What to cook with herring leftovers from the table. Herring appetizer “Green Ball”. Recipe for herring with carrots and raisins

Herring is found in three oceans, but on the Russian table it is a favorite, almost always obligatory appetizer, and it doesn’t matter from which shores it was caught, but the correct salting and well-selected ingredients for salads, sandwiches, mincemeat, canapés and other snack bars are important. dishes.

Herring snacks - basic technological principles

Appetizers are served before the main courses, and any festive feast begins with them, so it is important that they are not only tasty and original, but also beautifully decorated. The first impression is the most indelible.

An ordinary herring can decorate the table no worse than a “noble” fish, if you add a little creative imagination to your culinary skills. But first you need to choose the best and highest quality main ingredient - the most important thing in herring is the correct salting.

Just buy a well-fed salted carcass, with dense flesh, a pleasant fresh smell characteristic of salted fish - the easiest way to prepare the main ingredient for a herring snack. But real connoisseurs and gourmets prefer to salt herring themselves.

It's simple: 180 g of salt, 60 g of sugar, 1 liter of water - a marinade for simple salting of any fresh frozen fish. If you add cloves, allspice, and other spices to this marinade, the taste of the herring will improve significantly, and, in fact, spicy salted herring is already a wonderful and self-sufficient appetizer, which all that remains is to peel, cut and decorate with herbs or other ingredients that go perfectly with it combine.

Before salting, you don’t have to flatten the fish or even remove the entrails, but be sure to remove the gills - this is the most dangerous source of infection. It’s not for nothing that they say that a fish rots from the head. Fish in a salty solution can be stored for a long time in the refrigerator in a sealed container.

Salted herring is the main ingredient in snack salads, which have already become traditional dishes. Salads with herring are served like regular salads, their components are laid out in layers, portions or in a large dish. Portioned herring snacks are prepared in different ways: sandwiches, canapés, rolls, tartlets made from dough, potatoes, cheese - these are the simplest options for serving herring snacks available to any housewife.

A variety of foods can complement salted herring: boiled or fried potatoes, cucumbers, apples, beets, carrots, green and onions, cheese, eggs, avocado - the list can be expanded at your discretion, but even these components are enough to surprise guests with a variety of herring appetizers, never repeated.

1. Appetizer design: cheese tartlets with herring

Ingredients:

Hard cheese 500 g;

Lettuce leaves,

Herring fillet, salted 1 pc.

Fresh cucumber 2-3 pcs.

Boiled eggs 3-4 pcs.

Green peas, pickled 200 g

Dill (leaves)

Preparation:

Grate the cheese. Place glasses or other dishes of suitable shape and size on the table in advance, upside down. Prepare a brush to grease the pan and the bottom of the glasses.

Spread a thin layer of grated cheese onto a heated frying pan, and as soon as it melts, transfer the flatbread to a glass so that its edges hang down on the sides. Wait for the “cheese dish” to harden, carefully turn the glasses over, and place the tartlets on the dish.

Tear the lettuce leaves and line the bottom of the tartlets with pieces to prevent them from getting soggy. Place thin slices of cucumbers inside, overlapping. Place a piece of fillet, a slice of boiled egg, a few peas in the center, garnish the herring appetizer with a sprig of dill and mayonnaise.

2. Appetizer of potato baskets with herring

Ingredients:

Raw eggs 2 pcs.

Potatoes, peeled 400 g;

Flour 150 g;

Lemon juice 50 ml;

Boiled beets 1 pc.

Herring fillet 2 pcs.

Green onions 100 g

Lemon (slices) 1 ½ pcs.

Fresh cucumber 1-2 pcs.

Onions, pickled (medium size) 2 pcs.

Preparation:

Chop the peeled raw potatoes into thin slices and sprinkle them with lemon juice to prevent them from darkening. Prepare lezon from eggs and flour, adding salt to taste.

Grease muffin tins or disposable foil pans. Preheat the oven to 180°C.

Place potato slices along the edges of the molds, overlapping, after dipping them into the egg-flour mixture. Bake until done. Transfer the baskets to a plate, fill

3. Appetizer of herring and salmon caviar in an “edible bowl”

Ingredients:

Flour 340 g;

Eggs 1 ½ pcs.;

Sour cream 100 g;

Butter 180 g

red and herring caviar, salted – 120-150 g each

green and onions (pickled)

dill (leaves)

Preparation:

Beat eggs and sour cream, adding salt. Combine the sifted flour with soda, stir, and knead into a stiff dough. Wrap it briefly in a plastic bag, then roll it out thin and cut out circles. Place the preparations in prepared round muffin tins. To prevent the middle of the baskets from rising during the baking process, and then it can be filled with herring snack, make small weights and place them in the center of the baskets during baking. Wrap the peas in foil and place these balls in baskets.

Beat the butter until white, add herring caviar. Mix the mixture well and pipe it from a pastry bag into cooled baskets. Sprinkle with chopped green onions.

Cut small pickled onions crosswise, making a zigzag cut with a sharp small knife. Separate the halves of the bulbs, disassemble them into separate covering scales - you will get small “water lilies”. Fill them with red caviar, place on herring cream, and garnish with a sprig of dill.

4. Herring appetizer in lavash roll

Products:

Lavash 1 pc.

Potatoes, boiled 250 g

Mayonnaise 200 g

Lemon juice 100 ml

Green onions 250 g

Eggs 6-7 pcs.

Herring fillet 500 g

Cheese, hard 300 g

Preparation:

Chop the green onions, sprinkle them with lemon juice, and stir. Spread the flatbread on the work surface and spread the chopped onion over it. Grate potatoes, eggs and cheese. Finely chop the peeled herring fillet into cubes.

Also spread the potatoes over the onions in a thin layer. Cover this layer with mayonnaise. Place a layer of herring, then mayonnaise, eggs and mayonnaise, cheese. Roll up the roll and wrap it in cling film. Keep the roll in the refrigerator, then cut into slices.

5. Appetizer of herring in cucumber

Ingredients:

Large cucumbers (fresh) 7-10 pcs.

Herring fillet 350 g

Fresh apple 200 g (net)

Lemon 1 pc.

Onions 120 g

Eggs 5 pcs.

Jacket potatoes 2-3 pcs.

Preparation:

Cut the onions into cubes and soak in lemon juice to remove bitterness. Also cut the apples into cubes and sprinkle with lemon juice to prevent them from darkening. Chop potatoes and eggs. Combine the chopped ingredients, mix and season with mayonnaise.

Cut fresh cucumbers crosswise and in half. Cut off the noses and tails, cut out the flesh with a sharp knife with a thin blade to make “empty barrels”. Chop the cucumber pulp and add to the salad. Place the “barrels” on a dish, vertically, filling them with the prepared salad. Garnish the appetizer with ingredients from the dish.

6. Herring snack - sandwiches

Ingredients - in equal proportions:

Herring fillet

Lemon – for dressing onions and apples

Onion

Boiled potatoes

Greens - for decoration

Rye bread (crumb)

Preparation:

Grate the potatoes and boiled eggs. Finely chop the herring fillet, apples and onions and soak in a sour lemon solution. Combine the ingredients, mix, season with spices. If desired, you can use mayonnaise.

Cut circles from the bread crumb. Place the prepared salad on pieces of bread and decorate the sandwiches with salad ingredients.

You can remove the specific smell of herring with lemon. Sprinkle the cleaned fillet with lemon juice and add fresh lemon zest to the marinade. For these purposes, lemon can be replaced with a regular vinegar solution (100 ml/1 l of water).

If the herring flesh is loose, which happens when fresh fish is re-frozen, then a strong acidic solution will also help correct a minor defect. But such fish must be carefully examined - if there is a suspicious smell, it is better to throw it away.

If you bought too salty herring, wash it in cold water and soak it in fresh milk for half an hour or an hour, then rinse it again with plain water.

When choosing salted herring in the store, pay attention to the salty solution - it should not be cloudy or red. The carcass of fresh salted herring has a dense and elastic back: when you press it with your finger, there should be no dents left. The freshness of herring can be determined by looking at the gills - in fresh fish they have a reddish tint, not brown. The carcass of fresh salted herring has reddish eyes.

The larger the herring, the higher its fat content. The highest fat content is found in herring, which is found in colder waters. The best types of commercial herring contain up to 33% fat - a valuable source of essential amino acids.

Cold appetizers with herring

Cold appetizers using herring always relevant, especially on holidays. Herring snacks not only diversify, but also perfectly decorate your holiday table. Eat lots of interesting holiday snacks, with which you can surprise your guests by presenting them with new goodies.

Already on our website recipes for various delicious herring salads, and now we will present to you a selection of various snacks with your favorite herring.

