Vinaigrette with herring. How to prepare the famous Russian vinaigrette with herring How to prepare vinaigrette with salted herring

Vinaigrette is a delicious and beautiful salad that is usually prepared in late autumn and winter. A classic vinaigrette is prepared from vegetables and seasoned with fragrant sunflower oil. But in addition to the usual vinaigrette, housewives prepare a vinaigrette with various additives, for example, pickled mushrooms or beans. In this recipe we will tell you how to prepare a vinaigrette with herring and green peas. We will get a delicious salad that will not be a shame to put on the holiday table. It is also advisable to season such a vinaigrette with tasty and aromatic oil, but it can also be seasoned with mayonnaise. A healthier dressing option would be, of course, sunflower, sesame or olive oil.

Ingredients

• Boiled beets 1 large or 2 small;
• Boiled carrots – 2 large or 3 small;
• Pickled cucumbers - 2 medium;
• Boiled potatoes - 4 pieces;
• Salted herring fillet - 1 medium;
• Canned green peas - 100 grams;
• Sauerkraut 80 grams;
• Onion – 1 piece;
• Vegetable oil (mayonnaise is possible);
• Greenery.

How to make vinaigrette with herring and peas

Boil potatoes, beets and carrots in a saucepan over low heat.
It is advisable to cook beets separately from carrots and potatoes so that they do not become colored. Beets are cooked for about 50 minutes, carrots and potatoes for about 25-30 minutes.
Wait for the vegetables to cool. Peel the carrots, potatoes and beets.
Cut carrots and potatoes into small cubes.


It is better to use beets that are richly ruby ​​in color; we also cut them into medium-sized cubes.
It is better to put the boiled beets directly into the bowl in which we will mix the salad and immediately season with vegetable oil, otherwise the rest of the ingredients may become heavily colored.

Squeeze the cabbage; if there are large pieces, chop them finely. Cut the pickled cucumbers and onions into cubes (some of the onion should be left for garnishing the vinaigrette).
Cut 1/4 of the herring into small slices for decoration, and the rest into the salad into cubes.


Add canned green peas to the chopped vegetables and herring. Season the vinaigrette with vegetable oil, mayonnaise and mix.
Place the vinaigrette in a heap in a salad bowl, top with slices of herring, onions and herbs.

Vinaigrette with herring and vegetables

We offer you one of the most popular recipes - vinaigrette with herring without peas. It is prepared for a holiday or just to please the family with a delicious dinner. But many people don’t know that vinaigrette does not belong to the category of salads. It's actually a separate chapter of the cookbook and there are a lot of different recipes in it. Each of the options for preparing vinaigrette has its own charms and highlights. Somewhere salted or pickled cucumber is added, somewhere sauerkraut is added. But beets can be considered a permanent product.

In this version, the appetizer is prepared with lightly salted herring and without peas. It turns out unusual and very tasty. We recommend trying this recipe in your kitchen.

Ingredients:

• Potatoes – 200 g;
• Carrots – 1 pc.;
• Beetroot – 200 g;
• Onions – 0.5 pcs.;
• Green onions - a bunch;
• Lightly salted herring (fillet) – 1 pc.;
• Salt - to taste;
• Ground spices - to taste;
• Sunflower oil - for dressing.

Preparation:

To make cooking go faster, take care of root vegetables in advance. Rinse them thoroughly. Boil in the skin until soft. Beets can be baked in foil in the oven. All this preparation will take about an hour. If you use small root vegetables for the recipe, things will go faster. Cool the vegetables and then carefully peel off the skins. Start slicing. Cut the potato tubers into small cubes. Place in the bowl where you are going to mix the ingredients.

Also cut the carrots. Place in a bowl.

Chop the beets and onions into similar cubes. If you want, you can do some more magic with these ingredients. Mix the beets with vegetable oil (1 tbsp) - then they will not color the rest of the products in the vinaigrette. And if the onions are bitter, scald them with boiling water and let them cool. Then add everything to the rest of the vegetables.

Take care of the herring. Remove the skin from the fillet. Stroke with your fingers, if you feel the bones, pull them out. It is convenient to arm yourself with tweezers for this purpose. Slice the fillet and place in a bowl. If you have already tried this snack option, take smoked fish instead of herring - mackerel or any other fish that has few bones.

