Appetizer with herring step by step recipe. Simple and delicious herring dishes. Appetizer of herring and potatoes

Calories: Not specified
Cooking time: Not indicated

This spectacular and tasty herring appetizer for the festive table will decorate any celebration. But, you need to do it in advance, because it is prepared on the basis of gelatin, which takes time to solidify. It is best to prepare an appetizer 12 hours before the start of the feast. very satisfying, from one herring and the amount of products indicated in the recipe, 7 - 8 large servings are obtained.

Ingredients:

- salted herring - 1 pc. (large),
- fresh cucumbers - 1 pc. (long thin)
- sweet pepper - ½ pcs.,
- boiled eggs - 1 pc.,
- turnip onion - 1 pc.,
- boiled carrots - 1 pc.,
- dill and parsley (greens) - a little,
- mayonnaise - 4 tbsp. l.,
- gelatin - 1 tbsp. l.

How to cook with a photo step by step

Boil an egg and a carrot in advance (1 each). While they are cooking, soak a spoonful of gelatin in seven tablespoons of cold boiled water.




While the gelatin swells, cut the herring. Cut off the head and tail, open the belly, take out the insides. Cut the skin on both sides along the spine of the herring. Starting from the head, hook the skin and pull it off first from one side, then from the other. Cut the fillets off the bones with a thin knife. Take out the remaining small bones with tweezers, because it will be unpleasant to stumble upon a bone in a finished snack. You got two pieces of herring fillet.
Cut the cucumber into several thin slices. Cut half a sweet pepper into small squares. Chop parsley and dill.




Cut the onion into very small cubes. Set aside 4 tbsp. l. mayonnaise. Peel the boiled carrots and eggs, cut them into small cubes. Mix carrots with egg and herbs with mayonnaise. Heat the swollen gelatin in the microwave for 5 seconds without boiling, and pour into the mayonnaise.






Everything is ready for assembly. In a long narrow dish (herring box) place a wide strip of cling film so that it hangs wide on all sides.
Lay one part of the herring fillet on the bottom of the herring box. Pour half of the resulting mayonnaise mixture on top. Then lay flat two plastic cucumbers, sprinkle half of the total amount of red pepper on the cucumber. Now pour the remaining mayonnaise mixture, put two more plastic cucumbers on it, on the cucumber - the rest of the sweet pepper. And finally, lay the second part of the herring fillet on top of all this splendor. Now ask you for help, because you need to contrive and wrap all this splendor in a roll, first bending the film along the long side, then twisting it from the ends. My assistants and I did not have enough hands to photograph this process. If you have coped with this task, feel free to put the resulting "sausage" in the refrigerator or take it out to the balcony for 12 hours, in short - at night.




And in the morning it remains to unfold the frozen roll, remove the film and cut the snack into portioned pieces. Believe me, you will not regret that you spent a lot of effort on the construction. The appetizer will raise questions and surprise guests not only with its appearance, but also with its unusual taste.
Recipe from Milena

Any festive table is always filled not only with delicious treats, but also with beautiful table setting. To choose the right dishes for a festive event, it is not at all necessary to be a master in cooking, it is enough to know the preferences of guests and household members.

Photo recipe for herring snack

Many celebrations involve serving light and uncomplicated snacks. Simple and mouth-watering herring sandwiches will please everyone, no doubt.

A slightly crispy loaf and juicy herring filling will conquer everyone who loves to eat deliciously! This appetizer will be the center of attention!

Cooking time: 40 minutes

Quantity: 6 servings

Ingredients

• Herring fillet: 150 g
• Baton: 1 pc.
• Garlic: 2-3 cloves
• bulb: half
• Fresh dill: 10 g
• Mayonnaise: 1.5 tbsp. l.
• Ground black pepper: taste

Cooking instructions

Jewish herring snack

A Jewish dish according to a classic recipe will be highly appreciated by both guests and household members. It will take a decent amount of time to cook, but the result is worth the highest praise.

Products:

• Herring - 1 pc.
• Fresh apples, preferably sour, - 1-2 pcs.
• Onion - 1 pc.
• Eggs - 3 pcs.
• Butter - 100 gr.

