1. For salting at home, chilled Atlantic or Pacific herring is best suited.
2. We have a separate one on how to choose fish. Study it carefully and in no case do not buy a herring without a head and fins. Often they are cut to hide the spoilage of the product. It is better to take a whole fish and, if necessary, cut it yourself.
3. Frozen fish should not be thawed in the microwave or placed in warm water. Defrosting should be natural: put the herring on a plate and keep in the refrigerator until it thaws.
4. Do not use iodized or too fine salt for salting herring. The first distorts the taste, and the second is easy to overdo.

This is the classic way. Ideal for pickling whole herring.

Ingredients

• 2 herring;
• 1 liter of water;
• 2 tablespoons of salt;
• 1 tablespoon of sugar;
• 3-4 bay leaves;
• black peppercorns, allspice and cloves - to taste.

Cooking

Remove the gills from the fish: they can add bitterness to the marinade. It is not necessary to gut and clean the herring. You can simply rinse and dry with paper towels.

Boil water. Add salt, sugar and spices. Let it simmer for 3-4 minutes. Remove from heat and let cool.

Take a plastic container or an enamel pot with a lid. Put the herring there and fill it with cooled brine. If the brine does not completely cover the fish, use oppression. Otherwise, you will have to turn the herring over from time to time.

Let stand 3 hours at room temperature, then refrigerate. You can try after 48 hours.

bit245/depositphotos.com

Another way to salt the whole herring, but without water.

Ingredients

• 1 herring;
• 1 tablespoon of salt;
• 1 teaspoon of sugar;
• ½ teaspoon ground black pepper.

Cooking

The fish needs to be washed. If desired, cut off the head and remove the innards.

Mix salt, sugar and pepper. Rub the fish with the mixture and wrap it in cling film or seal it in a plastic bag. Put on a plate and store in the refrigerator for two days.

Another way to salt a whole herring. Mustard gives the fish not only a special taste, but also makes it firm and elastic.

Ingredients

• 2 herring;
• 1 liter of water;
• 3 tablespoons of salt;
• 2 tablespoons of sugar;
• 1 tablespoon dry mustard;
• 5 bay leaves;
• 10 black peppercorns.

Cooking

Rinse the fish. Sometimes herring is kept for 30–40 minutes in cold water to make it juicier. If you leave the head of the fish, be sure to remove the gills.

Prepare the brine: put salt, sugar, bay leaf and black peppercorns into boiling water. Remove from heat after 3 minutes and set aside.

Pour the herring with the cooled brine. Sprinkle with mustard, put under pressure and hold for 2-3 hours at room temperature. Then refrigerate for another two days.

Lester120/Depositphotos.com

For this method, herring is needed in pieces 2-3 centimeters thick.

Ingredients

• 1 herring;
• 1 large onion;
• 6 tablespoons vegetable oil;
• 3 tablespoons of salt.

Cooking

Cut the peeled herring into pieces, and the onion into half rings. Layer the fish and onions in a glass jar or clear plastic container. Sprinkle each layer with salt.

At the end, fill everything with odorless vegetable oil. Close the jar with a lid. Keep herring in the refrigerator for 1.5-2 days.

wawritto/depositphotos.com

According to this recipe, herring is obtained as preserves. Therefore, it is better to immediately get rid of the giblets and fins and cut the fish into thin pieces.

Ingredients

• 1 herring;
• 1 onion;
• 700 ml of water;
• 3 tablespoons of salt;
• 2 tablespoons of vegetable oil;
• 1 tablespoon of 9% vinegar;
• 2 bay leaves;
• 8 black peppercorns.

Cooking

Dilute the salt in 500 ml of water. Put the prepared fish in the saline solution and leave for an hour and a half.

Drain the water and transfer the herring mixed with onions and spices to a bowl where the fish will marinate. Dilute the vinegar in a glass of water and pour over the herring. Then add vegetable oil.

Close the container with a lid and put it in the refrigerator. A day later, you can take a sample.

In this way, it is better to salt whole or cut into pieces of fillet. Herring is tender and very fragrant.