Finely chop the green onions into rings. If you don't have fresh green onions on hand, you can use dried greens. For example, dry basil, a mixture of Caucasian or Provençal herbs.

Add salt and pepper to taste. Pour in sunflower oil for dressing. Try playing with flavors by adding different vegetable oils. If you have olive, flaxseed or walnut oil on hand, add a couple of drops to the vinaigrette.

Mix all products.

Place the herring vinaigrette in a salad bowl or any plate. As another design option, you can use a chef's ring. Garnish the dish with parsley and serve.

Cooking tip

• This cooking option can be considered dietary; 100 g of dish yields 105 kcal. But if you want to further reduce calories and diversify the taste, replace the potatoes with a fresh apple.
• Add a spoonful of sesame seeds to the ingredients for the herring vinaigrette. Fry them in a frying pan until golden brown and sprinkle on the finished snack. You will get an original presentation and an unusual taste.

Not a single dinner in my family is complete without salads. That's why I cook a wide variety of dishes, giving preference to inexpensive and simple recipes. Vinaigrette with herring is a very popular cold dish. To make it you will need vegetables and herring.

The process is very simple and interesting, and the taste is simply magical. The composition of this salad can be changed at your discretion, but the basis still remains the classic version. I will share with you the recipes for making this dish, seasoned with butter and mustard-lemon sauce.

Classic recipe for vinaigrette with herring

I love this original salad primarily for its simplicity and accessibility. It cooks very quickly, and looks incredible due to the colorful vegetables. The salad does not stay in the refrigerator for a long time, the dish is light and dietary.

Kitchenware: board and knife; salad bowl

Ingredients

• I chose medium salted herring. Be careful when choosing this fish. First of all, pay attention to the gills - they should be dark red. If the gills are brown, the herring is either old or improperly stored. The brine in which the fish is located should not emit an unpleasant odor; the carcass itself should be elastic and without damage.
• The vegetables were washed and boiled in their skins until tender. I cleaned the herring: first I cut off the head, made a cut along the back, and peeled off the skin. Then she cut off the tails, pulled out the insides and the ridge. Where the bones remained on the fillet, I pulled it out with my hand.

Cooking steps

1. I cut boiled potatoes (4 pcs.), carrots (1 pc.) and two beets into small cubes.
2. I also cut the fillet from one herring into pieces.
   
   
3. I chop one onion and add it to the rest of the ingredients.
   
   
4. Cucumber (3 pcs.), cut into cubes.
   
   
5. Finely chop 3 sprigs of dill.
   
   
6. I add 150 g of canned peas to the salad bowl and salt and pepper to taste.
   
   
7. I pour vegetable oil (70 ml) over all the ingredients and mix well. Vinaigrette with herring is ready.
   
   

Video recipe

You can see what the finished dish looks like and what ingredients are used in preparing this dish in the video.

The dish looks very elegant and appetizing. Herring goes well with vegetables and makes the salad richer. It’s better to cut the vegetables smaller, it’s tastier and more beautiful.
You can increase or decrease the amount of ingredients yourself, as long as it is not too salty. It is better to store it in the refrigerator for no more than a day; it is a perishable dish.

Vinaigrette is a dish for both holidays and the daily diet. It can be placed on a dish and decorated with boiled vegetables in the shape of various flowers, and fresh herb leaves. In cafes, this dish is served with slices of herring, which are placed on top.

It is seasoned with mayonnaise and mustard sauce, garlic, sauerkraut, beans instead of peas, and mushrooms are added. Herring is often replaced with salmon, mackerel, and boiled hake.

If you have mastered this recipe, I suggest a classic Olivier salad recipe, which is also prepared from boiled vegetables. You can add chicken to the salad, then you get a classic Capital salad.

Recipe for vinaigrette with herring for the holiday table

There are many variations in salad preparation. I want to tell you how beautifully to serve a vinaigrette with herring for a feast, which I will season with mustard sauce.

Cooking time: 40 minutes.
Number of servings: 4.
Kitchenware: knife; griller; board; salad bowl

Ingredients

• First, I boiled all the vegetables in their skins until tender, cooled and peeled. You can bake vegetables in the oven: choose them of approximately the same size, wash them and wrap them in foil. Place on a baking sheet and bake for up to an hour. So the vegetables are less watery, they are denser and have much more benefits.
• I cleaned the herring and separated the fillet from the backbone.