1. Herring appetizer “Star”
2. Appetizer with herring “Cake”
3. Herring appetizer on toast

Beautiful appetizer of herring with filling

Stuffed herring will bring something new to your menu. It is not only incredibly tasty, but also looks very impressive on the table and will certainly attract the attention of every guest.

Beautiful appetizer of herring with filling

To prepare stuffed herring you will need:

• Fresh cucumber – 100 g;
• Bulgarian pepper – 50 g;
• Carrots – 100 g;
• Egg – 1 piece;
• Green onion - from 1st onion;
• Dill – 1 sprig;
• Parsley - 1 sprig;
• Gelatin – 1 heaped tablespoon;
• Water – 100 g;
• Full-fat mayonnaise – 4 tablespoons.

Let's start cooking:

Step 1. Prepare the herring by removing the head and entrails, carefully removing the skin so as not to damage the fillet. Carefully remove all the bones, it is better to do this with tweezers so as not to damage the fillet, it should remain intact. Place the herring fillets in the refrigerator while you prepare the filling.

Step 2. Boil the carrots until tender, cool them, peel them, cut your carrots into small cubes.

Step 3. Hard boil the egg, cool it in cold water, peel and cut into very small cubes.

Step 4. Remove the seeds from the bell pepper and chop it very finely.

Step 5. Chop the green onions as finely as possible.

Step 6. Chop the dill and parsley as finely as possible.

Step 7. Wash the cucumber, dry it and cut it into strips the length of the entire cucumber.

1. Take 100 g of boiling water and dissolve 1 tablespoon of gelatin in it. Let it cool.
2. When the gelatin has cooled, add mayonnaise and mix well until smooth.
3. Next, pour all the chopped ingredients, except the cucumber, into the gelatin mass and mix everything well.
4. Place in the refrigerator for 5 minutes until the mixture thickens slightly.

Preparing a herring appetizer. (Click to enlarge picture)

Step 9 Let's prepare the appetizer:

1. Now take the cling film and place the herring fillet on it so that it lies with the inside facing inward.
2. Spread the gelatin mixture a little at a time onto the fillet, topping it with sliced ​​cucumber strips and so on until the end.
3. Then place the second fillet on top and wrap it well in cling film so that everything does not fall apart.
4. Place the herring in the refrigerator for several hours; it is better, of course, if the herring stays like this all night.

Step 10. Take the herring appetizer out of the refrigerator, cut it into pieces as if you were just cutting a herring.

Step 11. Arrange the pieces beautifully on a plate or in a special dish for herring. You can decorate with herbs or place on lettuce leaves.

After slicing, if you do not serve immediately, it is better to return the herring to the refrigerator, because the filling contains gelatin, and it can melt, serve the herring directly from the refrigerator.

Bon appetit!

Herring appetizer “Green Ball”

This snack is especially suitable for the New Year's table; the balls look like Christmas tree decorations on a plate. They are good as a snack and as a portioned dish.

Herring balls in dill

To make herring balls you will need:

• Lightly salted herring – 1 piece;
• Egg – 2 pieces;
• Potatoes – 200 g;
• Dill - a large bunch;
• Mayonnaise – 2 tablespoons.

Let's start cooking:

Step 1. Clean the herring from the insides, remove the head, remove the peel, separate the fillet from the ridge, remove all bones, even small ones if possible, cut the herring as small as possible.

Step 2. Boil the potatoes in their skins, pour cold water to remove the skins, cool the potatoes, peel them. Then grate the potatoes using the finest grater.

Step 3. Hard boil the eggs, cool them in cold water, and peel them. Grate the eggs using the finest grater.

Step 4. Then mix all the ingredients, add mayonnaise and mix the ingredients well again and put the mixture in the refrigerator to cool slightly.

Step 5. Chop the dill very finely and pour into a small flat plate or bowl.

Step 6. Once your mixture has cooled, remove it from the refrigerator. Take a little mass at a time and roll it into balls the size of a walnut. Roll each ball in chopped dill and place on a plate.

You can decorate each ball with cranberries on top, so they will look more impressive.

Bon appetit!

Herring appetizer “Star”

This appetizer tastes somewhat like herring salad under a fur coat, only it is prepared as an appetizer. This appetizer looks very festive on the table and will certainly decorate it and make it very stylish, because the shape can be chosen according to the holiday.

Appetizer Herring stars with beets

To prepare herring stars you will need:

• Salted herring – 1 large piece;
• Beets – 1 large piece;
• Egg - 3 pieces;
• Butter 80% fat – 60 g;
• Onion – 1 small piece;
• Parsley – 2 sprigs.

Let's start cooking:

Step 1. Cook the beets until tender, do not cut them under any circumstances, they must be whole. Once it's cooked, cool it, peel it and set it aside for now.

Step 2. Clean the herring from the insides, remove the head, remove the skin from the herring. Cut it very finely.

Step 3. Peel the onion, chop the onion as finely as possible. Mix it with herring.

Step 4. Hard-boil the eggs, peel them and place them in a deep bowl, crush them a little with a fork or potato masher.

Step 5. The butter should be soft, before cooking, put it in a warm place, it should not just melt, it should soften. Next, add the butter to the eggs, now beat the eggs and butter well until they form a fine, homogeneous mass. Add ground black pepper to the mixture to taste.

Step 6. Next, take an iron star-shaped cookie cutter, if you don’t have one, take the one you have, but if you don’t already have any cookie cutter, make a ring from a 0.5 liter plastic bottle, it will become the mold.

Step 7. Cut the beets into thin slices.

Step 8 We form the snack “Stars”:

1. Now take a circle of beets, take your mold and press it into the beets to squeeze out the star, remove the part that remains from the circle of beets, do not remove the beets from the mold, let it be in it.

2. Now into the mold containing the beets:

• A) Place a layer of egg and butter on the beets;
• b) Place herring mixed with onions in a thin layer on top of the egg.
• V) Carefully remove the mold and place the star on a plate. Place a parsley leaf on top of the herring.

Step 9. Once everything is ready, place the “Stars” in the refrigerator until serving.

The appetizer is served straight from the refrigerator.

Bon appetit!

Appetizer with herring “Cake”

This appetizer can easily be confused with a dessert, however, this is not a sweet dish, but a salty appetizer. On the holiday table it will look very interesting, as if there were sweets among the salads and appetizers.

Herring appetizer in the form of a cake

To prepare these herring cakes you will need:

• Herring fillet in oil or preserves – 150 g;
• Dry beans – 100 g;
• Egg – 1 piece;
• Butter – 50 g;
• Natural red caviar or protein caviar – 4 teaspoons;
• Borodinsky sliced ​​bread – 6 slices.

Let's start cooking:

Step 1. Beans need to be soaked in water for 3-4 hours before cooking. Then cook the beans until fully cooked; there is no need to add salt to the water during cooking because the herring is already salted and you can over-salt the cream. Once it is ready, place it in a colander to drain all the liquid and cool it completely.

Step 2. Hard boil the eggs, cool them in salted water and peel them.

Step 3. Remove the butter from the refrigerator and let it soften.

Step 4. Remove the herring from the jar, place it in a colander and let the unnecessary oil drain.

Step 5. Now you will need a food processor or blender:

1. Pour out the beans, cut the herring to it arbitrarily;
2. Also cut the egg;
3. Put butter;
4. Mix everything well with a food processor or blender.

If you don’t have a food processor or blender, pass all the ingredients through a meat grinder, mixing them first through a fine mesh and preferably 2 times so that the mass is as fine as possible and mix it well.

Step 6. Now add half of the protein caviar to this mass and mix the mass with a spoon or fork. Of course, you can use real caviar, but the dish will of course cost much more.

1. Take a piece of bread, cut off the crusts, spread it with cream, put a second one on top and spread it with cream in the same way, put a third one on top.
2. Cut this piece into 3 rectangular cakes. On each cake, make a rim around the edge using a pastry bag with a nozzle, and pour red protein caviar into the center where there is no cream.

Place the pies on a plate and put it in the refrigerator until your guests arrive.

Bon appetit!

Herring with egg “Herring on a fur coat”

An excellent appetizer for a holiday, it is prepared in portions and is very convenient for guests to take. This snack can be prepared not only for gatherings at the table, but also for going out into nature.

Appetizer “Herring on a fur coat”

To prepare “Herring on a Fur Coat” you will need:

• Herring fillet in oil – 1 piece;
• Egg – 6 pieces;
• Beetroot – 250 g;
• Onion – 1 medium size;
• Vinegar 9% – 1 tablespoon;
• Sugar – 0.5 teaspoon;
• Water – 50 g;
• Mayonnaise – 2-3 tablespoons.

