Making vegetable vinaigrette with herring. Vinaigrette with herring

We suggest preparing a non-classic vinaigrette with salted cabbage and herring. You can dress this simple and tasty salad with beets with vegetable oil or mayonnaise. You can use any fish in the recipe, not just herring, for example, mackerel (both salted and smoked), red fish (salmon, pink salmon, chum salmon, trout). That is, depending on the protein component, the dish can turn out to be budget or festive.

It is generally accepted that vinaigrette is an original Russian salad. But this is not entirely true, the fact is that almost until the 18th century, our ancestors preferred to eat all vegetables separately from each other, i.e. They didn't prepare salads, but if everything was separate. And only thanks to the reforms of Peter I, the tradition of mixing ingredients and eating them in the form of a salad came to our country.

In other countries they also know about vinaigrette, but in each national cuisine the ingredients vary, for example, beets are absent from salads in many cuisines, but in our country they are considered the queen of vinaigrette. But today we will not talk about beets, but about herring, or, to be more precise, about a vinaigrette with herring.

This type of vinaigrette was invented by the Germans, today, and we will try a new interpretation of our favorite vinaigrette. Tasty, spicy and very unusual!

In order to prepare a beet salad with herring, you are offered a small list of products, which you can diversify to suit your taste. The composition can include green peas, pickled cucumber, fresh or soaked apple, mustard, vinegar, boiled potatoes, canned beans, crackers, etc.

We will be glad to receive your comments and discussion of the proposed vinaigrette a la vinaigrette. Maybe we'll come up with a new recipe.

Ingredients:

Lightly salted herring (fat) – 1 piece (fillet);
Beets (boiled or baked) – 1 piece (large);
Carrots (boiled or baked) – 2 pieces (medium);
Sauerkraut (can be replaced with fresh or pickled cabbage) – 200 grams;
Onion – 1 head;
Olive oil (for dressing) 2 - 3 tbsp. spoons;
Ground black pepper to taste;
Salt to taste;
Fresh herbs if desired.

Cooking process:

Let's start by boiling or baking the vegetables. If you have been cooking beets for a long time using the method that is familiar to you on the stove, then we can recommend you a clever way to cook beets so that the pan remains clean. To do this, place the washed beets in a plastic bag, tie it tightly and put it in water, cook until tender.

Now that the vegetables are boiled, you can do the not-so-clean task of cleaning the herring. Remove bones, skin and tail in any way you like. Cut the herring fillet into cubes. A pleasant bonus for many will be caviar or salted milk in a salad.

To prevent the onion in the salad from becoming bitter, you must first pour boiling water over it. First, peel the onion, then cut it into cubes or thin half rings and then pour boiling water over it. Leave for a few minutes, then drain.

As an additional ingredient, we will use an apple, from which we should remove the core and cut it into cubes, respectively, like the rest of the ingredients for the vinaigrette.

Cool the boiled beets and carrots and peel them. Then cut the boiled vegetables into cubes.

Place all ingredients in a deep bowl and add sauerkraut.

Add salt and ground black pepper to taste, season the salad with oil and mix. Decorate the salad with fresh herbs or a slice of apple. As a dressing, you can use tasty and aromatic unrefined vegetable oil of different varieties (linseed, grape or pumpkin seeds).

This version of the salad can be called low-calorie, but to increase nutritional value, you can add legumes, peas or beans to your taste.

Despite the simplicity of the salad, this vinaigrette can decorate the New Year's table. The fact is that fasting on a winter holiday is not uncommon now. Also, the coming year is the Year of the Monkey, which is inherently a vegetarian, so take a pencil of this recipe.

Don't be afraid to experiment! Bon appetit!

Best regards, Anyuta.

In general, initially, they say, this salad came to us from the Scandinavian countries and contained herring, pickles, potatoes, beets, etc. Then, apparently, the fish was gradually removed, since in those days, herring was not an available product everywhere, unlike the rest of the salad ingredients.

