Herring in mustard sauce - recipes. Recipes for cooking herring with mustard sauce Salt herring in mustard sauce

We invite all lovers of excellent herring to improve its taste and cook it in mustard sauce, and we will tell you how to do it at home.

Recipe for herring with onions in mustard sauce

Ingredients:

  • - 1 PC.;
  • ready mustard - 3 teaspoons;
  • mustard seeds – 1 teaspoon;
  • onions (medium) – 2 pcs.;
  • green onion feathers - 3-4 pcs.;
  • table vinegar (9%) – 2 teaspoons;
  • granulated sugar – 2 teaspoons;
  • aromatic vegetable oil – 3 tbsp. spoons;
  • water – 70 ml.

Preparation

We cut off the head from the aromatic, spicy herring, then carefully remove the skin and no less carefully separate the halves of its fillet from the thin ridge. Now cut the fillet with a sharp knife so that the pieces are oblong. Place them in a deep herring bowl or salad bowl. Remove the skins from the onion, cut it into half rings or quarter rings and place it on top of the fish fillet.

Pour boiled water into a separate plate or bowl and add the required amount of table vinegar to it. Next, add the prepared mustard, along with its grains and granulated sugar. Add aromatic vegetable oil to the sauce, mix it, and then put it in a salad bowl with the herring and mix it again with the fish. Literally after 20 minutes you can already try the herring, having first crushed it with finely chopped green onion feathers.

Recipe for herring in mayonnaise-mustard sauce

Ingredients:

  • herring (lightly salted) – 2 pcs.;
  • ready mustard - 1.5 tbsp. spoons;
  • – 3 tbsp. spoons;
  • lemon (small) – 1 pc.;
  • granulated sugar – 1.5 spoons;
  • kitchen salt – 2/3 teaspoon;
  • pepper mixture – 1/2 teaspoon;
  • water – 6 tbsp. spoons

Preparation

Following the principle of our first recipe, we separate the fillets from the herring carcasses and also cut them into beautiful thin pieces.

Squeeze the juice from a lemon cut in half into a bowl. Add a little salt and fine granulated sugar to it. We bring here good ready-made mustard, olive mayonnaise, sprinkle everything with a mixture of various peppers and add water, mix thoroughly. Place all the pieces of previously prepared herring into this ready-made wonderful sauce and mix with a wooden spatula. Now we transfer the contents of the bowl into a glass jar and send it to soak in the refrigerator for a couple of hours.

Herring is one of the most common fish in Russian cuisine. There is a place for it at a gala feast, at a romantic dinner, and even on the most ordinary day. But there is a great way to improve such a dish - you just need to use mustard sauce for herring.

Simple approach

The advantage of this sauce is that it allows you to do without vinegar. At the same time, the fish will still decorate the table and delight everyone with its extraordinary taste. You can reduce the time consumption if you prepare a dish from fish that has already been salted in oil. The first step is to separate the fillet from the bones. Next, it is peeled and cut into portions.

The sauce recipe involves grinding a chicken egg with 0.03 kg of sugar. Once the grinding is completed, add a little mustard and 30 ml of lemon juice to the bowl. Mix everything properly. Stir the sauce further.

If the fish was salted in oil, you need to add 150 ml of marinade to it.

Next, take a deep dish, put a layer of herring on the bottom, and pour vinegar over it. Repeat the same with the second layer, put the dish in the refrigerator for 2 hours. Serve or leave to store for a short time.


Herring with mustard sauce in a jar

First you need to clean and cut up the fish carcass. The bones are taken out of it. The fillet is cut into small pieces. 90 ml of mayonnaise and 30 ml of mustard are placed in a special bowl. Additionally add sugar (but not more than 0.06 kg), 30 ml of water, 1 black pepper and juice squeezed from half a lemon. All this must be mixed until smooth. Next, peel the large onion and cut it into thinner strips. Mix everything again, add bay leaf and carefully transfer to a jar. Inside it, the dish should be marinated for 24 hours in the cold.