Let's start cooking:

Step 1. Boil the beets until fully cooked, then cool them, remove the peels and grate them on the finest grater.

Step 2. Hard boil the eggs, cool them in cold water, and peel them. Cut each egg in half lengthwise, separate the yolks from the whites and set them aside for now.

Step 3. Finely chop the onion. Mix water, sugar and vinegar, stir everything until the sugar is completely dissolved. Pour the marinade over the onions for 20-30 minutes, then place the onions in a colander to drain the marinade.

Step 4. Now mix the beets and onions in a deep bowl, finely chop the yolk or grate it on a fine grater and add it to the beets and onions. Add mayonnaise and mix well.

Step 5. Remove the herring from the oil and blot the oil. Cut the fish into pieces according to the number of egg halves; if, for example, you boiled 5 eggs, then you got 10 halves and accordingly you need to cut the fillet into 10 pieces.

Step 6. Then fill each half of the egg with the beetroot mass and place a piece of herring on top of the mass.

You can decorate each egg with herbs on top.

Your snack is ready!

Herring appetizer “Odessa Forshmak”

Forshmak is a traditional Jewish food that has taken root well on our table. This is a great holiday snack and easy to take with you to an outdoor celebration.

Herring appetizer “Odessa Forshmak”

• Herring – 1 piece;
• Butter – 100 g;
• Potatoes – 100 g;
• Onion – 1 small piece;
• Egg – 2 pieces;
• Apple – 100 g;
• Salt - to taste;
• Ground pepper - to taste;
• Black bread "Borodinsky".

Let's start cooking:

Step 1. Clean the herring from all the insides, remove the head, remove the skin. Separate the fillet from the backbone, remove any remaining bones and then cut the herring fillet as finely as possible, the herring needs to be literally chopped.

Step 2. Hard boil the eggs, cool them in cold water, and peel them. Grate on the finest grater and add to the herring.

Step 3. Boil the potatoes in their skins, cool them, and peel them. Then grate the potatoes on the finest grater and add to the herring.

Step 4. Peel the onion, then grate it on a fine grater.

Step 5. Peel the apple, remove the entire core with seeds and membranes. Just like the rest of the ingredients, you need to grate it on a fine grater.

Step 6. Place the butter in a warm place until it becomes soft. Add butter to remaining ingredients.

Step 7. Salt and pepper the mixture to your taste.

Step 8. Then all the ingredients need to be mixed thoroughly, it is better to do this with your hands, everything should be mixed evenly.

Step 9. Place the mixed mass in the refrigerator for an hour.

Step 10. Cut the bread into neat slices. Choose the cutting shape yourself; it can be squares, rectangles, triangles, even circles.

Step 11. Then make small cutlets from the cooled mass, place each cutlet on a piece of “Borodinsky” bread, and serve it on the table.

Bon appetit!

Herring appetizer on toast

A very tasty and simple snack on crispy toast will not leave anyone indifferent. Even children will happily crunch on this sandwich.

Crispy herring appetizer on toast

To prepare the crispy snack you will need:

• Lightly salted herring – 1 piece;
• Egg – 5 pieces;
• Green onions - to taste;
• Dill - a small bunch;
• Mayonnaise - to taste;
• Salt - to taste;
• Loaf or baguette – 1 piece.

Let's start cooking:

Step 1. Clean the herring from the entrails, remove the head and remove the skin. Separate the fillet from the backbone, remove all bones. Cut the fillet into pieces 2 cm wide.

Step 2. Hard boil the eggs, cool in cold water, and peel. Place them in a deep bowl and pound them with a fork or potato masher.

Step 3: Finely chop the green onions and add to the egg.

Step 4. Add mayonnaise to the egg to your taste, add salt at your discretion and mix it well again to get a fine, homogeneous mass.

Step 5. Finely chop the parsley and add it to the eggs as well.

Step 6. Now take the bread, if you have a loaf, then each piece will need to be cut into 3 parts across the piece. If you have a baguette, then you just need to cut it into pieces. Now prepare the croutons, this can be done using a toaster or frying them in a frying pan until golden brown on both sides.

Your croutons are ready to serve!

Beautiful appetizer of herring and cheese

Simply an incredibly tasty appetizer, the combination of herring and cheese is very successful. The taste is simply amazing and none of your guests will ignore it.

Beautiful appetizer of herring and cheese

• Lightly salted herring – 1 large piece;
• Processed cream cheese – 150;
• Butter – 50 g;
• Dill – 2-3 sprigs;
• Parsley - 2 sprigs;
• Lemon juice - half a teaspoon.

Let's start cooking:

Step 1. Clean the herring from the insides, remove the head, remove the skin. Separate the fillet from the backbone, remove all the bones, but only remove it carefully, the fillet should remain intact. Make shallow cuts across the fillet. Sprinkle it with lemon juice and set it aside for now. If you don’t want sourness in the fish, then you don’t have to use juice at all.

Step 2: Place the butter in a warm place to soften it, but do not let it melt.

Step 5. Let's start creating the appetizer:

1. Take one fillet and place half of the cheese mass on it so that the mass falls into the cuts; you can first spread it by pushing it thinly into the cuts, and then put the rest on top.
2. Do the same with the second fillet.
3. Combine the fillet halves into one whole fish, wrap tightly in cling film and put the herring in the refrigerator for a couple of hours to allow the cheese mass to harden.

Step 6: Next, remove the fish from the refrigerator and cut it into pieces.

Appetizer with herring in beetroot pancake

The original appetizer of beetroot pancakes looks very beautiful and festive on the table. With this dish you will definitely surprise your guests with a unique and new treat.

Beetroot rolls with herring

To prepare this snack you will need:

• Herring fillet in oil – 400 g;
• Processed cream cheese – 400 g.

For pancakes:

• Beetroot – 250 g;
• Ryazhenka – 150 g;
• Milk – 250 g;
• Wheat flour – 300 g;
• Egg – 1 piece;
• Sugar – 1 tablespoon;
• Salt – 1 heaped teaspoon;
• Refined sunflower oil – 50 g.

Let's start cooking:

Step 1. Let's start with pancakes.

1. To do this, you first need to cook the beets until tender and peel them. Then grind it with a blender or pass it through a meat grinder with a fine mesh, preferably a couple of times, so that it turns into puree.
2. Add the egg, fermented baked milk and half a serving of milk to the beets, add salt to taste and mix well.
3. Now begin to gradually add flour, stirring the dough with a whisk until the flour runs out. You will get a thick dough, then gradually stirring in the same way, add the second half of the milk, so the dough will acquire the desired consistency.
4. Place a frying pan on the fire and pour a little oil on it; when the oil is hot, pour a pancake on it in the same way as you always fry pancakes. Try not to make them very thick, but remember that the composition includes beets and they won’t turn out as thin as a regular pancake, because they will tear. Fry the pancakes on both sides. Let them cool completely.

Step 2. Remove the herring from the oil and place it in a colander to drain excess oil. Cut each fillet into 3 strips lengthwise.

Step 3. Forming a roll:

1. Take a pancake and grate the cheese onto it using a coarse grater; it should be high in fat, spread the cheese over the entire surface.
2. Stepping back from the edge, place a strip of herring on it.
3. Roll up each pancake and place them in the refrigerator for a couple of hours.

Step 4. Then take them out of the refrigerator and cut them into pieces diagonally, place the pieces beautifully on a plate and serve.

Bon appetit!

Herring appetizer in tartlets

An excellent portioned dish that doesn’t require much time to prepare, looks great on the table and is convenient to take with you. This dish is good for any holiday or just a change in the everyday menu.

Tartlets with herring and melted cheese

To prepare snacks in tartlets you will need:

• Herring – 1 piece;
• Carrots – 1 medium size;
• Processed cream cheese – 100 g;
• Butter – 50 g;
• Garlic – 2 cloves;
• Ground black pepper - to taste;
• The tartlets are ready.

Let's start cooking:

Step 1. The carrots need to be cooked until tender, cooled, peeled and grated on the finest grater.

Step 2. Clean the herring from everything unnecessary, remove the skin, separate the fillet from the ridge. Remove all bones, even small ones. Chop the herring as finely as possible.

Step 3. The butter must be removed from the refrigerator in advance so that it softens.

Step 4. Grate the processed cheese on a coarse grater and combine it with butter, blend them with a blender, if you don’t have one, mix well with a fork until you get a homogeneous mass like cream.

Step 5. Combine all ingredients, pepper to your taste, and mix everything thoroughly until smooth.

Step 6. Fill the tartlets with this mixture and place them in the refrigerator for 1 hour.

Before serving, decorate the tartlets with sprigs of herbs or pieces of vegetables.

Your tartlets are ready to serve!