This salad turns out to be generally saltier, spicy, perfectly satiates and gives strength. Herring vinaigrette contains enough protein and can be considered a main dish, for example, for a snack. Just eating it with bread is very tasty, you will be full, and there are minimal calories.

If you mix all the ingredients except the beets and do not add sunflower oil, the salad can be prepared in advance and stored in the refrigerator for up to three days.

Vinaigrette with herring is a classic recipe. Step-by-step recipe with photos

This is a classic version of the herring vinaigrette recipe - essentially, herring has been added to the usual vinaigrette. It turns out very tasty and simple. Pay attention to the interesting dressing.

Product composition:

One medium herring (fillet)
Three potatoes
Two medium beets,
Three carrots
One pickled cucumber
A can of green peas,
A small bunch of onions and dill,
Salt.

For refueling:

One hundred gr. sunflower oil,
One tablespoon of mustard,
One tablespoon of lemon juice,
A pinch of black pepper.

Cut the potatoes into medium cubes.

2. Cut the carrots into medium cubes.

3. Cut the pickles into medium cubes.

4. Cut the beets into medium cubes.

5. Cut the herring fillet into cubes.

6. Chop the greens and add to the rest of the ingredients. We also add a jar of green peas.

7. Make the refueling. Add lemon juice, black pepper and mustard to sunflower oil. Mix everything.

8. Pour the finished sauce over the vinaigrette. Mix everything well. Vinaigrette with herring is ready.

Vinaigrette with herring and beans

There are many options for vinaigrette with herring. This one is my favorite. What's interesting about it is that green peas are replaced with beans. The salad has quite a lot of saltiness - herring, sauerkraut and cucumbers, and this gives it a piquant taste. But you can reduce the salt level by removing either cucumbers or cabbage. Although it seems to me that it is the harmonious combination of all these ingredients that gives the rich taste.

I made this salad while watching the series “Fortitude”, where the setting was Iceland, that is, the atmosphere was the most suitable.

Products:

Salted cabbage – 1 tbsp.,
Carrots – 200 gr. (one big one)
Beets - two medium (300 gr.),
Herring (it’s better to take the fillet straight away) – 300 gr.,
Canned beans - 2 jars,
Pickled cucumbers – 2 pcs.,
Greens (dill, parsley and onion) – 50 g in total,
Unrefined sunflower oil,
Black pepper.

I baked beets and carrots in the oven, but you can also boil them. To bake vegetables, you need to wrap them separately in foil, after washing them. And put it in a hot oven. If for carrots half an hour is enough, then for beets from 1 hour to 2 hours, I baked for one and a half hours. Check for doneness with a fork or knife.

2. Wash the salted cabbage and cut it smaller. Cut the carrots into cubes.

3. Also cut the cucumbers. Cut the herring in the same way.

4. Add beans.

5. Now cut the beets and pour a couple of tablespoons of vegetable oil into it in a separate container.

6. Finely chop the dill, parsley and onion. Toss the greens and beets into the salad. Add black pepper and mix everything. Divide into portions, and only then add sunflower oil.

Vinaigrette with herring and mayonnaise

Vinaigrette with herring and mayonnaise is also called “lazy fur coat”, because the composition of the products is very similar, but it’s easier to make - you don’t have to grate the vegetables and lay them in layers. Judging by the popularity of “herring under a fur coat,” it becomes clear that this combination of tastes is very harmonious. Or take a delicious salad of boiled beets and potatoes with mayonnaise. In general, there is something in this version.

Product composition:

Potatoes – 3-4 pcs.,
Beetroot – 1 pc.,
Carrots – 1 pc.,
Pickled cucumbers – 2-3 pcs.,
Egg – 1 pc.,
Herring fillet – 200 g,
Mayonnaise - one hundred fifty g,
Salt and pepper - to taste.

Boil the egg and vegetables. When cool, peel and cut into cubes.

