Lightly salted herring is one of the most authentic dishes of Russian cuisine, which after centuries has carried its unabated popularity. Tasty herring is good both on its own, and on a sandwich or in a salad, and the taste of the finished fish can be varied at its own discretion, if you prepare a herring of homemade pickling. On how to prepare a salted herring we'll talk further. We assure, it's easier than you thought.
Herring salted - recipe
If you want to prepare a low-salted herring without spices and other additives, then you can safely stop on simple aging of the fish in saline solution, but to make the taste of the dish more expressive will help a fragrant marinade.
Ingredients:
- water - 1,2 l;
- fillet of herring - 500 g;
- wine vinegar (white) - 500 ml;
- sugar - 50 g;
- salt - 50 g;
- mustard grains - 5 g;
- pepper peas - 3 g;
- laurel leaves - 3-4 pieces;
- cloves - 3 buds;
- lemon and red onions - 1 pc. each.
Preparation
Before making salted herring, you need to take a marinade. A liter of water is poured into a saucepan and, slightly heated, we dissolve salt in it. Immerse the bones of herring fillets in the solution and leave them in the refrigerator for a day. Separately warm the vinegar with the remaining water and dissolve sugar in it. Let's cool down.
Salted herring cut into large pieces and put in a jar with a sealed lid, interlacing layers of fish with layers of red onions, spices and lemon. Fill herring with vinegar and put in the fridge for one day, after which you can safely try a ready fish. If you do not know how to keep salted herring, then do not worry - the vinegar solution will do it for you, because in it the fish can be stored up to 1 month.
How to pickle salted herring with spices?
Ingredients:
- herring (medium size) - 6 pcs .;
- white wine vinegar - 500 ml;
- sea salt - 60 g;
- sugar - 200 g;
- white onion - 100 g;
- carrots - 130 g;
- berries of juniper - 8 pieces;
- cumin - 3 g;
- fennel seeds - 6 g;
- black pepper - 10 peas;
- laurel leaves - 4 pcs.
Preparation
We cover the surface with several layers of gauze and lay the cut and bones of the herring with the skin skinned down.
In the saucepan pour the vinegar and put it on the fire. In vinegar, we dissolve sugar, put onion rings and carrots, crush juniper berries and crumble laurel leaves to maximize their flavor. We finish the marinade with fennel, cumin and peas of black pepper. Cook the marinade for 5 minutes and leave to cool completely.
We cut the salted fillet and put it in a jar, pour the marinade and leave for 2 days.