Appetizer with herring in puff pastry

The successful composition of products perfectly merges into one unique taste. A very tasty treat for guests and loved ones both on a holiday and on a weekday.

Appetizer with herring in puff pastry

To prepare you will need:

• Salted or lightly salted herring – 1 piece;
• Apple – 100 g;
• Green onions - to taste;
• Egg - 3 pieces;
• Boiled rice – 60 g;
• Puff pastry – 500 g.

Let's start cooking:

Step 1. First you need to bake the puff pastry.

1. To do this, defrost the puff pastry and cut it or press it into any shape you want with a mold.
2. Take a baking sheet, line it with parchment paper and place your dough on it, place it in the oven preheated to 180°, bake until the dough turns golden.
3. Remove it from the oven and let it cool.

Step 2. Now prepare all the ingredients for the filling.

Take a deep bowl and place all the ingredients there as you prepare.

1. Clean the herring of everything unnecessary, remove the peel, separate the fillet from the ridge, remove all bones. Cut the fillet randomly into pieces and grind it with a blender, but not to the point of pate, it should be very small pieces. Place it in a bowl for filling.
2. Peel the apple and remove the core. Chop it to grind in a blender. Add peeled and chopped onion to the apple. Grind them in a blender until pureed. Add to herring.
3. The eggs need to be soft-boiled, cooled, peeled and also ground in a blender until pureed and added to the herring.
4. Add pre-boiled rice to the resulting mass; it should be 60 grams when finished.
5. Mix the filling well until smooth.

Step 3. Now take the baked puff pastry, carefully make a cut in it at the top to create a pocket for the filling and fill it with your herring filling. Decorate with greens.

Your layered treat is ready!

Herring appetizer in mustard sauce

This herring will serve as an excellent snack at a holiday, especially for men who like to eat strong alcohol with it. It goes well with all side dishes and is therefore suitable for an everyday menu.

Herring appetizer in mustard sauce

To prepare herring you will need:

• Lightly salted herring – 1 large piece;
• “French” mustard – 1 tablespoon;
• Mustard “Russian classic” – 1 tablespoon;
• Onions – 2 large pieces;
• Lemon – 1 piece;
• Sugar – 0.5 teaspoon;
• Refined sunflower oil – 30 g.

Let's start cooking:

Step 1. Clean the herring from the entrails, remove the head, and carefully remove the skin. Separate the fillet from the backbone, removing all the bones you can. Cut the herring into pieces 2 cm wide.

Step 2. Now make the marinade:

1. Mix butter and sugar.
2. Cut half a lemon and squeeze out all the juice, add to the butter and sugar and stir until the sugar dissolves.
3. Next, add “French” and “Russian” mustard to it, and mix everything well.

Step 3. Peel the onion and cut into half rings. If the onion head is not large in size, then you can cut it into rings.

Step 4. Place the herring in a slightly recessed bowl, place the onion on top and pour the mustard marinade over it.

Step 5. Slice the other half of the lemon and place it around the herring as a garnish.

Your herring is ready to serve!

Herring appetizer “False caviar”

An excellent appetizer for a holiday, the taste is exactly like red caviar. Great for sandwiches. It can be used to fill tartlets or puff pastry. In general, there are a lot of options for using it.

Herring appetizer “False caviar”

To prepare false red caviar you will need:

• Lightly salted herring – 1 large piece;
• Carrots – 1 large piece;
• Butter – 100 g;
• Processed cream cheese with high fat content – ​​100 g.

Let's start cooking:

Initially, mix all the ingredients in one bowl.

Step 1. Boil the carrots until fully cooked, cool them, and peel them. Cut it randomly into pieces.

Step 2. Clean the herring from the insides, remove the head, remove the peel, separate the fish fillet from its ridge. Remove all the bones, even the smallest ones need to be removed, don’t be afraid to damage the fillet when you remove the bones, you can take it apart, you don’t need it whole anyway. Cut it into pieces as you like and add to the carrots.

Step 3. Cut the cheese into cubes and also add to the carrots and herring.

Step 4. Cut the butter, like the cheese, into cubes, wait until it softens, but if it is already very soft, just mix it with a fork with the rest of the ingredients.

Step 5. Now blend it all using a blender. If you have a food processor or blender with a vessel, then you can simply put all the ingredients in it.

If you don’t have a blender or a food processor, then pass the mixed ingredients through a meat grinder with a fine mesh, preferably 2 times, the mass should have the consistency of a pate.

Step 6. Then put the mixture into any container, preferably a container with a lid, and place the mixture in the refrigerator for 1 hour until it hardens.

Now your “false caviar” is ready, you can spread it, for example, on croutons or put it in tartlets, garnish with herbs and serve to guests.

Bon appetit!

Appetizer with herring in potato baskets

A delicious appetizer suitable for any occasion. It is prepared in portions and will be very convenient for guests to take. Potato baskets make it a complete dish that does not require a side dish.

To prepare baskets with herring you will need:

Appetizer with herring in potato baskets

For filling the baskets:

• Herring fillet in oil – 150 g
• Fat cottage cheese – 150 g
• Apple – 100 g
• Spinach – 50 g

For the baskets:

• Potatoes – 500 g
• Dutch cheese – 60 g
• Egg – 1 piece
• Salt - to taste
• Ground black pepper - to taste.

Let's start cooking:

Potato baskets

Step 1. First you need to make the baskets themselves.

1. To do this, peel the potatoes and grate them on a coarse grater. Take a colander, line it with a piece of gauze and place grated potatoes in it, let the juice drain, collect it in a gauze bag and squeeze out the potato juice well; if there is a lot of it, it will interfere with baking.
2. When you have already squeezed out the excess juice from the potatoes, pour it into a deep bowl and break an egg into it.
3. Grate the hard cheese onto a coarse grater and add it to the potatoes.
4. Salt and pepper the potatoes to your taste. Mix all ingredients well.
5. Now take the cake tins, put a tablespoon of potato mixture into each tin and smooth it out so that the potatoes take the shape of a basket.
6. Place the molds on a baking sheet, then turn on the oven and preheat it to 180°, place the baking sheet with the molds in the oven for 30 minutes or a little longer until the potatoes become golden brown. When they are ready, remove them from the oven and let them cool.

Step 2. Now prepare the filling itself.

1. To do this, remove the fillet from the oil and wipe off excess oil with a napkin. Cut the fillet into pieces of any shape. The filling will be mixed with a blender, so the shape of the cut does not matter.
2. Peel the apple, remove the core, and cut into pieces.
3. Just chop the spinach like cabbage so it will be easier to chop.
4. Simply add the cottage cheese to the rest of the filling ingredients.
5. Now grind all the ingredients for the filling: herring, spinach, cottage cheese and apple using a blender, or in any other way that is available to you. The mass should have the consistency of a pate.

Step 3. Now fill the potato baskets with this herring mixture, it is better to do this using a pastry bag with a nozzle, it will be more beautiful.

Your potato and herring baskets are ready to serve.

Enjoy your meal!

Great( 7 ) Badly( 1 )

Herring snacks– the most common category of dishes made from this wonderful fish. Most often, we buy already salted herring and quickly turn it into an excellent appetizer or salad. Just put a piece of salted herring fillet on a slice of rye bread, add a couple of onion rings - and the herring appetizer is ready.

Beetroot pancakes with herring

Ingredients:

• 1 cup flour
• egg 2 pcs.
• kefir 1 glass
• water 1 glass
• salt 1 pinch
• sugar 2 tbsp.
• baking powder 1 tsp.
• beets 1 pc.
• vegetable oil
• filling
• boiled egg 2 pcs.
• lightly salted herring 250 g
• green onion bunch pcs.
• cream cheese 70 g
• black pepper to taste

Cooking method:

1. First, cook or bake the beets until soft. Let it cool and puree it in a blender. The beets should be tasty and non-fibrous so as not to spoil the pancakes.
2. Mix the eggs with sugar, salt and kefir diluted with water. Add flour, vegetable oil and baking powder. Pour beet puree into the dough. Mix well and leave for 15-20 minutes. We bake pancakes in a frying pan in the usual way.
3. Let's prepare the filling. Wash the green onions, shake off the moisture and chop. Let's boil the eggs hard. Clean and fillet the lightly salted herring. Let's cut everything smaller.
4. Spread each pancake with cream cheese. Spread the filling on half of the pancake and roll it up. Chill in the refrigerator before serving.