2. Cut cucumbers and herring fillets.

3. Mix everything and add mayonnaise, salt and pepper to taste.

Vinaigrette with herring from Yulia Vysotskaya

Yulia Vysotskaya, of course, has her own version of vinaigrette; she suggests using soaked apples instead of sauerkraut, and, on the contrary, using raw cucumber. Add sprat (anchovies) to the dressing. In general, simple but haute cuisine!

Where can you get pickled apples if you haven’t prepared them in the fall? I'm thinking about looking for it in the supermarket or replacing it with fresh ones.

The bitterness of unrefined olive oil goes well with herring, and when sweet vegetables are also seasoned with it, the taste is fantastic!

Products:

2 soaked apples,
2 fresh cucumbers,
Half an onion
One herring fillet
2 beets,
2 carrots,
Seasoning “Herbs of Provence” - a quarter tsp,
Pepper - a quarter tsp,
salt to taste.

Refueling:

Sprat – 2 pcs.,
Mustard (spicy),
Olive oil - three tablespoons,
grape vinegar - two tsp,
black pepper - a quarter tsp.

Cut soaked apples and fresh cucumbers into cubes.
Cut half of the onion into cubes.
Cut baked vegetables into cubes: carrots, beets, potatoes.

4. Boil small white beans in advance. Add to vinaigrette.

5. Cut the herring into thin slices so that it differs in shape and so that its taste stands out.

6. Mix all ingredients.

7. Make the refueling. Grind 2 sprat with a fork, add 2 tsp. spicy mustard and extra virgin olive oil. A little salt. A little apple cider vinegar or white wine for sourness. A pinch. A little pepper for flavor. Mix everything with a fork.

8. Dress the salad. If it seems like there isn't enough dressing, you can add a little more olive oil.

Vinaigrette with herring (video)

Here is an excellent video recipe for vinaigrette with herring.

Try making a vinaigrette with herring. This fish combines with all the ingredients in the salad and gives the dish a unique taste. We have carefully selected recipes that will help diversify your diet, introduce something new, and surprise your family and friends.

This cooking option uses the same products as in a regular vinaigrette, only with the addition of herring.

If you want the taste of the dish to be richer and the aroma more pleasant, do not boil the vegetables, but bake them in the oven. Choose lightly salted herring.

Ingredients:

herring – 220 g;
potatoes – 200 g;
sauerkraut – 70 g;
beetroot – 140 g;
peas – 40 g;
carrots – 95 g;
turnip onion – 95 g;
pickled cucumbers – 70 g;
ground pepper;
vinegar – 50 ml (3%);
fresh parsley – 27 g;
sugar – 1 teaspoon;
Sunflower oil – 60 ml.

Preparation:

Peel boiled or baked vegetables, cut into cubes or strips.
Cut the beetroot separately and season with vegetable oil so that the vegetable does not color the rest of the products.
Squeeze the cabbage from the brine and add to the vegetables.
Grind herring, onions, cucumbers.
Drain liquid from canned peas.
Pour vinegar into the oil, add sugar and pepper. Beat with a fork.
Combine all components in one container, pour in the dressing, stir.
Before serving, place in a salad bowl and garnish with fresh parsley.

With beef and mayonnaise

Vinaigrette with beef and mayonnaise is another interesting version of a familiar dish that has an amazing taste. Try this recipe and it may become your family's favorite.

Ingredients:

boiled beef – 300 g;
beetroot – 4 pcs.;
potatoes - 4 tubers;
pickled cucumber – 4 pcs.;
carrots – 2 pcs.;
eggs – 3 pcs.;
onion – 1 head;
mayonnaise – 200 ml;
lemon juice – 1 teaspoon.

Preparation:

Boil the beef in advance, cool, and slice thinly.
Boil the eggs hard, cool, peel, cut into slices.
Place the beets in foil and bake in the oven.
Boil potatoes with carrots, peel the prepared vegetables, cut into cubes.
Chop the onion.
Grind the cucumbers. If the peel is tough, cut it off.
Pour lemon juice into mayonnaise and stir.
Combine all ingredients, season with sauce.