Cooking steps

1. I make croutons from slices of black bread (3 pieces). I cut out a mug with a special shape and fry it in a grill on both sides. You can do this in a dry frying pan.
   
   
2. I cut the vegetables into cubes. I cut 4 potatoes.
   
   
3. I cut three carrots first lengthwise, then into squares. I put everything into a salad bowl.
   
   
4. I cut one pickled cucumber into cubes.
   
   
5. I also chop 2 boiled beets and add them to the rest of the ingredients.
   
   
6. I cut off several pieces from one herring fillet to decorate the finished dish. I cut the rest of the fillet into the same pieces as the vegetables.
   
   
7. Finely chop 6 pods of green onions and 4 sprigs of dill.
   
   
8. I prepare the dressing: add a pinch of black pepper to the oil (6 tbsp), 1 tsp. mustard and 3 tbsp. l. lemon juice.
   
   
9. I pour out 200 g of peas.
   
   
10. Mix thoroughly, add salt to taste and pour over the prepared sauce.
    
    
11. I start decorating the salad. I place a mold on the toasted crouton and fill it with vinaigrette. I press lightly with a spoon so that the salad does not fall apart. I carefully remove the mold.
    
    
12. I decorate the top with a slice of lemon and lay out a piece of herring.
    
    

You can put a pomegranate seed or a piece of olive inside the lemon and garnish with green leaves.

Video recipe

You can see how to turn an everyday dish into a magnificent table decoration in the video recipe.

The salad must be salted before dressing with sauce, otherwise it will seem under-salted. If you want the vinaigrette to be less colored, pour the sauce over the beets first and only then add to the salad bowl.

If you have a slow cooker, you can steam the vegetables. Wash them and put them in the streamer. Pour a liter of water into the bottom of the bowl and cook in the “Steamer” mode for 30 minutes.

This is a fairly budget-friendly dish, which is why vinaigrette is so popular and loved, as well as. If you want to try something exotic, make a fruit salad according to my recipe. This is a real vitamin complex.

Festive vinaigrette with herring and apple

I’ll show you another way to prepare this salad with the addition of an apple and an unusual decoration for the holiday table.

Cooking time: 40 minutes.
Number of servings: 4-6.
Kitchenware: knife; board; salad bowl and dish.

Ingredients

• I wash all the vegetables and boil them in salted water. That time I took ready-made herring fillets without additives. Pay attention to the integrity of the packaging, expiration date, color of the brine and appearance of the fillet. If the brine foams when shaken or is cloudy, discard this product. This fish is already spoiled.
• I took a sour apple, it adds such a piquant taste to the dish that it turns out very interesting, try it. I used lemon juice for the dressing. You can buy it online or in supermarkets. It is stored for a long time, so it will always help you out at the right time.

Cooking steps

1. I cut all vegetables into small equal squares.
2. I put 2 chopped beets into the salad bowl.
   
   
3. I cut 1 carrot.
   
   
4. I cut two medium-sized potatoes into cubes.
   
   
5. I put a couple of pickles on top.
   
   
6. I finely chop 1 onion; you can first scald it with boiling water.
   
   
7. Sprinkle a half of chopped sour apple on top.
   
   
8. Add chopped herring fillet (1 piece) to the ingredients and mix.
   
   
9. Prepare the sauce: 3-5 tbsp. l. vegetable oil add 3 tbsp. l. lemon juice. I stir and season the vinaigrette.
   
   
10. Now I spread the salad in the shape of a fish. I form scales on top from onion half rings (1 piece). I decorate the tail.
    
    
11. I make fins from pickled cucumber rings (1 piece), cutting them into a fan.
    
    
12. For contrast, I decorate the tail with a cucumber and put a ring for the fish’s eye. The dish is ready.
    
    

Video recipe

Look at the culinary masterpiece we managed to create from the simplest set of ingredients.

As you can see, I did not put peas in this salad, but if you wish, you can add them. If you feel the dressing is not acidic enough, add more lemon juice. You can also marinate onions for salad: add hot water, add sugar to taste and add vinegar.

Vinaigrette can be prepared with or without a reason, and served with second and first courses. This is a great snack when you don't have time to cook. It is very filling and satisfies hunger perfectly. I also really like adding sauerkraut, I like it sour. The French make the sauce with the addition of wine, and the Romanians make it with boiled, ground yolks. Maybe it's delicious. How do you think?