Ingredients

• 1 herring;
• 1 lemon;
• 2 tablespoons of salt;
• 1 tablespoon of sugar;
• 5 bay leaves;
• 15 peas of allspice.

Cooking

Wash and cut the lemon into thin circles. Cut and cut the herring.

In a glass jar or plastic container, lay out the fish and lemon in layers, pouring everything with salt and spices. Cover with a smaller plate and place something heavy on top.

Keep in the refrigerator for 24 hours. Then stir and wait another day. After that, serve.

Mirchella/Depositphotos.com

According to this recipe, a ready-made snack is obtained. Only a piece of Borodino bread can supplement it.

Ingredients

• 2 herring;
• 2 medium onions;
• 1 small carrot;
• 1 lemon;
• 3 tablespoons of salt;
• 6 tablespoons of sugar;
• 10 bay leaves;
• 10 black peppercorns.

Cooking

Wash the lemon and cut into slices. Peel and grate the carrots coarse grater. Peel the onion and cut into rings.

Layer the herring fillets, onions, carrots, bay leaves, peppercorns and lemon slices in a glass jar in layers. Sprinkle everything with salt and sugar. Alternate layers until you run out of ingredients. Close the jar with a lid and refrigerate for 48 hours.

When serving, you can pour herring with vegetable oil.

Cooking

Fillet the herring. Dissolve salt and sugar in hot water. Cool down. Put the fish in a glass dish and pour over the brine. Add bay leaf and chopped dill.

After an hour and a half, drain the brine, add the onion cut into half rings and pour the herring with vinegar and vegetable oil. After another half an hour, the fish can be served at the table.

Know others original ways herring pickles? Share recipes in the comments.

How to salt herring at home tasty and fast? Let's look at nine step by step recipes herring pickles - from classic to pickling pieces in mustard brine.

Salted herring is a welcome guest on everyone's table, a popular favorite dish. Simple, tasty and nutritious. The fish is served separately in the form of chopped pieces with onion rings, used as a filling for pancakes, an addition to boiled potatoes, a component of vinaigrette. The most popular salted fish dish is herring under a fur coat. Just a meal!

To make the herring under a fur coat delicious, use homemade salted fish. This is the best way to protect yourself from over-salted or stale store-bought products of questionable quality.

How to prepare a herring for salting

The best way defrosting herring - natural, without the use of water baths and microwave ovens. Take the fish out of the freezer and refrigerate overnight or 5-6 hours. To prevent the smell from spreading through the chamber, cover the dish with herring with a tight lid.

When thawed, the blood should be pink or reddish in color. This is a sign of fresh herring. A dark brown liquid and an unpleasant odor are evidence of product spoilage.

Before cooking, thoroughly (preferably several times) rinse the herring, be sure to remove the gills so that it does not taste bitter. Place the fish under running water again and dry the fish with paper towels. To gut or not - you decide. Traditionally, whole salted herring is considered more delicious. Salting requires a long time (up to 3 days). A gutted fish with the entrails removed will be salted in a few hours.

If caviar is caught, do not rush to throw it away. The article presents a recipe for a delicious salting of herring caviar.

Classic salting recipe

Ingredients

Servings: 10

• herring 5 pieces
• salt 5 st. l.
• sugar 1 st. l.
• water 1.5 l
• Bay leaf 4 sheets
• black pepper, coriander taste

per serving

Calories: 217 kcal

Proteins: 19.8 g

Fats: 15.4 g

Carbohydrates: 0 g

45 min. Video recipe Print

I'm making a pickle. I add sugar, coriander, black pepper, lavrushka and salt to the water. I put the pot on the stove. Bring to a boil and turn off the burner.

I remove the brine from the stove. I set it to cool down to 30-40 degrees.

I carefully place the herring in 3- liter jar. I pour the brine that has cooled naturally. I cover with a lid.

A slightly salted product will turn out after 2 days of infusion in a cool place. I'm picking up for three days.

Delicious and healthy homemade salted herring is ready! Use in the preparation of various dishes.