Vinaigrette with herring from Yulia Vysotskaya

Despite the fact that the dish comes from France, it is an integral part of our cuisine.

Ingredients:

salted herring fillet – 200 g;
quail eggs – 10 pcs.;
lettuce leaves;
parmesan – 50 g;
sunflower oil for dressing;
lemon – 0.5 pcs.;
freshly ground pepper;
parsley;
dill.

Preparation:

Boil quail eggs, cool in cold water, peel, cut into two parts.
Peel the herring and cut into slices.
Chop the greens and grate the cheese.
Place pieces of lettuce on a flat dish, place egg slices, herring, and cheese shavings on top. Decorate with greens.
Sprinkle with oil, lemon juice, and pepper to taste. Leave without stirring.

With beans

With the addition of beans, the food will acquire a special taste and your loved ones will definitely like it for its nutritional basis.

Ingredients:

canned beans - can;
herring fillet – 200 g;
potatoes - 3 tubers;
olives – 110 g;
cucumber – 1 pc.;
onion – 1 pc.;
carrots – 2 pcs.;
olive oil;
beetroot – 1 pc.

Preparation:

Cut the boiled vegetables into small cubes.
Chop the onion, cut the herring into slices.
Drain liquid from beans.
Cut the olives into two parts.
Mix all prepared ingredients, add olive oil, stir.

With sauerkraut

This is a winter, dietary salad that turns out economical and tasty.

Ingredients:

potatoes – 4 pcs.;
herring – 2 fillets;
carrots – 2 pcs.;
dill;
beetroot – 2 pcs.;
sauerkraut – 110 g;
olive oil – 3 tbsp. spoons;
pickled cucumber – 3 pcs.;
ground pepper.

Preparation:

Pour water over carrots and potatoes and cook until tender.
Separately, boil the beetroot, cool, and peel.
Cut vegetables into cubes.
Chop the cucumbers.
Squeeze the cabbage and chop large pieces finely.
Combine the ingredients, sprinkle with pepper, pour in olive oil. Mix.
Chop the greens, cut the herring into slices, and arrange on top. The vinaigrette can be supplemented with pumpkin and apples.

Traditional recipe in German

Thanks to the high vegetable content, the snack turns out to be very healthy.

Ingredients:

herring – 1 pc.;
beetroot – 1 piece;
potatoes – 3 pcs.;
lime juice – 1 tbsp. spoon;
red onion – 0.5 pcs.;
lemon juice – 1 tbsp. spoon;
shallots – 0.5 pcs.;
peas - 1 jar;
apple – 1 pc.;
olive oil.

Preparation:

Boil the potatoes and cook the beetroot separately.
Cool the vegetables, peel and cut into large cubes.
Peel the apple, cut into cubes, and chop the red onion into half rings. Connect the components. Onions in combination with sour apples are almost not bitter and remove the pungent odor.
Cut the herring into thin slices and the shallots into rings.
Mix the products.
Fill with peas, first drain the liquid.
Pour in olive oil, sprinkle with citrus juice, add salt to taste, and mix thoroughly.

The onion should be chopped as finely as possible, otherwise it will ruin the taste of the other products.
Pickled onions will help make the taste brighter. To do this, you need to fill it with lemon juice or vinegar mixed with plain water and let it sit for half an hour.
Sometimes you get yellow or crumpled peas in a jar, which can negatively affect the appearance and taste of the dish. Therefore, it is better to purchase this product in glass containers.
Beets should be boiled separately from other vegetables. It takes longer to cook and may turn the ingredients red.
After cutting, the beets should be seasoned with a small amount of vegetable oil, then they will not color the rest of the products.
It's easier to peel beets while they're hot.

Many people love and often prepare vinaigrette salad: it is tasty, satisfying and without a doubt healthy.

In addition to the main products, a classic vinaigrette often includes pickled cucumbers, pickled cucumbers or sauerkraut, which gives the salad an exquisite spiciness.

What if you prepare a new salad based on a familiar dish, adding herring to the vinaigrette?

Do you think you heard wrong?