Marinating herring in mustard sauce

The peculiarity of this recipe is the need to take two fish at once. They are washed and cleared of entrails. Then the fillet is prepared, which should be free of bones and skin. Cutting is done into medium-sized pieces. Next, cut 3 onions into thin half rings. Scoop coriander seeds into a tablespoon and grind them in a mortar. Place 0.06 kg of sugar and mustard in a bowl, then 0.015 kg of salt. Pour in 100 ml of vinegar at a concentration of 9%. All this is mixed. The herring and sauce are transferred to a clean glass container and marinated for 48 hours in the refrigerator.


Recipe with Dijon mustard

This version of the dish can inspire even the most ardent gourmets. But there is a caveat: good results are achieved only when using impeccably fresh ingredients. The carcass of 1 large herring is cleaned and turned into fillet. This fillet needs to be cut into relatively small pieces. Onions (usually one onion is enough) are cut into thin half rings. When preparing the sauce, mix:

  • 30 ml traditional mustard;
  • 30 ml grainy Dijon mustard;
  • 60 ml sunflower oil;
  • a small amount of table vinegar (the amount is determined at your discretion).

The fish and onions are transferred to a glass container. Make several layers. Each layer is poured with marinade separately.

Marinating should continue for at least 24 hours in the cold, ideally a little longer.

Then the dish can be brought to the table; it is usually served together with sauce.


How to make lightly salted herring in mustard sauce?

The advantage of this option is that it saves time. It is achieved precisely through the use of lightly salted fish. This is very valuable in preparation for the New Year and other holidays, when the number of cases increases sharply. In order not to cook herring, they usually take products from well-known manufacturers. It will have to be cut into fillets, then divided into equal pieces.

The sauce in this case is prepared from 0.03 kg of grain mustard and 0.015 kg of sugar. Additionally add 100 ml of water and 60 ml of vinegar with a concentration of 9%. Thinly slice the onion (turnip). Place it on the same plate as the herring. Preparation for serving is completed when the fish is poured over the fish.

Such simple food can be served immediately. Judging by consumer reviews, it will be even better if you use hot jacket potatoes sprinkled with green onions as a side dish. It is possible to keep such lightly salted herring in reserve. It is simply transferred to jars, filled with sauce and sunflower oil. The shelf life even in the refrigerator does not exceed 14 days; ideally, you should eat the herring as soon as possible.

Universal recipe

A traditional problem in cooking is the difference in tastes among people. But there is a method for preparing herring with mustard sauce that does not have negative reviews. To work you will need:

  • 1 salted fish;
  • 2 red or white onions (turnips work too);
  • 0.03 kg mustard;
  • 60 ml sunflower oil;
  • 0.015 kg sugar;
  • 30 ml vinegar;
  • 0.25 liters of warm (this is important) water.

The dish will take no more than 25 minutes to prepare. After cleaning, the head of the fish is cut off. Be sure to take out all the bones they notice. For further work, you can use either a regular jar or bowls with wide bottoms.

The onion, cut into half rings, is kept in water for a short time to get rid of the unreasonably strong bitterness. Add water to the mustard carefully, otherwise lumps will appear. After stirring the sugar, vinegar and oil, check how good the taste is. The water in which the onions were soaked is added to the herring. The more sauce you need, the higher the onion consumption. This must be taken into account in any case.


Original mustard and vinegar filling

This recipe uses, along with onions, salt and sugar, 150 ml of sunflower oil, 90 ml of mustard and 0.06 kg of parsley.

As always, remove the bones and fins. Half rings of onion are sprinkled on top of the herring. Parsley is also added there.

The filling is prepared in stages. Mix sugar and vinegar in one container. It is better to mix them with a whisk, this way it is easier to achieve complete dissolution. Another container is used to mix oil with mustard. After merging the two compositions, they must be mixed again until completely homogeneous, and the fish must be kept under pouring for 60 minutes in the refrigerator, then it can be served.