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:

1. Peel boiled or baked vegetables, cut into cubes or strips.
2. Cut the beetroot separately and season with vegetable oil so that the vegetable does not color the rest of the products.
3. Squeeze the cabbage from the brine and add to the vegetables.
4. Grind herring, onions, cucumbers.
5. Drain liquid from canned peas.
6. Pour vinegar into the oil, add sugar and pepper. Beat with a fork.
7. Combine all ingredients in one container, pour in the dressing, stir.
8. 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:

1. Boil the beef in advance, cool, and slice thinly.
2. Boil the eggs hard, cool, peel, cut into slices.
3. Place the beets in foil and bake in the oven.
4. Boil potatoes with carrots, peel the prepared vegetables, cut into cubes.
5. Chop the onion.
6. Grind the cucumbers. If the peel is tough, cut it off.
7. Pour lemon juice into mayonnaise and stir.
8. 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:

1. Boil quail eggs, cool in cold water, peel, cut into two parts.
2. Peel the herring and cut into slices.
3. Chop the greens and grate the cheese.
4. Place pieces of lettuce on a flat dish, place egg slices, herring, and cheese shavings on top. Decorate with greens.
5. 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:

1. Cut the boiled vegetables into small cubes.
2. Chop the onion, cut the herring into slices.
3. Drain liquid from beans.
4. Cut the olives into two parts.
5. 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:

1. Pour water over carrots and potatoes and cook until tender.
2. Separately, boil the beetroot, cool, and peel.
3. Cut vegetables into cubes.
4. Chop the cucumbers.
5. Squeeze the cabbage and chop large pieces finely.
6. Combine the ingredients, sprinkle with pepper, pour in olive oil. Mix.
7. 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:

1. Boil the potatoes and cook the beetroot separately.
2. Cool the vegetables, peel and cut into large cubes.
3. 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.
4. Cut the herring into thin slices and the shallots into rings.
5. Mix the products.
6. Fill with peas, first drain the liquid.
7. Pour in olive oil, sprinkle with citrus juice, add salt to taste, and mix thoroughly.

1. The onion should be chopped as finely as possible, otherwise it will ruin the taste of the other products.
2. 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.
3. 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.
4. Beets should be boiled separately from other vegetables. It takes longer to cook and may turn the ingredients red.
5. After cutting, the beets should be seasoned with a small amount of vegetable oil, then they will not color the rest of the products.
6. It's easier to peel beets while they're hot.

Step-by-step recipes for making vinaigrette with herring with and without potatoes, with pickles and sauerkraut, with beans or green peas: options for vinaigrette with herring with vegetable oil, mayonnaise or mustard dressing

2018-03-14 Oleg Mikhailov

Grade
recipe

2265

Time
(min)

Portions
(persons)

In 100 grams of the finished dish

6 gr.

7 gr.

Carbohydrates

7 gr.

118 kcal.

Option 1: Classic recipe for vinaigrette with herring and pickled onions

Vinaigrettes are so beloved that a great many different versions of this salad have been invented. Compared to the classics, the composition of products can change beyond recognition, or maybe quite slightly. For example, the proposed version of vinaigrette with herring fully corresponds to the basic salad recipe; it only contains a reduced mass of pickles, thanks to which there is room for fish.

Ingredients:

• herring, large - 1 carcass or 330 grams of fillet;
• two potatoes and burgundy beets each;
• 250 grams of canned peas;
• half a glass of sauerkraut;
• small carrots;
• one onion;
• large pickled cucumber;
• butter - five tablespoons,
• spoon of sugar;
• juice from a quarter of a lemon;
• two tablespoons of mustard grains and the same amount of vinegar;
• young small dill;
• salt, table salt and fine pepper.

Step-by-step recipe for vinaigrette with herring

We start with the longest procedure - boiling vegetables. You can do this in one pan, removing the vegetables as they are ready, or in different ones. Cool and immediately cut them into a large bowl in the form of cubes; it is advisable to lightly drizzle the beets with oil in a separate bowl.

We chop large pieces of cabbage, fillet the herring, select the seeds and chop the vegetables a little smaller than before. Cut the onion into small pieces, sprinkle with vinegar, and leave to marinate for half an hour.

Combine mustard with sugar, squeeze lemon into it and mix. Drain the liquid from the peas, rinse the onions thoroughly to remove the vinegar. We collect all the products in one bowl and mix. Pour over the dressing and sprinkle chopped dill on top.