Recipe for pickling whole herring in brine

Brine is a special saline solution. It is artificial and natural. I use the first option with the addition of water.

Salting requires accuracy and composure. The herring is salted whole. Before cooking, check the surface of the herring for damaged areas. To salt in a strong saline solution, the skin of the fish must be intact. Otherwise, you will get an inedible salted product that will have to be thrown away. Be careful.

Ingredients:

• Water - 1 l,
• Herring - 500 g,
• Salt - 6-7 large spoons,
• Egg - 1 piece.

How to cook:

1. I'm cooking brine. I bring a liter of water to a boil. I turn it off.
2. I add salt. I'm not in a hurry. I put in small portions until the dissolution stops. To check if the brine has reached a sufficient degree of salinity, I lower a raw egg. Pops up? Great. I let the brine cool down.
3. I remove the gills of thawed fish. I transfer it to a deep bowl.
4. I immerse the herring in the cooled brine. I leave it on the table for 60 minutes. After an hour, I put it in the refrigerator for 1 day. I serve it on the table, catching a fish from a brine.

Salting slices in brine (lightly salted recipe)

Ingredients:

• Herring - 2 pieces of medium size,
• Onion - 1 head,
• Vegetable oil - 1 large spoon,
• Salt - 1 large spoon,
• Water - 0.5 l.

Cooking:

1. I wash the fish. I remove the tail, head and fins with scissors. I cut into pieces with a knife. I cut the herring and remove the insides. I carefully inspect each piece, carefully washing.
2. I spread it on a plate with napkins. Get rid of excess moisture. I discuss.
3. I'm making a pickle. In warm boiled water, dilute a tablespoon of salt until dissolved.
4. I put fish pieces in a liter jar. I am ramming. I peel the onion, cut into rings. I add to the herring.
5. I pour brine at room temperature. I add vegetable oil on top, as in the salmon salting recipe.
6. I close the lid. I leave it in a dark cool place for 24 hours. After a day, I send it to the refrigerator for additional salting. Cooking time - 1 day.

Cooked herring is best eaten immediately. Salting with onions does not imply long-term storage.

The easiest and fastest recipe

Ingredients:

• Herring - 2 carcasses,
• Sugar - 1 large spoon,
• Salt - 1 tablespoon,
• Ground black pepper - 5 g,
• Bay leaf (chopped) - 5 g.

Cooking:

1. Carefully gut the fish. I remove the insides, take out the gills, remove the head.
2. I collect clean water in a deep bowl. I send a herring there for 60 minutes.
3. I prepare a mixture of sugar, salt, pepper and chopped parsley.
4. I catch fish from the water. Get rid of excess moisture with paper towels.
5. I evenly rub the fish with the prepared mixture.
6. I put it on a plate. Wrap carefully with cling film. I leave it on the kitchen table for 80-120 minutes.
7. I cut the finished herring into pieces. I season with vegetable oil and vinegar. I bring it to the table.

Videos salting

Spicy salted herring with mustard

Ingredients:

• Herring - 1 kg,
• Mustard Powder - 1 teaspoon
• Water - 1 l,
• Black pepper - 5 peas,
• Salt - 4 large spoons,
• Bay leaf - 2 pieces,
• Cloves - 4 things,
• Coriander (grains) - 5 g.

Cooking:

1. I put the pre-cleaned and gutted herrings in a large plastic container.
2. I'm making a marinade. I add salt and other spices (except mustard powder) to a pot of water. I boil for two minutes. I take it off the stove. I add mustard powder. I mix. I let it cool down.
3. I pour the cooled marinade to the fish. I put it in the fridge for 2 days.

How to salt herring in a jar in a special way

I offer exquisite recipe, in which you can pickle herring by adding lemon juice, garlic and carrots. Cooking is a little more complicated than usual, but the taste is excellent. Definitely try it!

Ingredients:

• Freshly frozen herring - 1 large fish,
• Onion - 1 piece,
• Lemon - half
• Carrots - 1 piece,
• Garlic - 2 small cloves,
• Bay leaf - 3 pieces,
• Allspice - 3 peas,
• Sugar - 1 teaspoon,
• Salt - 3 small spoons,
• Mustard powder - 1 teaspoon.