Cooking:

1. Soak the salted fish in milk to remove excess salt.
2. Boil hard-boiled eggs, peel.
3. Peel the onion and wash off the dirt.
4. Wash the apples, remove the core and tail.
5. Keep the oil at room temperature.
6. Cut the components, the second option is to pass through a meat grinder.
7. Cool the mass in the refrigerator.
8. Serve in a beautiful dish or immediately on toast.
9. Decorate to your own liking.

From chopped herring

A mixture of various products is an excellent filling for holiday sandwiches. You'll have to tinker a little, but rave reviews will be a worthy reward.

Ingredients:

• Chopped herring - 150 gr.
• Fresh carrots - 1 pc.
• Processed cheese - 100 gr.
• Eggs - 1 pc.
• Butter - 100 gr.

What to do:

1. Boil eggs and carrots.
2. Freeze the cheese a little, and leave the butter in the room.
3. Grate all the ingredients, except for the fish fillet, on a grater with small holes.
4. Mix with fish pieces.
5. Serve on a slice of black bread.

Herring appetizer with onions

If there is no desire to suffer with grinding the ingredients, you can do the following. The final dish will be an excellent snack.

Take:

• Herring - 1 pc.
• Onion - 1 pc.
• Sunflower oil - 2 tbsp. l.
• Greenery.
• Baguette.

How to cook:

1. Clean the fish from skin, bones, entrails.
2. Cut the fish into strips.
3. Peel the onion, chop the thinnest half rings.
4. Put fish strips on a baguette circle, onion half rings on top.
5. Drizzle with oil and sprinkle with herbs.

With black bread

Delicious dark bread sandwiches with herring filler are a great suggestion for a light snack.

Ingredients:

• Onion feathers - 1 small bunch.
• Herring - 1 pc.
• A little dill.
• Eggs - 3 pcs.
• Mayonnaise.

Process:

1. Bread cut into squares, fry.
2. Boil eggs, chop finely.
3. Mix with chopped onion feathers.
4. Finely chop the herring meat, mix with the main mass.
5. Add some mayonnaise.
6. Pour over toast and serve immediately.

Who among us does not love a delicious herring under a fur coat! Almost no festive feast is complete without this dish. But recently, many have begun to think about the dangers of mayonnaise, someone is following the figure, someone is following a certain diet for health reasons. Of course, you can do it, and yet this product contains most of the vegetable oil in its composition. Therefore, for lovers of herring under a fur coat, I want to offer alternative options for its preparation. It's also incredibly tasty, but without mayonnaise. Prepare and judge for yourself! Herring snacks.

Snack herring under a fur coat

Recipe #1

Snack egg with herring

• 2-3 medium boiled beets
• salted herring
• 2-3 boiled eggs
• 20 g butter
• salt pepper
• dill greens or green onion

Grate boiled eggs, add softened butter and diced herring. Mix everything.

Peel the beets, cut into circles about 0.5 cm thick.

Then you can use cookie cutters, cut curly mugs.

Put an egg-herring mass on each circle of beets. Sprinkle chopped herbs on top.

Recipe #2

Appetizer with herring and beets

• 2 small boiled or baked beets
• salted herring pieces
• Rye bread
• 1 garlic clove
• small handful of walnuts
• 1 tsp wine vinegar
• salt pepper
• parsley, dill or green onions

Peel the beets, grate. Add the garlic passed through the press, chopped nuts, salt and pepper. Mix or grind with a blender.

Bread cut into small pieces. Spread beetroot mixture on bread, put a piece of herring on top. Decorate with greenery. For convenience, you can chop on skewers. By the way, rye bread slows down the absorption of fats.

Here is such a festive herring appetizer, really simple and appetizing!

BON APPETIT!

2016, . All rights reserved.

A herring appetizer is a great option for a festive table or for every day. You can not only cut fish into slices, but also cook simple and original dishes from it. If there is herring in the fridge, there is always a way to surprise guests, while using only simple and affordable products.

A simple appetizer of potatoes with herring

One of the easiest herring appetizer recipes is potato tartlets. For 10 servings you will need 10 large potatoes, 2 fish, 100 ml of vegetable oil, 1 onion, fresh herbs, salt and lemon juice to taste. Additionally, you can take pomegranate seeds - they are added as a decoration.

Cooking process:

Some varieties of potatoes boil soft and do not hold their shape. In this case, you can not peel it, rinse well enough before cooking.