Herring forshmak

Ingredients:

• herring fillet 400 g
• slice of loaf 2 pcs.
• boiled egg 2 pcs.
• small onion 1 pc.
• green apple 1 pc.
• butter 50 g
• horseradish 1 tsp.
• sugar 1 pinch
• black pepper 1 pinch
• milk 100 ml

Cooking method:

1. Soak the bread in milk and leave for a few minutes. Then squeeze.
2. Cut the onion into cubes and pour boiling water over it to remove any excess bitterness. Peel the apple and remove seeds.
3. Grind all ingredients except 1 egg in a blender. Transfer the prepared mincemeat into a container and place in the refrigerator for 1 hour.
4. Before serving, transfer to a herring bowl and sprinkle with finely grated egg and green onions.

Tartlets with herring tartare

Ingredients:

• 1 package of lightly salted herring
• 1 small loaf of Borodino bread
• 20 yolks of very fresh quail eggs
• 1 can of pike caviar
• 2 crispy cucumbers
• 1 small green apple
• juice of half a lemon
• half a bunch of chives
• olive oil
• salt, black pepper

Cooking method:

1. Cut off the crust of the bread and cut into 20 thin, 5 mm pieces. Sprinkle with water and oil to make the bread pliable. Place each piece in a baking dish and press into the edges until the bread takes the shape of a basket. Place in an oven preheated to 180°C and toast until crispy edges, about 7 minutes. Then cool.
2. Cut the herring with a very sharp knife into neat pieces with a side of 5 mm. Season with pepper.
3. Cut the cucumbers into cubes smaller than the herring. Lightly salt and pepper, stir and add to the herring.
4. Peel the apple, remove the core, cut the pulp into the same cubes as cucumbers. Pour in lemon juice, stir, let stand for 3-4 minutes, shake off the lemon juice and add to the herring and cucumber. Finely chop the chives and stir into the tartare.
5. Remove the cooled Borodino bread baskets from the molds and place them on a beautiful dish or tray. Carefully spoon herring tartare into each. Make a well in the center of the tartare in each basket.
6. Carefully separate the quail egg yolks from the whites. Place a yolk in each cavity. Next to the yolk - a little pike caviar (so that the tartare is clearly visible). Serve immediately.

Sockeye salmon and herring terrine

Ingredients:

• 120 g slices of lightly salted sockeye salmon
• 1 package of herring with juniper
• 3 medium sheets of thin tandoori lavash
• 400 g mascarpone
• 100 g sour cream 15% fat
• 1 medium bunch of dill
• 1 lemon
• 1 sheet of gelatin
• freshly ground black pepper
• sockeye salmon caviar for serving

Cooking method:

1. Cut the pita bread in advance with scissors into rectangles measuring 15x20 cm. Place on a tray and dry, 3-4 hours.
2. Remove the zest from the lemon with a grater. Squeeze the juice out of the lemon. Remove the hard ends of the dill stems and chop the greens very finely. Dry the herring fillets.
3. Soak gelatin in 50 ml of cold water for 5 minutes, then heat until dissolved and mix with sour cream. Add herring, dill, lemon zest and a little juice and blend with a blender. Transfer to a bowl and stir in the mascarpone using a spatula.
4. Gently brush each sheet of pita bread with the herring mousse and assemble the terrine like a cake. Cover with film and refrigerate for at least 2 hours.
5. Before serving, place slices of sockeye salmon on top and garnish with caviar.

Herring rollmops

Ingredients:

• 8 fillets of lightly salted herring
• 2 tbsp. l. hot mustard
• 2 small onions
• 4 small gherkins and/or 2 tsp. capers

For the marinade:

• 500 ml white or red wine vinegar
• 4 medium onions
• 16 black peppercorns
• 2 tsp. mustard seeds

Cooking method:

1. Place the herring fillets on the board, skin side down. Run your fingers through the pulp. If you can feel the bones, remove them using tweezers.
2. Cut each herring fillet in half crosswise. Peel and chop the onion very finely.
3. Cut the gherkins into quarters. Wash the capers and chop them fairly coarsely.
4. Grease each piece of herring with mustard on the inside, sprinkle with chopped onions, place a quarter of a gherkin and/or some chopped capers on one side.
5. Roll the fillet into a roll, starting from the side where the gherkins and capers lie. Secure closer to the middle with two toothpicks or beautiful skewers.
6. For the marinade, boil 250 ml of water with vinegar, add the onion cut into half rings, peppercorns and mustard seeds.
7. Cool to 40°C, pour the resulting marinade over the rollomps, close and refrigerate for 3–5 days. Serve cold, with boiled potatoes and black bread.

Appetizer of herring with apples and sour cream

Ingredients:

• 500 g lightly salted herring fillet
• 250 g fat sour cream
• 1 large white onion
• 1 large green apple
• juice and zest of half a small lemon
• 1–3 tbsp. l. mustard
• salt, freshly ground black pepper
• milk, as needed
• brown bread for serving

Cooking method:

1. Try the herring - if it is salty, soak it in milk for 30 minutes. up to 4 hours. Then dry with paper towels and cut into small, easy-to-eat pieces.
2. Peel and core the apple, chop the pulp into as thin strips as possible. Pour half the lemon juice over the apple, sprinkle with zest and stir.
3. Peel the onion, quarter it lengthwise, then slice it crosswise as thinly as possible. Pour the remaining lemon juice, salt and remember with your hands.
4. Mix sour cream with mustard to taste, add salt and pepper, and beat. Add apples and onions to sour cream, mix gently. Let stand for 15 minutes.
5. Place the herring in the mixture of sour cream, apples and onions, stir gently, cover and let sit in the refrigerator for at least 1 hour.
6. Before serving, toast the pieces of black bread in a toaster or oven. Place cold herring appetizer on warm toast and serve immediately.

Herring under a fur coat in a new way

Ingredients:

• Herring - 1 piece (small)
• Processed cheese - 100 grams
• Beetroot - 1-2 pieces
• Egg - 3 pieces
• Carrots - 2 pieces
• Mayonnaise - To taste
• Salt, ground black pepper - To taste

Cooking method:

1. Prepare the ingredients for the salad. Boil the eggs hard-boiled and the vegetables until tender (with their skins on). Clear everything. Herring should be boneless and skinless.
2. Cut the herring into cubes, and grate the remaining vegetables and eggs on a coarse grater
3. The salad can be served either in portions or in one large salad bowl. I will cook in portions. The first layer of salad is herring.
4. The second layer is carrots, spices and mayonnaise. Use a fork to tamp down the salad a little.
5. The next layer is processed cheese. There is no need to salt it if it is salty. Make only a mayonnaise mesh.
6. The penultimate layer of the salad is boiled beets. Salt it, pepper it and make a mayonnaise grid.
7. The last layer of salad is grated boiled eggs. Press down carefully with a fork. Remove the serving ring using a press.

Appetizer of herring and potatoes

An appetizer of herring and potatoes is a dish that will make a real splash on your holiday table. An interesting presentation form and original dressing will make this dish the highlight of the program. Not a single guest leaves without asking for the recipe.

Ingredients:

• potatoes - 10 pieces;
• onion - 1 head;
• herring - 2 pieces;
• vegetable oil - 100 milliliters;
• mustard - 1 tablespoon;
• lemon - 1 piece;
• greens - for decoration;
• pomegranate seeds - for decoration;
• salt - to taste;
• bay leaf - 2 pieces.

Cooking method:

1. To begin with, to prepare our dish, wash the potatoes well and let them cook in their skins. Add salt to taste and bay leaf.
2. While our potatoes are cooking, let's make the herring. Cut off the head, tail and fins.
3. Clean off the entrails and remove the backbone and small bones. If you wish, you can also remove the skin.
4. Cut the finished fillet into small cubes.
5. Peel the onion, chop it into small cubes, add to the herring.
6. For the dressing, cut the lemon in half, squeeze out the juice from one half, add vegetable oil and mustard, mix everything thoroughly and add to the herring.
7. Cool the finished potatoes and peel them. Cut off the top and remove the core using a teaspoon.
8. Stuff the potatoes with the prepared filling.
9. Top with pomegranate seeds and chopped herbs.

Traditional mincemeat with herring

Forshmak, which was familiar to many Soviet children from childhood, was made a little differently, but the most delicious thing was to grease the bun with fresh mince and wash it down with sweet hot tea.

Ingredients:

• Herring;
• 2 boiled eggs;
• 4 pieces of loaf (can be from yesterday);
• 1 sour apple: “Antonovka” or “white filling”;
• 2 onions;
• 80 grams of butter.

Cooking method:

1. Soak the loaf in milk or water to soften the pieces.
2. Pass the peeled herring fillets, apples, eggs and onions through a meat grinder.
3. Add the soaked bun to the resulting mass and mix thoroughly.
4. Salt and pepper are added to taste. After this, add softened butter to the mixture.
5. Sprinkle the mincemeat laid out on a dish with egg yolk.
6. In addition to these recipes, there are also versions of the dish with meat and potatoes, chicken, and cottage cheese.

