Vinaigrette With Herring: Step By Step Recipes With Photos

2024 Author: Bailey Albertson | [email protected]. Last modified: 2023-12-17 12:53

Russian classics with a French name: herring vinaigrette

Vinaigrette has long been an integral part of Russian cuisine, although it came to us from France. This snack is popular both on holidays and on any weekday. Today we will tell you some original ways to make a herring vinaigrette.

Content

• 1 What is this dish
• 2 Ingredients

• 3 Step-by-step cooking options with photos

  • 3.1 The classic recipe
  • 3.2 Recipe from Julia Vysotskaya
  • 3.3 With beans
  • 3.4 With beef and mayonnaise
  • 3.5 With sauerkraut
  • 3.6 In German
• 4 Video: recipe for herring vinaigrette
• 5 Video: vinaigrette with herring and sauerkraut

What is this dish

A dish such as vinaigrette, in slightly different versions, is in the cuisines of many nations of the world. But here's an interesting situation: in almost all countries it is called "Russian salad", and only here the French word "vinaigrette" is used for it. This name comes from the French "vinaigre", which means "vinegar".

Vinaigrette is a mixture of chopped boiled vegetables with various additives. The main condition is that this salad should be at least slightly sour and spicy. To do this, use vinegar as a dressing, as well as pickled cucumbers and sauerkraut.

Vinaigrette is not only tasty, but also a healthy dish, popular in many countries of the world

Although we are used to considering the vinaigrette as an exclusively Russian dish, other countries also dispute its belonging. For example, very similar salads can be found in cookbooks in England, Germany, Sweden.

The popularity of the vinaigrette is based on its cheapness and ease of preparation. The products necessary for it are available, and if you have your own vegetable garden, then most of them are completely free. In addition, everyone knows about the benefits of vegetables, therefore, such a salad is considered an easy dietary dish, the ingredients of which have a beneficial effect on the gastrointestinal tract and metabolism.

Ingredients

The standard set of products for vinaigrette is simple:

• beet;
• potatoes;
• carrot;
• onion.

This is the base of the salad. Then you can fantasize. Most often, green peas and pickled cucumbers are added to the vinaigrette (preferably barrel-shaped, they are very sour and tart, sometimes just to the point of soreness, and sourness is a prerequisite for a good vinaigrette). Sometimes peas are replaced with boiled or canned beans, and cucumbers are replaced with sauerkraut. You can also add cranberries: they go well with sauerkraut.

The vinaigrette contains products familiar to us, available at any time of the year.

Root vegetables for vinaigrette must be boiled. Remember to cook potatoes separately from beets and carrots as they cook much faster.

Vinaigrette with herring is very popular. It is much more satisfying than the traditional version, and lovers of salted fish will surely appreciate its taste. However, some housewives like to add boiled meat, both separately and together with herring.

As a dressing, you can only use vegetable oil and, of course, a little salt. But a more subtle and pleasant taste of the vinaigrette will be given by a mixture of oil and vinegar in equal proportions with the addition of mustard, ground pepper, a pinch of sugar and other seasonings of your choice.

It is preferable to use vinegar, apple or grape vinegar: in addition to sourness, they give the salad a peculiar taste. There is also no consensus about vegetable oil. Therefore, if there is no way to get olive, corn or mustard oil, then the sunflower oil we are used to is also perfect.

Step-by-step cooking options with photos

Vinaigrette can be prepared in different ways. Each housewife has her own ways, seasoned with little secrets. We will tell you some special recipes so that you can find the one that suits your liking.

Classic recipe

To begin with, we propose to learn how to properly prepare the classic version of vinaigrette with herring. Do not forget that it is very important to observe the proportions - the final taste of the dish depends on this. You will need:

• 2 medium beets;
• 2 medium carrots;
• 3 medium potatoes;
• 3 pickled cucumbers;
• 1 onion;
• 400 g (1 jar) canned green peas;
• 200 g herring fillet;
• 30 g of vegetable oil;
• 1 teaspoon salt
• 1 pinch of ground black pepper;
• 1 teaspoon mustard

Cooking procedure:

1. Rinse the vegetables thoroughly and cook until tender.

   

   Boil carrots, potatoes and beets until soft

2. Cut the beets, carrots, potatoes, pickled cucumbers into small cubes. Peel and chop the onion. Peel the herring, remove the bones, cut the fillets into thinner slices. Combine all the ingredients in a bowl and add the green peas.