Cooking:

1. I expose the herring to defrost.
2. Onions and carrots are peeled and cut into thin pieces (half rings and rings).
3. Pour boiling water over half a lemon. I cut into thin slices, remove the bones.
4. I peel the garlic and cut it very thinly. I recommend taking two cloves to lovers of fish sharper.
5. I remove the fins and tail, cut off the head. Let's move on to the insides. I carefully take it out, cut the herring into even parts. I rinse under running water.
6. I add black pepper and salt to the mustard powder. For spice, I put a small spoon granulated sugar.
7. I take a glass jar. I spread the ingredients in the following order: part of the onion with carrots, lemon particles, garlic cloves, one bay leaf, a mixture of spices, 4 pieces of herring. I repeat several times.
8. I put the jar in the fridge for 2 days.
9. Ready meal I withdraw from the bank. I flavor with vegetable oil. According to this recipe, you can salt mackerel.

To distribute the juice from the products more evenly, shake the jar. During cooking, 2-3 times is enough.

Video recipe

Bon appetit!

Express salting of herring in 60 minutes

The guests are in a hurry for a treat, and you want to serve pickled herring on the table? No panic. Use this recipe if you are cooking in a limited time. The fish will turn out lightly salted, but tasty.

Ingredients:

• Peeled pieces of herring - 300 g,
• Salt - 2 large spoons,
• Water - 500 ml,
• Dill - 1 bunch,
• Sugar - 1 small spoon
• Bay leaf - 1 piece,
• Onion - 1 medium sized head
• Vinegar, vegetable oil - to taste.

Cooking:

1. In boiled water (40-50 degrees) I stir sugar and salt.
2. I transfer the completely cleaned and ready-to-cook fish particles to a glass dish. I fill it with light brine.
3. I throw in dill and bay leaf.
4. After 60 minutes, I catch pieces of fish. I add vinegar with vegetable oil. Next I put an onion, cut into half rings.

That's all. The cooking process is simple and uncomplicated.

How to salt herring caviar

A delicious and simple recipe for pickling caviar for sandwiches. Cooking does not require much time and additional effort.

Ingredients:

• Herring caviar - 300 g,
• Water - 300 ml,
• Vegetable oil - 1 large spoon,
• Bay leaf - 1 piece,
• Salt - 1 large spoon.

Cooking:

1. I defrost caviar.
2. I mix salt and water. I add sunflower oil. I mix again.
3. I spread the caviar on the bottom of the pan. I pour the finished brine, add lavrushka. I close the pan with a lid and send it to the refrigerator overnight. To get a pronounced salty taste, leave for 1-2 days.
4. In the morning I take the dishes out of the refrigerator. I take the product out of the brine and use it in the preparation of sandwiches.

Recipe for salting caviar without vegetable oil

Ingredients:

• Caviar - 500 g,
• Water - 500 ml,
• Salt - 2 large spoons,
• Lemon - half a fruit
• Bay leaf - 1 piece.

Cooking:

1. I add salt to warm water. I stir.
2. I shift the herring caviar to the bottom of the container. Add lavrushka and chopped slices fresh lemon. Topped with salted brine. I close the lid.
3. I put the container in the fridge. Cooking time - day.

The benefits of herring and caviar

Herring in brine is a rich source of easily digestible protein, a storehouse of useful omega-3 acids. Eating fish in reasonable amounts is a good prevention for cardiovascular diseases. Pieces of herring are rich in various vitamins (A, D, several representatives of the B-group). Herring caviar contains many useful substances, including selenium, iodine, sodium, and magnesium.

A contraindication for the use of salted foods (caviar and fish) is the presence of diseases associated with the kidneys and liver. The high salt content is the reason for the increase in the volume of water drunk, so highly salted foods are best avoided by people suffering from edema.

Salt the herring correctly, eat in moderation and be healthy!