Herring appetizer

Ingredients:

• lightly salted herring - 1 piece (450 g)
• French mustard beans - 1 tbsp.
• butter - 70 g
• cranberries - 30 g
• dried or fresh dill - 1 tbsp.
• mint greens - 2 sprigs

Cooking method:

1. Preheat the oil until soft. In this case, you can use sandwich butter, it is softer and more elastic.
2. Add chopped dry dill and mustard beans. Mix all ingredients thoroughly.
3. We buy lightly salted herring, preferably weighed. We choose a fish that is large, elastic, and has shiny scales.
4. We peel the herring, remove the head and entrails. Rinse thoroughly under running water and dry with a paper towel. We cut the fillet into two halves, removing the spine, ribs and small bones.
5. Place the fish on a flat surface and carefully cut off the meat from the inside, leveling the fillet.
6. Place our prepared oil on the leveled surface of the herring. Spread evenly over the entire fillet. And cut into portions
7. Decorate the prepared herring appetizer with cranberries and herbs. This appetizer is well suited for buffet tables and small snacks.

Excellent appetizer of herring and processed cheese

An appetizer of herring and melted cheese is a great idea for the table. A very tasty appetizer that can be served on slices of bread or on slices of boiled potatoes. Instead of 200 g of finished fillet, you can use 1 whole herring.

Ingredients:

• Herring fillet – 200 grams (or 1 whole herring)
• Processed cheese – 200 grams
• Carrots – 50 grams
• Butter – 50 grams

Cooking method:

1. Place the cheese in the freezer for 20 minutes, then it will be easier to chop it. Cook the carrots until they become soft (this is about 20 minutes), after which they need to cool.
2. Cut the herring fillet into small pieces. Cut the cheese in the same way, into small pieces.
3. Peel and chop the carrots with a knife. Take out a bowl and mix herring, cheese, carrots and slightly melted butter.
4. Place the snack in the refrigerator to cool slightly. This appetizer is very good served on slices of bread.

Original herring appetizer

Ingredients:

• salted herring - 1 pc.
• beets - 1 pc.
• blue onion - 1 pc.
• dill greens
• potatoes 2-3 pcs.
• lemon juice
• olive oil
• parsley
• sesame

Cooking method:

1. Boil potatoes and beets. Cool and peel.
2. Grate the beets on a fine grater, grind the potatoes into puree, mix.
3. For the filling, mix herring and onion, cut into small cubes with chopped dill.
4. We make a flat cake from the beetroot-potato mixture and place a teaspoon of filling in the middle, forming a strawberry.
5. Drizzle the strawberries with a sauce of olive oil mixed with lemon juice, then sprinkle with sesame seeds.

Appetizer of herring and processed cheese

Ingredients:

• 200 grams of lightly salted or salted herring fillet;
• 200 grams of processed cheese;
• 50 grams of fresh carrots (one small carrot);
• 50 grams of butter.

Cooking method:

1. Wash the carrots, boil until tender, cool.
2. Advice. It is not enough to simply boil carrots. It must be cooled after cooking. This simple procedure will give the carrots a slight crunch, and in the finished caviar it will crunch a little, just like real eggs, except that they do not burst.
3. Then we peel the carrots and chop them as finely as possible. Better yet, grate it on a fine grater.
4. Lightly salted herring fillet, peeled and pitted, cut into very small pieces.
5. Advice. It is better to take lightly salted herring for caviar, because in combination with salty processed cheese, the appetizer can turn out to be overly salty.
6. Cut the processed cheese into very small cubes. To make this easier, wet the knife blade in water.
7. Place all the prepared ingredients into a deep bowl: carrots, herring, melted cheese and mix.
8. Then add soft butter to the rest of the products (take it out of the refrigerator an hour before cooking).
9. Cover the bowl with a lid or cling film and place in the refrigerator for one hour to allow all ingredients to combine and the appetizer to cool.
10. Advice. Store false caviar from herring and carrots in the refrigerator, in a closed container, for 3-5 days.
11. We serve this appetizer on slices of white or black (which is much tastier) bread.
12. Personally, I like the so-called false caviar best on a slice of toasted baguette or toast and certainly with a mug of sweet black tea. And at a buffet it can be served in the form of profiteroles - well, just a royal appetizer.
13. Advice. You can serve caviar by spreading it on a piece of bread or toast. Fill tartlets or profiteroles with it, or stuff, say, eggs. This caviar looks original and fresh on slices of fresh cucumber. Our most popular option is on crackers (unsalted and without flavoring).

Appetizer of herring in jelly (aspic)

Ingredients:

• bulb onions;
• vinegar for pickling onions;
• red fish (lightly salted salmon or trout) or herring is an economical option (no less tasty);
• carrot;
• chicken egg;
• raisin;
• lemon;
• mayonnaise;
• greens for decoration;
• food gelatin.

Cooking method:

1. Peel the onion and cut into thin half rings and place in a jar.
2. Dilute table vinegar 9% with water - you should get a slightly sour solution.
3. Pour the onion with this solution and leave overnight, drain in the morning, rinse with water and let the residue drain off; the onion is ready.
4. Boil the eggs and cut into slices or as you like.
5. Wash the carrots, peel and cut into slices.
6. Cut the fish or herring, carefully remove all the bones and cut into small slices.
7. Lemon - I cut some into segments, some into circles (to decorate the aspic).
8. Rinse the raisins and soak for 30 minutes in cold water.
9. You can start assembling the aspic: it’s better to make small portioned dishes - I do it in bowls. Very convenient later at the table.
10. So: a layer of pickled onions, then slices of fish or herring, raisins, a slice of egg, a thin slice of lemon - grease with mayonnaise. Repeat until the top of the bowl.
11. Prepare the gelatin solution according to the instructions on the bag and pour into the prepared bowls.
12. Place in the refrigerator.

Lightly salted jellied herring

Finnish cuisine is especially revered by adherents of healthy eating. Simple combinations of simple products, their naturalness provide excellent taste and benefits. A worthy reason for Finnish-style lightly salted jellied herring to appear on your menu.

Ingredients:

• Herring (lightly salted) – 1-2 pcs. Depends on size
• Dill with parsley (young, fresh herbs) – 1 bunch
• Carrots (bright color) – 1 pc.
• Gelatin – about 25g.
• Onion (white or red) – 2 pcs.
• Celery – 1 stalk.
• Vinegar, pepper (or mixture), lemon.

Cooking method:

1. You can prepare lightly salted jellied herring in Finnish style like this:
2. Cut the herring. Check that there are no small bones left in the fillet. For aspic, use small pieces or strips. Leave 2-3 strips of herring fillets to decorate the aspic.
3. Soak the gelatin for 20 minutes. The water must be cold!
4. Coarsely chop the carrots, celery, one onion (into 4 parts) and place in a saucepan. Pour in water (about 0.4 liters). Add spices, be sure to add salt and sugar, and some herbs. Boil the vegetables and remove them with a slotted spoon. Be careful not to overcook the carrots. It will come in handy as a jelly ingredient.
5. Cut the other onion into cubes. Sprinkle them with vinegar and pour boiling water over them for just a few seconds. Then rinse with cold water in a colander. Read more:
6. Strain the vegetable broth. Cool and pour lemon juice into it (based on your taste).
7. Also cut the boiled carrots for the herring jellied into small cubes. Chop the greens. Add onion. Place the ingredients in the molds.
8. Heat the swollen gelatin. Be sure to stir until it is completely dissolved. But so that the liquid does not boil. Pour into the broth (see instructions for gelatin), cool to room temperature.
9. Fill the molds with herring with broth and let them harden. In order not to disturb the composition of the finished dish, before removing it from the molds, place the dishes in warm water. The outer layer will melt and the herring aspic will “slip out” onto the plate.

Ingredients:
Salted herring - 1 pc.
Large boiled potatoes in their jackets - 2 pcs.
Tomato-1 pc.
Cucumber-1 pc.
Green onion - 3-4 feathers.
Mayonnaise - 2 teaspoons.
Ground black pepper.
Marinade: one tablespoon each of vegetable oil, vinegar and mustard.

Cooking method:
Prepare the marinade: mix mustard, vinegar and vegetable oil into a homogeneous mass.
Marinate the herring fillet, cleared of skin and bones, in the resulting mixture for 15-20 minutes.
Peel the potatoes, cut them into two halves and carefully remove the middle with a teaspoon so that the walls are approximately 0.5 cm thick.
Remove the fillet from the marinade.
Cut the fillet, cucumbers and tomatoes into cubes. Combine everything, add finely chopped green onions, mayonnaise, black pepper and mix.
Fill potatoes with appetizer and serve

This appetizer is a kind of similar to such a popular salad - herring under a fur coat, but preparing our dish today does not take much time.