Recipe "Emerald Balls"

"Emerald Balls" is a simple and original herring appetizer for the festive table. For 1 large fish, you will need to take 4-5 potatoes, 2 boiled eggs, a little melted cheese, fresh herbs, salt and pepper to taste. For decoration, berries with a sour taste (pomegranate seeds or) are suitable.

Cooking process:

This dish is suitable as the main appetizer on the festive table. The balls are very high in calories, so it is better to form them small. They go well with salads of fresh herbs and seafood, fish main dishes. For convenience, you can put each ball on a separate leaf of lettuce, and it will not fall apart.

Appetizer with melted cheese and herring

One of the most popular herring and melted cheese appetizers is sandwich pâté. It keeps well in the refrigerator, suitable for everyday snacks or an aperitif for the holidays. It is also convenient to take it with you on a picnic or on the road. For an average herring weighing 400 g, you will need 200 g, 100 g of vegetable oil, 150-200 g of processed cheese, as well as salt, spices and herbs to taste.

Cooking process:

The richest pasta will come from herring salted at home with spices. However, any fish is suitable for pate - it can be bought in the form of boneless fillets.

Recipes for herring appetizers with photos can be found online or in food magazines, but don't be afraid to experiment. The main rule for adding this type of fish is that it interrupts the taste and aroma of all other ingredients. It goes well with potatoes and other vegetables, soft cheeses, black bread and greens. If you combine the components correctly, you can create an original author's dish and surprise guests and loved ones with it.

Video recipe for making herring rolls

Herring snacks- the most common category of dishes from this wonderful fish. Most often, we buy already salted herring, and quickly turn it into an excellent appetizer or salad. It is enough to 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:

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

Cooking method:

1. First, boil or bake the beets until soft. Let it cool down and puree it in a blender. Beets should be tasty and not 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 the beet puree into the batter. Mix well and leave for 15-20 minutes. We bake pancakes in a pan in the usual way.
3. Let's prepare the filling. Wash green onions, shake off moisture and chop. Hard boil the eggs. We clean and fillet the lightly salted herring. We'll cut everything down.
4. Brush each pancake with cream cheese. We distribute the filling on half of the pancake and roll it up. Chill in refrigerator before serving.

Forshmak from herring

Ingredients:

• herring fillet 400 g
• a slice of a loaf of 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, leave for a few minutes. Then squeeze.
2. Cut the onion into cubes, pour boiling water over to remove excess bitterness. Peel the apple from the skin and seeds.
3. Grind all ingredients except 1 egg in a blender. Transfer the prepared minced meat to a container and place in the refrigerator for 1 hour.
4. Before serving, transfer to a herring dish and sprinkle with finely grated egg and green onions.

Tartlets with herring tartare

Ingredients:

• 1 pack of lightly salted herring
• 1 small loaf of Borodino bread
• 20 very fresh quail egg yolks
• 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, cut off 20 thin, 5 mm, pieces. Drizzle with water and oil to make the bread plastic. Place each piece in a baking dish and press down on the edges so that the bread takes the shape of a basket. Place in a preheated oven at 180°C and dry until crispy around the 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 cucumber 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 over lemon juice, stir, let stand for 3-4 minutes, shake off lemon juice and add to herring with cucumber. Finely chop the chives, stir into the tartare.
5. Remove the cooled baskets of Borodino bread from the molds and arrange on a beautiful dish or tray. Carefully place the herring tartare into each. Make a well in the center of the tartare in each basket.
6. Carefully separate the yolks of the quail eggs from the whites. Place a yolk in each indentation. 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 lightly salted sockeye salmon
• 1 pack herring with juniper
• 3 medium sheets of thin tandoor lavash
• 400 g mascarpone
• 100 g sour cream 15% fat
• 1 medium bunch dill
• 1 lemon
• 1 gelatin sheet
• freshly ground black pepper
• sockeye caviar for serving

Cooking method:

1. Cut the pita bread in advance with scissors into rectangles measuring 15x20 cm. Spread on a tray and dry, 3-4 hours.
2. Remove the zest from the lemon. Squeeze out the juice from the lemon. Remove the hard ends of the dill stems, 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 beat with a blender. Transfer to a bowl and mix with the mascarpone with a spatula.
4. Gently brush each pita leaf with herring mousse and assemble the terrine like a cake. Cover with cling film and refrigerate for at least 2 hours.
5. Before serving, put slices of sockeye salmon on top, garnish with caviar.