   

   Chop vegetables finely and place all ingredients in a bowl

3. For our vinaigrette, you need to make a sauce. It's very simple: mix vegetable oil with mustard.

4. It remains only to add salt to the food in a bowl, pepper, pour over the sauce and stir. A small addition of finely chopped green onions or parsley leaves with dill will not be superfluous.

   

   Stir the ingredients in a bowl, season with salt, seasoning, butter and mustard

See how simple it is? Now let's move on to more interesting options. Some of them can be quite original.

Recipe from Julia Vysotskaya

The famous host of a culinary show loves to add a subtle note of unusualness to familiar dishes. Herring vinaigrette was no exception. To prepare it you need:

• 1 fillet of slightly salted Atlantic herring;
• 1 medium beet;
• 1 medium sweet and sour apple;
• 1 medium potato;
• 1 carrot;
• 1 medium onion (use red onion)
• one and a half lemon;
• 1 bunch of greens - dill and parsley.

For dressing, you need 7 tablespoons of extra virgin olive oil, 1 teaspoon of granular mustard, 2 tablespoons of wine vinegar, salt, sugar and pepper to taste.

When the boiled root vegetables are cool and peeled, you can start cooking.

1. Cut the beets into thin strips and cut the herring across the carcass into slices.

   

   Chop herring and beets

2. Cut the red onion into half rings. Before you send it to the vinaigrette, you need to marinate these half rings for half an hour in the juice of 1 lemon. Meanwhile, peel the apple from the core and peel, cut into thin strips, sprinkle with the juice of half a lemon.

   

   Marinate the chopped onion and apple a bit in lemon juice

3. Wash the herbs, dry them and chop as you like.

4. Chop up potatoes and carrots. The potato cubes should be larger and the carrots smaller.

   

   Cut the potatoes and carrots into cubes too

5. Now prepare the dressing. Combine olive oil, wine vinegar, mustard, salt, pepper, sugar in one bowl and whisk until smooth.

   

   For dressing, mix oil, mustard, vinegar and seasonings

6. Place all ingredients in a deep bowl, pour over the dressing and stir.

   

   Stir all ingredients in a deep bowl and serve.

With beans

As you know, beans are one of the richest sources of protein among the representatives of plant foods in our latitudes. Therefore, it is often used in the preparation of lean dishes. In the vinaigrette, beans are especially harmonious; they will not only replace green peas well, but also give this salad a special delicate taste.

You will need the following ingredients:

• 1 herring fillet;
• 2 small beets;
• 100 g beans (white or red, according to your taste);
• 1 large carrot;
• 1 potato;
• 1 green apple;
• half an onion (it is better to take a red onion);
• 3 tablespoons olive oil
• 2 teaspoons red wine vinegar
• 2 teaspoons of mustard;
• 2 fresh cucumbers;
• salt and ground pepper to taste.

Cooking process:

1. First, prepare the beans. It needs to be soaked (pour a glass of water and leave overnight), then boil until soft, but do not boil it. Season with salt to taste.

   

   Soak beans and boil until tender

2. Root vegetables - carrots, beets and potatoes - also boil or bake in the oven.

   

   Boil root vegetables and peel them

3. Prepare a dressing. Combine oil, vinegar, mustard, salt and pepper.

   

   Make a dressing with oil, vinegar, mustard, and spices

4. Peel the herring, remove the bones, cut the fillets into thin slices.

   

   Peel and cut the herring into pieces

5. Cut the boiled root vegetables, onion, cucumber and apple into small cubes.

   

   Cut all ingredients into cubes

6. Put everything in a bowl, add the boiled beans, pour over the dressing and stir.

   

   Combine all ingredients in a bowl and season with sauce

Vinaigrette with beans and herring is ready. It is perfect for breakfast and lunch, as well as for a festive feast.

With beef and mayonnaise

Although this is unusual, you can still add meat to the vinaigrette. Pork is not suitable for this, it is too fat. But beef is a great option. And even in combination with herring, such meat does not lose its taste, but becomes an excellent addition to vinaigrette. Beef tongue can also be used.