You will need:

2 boiled beets
1 herring fillet
¼ onion
2 eggs
2 tbsp. butter
green onions or dill for garnish

Preparation:

Cut the beets into thin slices, cut out identical circles with a mold.

Cut the boiled eggs and grind with butter using a blender or fork.

Cut the herring into small squares and mix with finely chopped onion.

Place egg oil on the beets, top with herring and onions, garnish with green onions.

Source: carina-forum.com

Appetizer with herring, dill oil and lemon

Snack ingredients:
For 2 medium-sized and medium-salted herrings:
150 g butter
Half a bunch of fresh dill
3-5 lemon slices
Brown bread (medium loaf), the bread needs to be black, with a slight sourness, and not gray.
It’s also tasty with white, more delicate, but with black it’s still better.
Recipe:
Wash the herring, cut off the head, rip open the belly, remove the entrails, rinse again. Carefully remove the skin and separate the meat from the backbone, removing small bones as much as possible. Cut the resulting fillet crosswise into slices approximately 1.5 cm thick. Rinse the dill, shake and let dry a little. Finely chop and mix with softened butter. Cut the bread into quarters. You should get slices for 1-2 bites, quite small. Apply dill oil to the slices of bread, place a slice of herring on top, and a slice of lemon (about 1/8 of a whole lemon slice). The appetizer is ready.

A snack for all times

The amount of food depends on the eaters and their appetite.
For six medium potatoes 300-400 gr. herring fillet.
200 g sour cream
1-2 teaspoons horseradish (or more if you like it spicier)
greens (green onions, dill, parsley) one small bunch each.

Wash the potatoes well, cut them in half and put them in the oven. Bake at 220 until done.
At this time we make the filling. Finely chop the herring fillet and mix with chopped herbs and sour cream.

Scoop out the center (not the whole part!) of the baked potato with a spoon and put the filling there.
All! the appetizer is ready.
You can do it without potatoes. Spread the filling on black bread and serve as sandwiches. Then cooking will take no more than 10 minutes.

Appetizer of herring and processed cheese

Appetizer of herring fillet, processed cheese, carrots and butter.
Ingredients:
200 g herring fillet (or 1 whole herring)
200 g processed cheese (2 processed cheese)
50 g carrots
50 g butter

A very tasty appetizer that can be served on slices of bread or on slices of boiled potatoes.
Instead of 200 g of ready-made fillet, you can use 1 whole herring (you can read about how to cut a herring in the recipe Herring under a fur coat).
Preparation:

Place the cheeses in the freezer for 20 minutes (to make them easier to chop).
Boil carrots until soft (about 20-30 minutes), cool.
Cut the herring fillet into very small pieces.

Cut the cheese into small pieces (to make cutting easier, moisten the blade of the knife).

Peel the carrots and chop very finely.

Mix herring, cheese, carrots, soft butter.

Place in the refrigerator to cool slightly.
An appetizer of herring and processed cheese is good served on slices of bread.

Sandwich with herring and egg

black bread - 10 slices
cucumber - 1 pc.
mustard oil - 30 gr.
herring - 1/2 pcs.
boiled egg - 1 pc.
sour cream - 1 tbsp.
green onions - 1 bunch
Peel the herring and cut into long thin strips. Separate the egg into white and yolk and chop finely. Finely chop the cucumber and green onion. Spread the bread slices with butter. Then put all the products in colored rows, put the sour cream next to the herring. The sandwich is then cut into several small sandwiches.

Herring in a baguette

1 salted herring
1 small beet
1 large potato
1 medium carrot
mayonnaise or sour cream
baguette (you can also take a loaf, but in a baguette the portioned pieces are better in size)

Boil the vegetables as for herring under a fur coat. Peel and grate separately on a coarse grater. We clean the herring from skin and bones, cut into pieces.
Cut the baguette lengthwise, like for a hot dog, and scoop out the pulp with a spoon. We get a “shell” from a baguette. Lubricate the center of the loaf with a layer of mayonnaise, then apply a layer of beets with a spoon. Again mayonnaise, a layer of carrots, mayonnaise, a layer of potatoes, mayonnaise. We don’t spread a lot of mayonnaise so that the baguette doesn’t spread. Then we put pieces of herring in the middle and fold the baguette, returning it to its original form. Wrap the baguette in cling film and put it in the refrigerator to soak for a couple of hours.

Cut the finished baguette into slices.

Herring rolls in pancakes

Boil the peeled potatoes in salted water. Strain and mash with a masher until pureed.

Cut off about a fifth of the pancake. Place most of it on a sushi mat, align the cut of the pancake with the edge of the mat.

Spread a thin layer of warm mashed potatoes onto the pancake.

Place grated boiled beets in the center and spread mayonnaise on top.

Place pieces of herring fillet in the center.

Using a mat, roll the pancake.

Cut the resulting stuffed pancake into thick rolls. at 2 cm.

Toast with herring

6-8 servings

What do you need:
1 lightly salted herring
4 eggs
1 baguette
1 tbsp. l. pickled capers
1 tbsp. l. ready mustard
2-3 tbsp. l. vegetable oil

What to do:
Peel the herring, fillet it, remove small bones and cut into neat pieces. Save the milk or caviar. Boil the eggs hard and peel. Separate the yolk and thoroughly mash it with mustard, gradually adding 2 tablespoons of vegetable oil. Then add finely chopped capers, as well as chopped milk or caviar. Cut the baguette into slices, fry them in a frying pan on both sides with a small amount of vegetable oil. Transfer to a plate lined with paper towel. Let cool. Brush the croutons with the resulting mixture and place 1-2 pieces of herring on each one. When serving, garnish with a sprig of dill.

Such a cold appetizer can easily be reclassified as a hot one by first keeping it for about five minutes in an oven preheated to 180ºC.

Herring dishes are so popular in our cuisine that, perhaps, not a single holiday table is complete without this wonderful fish. Do not forget that in terms of Omega-3 content, vitamin D, iodine and other useful vitamins and microelements, herring is superior to many other products. Therefore, regular consumption of this fish normalizes blood pressure, cholesterol levels, calms the nervous system, and improves immunity.

In one of the past, I wrote that herring pickled at home is much tastier. And how many different dishes can be prepared from salted herring besides the popular fur coat! I want to introduce you to some of them. These recipes are quick, simple, but at the same time delicious.

Simple and tasty herring dishes

It’s not at all difficult to prepare cold appetizers from salted herring, both for guests and just for dinner. There are many options for serving herring, and each time it will taste like a completely different dish.

Herring with apples

Ingredients:

• herring fillet – 400 gr.
• apple – 400 gr.
• eggs - 3 pcs.
• pickled cucumbers – 3 pcs.
• onions – 1 pc.
• natural yogurt – 2 tbsp. l.
• mustard – 2 tbsp. l.
• lemon juice – 1 tsp

Peel and seed the apple, cut into small cubes, and immediately pour in lemon juice.

Finely chop the pickled cucumber, hard-boiled eggs and onions. Add yogurt and mustard, stir well. Cut the herring into small pieces and pour the resulting dressing on top. I recommend refrigerating it before serving.

Classic recipe for herring with onion and carrot marinade

Ingredients:

• herring fillet – 400 gr.
• carrots – 2 pcs.
• onions – 1-2 pcs.
• tomato sauce – 4 tbsp. l.
• black pepper

Cut the onion into half rings. Grate the carrots on a coarse grater. Fry onions and carrots over low heat in vegetable oil.

At the very end, add tomato sauce and sprinkle with black pepper. Cool the resulting dressing slightly.

Cut the herring into small pieces, and place the fried onions and carrots on top.

Recipe for herring with carrots and raisins

A wonderful recipe, similar to the previous one, but raisins and nuts give the herring a completely different taste.

Ingredients:

• herring fillet – 400 gr.
• carrots – 3 pcs.
• onions – 1-2 pcs.
• raisins – 50 gr.
• walnuts – 50 gr.
• black pepper

As in the previous recipe, chop the onion and grate the carrots, fry until soft.

Pre-soak the raisins (about 50 g). Chop the walnuts. We cut the herring, put it in layers in a herring bowl, put a layer of carrots and onions on top, then raisins, again herring, then nuts, then again carrots and onions on top.

For beauty, you can decorate with a mesh of mayonnaise.

Delicious recipe - herring salsa with bread crumbs

This gourmet recipe is made with mango, cucumber and rye bread.