Now you can find literally everything in the store. But a strange thing: the greater the choice, the less likely it is to buy a really high-quality product. Even democratic salted herring - and that can be stuffed with preservatives for better preservation and a pleasant presentation. Well, it's time to go to the fish shop for fresh-frozen fish, and we will tell you how to pickle the herring so that it turns out to be both tasty and healthy.

When choosing a herring, inspect the carcass for the integrity of the skin. If you salt in pieces, then there will be nothing to worry about, but for salting carcasses, a completely intact skin is very important - the fish may turn out to be salted. Of course, it is better to take ocean herring, large, fatty. And defrost it correctly: on the bottom shelf of the refrigerator, without accelerating the process with hot water and a microwave. Let it thaw slowly.

There are many options for how to pickle herring, but they are all divided into two types: salting with whole carcasses (slow) and salting in pieces (quick, and sometimes super fast way). Let's start with the fast ones so that we can quickly try.

Dry salted herring

Ingredients:
2 large herrings
1 tbsp Sahara,
1 tbsp rock salt,
1 tsp ground black pepper,
1-2 bay leaves.

Cooking:
Remove the head and gills from the defrosted herring, remove the insides and put the carcasses in a saucepan with cold water for an hour. Mix salt, sugar, pepper and chopped bay leaf. Remove the fish from the water, remove excess moisture with a paper towel and rub the resulting mixture inside and out, wrap in cling film and leave at room temperature for one and a half to two hours. Peel the finished herring from excess salt, cut into pieces and mix with chopped onion rings and vegetable oil.

Another way of dry salting, but it will make you wait longer for the result

Dry salted herring whole carcass

Ingredients:
1 whole herring
1 tbsp coarse salt,
1 tsp Sahara,
½ tsp ground black pepper.

Cooking:
If you want to add more salt to the herring, increase the amount of spices accordingly. For thawed fish, remove only the gills. No need to cut off the head and gut. Rinse the carcass and pat dry with a paper towel. Rub the fish with a curing mixture, add salt to the places where the gills were. Wrap the carcass in several layers of cling film and put in the refrigerator for two days.

The classic salting recipe in brine

Ingredients:
2 freshly frozen herring,
1 liter of pure water,
200 g rock salt
1 tbsp Sahara.

Cooking:
Defrost the fish in the refrigerator, remove the gills and rinse. Prepare the brine: dissolve salt and sugar in hot water, bring to a boil and cool. Important - fish and brine must be the same temperature. Place the fish in a glass or enameled bowl, fill with brine, cover with a plate and set oppression. Let the fish dish sit at room temperature for a couple of hours and then refrigerate. If you like slightly salted herring, soak the fish in brine for a couple of days, if you like a more pronounced taste, salt the herring for 3-4 days.

This recipe can be modified to cook herring in spicy brine.

Spicy salted herring

Ingredients:
2 large herrings
1 liter of pure water,
3 tbsp with a hill of rock salt,
1.5-2 tsp Sahara,
10 black peppercorns,
10 peas of allspice,
4-5 bay leaves,
5 cloves.

Cooking:
Defrost the fish, remove the gills and rinse. Dissolve salt and sugar in water, add all the spices and put on fire. Boil, let simmer a little and remove from heat. Cool the brine to room temperature and pour over the fish. Set oppression, leave on the table for an hour, then put in the refrigerator. After two days the fish is ready. You can store no more than a week.

Salted herring in spicy brine with mustard

Ingredients:
1 kg of freshly frozen herring,
1 liter of water
4 tbsp salt,
5 black peppercorns,
4 cloves,
2 bay leaves,
1 tsp coriander seeds,
1 tsp dry mustard.

Cooking:
Put the prepared fish in a container for salting. For this type of salting, the fish must be gutted. Dissolve salt in water, add all spices except mustard and boil. Let it boil for a couple of minutes, add mustard and remove from heat. Pour the cooled brine over the fish and refrigerate for 2-3 days.

Herring in a jar

Ingredients:
2 freshly frozen herrings,
1 head of onion
1 tbsp salt,
1 tbsp vegetable oil,
500 ml of water.