Herring with mustard sauce and lemon juice

A couple of eggs are broken into a deep bowl, then ground with sugar. 0.03 kg of French mustard and the same amount of hot mustard are sent there. They all whip it up. After adding 30 ml of lemon juice and 180 ml of sunflower oil, beat everything again until smooth. As usual, rows of herring are sequentially poured with sauce; they need to be kept in the refrigerator for 90 minutes under cling film.


The nutritional value

This moment worries many people, almost more than the purely culinary side of the matter. The energy value of 0.1 kg of herring with mustard sauce ranges from 200 to 220 kilocalories. A more accurate figure can only be given for each specific recipe. Therefore, the vast majority of people can eat this dish quite calmly. Just don’t forget that the presence of mayonnaise or vegetable oils in the recipe immediately increases the energy value.


Pickled herring in mustard sauce is a dish that will go with dinner for the whole family. See the recipe below.

Humor in the kitchen

I was once told a joke:
The wife comes into the kitchen, the husband is having dinner and says with emotion: “So fat, but so cool!” The wife was speechless from surprise and offense, but after a few seconds she realized that he was not talking about her, but about the herring, which he was devouring with potatoes on both cheeks.”

Herring is the most affordable and popular fish in many countries of the world. This is a fairly versatile product, Whatever you cook as a side dish goes with everything. But the best company is green onions and potatoes in any form. We often buy herring already pickled, but if you want, this recipe can be implemented at home, it will be even tastier and cheaper.

Add mustard seeds and various spices to the marinade. Immediately fillet the fish, cut it into pieces and put it in a jar along with the chopped lemon. Prepared it in the evening, you can try it in the morning.

How to choose good fresh herring and not be disappointed in the quality of the product

  • A good carcass should not have brown, yellow or red spots. If they are present, then the subcutaneous fat is rancid.
  • The surface is intact no tears on the skin.
  • The fish's eyes should not be cloudy, dry or sunken.
  • The gills should be a bright dark cherry color, but not dull or brownish brown.
  • The packaging of fish should not be damaged or swollen.
  • When pressed, the surface of fresh fish is elastic, not loose, but When cut, the rib bones are not separated from the flesh.
  • Purchase the product only from a trusted manufacturer. Unscrupulous sellers do not always observe the temperature regime (from -1 to -8 degrees) during storage, freeze and defrost the product many times, and do not record its expiration date.
  • It is better to take carcasses packed in transparent containers so that you can evaluate their appearance.
    If the date the fish was caught is indicated on the package, then give preference to the autumn or winter catch, when the herring has accumulated enough fat, thanks to which the meat becomes more tasty and healthy. The broad-backed herring has the most fat.
  • We do not recommend taking carcasses weighing up to 300 g; they are skinnier and not as tasty.
  • If the surface of the fish has dents, this indicates that the catch was frozen immediately at sea, and the carcasses, lying tightly, pressed on each other. A if the fish is perfectly smooth, then it was probably not frozen immediately, or defrosted and then frozen again on a flat surface.
  • It is better not to take fish covered with an icy glaze. When the ice shell thaws, a lot of water will drain and it will turn out that you paid money not for fish, but for water.
  • You will most likely buy frozen fish; it is difficult to find any other way. We recommend defrosting at room temperature, but not in warm water or microwave. Carcasses are sold with the head on, not gutted, so they need to be cleaned. If you salt the whole fish, the flesh will have a bitter taste and a darker color, which does not look so aesthetically pleasing on the table. First, wash the fish simply in cold water.

Homemade herring in mustard sauce has a piquant aroma of spices and notes of citrus. Not only suitable for eating with mashed potatoes or fries, you can also make gourmet snacks such as canapés, salad or regular sandwiches.