Ingredients:

• herring fillet – 400 gr.
• mango – 1 pc.
• fresh cucumber – 2 pcs.
• red onion – ½ pc.
• fresh cilantro – ¼ cup
• chili pepper to taste
• lime or lemon - 1 pc.
• black pepper
• rye bread – 3 slices
• butter – 20 gr.
• salt to taste

Line a baking tray with paper. Grind the rye bread into crumbs by hand or with a food processor and mix with softened butter and add a little salt. Place in an oven preheated to 190°C for 15-20 minutes. After the bread is baked, it is advisable to grind the crumbs again using a blender.

Cut mango, cucumbers and onions into small cubes. Add chili pepper and chopped cilantro to taste. Stir everything and pour in squeezed lime or lemon juice.

Place the herring in the herring bowl at one end, and the mango and vegetables on the other side. Fill the middle with bread crumbs. Top with lime slices and cilantro leaves.

Recipe for pickled herring with oranges

When I tried to cook herring according to this recipe, I was convinced that the herring prepared with such an unusual marinade turned out to be very aromatic and refreshing.

Ingredients:

• herring fillet – 300 gr.
• orange – 1 pc.
• red onion – 1 pc.
• For the marinade:
• olive oil – 8 tbsp. l.
• nutmeg – 1 tsp.
• cilantro – 1 tsp.
• brown sugar – 1 tsp.
• soy sauce – 1 tbsp. l.
• wine vinegar (light) – 1 tbsp. l.
• juniper berries – 5 peas
• lemon pepper - a pinch
• black pepper - a pinch
• salt – ½ tsp.

Cut the herring into pieces, the onion into half rings, and the orange into slices.

Prepare the marinade - mix all the ingredients of the marinade and heat slightly until the sugar is completely dissolved. Cool.

Place a layer of onions in a glass or ceramic dish, oranges on it, then herring, another layer of onions and cover with oranges on top.

Pour over the marinade and refrigerate overnight.

You can prepare a very tasty herring appetizer for your guests on the festive table.

Festive herring sandwiches

Ingredients:

• herring – 1 pc.
• processed cheese – 100 gr.
• pickled mushrooms – 50 gr.
• dill greens
• tomato – 1 pc.
• rye or wheat bread to your taste

Let's look at the recipe step by step.

Chop the pickled mushrooms. First remove the processed cheese from the refrigerator; it should be at room temperature.

Place herring fillets (both halves) between cling film and beat a little.

Brush the fillet with melted cheese, place chopped mushrooms on the cheese and sprinkle with dill.

Now you need to wrap the herring in cling film, try to be as tight as possible. For reliability, you can wrap it in several layers of cling film.

You will get two long herring rolls. Place in the refrigerator, or even better, in the freezer for a couple of hours.

During this time, prepare the bread. Using a glass, cut out circles of bread and brown them for 5-6 minutes in the oven at 180 degrees. Turn off the oven and keep the bread in the oven for a couple more minutes.

Cut the herring rolls into portions about 1 cm thick.

Spread each piece of bread with cheese and place a circle of herring roll on top.

Top with herbs, a slice of tomato or pickled cucumber.

Stuffed champignons

An original appetizer that will surely surprise your guests.

Ingredients:

• herring – 1 pc.
• fresh champignons – 20 pcs.
• onions – 1 pc.
• carrots – 1 pc.
• red bell pepper – 1 pc.
• thyme – 1 tbsp. l.
• salt, pepper to taste
• sunflower and butter

For this dish, buy larger mushrooms from stores. Clean the mushrooms, cut out the stems, wash and dry the caps. Fry the caps in sunflower oil for a few minutes. To remove excess oil, place mushroom caps on a paper towel.

Grate the carrots on a coarse grater, and finely chop the onions, peppers and mushroom stems. Fry the vegetables in ghee or butter for about 10 minutes.

Cut the herring fillet into small pieces and combine with cooled vegetables.

All that remains is to stuff the champignon caps with herring and vegetables. When serving, you can garnish with green onions or any herbs.

Salad with herring and avocado

If you already have boiled beets, this salad can be prepared in 10 minutes. This salad looks very beautiful in portioned glasses or wine glasses.

Ingredients:

• herring – 300 gr.
• avocado - 2 pcs.
• beets – 2 pcs.
• natural yogurt – 50 gr.
• dill

Cut all ingredients into approximately equal cubes. Place beets at the bottom of each glass, followed by avocado and herring on top. Top with yogurt. Of course, yogurt can be replaced with mayonnaise. Garnish with dill. It is advisable to cool the salad before serving.

I would like to offer another cool appetizer made from herring with avocado and beets.

Appetizer of herring with beets and avocado

Ingredients:

• herring – 1 pc.
• avocado - 1 pc.
• beets – 1 pc.
• red onion – ½ pc.
• tomato – 1 pc.
• lemon juice – 1 tbsp. l.
• mayonnaise - 50 gr.
• dill

In this appetizer, cut all the ingredients into thin slices. Slice the avocado and immediately pour lemon juice over it to prevent it from browning. Immediately place the appetizer on a serving plate. Place a thin layer of beets down, herring on top, grease with mayonnaise. The next layer is avocado, then a thinly sliced ​​tomato slice. Lubricate with mayonnaise again and now place the appetizer in the reverse order - avocado, mayonnaise, herring, beets.

You can decorate the top with finely chopped avocado. Keep in the refrigerator until serving.

Fried herring

The most unexpected dish that I tried for the first time in Lithuania was fried herring. This dish is traditionally prepared for Christmas in the Baltics, Belarus and Poland.

Ingredients:

• herring – 4 pcs.
• onions – 3 pcs.
• lemon juice – 1 tbsp. l.
• breadcrumbs - 4 tbsp. l.

Remove the backbone and small bones from the salted herring fillet. Straighten the fillet, beat it lightly, roll in breadcrumbs and fry on both sides in sunflower oil until beautifully golden brown.

Cut the onion into thin slices and also fry in a frying pan.

When serving, place fried onions on the herring, pour over lemon juice, and garnish with a sprig of parsley.

Very tasty with oven-baked potatoes (in their jackets).

Snack cake

Herring cake is convenient in its presentation - there is both bread and herring at once, all that remains is to cut it into portions.

Ingredients:

• herring – 250 gr.
• red onion – 1 pc.
• rye bread - 400 gr.
• garlic – 4 cloves
• butter – 100 gr.
• Philadelphia cheese - 1 box
• sour cream – 200 gr.
• gelatin – 10 gr.
• salt, pepper to taste
• greens for decoration

We prepare the cake in stages. Grind the bread with a blender, add garlic passed through a press. Melt the butter, pour into the bread mixture and mix well. Place half of the bread mass in the cake pan, compact it a little and put it in the refrigerator.

Meanwhile, dissolve gelatin in warm water and cool slightly.

Cut the herring fillet and onion into small cubes, add sour cream, cream cheese, salt and pepper. Pour gelatin into this mass and stir well. Place half of the resulting cream in a mold on a bread base and place in the refrigerator to harden.

Repeat this again, i.e. Place the bread mass on top of the frozen cream, cool and cover with herring cream on top.

Decorate to your liking.

The next wonderful recipe that will decorate the holiday table is herring aspic.

Herring rolls in jelly

Ingredients:

• herring – 4 pcs. (you should get 6-8 rolls)
• onions – 2 pcs.
• carrots – 2 pcs.
• any vegetables - bell peppers, boiled cauliflower, chili tomatoes, green peas, etc.
• water – 1 liter
• sugar – 1 tbsp. l.
• gelatin – 2 tbsp. l.
• bay leaf – 3 pcs.
• black pepper pot

Pour 125 g of gelatin. warm water, let it swell. Then heat the gelatin until dissolved. Boil the remaining water, add sugar, bay leaf and pepper. Cut the carrots into slices and throw them into the boiling marinade. Cook for 5-7 minutes, pour in vinegar, gelatin, stir and cool.

This dish looks beautiful in a ring shape. Place herring rolls there. Place carrots, vegetables, and herbs between the herring. Pour over the cooled marinade and place in the refrigerator overnight.

I would like to finish the topic “Herring Dishes” with a very popular and favorite dish – mincemeat.

The cooking principle is simple: all ingredients are crushed using a blender or passed through a meat grinder the old fashioned way.

Forshmak from herring

Ingredients:

• herring – 2 pcs.
• onions – 1 pc.
• green apple – 1 pc.
• eggs – 2 pcs.
• loaf - 3 slices
• butter – 200 gr.

Boil the eggs first. Soften the butter to room temperature. Soak the loaf pieces in milk for 5 minutes. Cut the herring fillet and onion into small pieces. Pass everything through a meat grinder or grind with a blender. Place the resulting mincemeat on a plate and place in the refrigerator to cool.

Decorate with greens.

A video for preparing herring mincemeat to help you:

Herring dishes can become a real decoration for the holiday table. Look at these photos.

Did you like the herring dishes offered?

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