But no, herring goes well with all the ingredients of the salad, giving the dish a unique taste.

Carefully selected recipes will help you diversify your diet and surprise your loved ones with new original dishes.

Vinaigrette with herring - general principles of preparation

The herring vinaigrette, just like the classic version, includes vegetables: beets, carrots, potatoes, onions. Vegetables are thoroughly washed, onions are peeled and finely chopped, root vegetables are boiled until tender, cooled and chopped.

Also, some people prefer not to boil vegetables, but to bake them in the oven; the taste of the salad turns out to be more rich and aromatic.

Fish for the salad is lightly salted, whole, or ready-cleaned in jars. If the herring is whole, it is cleaned, the skin is removed, the fins and tails are removed, and the fillets are removed from the bones. You should work very carefully so that not a single bone remains. If you don’t want to bother with fish, then ready-made fillets will be an ideal option for you.

Additional ingredients can be pickles, herbs, canned peas and even sausage, it all depends on your taste preferences.

Vinaigrette with herring is seasoned with either just olive or vegetable oil, or mayonnaise, sour cream, or a complex dressing. For example, mustard, lemon, vinegar, spicy.

Recipe 1. Vinaigrette with herring in mustard sauce

Ingredients:

Two beets;

Two carrots;

Two potatoes;

Two pickled cucumbers;

200 grams of lightly salted herring;

Two chicken yolks (raw);

Three tablespoons of balsamic vinegar;

Two tablespoons of mustard;

A teaspoon of sugar;

Salt pepper;

Three tablespoons of broth (fish or vegetable);

Two tablespoons of butter (melted).

Cooking method:

1. Wash beets, carrots and potatoes thoroughly and dry. Without peeling, wrap in foil and place on a wire rack in the oven. Bake for 30 minutes. Cool, peel, cut into small cubes. Place in a large salad bowl.

2. We also chop pickled cucumbers and peeled herring. Add both ingredients to the vegetables.

3. In a small saucepan, make the dressing: mix mustard with yolks, broth, vinegar and sugar. Add salt and ground pepper to taste. Place the pan on low heat and heat. Simmer, without letting it boil, until thickened.

4. Pour the cooled dressing over the vegetables and herring and stir.

Recipe 2. Royal vinaigrette with assorted herring

Ingredients:

400 grams of herring fillet;

Two beets;

Two pickled cucumbers;

One sweet and sour apple;

Two sausages;

180 g beef blood sausage;

180 g of boiled doctor's sausage;

A tablespoon of capers;

200 g sour cream;

A tablespoon of mustard;

10 ml vinegar;

50 ml vegetable oil;

Dill, salt, ground pepper.

Cooking method:

1. Wash the beets and boil until tender. Cool, peel, cut into cubes.

2. Cut cucumbers and all types of sausages into the same cubes as beets.

3. Cut the herring a little larger.

4. Place all prepared products in one large bowl.

5. Add chopped dill and finely chopped capers.

6. In another container, mix vegetable oil with vinegar, mustard, sour cream, salt and pepper.

8. Serve the salad chilled.

Recipe 3. Layered vinaigrette with herring and egg

Ingredients:

Two beets;

Five potato tubers;

Two carrots;

Two herrings;

Two or three pickled cucumbers;

Two eggs;

Olive oil;

Salt pepper;

Green onion feathers.

Cooking method:

1. Boil carrots, potatoes and beets until tender. Separately cook the eggs.

2. Separate the white from the yolk, grate the yolk on the small segment of a grater, and the white on the large segment. Cut the boiled vegetables and cucumbers into small cubes.

3. Separate the herring fillet from the bones and cut into small cubes.

4. In a plate, mix olive oil with salt and pepper.

5. Lay out the prepared ingredients in layers, repeating each layer 2-3 times: beets, herring, potatoes, carrots, cucumbers.

6. Sprinkle each layer of salad with a small amount of olive oil with spices, decorate the top of the salad first with egg white, then with yolk and chopped green onions.