Recipe Information

  • Type of dish: appetizer
  • Cooking method: slicing, cooking marinade, salting
  • Servings:4
  • 24 hours

Ingredients:

  • frozen herring – 1 pc.
  • mustard seeds – 1 tsp.
  • lemon – 1/2 pcs.
  • laurel – 3 leaves
  • allspice in peas – 4 pcs.
  • cloves – 1 bud
  • dried dill - to taste
  • ground salt – 1 tbsp. l.
  • sugar – 1 tsp.
  • vinegar 9% - 2 tbsp. l.
  • purified water – 300 ml.

Cooking method

We immediately pour all the spices that we need into the pan to prepare the marinade, sugar and salt too. You have the right to vary the types of spices and their quantities to your taste.

On a note

Take ordinary table salt, but not iodized (it will give the pulp a specific taste, make it softer, not elastic).


Wipe the fish dry with a paper towel. We tear off the side fins, cut off the head, carefully remove the eggs from the abdomen, and throw away the rest of the entrails. Clean the belly and wipe with a napkin. Separate the fillet from the bone. It is better to do this by cutting the carcass with a sharp knife along the spine.


If possible, remove all the bones from the fillet. If desired, you can remove the skin from the surface by prying it from the side with a sharp knife. Cut into pieces. Cut the lemon into half rings. Place the pieces of herring and lemon in a glass jar. If you like caviar and milt extracted from the abdomen, also put them in a container for pickling. Then prepare the marinade.


Pour water into a saucepan with spices. Be sure to look for mustard seeds, they are a great spice for many marinades. So, in our pan we have mustard seeds, allspice, laurel, and cloves. Turn on the heat and wait for the marinade to boil; simmer it over low heat for five minutes.
Place the marinade in a cool place and wait for it to reach room temperature. And only then pour the herring with lemon into it. If you pour hot marinade, the fish meat will turn out semi-cooked.


Cover with a lid and refrigerate overnight, at least 16 hours if you can’t wait to try the delicacy.
After a while, open the jar and place the herring on the herring tray. The lemon in the filling turns out to be tasteless, you can not eat it and throw it away. It fulfilled its main function - it gave the fish pulp a slight sourness, a lighter shade, and eliminated the specific herring smell.

Drizzle the fish a little with aromatic vegetable oil, sprinkle with chopped green onions or half rings of chopped white, pre-pickled onions. Even those who don’t eat this fish will enjoy this herring appetizer. It smells nice and tastes original.

On a note

  • Sometimes in this recipe the lemon is replaced with a solution of vinegar or citric acid. But as a result of such a replacement, we will only add a slight sourness to fish meat, and there will not be a pleasant citrus aroma.
  • In a similar way You can salt not only herring, but also herring and mackerel, pieces in a jar.
  • If you don't have dry mustard seeds, replace them with Dijon mustard.

It’s unlikely that at least one festive feast would be complete without salted fish, and skillful housewives want to surprise their guests with a culinary masterpiece every time.

If you haven’t tried herring in mustard sauce yet, its recipe will be a godsend for you; for lovers of fish dishes, this option will be a kind of lifesaver. Mustard will perfectly complement the taste of your favorite fish, and will make an ordinary dish an excellent appetizer that will conquer everyone without exception.

Mustard is a spicy, spicy seasoning made from seeds with the addition of water and enzymes that suppress the hot taste of mustard; it is impossible to eat it without additional components. Mustard is very widely used in cooking: for preparing sauces, as a seasoning for meat dishes, and for salted herring, it is simply irreplaceable.

There are many types of this seasoning, choose according to your taste and use in the preparation of filling and other favorite dishes.

Herring in mustard-vinegar sauce

Herring is a fish that will never lose popularity, there is nothing better with aromatic potatoes, and in combination with mustard-vinegar dressing you can try a completely new dish. The recipe pleases with its accessibility and quick execution.

Ingredients

  • Onion - 1 piece;
  • Herring - 2 pcs (fresh frozen);
  • Salt - 1 tsp;
  • Sugar - 1 tbsp;
  • Vinegar 9% - 100 ml;
  • Vegetable oil - 150 ml;
  • Mustard - 3 tsp;
  • Parsley - 2 tbsp.