Option 2: Quick recipe for vinaigrette with herring

Almost a classic, but without cabbage; many cooks consider its presence pointless if there is herring in the recipe. Please note that fish in spicy brine, as a rule, is not used in vinaigrettes, and it itself must be well salted. It makes sense to even add some salt to lightly salted herring before slicing.

Ingredients:

• a quarter glass of Provencal mayonnaise;
• two boiled potatoes;
• salted Atlantic herring - carcass up to 600 grams;
• large onion;
• medium-sized pickled cucumber;
• three hundred grams of peas;
• large burgundy beets.

How to quickly prepare a vinaigrette with herring

Wash all the vegetables to be boiled and let them boil directly in their peels. You need two saucepans - one for beets, which we cook for an hour and a half, the second for carrots and potatoes, which will take at least 30 minutes to cook. Check the potatoes with a knife after about twenty minutes, and the carrots may have to wait almost twice as long.

Place the cooked vegetables out to cool and begin chopping the rest of the food. Peel the onion and cut into small slices, smaller than you plan to cut the vegetables. Remove the peel from the cucumber only if it is very rough. You can grate a cucumber if you're in a hurry, but it's better to cut it.

We separate the head and tail of the herring, gut it and remove the skin. Carefully separate the fillet from the backbone, select the peritoneal bones, and cut the fish into slightly oblong slices. Peel the cooled vegetables, chop them with “vinaigrette cutting” - into cubes slightly larger than half a centimeter.

Strain the peas from the brine in which they were in the jar and add them to the rest of the vegetables. Add a couple of pinches of salt and one pinch of pepper, add herring, onions, cucumbers and half of the mayonnaise. Stir, check first for saltiness, add salt if necessary and season with mayonnaise to taste.

Option 3: Vinaigrette with herring, beans with mustard dressing

Various salad dressings allow you to diversify your menu without even having to prepare a large number of dishes. For example, a vinaigrette can be served with butter, mayonnaise or your own dressing: the salad will remain the same, but the tastes will become completely different.

Ingredients:

• preserves or fillets of large herring - 350 grams;
• two medium-sized beets;
• three potatoes;
• large salad onion;
• small carrot;
• 120 grams of beans, canned in their own juice;
• one and a half spoons of homemade mustard sauce and the same amount of vinegar;
• clarified butter - three tablespoons;
• a couple of pickled cucumbers.

How to cook

Let's bake the vegetables for the vinaigrette in the oven. Pre-wash the potatoes, both beets and carrots, wipe with a cloth and place in a baking bag. Pack, make small holes for steam to escape and bake for a little longer than half an hour at two hundred degrees. Turn off the heat and leave the vegetables in the oven for a while longer, for a total of about fifty minutes.

While the baked components have cooled, there is enough time to work on the rest. Place the required amount of beans in a colander and rinse if the sauce is too thick and does not drain completely. Peel and cut the onion into checkers, grate the cucumbers with a coarse grater.

Soak the herring in oil or oil sauce in a colander for some time to drain the liquid, then pat dry with thick paper napkins. If you took a whole salted carcass, gut it, remove the skin, remove the backbone and remove the bones from the flesh with tweezers. Cut the fish into small slices.

It is customary to cut vegetables for vinaigrettes into cubes, less than a centimeter. Peel them and place them in one bowl while chopping. Add herring, beans and chopped onions and mix.

Combine oil, mustard and vinegar in a bowl. Add salt and a little pepper, whisk the sauce vigorously with a whisk. Season the resulting vinaigrette with the resulting mixture and thoroughly stir the salad, sprinkle with chopped onion.

Option 4: Light vinaigrette with herring without potatoes

Apples give vinaigrettes a delicious feeling of freshness. Sour fruits are just one of the possible options; in practice, you can experiment and choose the variety that suits you.

Ingredients:

• sour apples - 2 pieces;
• large beets;
• 300 grams of salted herring (fillet);
• one sweet pepper;
• 250 grams of brain peas;
• a spoonful of mustard;
• salad onion, medium size;
• unrefined sunflower oil;
• salt, table salt and ground pepper;
• half a small lemon.

Step by step recipe

Wash the beets and pat them thoroughly with a cloth to remove moisture, wrap tightly in several layers of food foil, and bake in the oven until cooked at two hundred degrees.