7. Place the vinaigrette with herring in the refrigerator for an hour and a half so that all layers are saturated with olive oil.

Recipe 4. Vinaigrette with herring and green peas

Ingredients:

Two beets;

Red onion;

Two potatoes;

200 grams of herring fillet;

120 g canned peas;

Green onions;

Olive oil.

Cooking method:

1. Peel the boiled beets and potatoes and cut them into small cubes.

2. Peel the onion and cut into thin quarter rings.

3. Rinse the green onion and cut into rings.

4. Place vegetables in a salad bowl, add green peas, spices and oil. Mix everything thoroughly.

5. Decorate the salad with herring cubes.

6. Sprinkle everything with green onions.

Recipe 5. Light vinaigrette with herring without potatoes

Ingredients:

Two sour apples;

One large beet;

Bell pepper;

250 g herring fillet;

Red onion;

250 g green peas (canned);

A teaspoon of mustard;

Juice of a quarter of a lemon;

Salt pepper;

Fragrant sunflower oil.

Cooking method:

1. Wrap the washed and dried beets in foil and bake until done.

2. Cut the peeled onion into small cubes and sprinkle with lemon juice.

3. Cut sweet peppers, peeled apples and cooled beets into small cubes.

4. Cut the fish fillet into cubes.

5. Place everything in one bowl, season with oil mixed with salt, pepper and mustard.

Recipe 6. Recipe for vinaigrette with herring and apple

Ingredients:

200 g herring (fillet only);

Bell pepper;

Potato;

Carrot;

Two apples;

Bulb;

200 g canned green peas;

For dressing: mustard, vegetable oil, salt, pepper, chopped herbs - amount to taste.

Cooking method:

1. Wash all the vegetables, boil the potatoes, beets and carrots until fully cooked, then peel and cut into cubes.

2. Cut the onion, bell pepper and apples into the same small cubes as the boiled vegetables.

3. Cut the herring into small cubes.

4. Mix green peas, herring, all vegetables, and apple in one container.

5. Make a dressing from the ingredients specified in the recipe and pour it into all the products in the container.

6. Mix well and leave in the refrigerator for 15-20 minutes before serving.

Remember to rinse vegetables thoroughly before boiling or roasting. Firstly, during heat treatment, dirt will not be eaten into the pulp of root vegetables. Secondly, it is easier to wash the pots.

Cook beets separately from other vegetables, especially if they are large, because the cooking time for all vegetables is different. After boiling water, carrots and potatoes will be ready in 12-15 minutes, beets in 20-25 minutes.

If the salad contains canned peas, then it is better to purchase this ingredient from a trusted manufacturer, or in glass containers. Often, yellow or crumpled peas are hidden in a tin can, which, of course, will ruin both the appearance of the salad and its taste.

Chop the onion for the vinaigrette with herring very thinly; it should not interfere with the taste of the other products. It is best to take onion varieties that are not very bitter.

It's also delicious if you marinate the onions before cooking. To do this, you need to chop the vegetable, squeeze it lightly with your hands and sprinkle with lemon juice or add vinegar mixed with plain water.

To make eggs for salad easy to peel, add a pinch of soda during cooking, and once ready, dip them in cold water.

Ground peppercorns will add more flavor to the herring vinaigrette than regular ground pepper from bags.

Cut all the salad ingredients into cubes or bars of the same size - the finished salad will look beautiful.

Often the herring sold by weight is not exactly what we would like it to be: over-salted, dry, too fatty. Packed herring comes with additives, but this is of no use in a salad. Therefore, if you want to try a real tasty vinaigrette with herring, we recommend that you prepare lightly salted herring for the salad yourself.

According to this recipe, the fish turns out exactly the way you need it.

Ingredients:

A kilogram of fresh frozen herring;

200 grams of coarse salt;

100 grams of granulated sugar;

Allspice (10-12 peas);

Liter of water;

Three bay leaves.

Cooking method:

1. Pour water into the pan, bring to a boil, add salt and sugar, add bay and pepper. Boil over low heat for ten minutes, then cool.