How to cook herring in mustard-vinegar sauce

To get a 100% taste result, you need to follow proper preparation and make dishes with soul and mood.

  1. Clean freshly frozen herring: remove the head, tail, and fins. Remove the skin, divide each into two fillets and remove the backbone and large bones. Cut the finished fillets into portions.
  2. Place the fish in a plastic container or jar, peel the onion, cut into half rings and sprinkle on top of the herring. Cut the parsley with a knife and add to the herring and onion.
  3. Prepare the filling: combine vinegar and sugar in a bowl, mix with a whisk until the sugar is completely dissolved. In another bowl, mix vegetable oil and mustard until smooth. Combine the two mixtures and slowly bring the mixture to a homogeneous consistency.

Pour the prepared filling evenly over the herring and stir. Leave the fish in the refrigerator for 1 hour and then serve.

Herring in mustard sauce

Ingredients

  • - 2 pcs + -
  • - 2 pcs + -
  • — 20 g + -
  • - 1 tbsp. + -
  • - 1 tbsp. + -
  • - 1 tbsp. + -
  • - 6 tbsp. + -

How to make herring in mustard sauce

  1. Break the eggs into a deep bowl and mash well with the sugar, then add all the mustard and beat well.
  2. Now pour lemon juice and vegetable oil into the mixture, whisk well until smooth.
  3. Cut the herring fillet into portions. Place one row of herring in a deep plate and pour over the sauce. Place another row on top and also pour over the sauce, cover the plate with cling film, and refrigerate for 1.5 hours. Herring in mustard sauce is ready to eat.

If you serve herring in mustard sauce as a separate appetizer, garnish with herbs, lemon and olives if desired. Spicy herring is also suitable for preparing sandwiches and various tartlets.

Fresh frozen herring with mustard dressing

To prepare an appetizer from fresh frozen herring, you can also use mustard sauce. It can be stored in the refrigerator for a week, so you can safely prepare a double portion of the fish delicacy.

Ingredients

  • Fresh frozen herring - 2 pcs;
  • Spicy mustard - 1 tsp;
  • Horseradish - 1 tsp;
  • Sugar - 1 tbsp;
  • Salt - 1 tsp;
  • Boiled water - 1.2 liters (chilled);
  • Lemon juice - 3 tbsp.

How to make herring in mustard sauce

  1. Thaw the herring, remove the skin, cut off the head and tail. Fillet each one and remove the bones from the fish. Place the fillet in a deep bowl and cover with water and salt for 1.5 hours.
  2. In a separate bowl, combine mustard, horseradish, sugar, vegetable oil and lemon juice, use a mixer or blender, and beat the mixture for 2 minutes. Mustard filling is ready!
  3. Drain the water from the herring, cut into small pieces and place in a glass or plastic container.
  4. Pour mustard dressing over the herring, stir and refrigerate for one night.

The appetizing herring in mustard sauce is ready, serve it as an independent appetizer or as an addition to potatoes.
Onions - 2 pcs;

  • Champignons - 10-12 pcs;
  • Vegetable oil - 3 tbsp;
  • Mustard - 1 tbsp;
  • Vinegar - 1 tbsp.

    • How to prepare a herring appetizer in mustard marinade

    1. Peel the herring and, if desired, fillet it or cut it straight into pieces.
    2. Boil the champignons in salted water for 10 minutes, dry with paper towels and finely chop. Finely chop the boiled eggs too.
    3. Peel the onion, cut into rings and pour boiling water for 10 minutes, then drain the water.
    4. Prepare the marinade in a separate bowl, mix mustard, vinegar, vegetable oil and a tablespoon of water, mix everything well several times.
    5. Place all the ingredients in this order: herring, mushrooms, eggs, onions. Pour over the marinade and refrigerate for half an hour.

    Before serving, garnish with herbs or viburnum berries; such an appetizer with vodka will be suitable for a festive table. Herring in mustard sauce will become your favorite dish; its recipe will add a new taste to your daily diet. Bon appetit!