Cooking:
Defrost the fish, gut, remove the fins and cut into pieces. Onion cut into half rings. Put the pieces of herring in a jar, shifting with onions. Prepare the brine: dilute the salt in warm water and cool. Pour the fish in a jar, pour vegetable oil on top, close the lid and leave in a cool place for a day. Then refrigerate for another day.

Ingredients:
2-4 carcasses of herring,
2 tbsp coarse salt,
1 tbsp Sahara,
4-6 pcs. bay leaf,
10-15 peas of allspice,
2 lemons.

Cooking:
Fillet the defrosted fish and remove the skin. Cut the lemons into slices. Place the fish fillet in a deep glass or plastic dish, shifting with lemon slices and sprinkling with salt, sugar and spices. Cover with a small plate, set oppression and refrigerate for a day. Then put the lower layers of the fillet on top, and lay the upper layers on the bottom, again put under oppression and keep in the refrigerator for 2-3 days.

These are just a few options for how to pickle a herring. Salted herring should be served by spreading the pieces on a dish, shifting with the thinnest onion rings (preferably red or blue), transparent slices of lemon and sprinkling with herbs. Instead of lemon, you can take vinegar and lightly sprinkle herring with it. It remains to boil the potatoes, cut the black bread, put a fat slice of herring on it ... Mmm ...

Bon appetit and new culinary discoveries!

Larisa Shuftaykina

Already read: 7581 times

Spicy salted herring is the best friend of boiled potatoes! How to cook herring with spicy salted mustard read and see further.

Recipe Herring spicy salted with mustard step by step

It is impossible to imagine a Russian table without spicy slightly salted herring. Buying this wonderful fish is not always successful. I recommend learning how to salt the herring yourself and then you will always have perfectly salted fish to your liking.

Today we will salt herring in spicy brine with mustard powder. Unusual taste of familiar fish - guaranteed!

So let's get started.

Recipe Spicy salted herring with mustard

Ingredients:

• 1 kg freshly frozen herring
• 1 st. l. mustard powder
• 1 liter of water
• 5 black peppercorns
• 4 tbsp. l. coarse salt with top
• 3 bay leaves
• 3 pcs. carnations
• a pinch of coriander seeds

Cooking method:

1. Boil a liter of water in a saucepan.

2. Pour salt, peppercorns and coriander grains into boiling water.

3. Boil the marinade and add bay leaf with cloves to it.

4. Remove the marinade from the heat and immediately pour mustard into it. Mix.

5. Cool the marinade at room temperature.

6. Put the prepared herring carcasses into a pickling container.

7. Pour the cold marinade over the fish.

8. Close the container with a lid or tighten the top with cling film.

9. Remove the dishes with fish in the refrigerator on the middle shelf.

10. The time of salting herring according to this recipe is at least two days.

11. Remove the finished herring from the brine and cut into fillets for further use.

Bon appetit!

Cooking Tips:

• herring according to this recipe can be salted in a tight sealed bag, if it is well tied and put in the refrigerator;
• change the taste and look of your cooked salted spicy herring with a little trick - replacing 1 tsp. mustard powder for 1 tsp. mustard seeds;
• do not add vinegar or wine to this herring marinade, you risk getting an unpleasant taste experience from the dish;
• store the finished salted herring in the refrigerator for no more than 7-10 days;
• if you want to taste spicy herring earlier, then the carcass should be cut into fillets and then marinated;
• in the salad "Herring under a fur coat" use the fish according to this recipe, it is better to marinate 1-2 fish separately otherwise.

See the video recipe for more details.

This dish is extremely popular and always finds a response both among gourmets and among adherents of traditional, folk cuisine. After all classic recipe each time you can beat it in different ways: aromatic sauce or fragrant marinade because it's a herring in mustard sauce. We will show you how to cook this spicy salty snack quickly and in several versions, one of which will definitely appeal to you.