2. Thaw the herring, rinse it, and peel off the scales.

3. Place the whole fish in a container and fill it with brine.

4. Place in the refrigerator for three days.

After the time allotted for salting, the fish can be used to prepare a vinaigrette with herring. Bon appetit.

There are a lot of vinaigrette recipes; everyone prepares it to their own taste and mixes all the ingredients in proportions that suit the tastes of each family member. But one rule remains unshakable - it must be vegetable and a little sour.

By the way, this dish is loved not only in Russia, but throughout the world. And in many countries it is considered their traditional dish. The salad got its name from the French word and took root with us so much that it became a national treasure.

But today I want to tell you about a more festive version of this favorite dish. And we will add herring to its recipe. Believe me, you have never tried such a vinaigrette before.

To make your vinaigrette the most delicious, follow the rules:

If you salt vegetables, then do it before adding oil, otherwise the salt will not dissolve.
The beets are cut first and seasoned with oil separately, then all the vegetables will retain their color and will not stain.
The finer the vegetables are chopped, the tastier the vinaigrette.
Potatoes can be replaced with beans.
To improve the beneficial properties, it is better to mix different vegetable oils: sunflower, olive, corn or flaxseed.

There is no classic recipe for this snack. But there is a list of products that are present in any vinaigrette: beets, salted vegetables (cabbage, apple or cucumber), carrots. And herring goes well with these products. Only we need it lightly salted. You can buy a ready-made carcass in the store, or you can take preserves in oil without seeds.

Avoid fish in vinegar! It is stored only in oil or brine.

Ingredients for 4 servings:

2 beets
1 herring fillet
4 potatoes
Small jar of gherkins or 4 pickles
0.5 onions
Vegetable oil
Vinegar

Boil the beets. When you decide that the vegetable is cooked, run it under cold water. This is how the beets reach full readiness.

We wash the potatoes well so that dirt cannot get into the flesh and boil them in their skins. And in order to preserve the potassium contained in the tubers, it is better to bake the potatoes in foil.

Cut gherkins or homemade pickled cucumbers into cubes.

We also finely chop the onion.

We collect the salad and season it with aromatic vegetable oil. To make it even tastier, sprinkle the vinaigrette with a little vinegar. Just a little bit to add sourness.

But you can experiment a little and not add vinegar to the total mass, but marinate the onion in it. Then the characteristic smell and bitterness of onions will go away.

Vinaigrette with herring and mayonnaise

The vinaigrette is seasoned not only with oil, but also with mayonnaise. For me, it’s almost “Herring under a fur coat”, cut into cubes. In this recipe we use purchased pieces of herring fillet. They are very tender and boneless.

To make the herring feel stronger, it is better not to chop the fish pieces too much.

Ingredients:

2 beets
3 potato tubers
3 lightly salted cucumbers
1 carrot
Lightly salted herring fillet – 250 g
Green onions
3 tbsp. spoons of mayonnaise

Boil the potatoes for 30 minutes until soft, then cool and cut.

We also cook the beets, peel and cut them.

We take the cucumbers out of the jar and cut them into cubes. If they have a thick peel, then remove it with a sharp knife.

We take the fillet out of the jar and cut it in half.

Add the onion to the finished dish before seasoning with mayonnaise.

Recipe with herring and beans

Vinaigrette is considered a dietary dish due to the abundance of vegetables and vitamins. Vegetables also contain a lot of fiber, which not only saturates you well, but also cleanses the intestines.

Beans are very rich in vegetable protein, so they are loved in many families, and they are also available, like all salad ingredients.

This is a dish for the whole family; it is often prepared for dinner because of its ease and affordability. You get a lot of salad; if you take even one vegetable at a time, you get a whole bowl of food.

Ingredients:

1 herring
1 can of canned beans or 200 g boiled
Sauerkraut – 50 g
1 carrot
1 beet
Pumpkin seeds
1 sour apple
0.5 onion heads

We carefully clean the herring and remove the seeds.