Herring Rollmops

Ingredients:

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

For marinade:

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

Cooking method:

1. Lay the herring fillet on the board with the side down where the skin was. Run your fingers through the pulp. If bones are felt, remove them with tweezers.
2. Cut each herring fillet in half crosswise. Peel and chop the onion very finely.
3. Cut the gherkins into quarters. Rinse the capers and chop coarsely.
4. Lubricate each piece of herring on the inside with mustard, sprinkle with chopped onions, put a quarter of a gherkin and / or a little chopped capers on one side.
5. Roll the fillet into a roll, starting on 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 onion sliced ​​​​in half rings, peppercorns and mustard seeds.
7. Cool to 40 ° C, pour the resulting marinade over the rollmops, close and refrigerate for 3-5 days. Serve cold with boiled potatoes and black bread.

Herring appetizer 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
• black bread for serving

Cooking method:

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

Herring under a fur coat in a new way

Ingredients:

• Herring - 1 piece (small)
• Processed cheese - 100 grams
• Beets - 1-2 Pieces
• Egg - 3 Pieces
• Carrots - 2 Pieces
• mayonnaise - to taste
• Salt, ground black pepper - to taste

Cooking method:

1. Prepare salad ingredients. Boil hard-boiled eggs, vegetables - until cooked (in the peel). Clear everything. Herring should be boneless and skinless.
2. Cut the herring into cubes, and grate the rest of the vegetables and eggs on a coarse grater
3. Salad can be served as a portion, and in one large salad bowl. I will cook in batches. The first layer of lettuce is herring.
4. The second layer is carrots, spices and mayonnaise. With a fork, tamp down a little salad.
5. The next layer is melted cheese. You don't need to salt it if it's salty. Make only a mayonnaise mesh.
6. The penultimate layer of salad is boiled beets. Salt it, pepper it and make a mayonnaise net.
7. The last layer of salad is grated boiled eggs. Punch gently with a fork. Remove the serving ring with a press.

Appetizer of herring and potatoes

An appetizer of herring and potatoes is a dish that will make a splash on your holiday table. An interesting form of serving and original dressing will make this dish the highlight of the program. No 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 set to cook in their skins. Add salt to taste and parsley.
2. While our potatoes are cooking, let's take care of the herring. Cut off the head, tail and fins.
3. Clean from the insides and remove the backbone and small bones. You can also remove the skin if you wish.
4. Cut the finished fillet into small cubes.
5. We clean the onion, chop it into small cubes, add to the herring.
6. For dressing, cut the lemon in half, and squeeze the juice from one half, add vegetable oil and mustard, mix everything thoroughly and add to the herring.
7. Cool the cooked potatoes and peel them. Cut off the top and use a teaspoon to remove the core.
8. Stuff potatoes with prepared stuffing.
9. Top with pomegranate seeds and chopped herbs.

Traditional mincemeat with herring

The mincemeat, familiar to many Soviet children from childhood, was made a little differently, and the most delicious was to grease the bun with fresh mincemeat and drink it with sweet hot tea.

Ingredients:

• Herring;
• 2 boiled eggs;
• 4 pieces of loaf (you can 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 cleaned herring fillet, 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 that, add softened butter to the mass.
5. Sprinkle the forshmak laid out on a dish with egg yolk.
6. In addition to these recipes, there are also dishes with meat and potatoes, with chicken, cottage cheese.

Herring appetizer

Ingredients:

• 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 oil, it is softer and more elastic.
2. Add chopped dry dill and mustard seeds. Mix all ingredients thoroughly.
3. We buy lightly salted herring, preferably loose. We choose a fish large, elastic, with shiny scales.
4. We clean the herring from the skin, remove the head and entrails. Rinse thoroughly under running water and dry with paper towels. We cut the fillet into two halves, removing the spine, ribs and small bones.
5. We spread the fish on a flat surface and carefully cut the meat from the inside, aligning the sirloin.
6. We spread our prepared oil on the leveled surface of the herring. Spread evenly over the entire sirloin. And cut into pieces
7. We 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 melted cheese

An appetizer of herring and melted cheese is a great idea on 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)
• Melted cheese - 200 grams
• Carrot - 50 grams
• Butter - 50 grams

Cooking method:

1. Send the cheese to the freezer for 20 minutes, then it will be easier to grind. Boil the carrots until they become soft (this is about 20 minutes), after which it needs 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. Remove the bowl and mix the herring, cheese, carrots and slightly melted butter.
4. Send the snack to the refrigerator to cool down a bit. This appetizer is very good served on slices of bread.