Salting herring was invented by the Dutchman Bekel at the end of the 14th century, and it came to Russia in the 17th and since then has not given palms among snacks. On any table - from the most democratic and budgetary, to bursting with dishes and delicacies, a salted herring will be appropriate and good.

And for good reason, because it is one of the simplest and most affordable sources of polyunsaturated fatty acids and antioxidants, and with regular use, it reduces weight and helps to avoid the development of cardiovascular diseases.

There are countless dishes from this fish, but today we will cook herring in mustard sauce, as well as its varieties - herring in mustard marinade and herring in mustard dressing.

Herring in mustard sauce

Ingredients

• - 1 fish (large) + -
• - 1 PC. + -
• - 1 tbsp. l. + -
• - 1 tbsp. l. + -
• - 1 tsp + -
• - 3 tbsp. l. + -
• - 1/2 tsp + -
• - 50 ml + -

Cooking

This is the fastest way to enjoy mustard-flavoured herring. No need to wait, no need to pour or marinate, everything about everything will take us no more than an hour!

• We clean and butcher our fish - we remove the insides, head, fins and bones. Cut into pieces. Beautifully laid out on a dish - yes, it turns out a product already ready for use!
• We clean the onion and cut it into half rings, decorate the laid out herring with it. We leave.
• We start preparing the sauce: we put mustard in a shallow dish and begin to gradually dilute it with water and vinegar. Then add oil to the mixture, mix well and add sugar and salt. Mix again, make sure that there are no grains and lumps left.
• Pour the fish on a dish with sauce and, literally in 20-30 minutes, the herring in mustard sauce is ready!

To prepare this dish, we need familiar, easily accessible products - nothing supernatural.

Ingredients

• Lightly salted herring - 2 fish (with a total weight of about 500 - 600 g)
• Onion (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 (sunflower refined or extra virgin olive oil) - 100 g

Cooking

If the herring seemed too salty, it is worth soaking it in cold water for a day, otherwise the salt will not distinguish the flavor bouquet. If the fish is already good, proceed:

1. We cut the herring, remove the insides, fins, head, skin and rinse thoroughly. Cut into fillets, trying to remove as many bones as possible. We put the pieces on a plate, set aside.
2. We take onions: clean, cut into half rings (0.3 - 0.5 cm), also set aside.
3. Pour the coriander seeds into a mortar and grind.
4. 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 constantly.
5. Having received a thick mustard paste, we begin to slowly dilute it with vinegar. Pour it in, stirring, also a little bit. The marinade should lighten noticeably.
6. We take a jar and fill it alternately with layers of herring, onions, marinade to the very top. Pour the remaining mustard mixture with the last layer, tamp it down properly so that there is no air left and, closing with a plastic lid, hide in the refrigerator for 2-3 days. For all the time, our herring can be shaken several times without opening it so that it is better saturated.

Herring in mustard sauce

In time, this is an intermediate recipe between completely on hastily preparation of the sauce and almost 3 days of marinating. In this recipe, the herring needs to stand for 12 hours. If you do everything in the morning, then by the evening you will already meet your loved ones with a delicious snack!

Ingredients

• Lightly salted herring - 2 fish (about 300 g each);
• Large onion- 2 pcs.;
• Weak black tea (without flavorings) - ¾ cup;
• Table mustard - 1 tbsp;
• Vinegar 9% - 1.5 tablespoons;
• Sugar sand - 1 tsp;
• Vegetable oil - 100 g.

Cooking

1. We remove everything unnecessary from the herring in order to get a fillet almost without bones. We cut into pieces.
2. We clean the onion, cut into half rings.
3. We start preparing the sauce: we put mustard in a shallow container and begin to mix sugar and butter into it. Then, in small portions, add vinegar and tea. Mix well.
4. We put the herring in a jar with onions and pour the tea-mustard mixture. We put in the refrigerator for 12 hours. All! Herring in mustard filling is ready! Bon appetit!

So, friends, you are given a choice of three different in terms of the amount of time spent, but the same delicious recipe: herring in mustard sauce, herring in mustard marinade and herring in mustard dressing. Try all three, because the winter is so long and you will want “salty” more than once!