Drain the liquid from the canned beans and add to the salad bowl. You can take any beans, both red and white, but only in their own juice.

Scald the onion with boiling water to remove bitterness, which can overwhelm the sourness. Chop the onion very finely.

We cut the boiled vegetables. If the cabbage strips are long, then we cut them too.

By the way, there are no potatoes in this recipe. It was replaced with beans without losing any nutritional value. By doing this, we removed complex carbohydrates and starch, and added more protein to the composition. Therefore, this recipe is better suited for dinner due to its easier digestibility.

Pea salad

To save time on meal preparation, you can prepare the potatoes and carrots in advance. Peel and cut into pieces and then cook.

Ingredients:

1 medium beet
1 can of canned peas
4 potatoes
4 pickles
1 lightly salted herring
2 carrots
1 onion
Vegetable oil

Peel the potatoes, cut them and add them to boiling salted water. After three minutes, pour half a tablespoon of vinegar there. Acetic acid will prevent the starch from swelling and the potatoes will not boil, but will retain their shape.

To ensure that vegetables retain their colors, it is better to cut the beets first and immediately mix them with vegetable oil.

Now drain the water from the peas and mix with the rest of the ingredients.

We also peel the carrots, chop them and cook for 8 minutes until soft. We don't salt it.

We clean the herring from the skin, scales, fins and entrails. We cut along the ridge and take out the bones.

Add cucumber slices.

We don’t make this salad in layers, so we mix all the ingredients in one container, but add the potatoes and herring last.

Delicious recipe with herring from Yulia Vysotskaya

The whole family watched Yulia cook at home. And the fact that this wonderful presenter loves to experiment is also known to everyone. So she turned an ordinary vinaigrette into a culinary masterpiece, replacing ingredients to her liking and diversifying the filling with additional ingredients.

Ingredients:

2 fresh cucumbers
2 pickled apples
0.5 onions
1 carrot
1 beet
1 potato
A can of canned beans in their own juice.

For refueling:

Canned sprat
Mustard
Vinegar
Olive oil

Instead of pickled cucumbers, we use fresh ones, and soaked apples add sourness to the salad.

Bake potatoes, beets and carrots in the oven or boil until soft.

We cut all the products and mix them in a bowl. Pour in the sauce and let it brew.

By the way, the sauce should soak all the vegetables and not splash at the bottom of the bowl.

Preparing the sauce:

Grind the sprat, add two teaspoons of mustard to it. Fill with cold pressed olive oil. To add sourness, add a drop of vinegar or white wine.

If the dressing is very thick, dilute it with more vegetable oil. The vegetables will be even more shiny and appetizing.

Vinaigrette with apple in buns

An unusual serving of salad with herring can brighten up your dinner and become an alternative to the usual sandwiches and hamburgers.

We don’t need sweet buns, but regular, yeast buns. Maybe even sprinkled with sesame seeds. If you don’t find buns, then take profiteroles.

Ingredients:

1 boiled beet
1 boiled potato
1 pickled cucumber
Sauerkraut – 50 g
2 sour apples
1 herring fillet
Half an onion
Vegetable oil 2 tbsp.
Round buns

We do the preparatory work by mixing all the boiled ingredients and well-cleaned herring.

If cabbage, cucumber and apple are too sour for you, then remove the cucumber. With it, salad is stored much shorter than with cabbage.

We cut the bun in half, put the vegetable mixture in the middle, decorate the top with a piece of herring and cover with the other half of the bun.

So, this dish is for those who like to constantly try something new, because you can add different ingredients, including pumpkin seeds and wheat sprouts. The main thing is that it remains rich in vitamins, rich in microelements and easy for our body.

If the number of root vegetables does not match the quantity in the recipe, then do not worry and feel free to enter your proportions. The main thing is that there is enough sourness and all the vegetables are well soaked in the filling.

If you prefer sauerkraut, then before adding it to the salad, squeeze out a little juice and cut it short, because most often it is salted by chopping it into long strips.