Boiled beef is a great addition to herring vinaigrette

You will need:

• boiled carrots, beets and potatoes;
• pickled cucumbers (preferably barrel);
• herring fillet;
• beef (fillet or tongue);
• Red onion;
• green onions and fresh dill;
• olive oil;
• mayonnaise;
• salt and ground pepper.

There is no need to stick to the exact amount of ingredients in this recipe. You can experiment with food: it's okay if it turns out that you have little, for example, carrots or potatoes, but there are more than enough cucumbers and herring.

Cooking process:

1. Boil the beef, separate the meat from bones and tendons.

2. Prepare the vegetables: boil them, cool, peel and cut into small cubes. Chop the greens.

   

   Chop vegetables and herbs finely

3. Cut the beef and peeled herring into the same small pieces. The meat can even be disassembled into fibers.

   

   Chop herring fillets and boiled beef

4. Mix everything in one bowl, salt and drizzle with a little olive oil and mayonnaise.

Mix all the ingredients and season with oil and salt

With sauerkraut

Sauerkraut has traditionally been used in vinaigrette. It can successfully replace pickled cucumbers or use these products together if you like sour dishes. You will need:

• 1 beet;
• 1 carrot;
• 2 potatoes;
• 1 onion;
• 120 g herring fillet;
• ½ jar of green peas;
• 200 g sauerkraut;
• 3 tablespoons of sunflower oil;
• salt to taste.

Cooking process:

1. Boil potatoes, beets and carrots, peel, cool. Remove the husk from the onion, cut off the bottom.

   

   Prepare vegetables

2. Drain the juice from the jar of peas. Cut the herring fillet into thin small slices. As for the sauerkraut, the thinner it is sliced, the better.

   

   Chop the herring, open the peas and chop the sauerkraut

3. Fold the green peas, herring, sauerkraut in layers into a deep dish.

   

   Place all chopped food in a deep salad bowl and stir

4. Next, add finely chopped potatoes, carrots, onions, beets in layers. It remains only to salt, pour with oil, mix, and the vinaigrette is ready.

This vinaigrette is very useful for those who care about their figure.

In German

This recipe is not too different from a simple herring vinaigrette. But certain spices, as well as food preparation methods, give the salad a touch of German cuisine.

Ingredients:

• 1 large beet;
• 100 g lightly salted herring fillet;
• 1 onion (red onion)
• 2 medium potatoes;
• 2 carrots;
• 2 pickled cucumbers;
• 200 g canned green peas;
• salt, sugar and pepper to taste;
• unrefined olive or rapeseed oil for dressing.

German herring vinaigrette will take you a lot of time. This dish can hardly be called everyday, if only because vegetables need to be pickled. To prepare the marinade, take:

• 200 ml of water;
• 100 ml vinegar 3%;
• 2 tablespoons of honey (you can take the same amount of sugar);
• ½ teaspoon of salt;
• 2 bay leaves;
• 5 black peppercorns;
• 1-2 peas of Jamaican pepper;
• 1 medium onion

Add all these ingredients to boiling water, boil for 2-3 minutes and let cool.

Cooking process:

1. Peel the boiled and cooled beets, cut into bars or layers, put in a bowl with onions, cut into rings. Cover with chilled marinade and refrigerate for at least 24 hours.

   

   Pre-marinate the beets

2. Peel the herring, cut it into pieces.

   

   If needed, soak herring fillets in strong tea to get rid of excess salt

3. When the beets are marinated, cut them and the rest of the boiled peeled vegetables into small cubes. Send the peas and chopped beets to the same bowl. Season with spices, add oil and stir.

   

   Chop all foods and mix them in a bowl

4. Don't forget to garnish the German-style vinaigrette with fresh herbs or figuratively chopped vegetables.

Video: herring vinaigrette recipe

Video: vinaigrette with herring and sauerkraut

The last thing I want to say about the vinaigrette: try to add the dressing to it just before serving. Even if stored in the refrigerator, seasoned vegetables can go bad quickly. And the rest of the vinaigrette is a very tasty and healthy dish that will become an adornment on both everyday and festive tables. Tell us in the comments about your favorite recipes for herring vinaigrette, share the secrets of cooking. Bon Appetit!