes with it or add these hearty carbohydrate vegetables in equal proportions.

Next to herring we do not see corn, exotic fruit additives such as kiwi and pears, seeds and seeds, very spicy oils ala sesame. But if you have a favorite with an unexpected composition, share it in the comments! We are always open to experimentation.

Beautiful presentation

You can serve vinaigrette with herring in different ways, regardless of the recipe. We always cut in the same size: the salad mass is not only bright, but also flexible for any shape.

Particularly interesting are the ring around a cup or half-liter jar and the portion serving on a circle of fragrant bread. Choose gray varieties with rye notes - you can't go wrong!

How to prepare vegetables and fish

You can prepare beets, carrots and potatoes in different ways. We most often cook on the stove or in a slow cooker. Although the baked root vegetable turns out less watery.

The herring vinaigrette tastes very much like the “Herring under a Fur Coat” salad. And this is not surprising, since almost the same ingredients are used in the presented dish.

Step by step with herring

Required ingredients for the dish:

• red onions - 2 pcs.;
• medium beets - 3 pcs.;
• large potato tubers - 3 pcs.;
• salted herring - 1 pc.;
• unrefined sunflower oil - add to taste;
• green peas - 1 canned jar (180 g);
• medium carrots - 3 pcs.;
• table salt - 1-2 dessert spoons;
• lemon juice - from half a fruit;
• fresh parsley and dill - ½ bunch each.

Preparing vegetables

Before making the vinaigrette, you should prepare all the necessary ingredients. To do this, you need to wash and boil beets, potato tubers and carrots in salted water. Next, these vegetables must be peeled along with the red onions.

Vegetable processing

Vinaigrette with herring is prepared in exactly the same way as regular vinaigrette but without the use of salted fish. To make such an original dish, you need to chop boiled potatoes, beets and carrots into small cubes. Next, you need to cut the red onion into half rings and add it to the rest of the ingredients.

Fish processing

Vinaigrette with herring turns out to be especially tasty and aromatic if you use lightly salted fish to prepare such a salad. It must be washed well, cut off the fins and tail, remove the insides, and then completely remove the skin and bones. As a result of such manipulations, you should be left with only aromatic fillet. It should be cut into cubes and placed with chopped vegetables.

Shaping the dish

After all the vegetables have been processed, you need to mix them in one bowl, and then add a little and pour in. To make this salad more satisfying, this recipe also calls for the use of it. It should be added to the vegetables along with chopped dill and parsley.

It is worth noting separately that the vinaigrette with herring turns out to be especially tasty if you additionally use freshly squeezed lemon juice to prepare this healthy dish. With it, the salad will acquire the necessary sourness and become more piquant.

By the way, some housewives sometimes add pickled cucumbers or a few spoons of sauerkraut to this dish. We do not recommend doing this, since instead of the mentioned products, salted herring is placed in the salad.

How to serve vinaigrette correctly

Vitamin should be served chilled. In order for such a dish to absorb sunflower oil and the taste of the salty river product, it is recommended to keep it in the refrigerator for about 2 hours.

To prevent boiled beets from giving all their color to the salad, they must be placed in a bowl and seasoned with sunflower oil, and only then add all the other ingredients.

The vinaigrette- a vegetable salad, which very often, especially in the winter, is on our tables. After all, it’s just a storehouse of vitamins. Just think, beets, carrots, potatoes, onions, pickled cucumbers or sauerkraut... This is a chic grocery vegetable set that can be used as an addition to the main dish or vice versa - eaten as a main course. Tasty, satisfying and healthy.

You can prepare vegetables for vinaigrette in several ways: the old fashioned way - by boiling them until tender in water, baking them in the oven or stove, and also (as I like to do lately), steaming the vegetables. I do this using a multicooker, I simply cut the finished peeled and washed vegetables into cubes, put them in a steamer container and boil them until fully cooked. All that remains is to mix everything, add the missing ingredients, season with vegetable oil - and the salad is ready.

Today my vinaigrette recipe will be unusual and, for many, unusual and unacceptable. But I believe that everything needs to be tried... You can’t use the saying: “Everything is learned by comparison.” That's why today's recipe is for my herring vinaigrette. Just think, we are preparing a salad “under a fur coat” and it seems to perfectly combine the same ingredients; we only season the “fur coat” with mayonnaise. Everything here is the same and it also turns out very tasty and unusual, so friends - let's try and of course enjoy the taste...

Required:

• Herring fillet - I have 1/2 of the carcass
• Beet
• Carrot
• Potato
• Onions - 1 pc.
• Pickled cucumbers - 2-3 pcs.
• Canned peas - 1 b.
• Vegetable oil
• Fresh herbs - for serving salad (I used basil, cilantro and green onions grown on the windowsill)

How to prepare vinaigrette with herring:

Boil the beets, carrots and potatoes until fully cooked, after thoroughly rinsing them with a brush under running water. I wash the vegetables, peel them from the skin and immediately cut them into small cubes, place them in a container-steamer in slides or simply in layers (beets-carrots-potatoes) and steam them until fully cooked in a multicooker on the STEAMING mode for 50-60 minutes.

I do not indicate the number of vegetables, since you add them in any proportion. As a rule, beets take longer to cook, so you can start cutting them earlier and immediately after placing them (while we are chopping carrots and potatoes) start cooking them separately. Then simply add the remaining chopped vegetables. Therefore, in total, it turns out that beets are cooked for 1 hour 20 minutes, and carrots and potatoes - 50-60 minutes. It all depends on how quickly you cut the vegetables.

While the vegetables are cooking, we chop the pickled cucumbers and prepare the herring. If you cut the fish yourself, you need to carefully separate the fillet from the bones so that you don’t get small and thin bones while eating the salad. If I need to remove the bones from the herring as much as possible, I use ordinary ladies’ “resfeder spikes,” which I have long ago identified specifically for this job. Women will understand me...

When the vegetables are cooked, we select the beets from the container and immediately season them with vegetable oil so that they do not color our other vegetables too much.

Let the vegetables cool and combine the salad together in one bowl.

Mix well, add salt to taste. And we begin to form the salad in portions. To do this, I use a lettuce ring, which I stuff well with vinaigrette and carefully remove.

And on top I will place thinly sliced ​​pieces of lightly salted herring. I like it better, although you can also cut the fish into pieces and mix with vegetables. It's up to you. Decorate the resulting salad with fresh herbs and serve.

Well, excellent, we really liked it, I think that the vinaigrette with herring will become my favorite salad!!!

We wish you all a bon appetit Svetlana and my home website!

— You will find a step-by-step recipe with photos