Original herring appetizer

Ingredients:

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

Cooking method:

1. Boil potatoes and beets. Cool and clean.
2. We rub the beets on a fine grater, mash the potatoes, mix.
3. For the filling, mix herring and onion, cut into small cubes with chopped dill.
4. We make a cake from the beet-potato mass and put a teaspoon of the filling in the middle, form a strawberry.
5. Drizzle the strawberries with a sauce of olive oil mixed with lemon juice, then sprinkle with sesame seeds.

Herring and melted cheese appetizer

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. We wash the carrots, boil until cooked, cool.
2. Advice. Carrots are not enough just to boil. It must be cooled down after cooking. This simple procedure will give the carrot a light crunch, and in the finished caviar it will crunch a little, just like real eggs, except that they do not burst.
3. Then we clean the carrots and cut them as small 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 herring for caviar slightly salty, because in combination with salty processed cheese, the appetizer can turn out to be excessively salty.
6. Cut the melted cheese into very small cubes. To make it easier to do this, dip the blade of the knife in water.
7. We put 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. We cover the bowl with a lid or cling film, send it to the refrigerator for one hour so that all the ingredients are combined and the snack is cooled.
10. Advice. Store false caviar from herring and carrots in the refrigerator, in a closed container, for 3-5 days.
11. We serve such an appetizer on slices of white or black (which is much tastier) bread.
12. Personally, I like the so-called false caviar most of all on a slice of dried baguette or toast, and certainly with a mug of sweet black tea. And for a buffet table it can be served in the form of profiteroles - well, just a royal snack.
13. Advice. You can serve caviar by spreading it on a piece of bread or toast. Fill it with tartlets or profiteroles or stuff, say, eggs. Such caviar looks original and fresh on slices of fresh cucumber. We have the most popular option - on crackers (unsalted and unflavored).

Appetizer of herring in jelly (aspic)

Ingredients:

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

Cooking method:

1. Peel and cut the onion into thin half rings and put 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 its residues drain; onion is ready.
4. Boil the eggs and cut into circles or as you like.
5. Wash the carrots, peel and also cut into slices.
6. Cut the fish or herring, carefully remove all the bones and cut into small slices.
7. Lemon - I cut part into segments, part 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 is better to make small portioned dishes - I do it in bowls. Very comfortable then at the table.
10. So: a layer of pickled onions, then slices of fish or herring, raisins, a slice of an egg, a thin slice of lemon - grease with mayonnaise. Repeat to the top of the bowl.
11. Prepare the gelatin solution according to the instructions on the sachet and pour into prepared bowls.
12. Put in refrigerator.

Salted herring aspic

Finnish cuisine is especially revered by adherents of a healthy diet. Simple combinations of simple products, their naturalness provide great taste and benefits. A worthy reason to have Finnish salted herring in aspic 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.
• Onions (white or red) - 2 pcs.
• Celery - 1 stalk.
• Vinegar, pepper (or mixture), lemon.

Cooking method:

1. You can cook lightly salted herring aspic in Finnish as follows:
2. Cut up 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 fillet to decorate the aspic.
3. Soak gelatin for 20 minutes. The water must be cold!
4. Coarsely chop the carrot, celery, one onion (into 4 pieces) and put in a saucepan. Pour in water (about 0.4 l.). Add spices, be sure to salt with sugar, some greens. Boil the vegetables and remove them with a slotted spoon. Be careful not to overcook the carrots. It is useful as an ingredient in jelly.
5. Dice the other onion. Sprinkle them with vinegar and pour boiling water over them for just a few seconds. Then rinse in a colander with cold water. Read more:
6. Strain the vegetable broth. Cool and pour into it (focusing on your taste), lemon juice.
7. Boiled carrots for herring aspic also cut into small cubes. Chop up the greens. Add an onion. Put the ingredients into molds.
8. Heat the swollen gelatin. Be sure to stir until completely dissolved. But make sure the liquid doesn't boil. Pour into the broth (see instructions for gelatin), cool to room temperature.
9. Fill the molds with herring broth and set to harden. In order not to disturb the composition of the finished dish, before removing it from the molds, put the dishes in warm water. The outer layer will melt and the aspic of the herring will “slip” onto the plate.