Squeeze the juice out of the lemon by hand, remove the seeds if they accidentally got in with the liquid. Remove the husks from the onion, first cut into slices, and then crumble into small pieces. Sprinkle with lemon juice and stir.

Peel the apples and cooled beets, halve the peppers, select the seeds, and rinse under high pressure water. Chop everything finely so that the pieces come out a little more than half a centimeter. Carefully drain the liquid from the peas and measure out the required amount.

We carefully examine the fish, selecting, if any, the remains of bones. If you didn’t gut it yourself, but purchased a ready-made fillet, be sure to completely drain all the sauce in which it was located. Cut the herring into narrow, slightly elongated strips, no larger than vegetables.

The dressing does not require much hassle; mix salt and pepper with oil, then add mustard to taste. If you have some lemon juice left or have another whole citrus, squeeze some juice into the dressing and beat it with a whisk.

Pour the dressing over the salad, stir and add salt to taste. Decorate the vinaigrette with herbs and pomegranate seeds; you can cut the lemon into thin slices and stick it into serving bowls.

Option 5: Vinaigrette with herring and pickled apples

A long list of products does not mean that you will have to spend a lot of time making the vinaigrette. It is no more difficult to prepare than usual, and the whole highlight is in the dressing and, of course, in the soaked apples.

Ingredients:

• dense soaked apples - two pieces;
• two large potatoes;
• half a salad onion;
• two fresh cucumbers;
• a glass of boiled or canned white beans;
• fillet of large, fatty herring;
• two root vegetables each of carrots and beets;
• a quarter spoon or a little less of ready-made Herbes de Provence spices.

To the gas station:

• clarified butter - three tablespoons;
• two slices of herring;
• spicy mustard sauce;
• wine vinegar - 2 spoons;
• pepper and coarse salt.

How to cook

If you have dried beans, sort them out, soak them in cool water for several hours and boil them in it until softened. If the beans are canned, drain the liquid and rinse under running water. Wash the root vegetables and potatoes, place them while still wet in a baking bag, and bake in the oven until done. Remove and let cool completely, slowly.

Peel cucumbers and apples and cut them into cubes up to a centimeter in size. Do the same with baked vegetables, add beans to them. Cut the fish a little larger than the vegetables and add to the rest of the food.

Finely chop the herring slices set aside for dressing and mash into a puree. Place in a bowl and add two tablespoons of mustard and vinegar, pour in the oil and stir. Taste, add salt and pepper, you can add oil little by little for a thinner consistency. Pour the resulting sauce over the vinaigrette, stir and place into portioned salad bowls.

The herring vinaigrette tastes very much like the “Herring under a Fur Coat” salad. And this is not surprising, since almost the same ingredients are used in the presented dish.

Step by step with herring

Required ingredients for the dish:

• red onions - 2 pcs.;
• medium beets - 3 pcs.;
• large potato tubers - 3 pcs.;
• salted herring - 1 pc.;
• unrefined sunflower oil - add to taste;
• green peas - 1 canned jar (180 g);
• medium carrots - 3 pcs.;
• table salt - 1-2 dessert spoons;
• lemon juice - from half a fruit;
• fresh parsley and dill - ½ bunch each.

Preparing vegetables

Before making the vinaigrette, you should prepare all the necessary ingredients. To do this, you need to wash and boil beets, potato tubers and carrots in salted water. Next, these vegetables must be peeled along with the red onions.

Vegetable processing

Vinaigrette with herring is prepared in exactly the same way as regular vinaigrette but without the use of salted fish. To make such an original dish, you need to chop boiled potatoes, beets and carrots into small cubes. Next, you need to cut the red onion into half rings and add it to the rest of the ingredients.

Fish processing

Vinaigrette with herring turns out to be especially tasty and aromatic if you use lightly salted fish to prepare such a salad. It must be washed well, cut off the fins and tail, remove the insides, and then completely remove the skin and bones. As a result of such manipulations, you should be left with only aromatic fillet. It should be cut into cubes and placed with chopped vegetables.

Shaping the dish

After all the vegetables have been processed, you need to mix them in one bowl, and then add a little and pour in. To make this salad more satisfying, this recipe also calls for the use of it. It should be added to the vegetables along with chopped dill and parsley.

It is worth noting separately that the vinaigrette with herring turns out to be especially tasty if you additionally use freshly squeezed lemon juice to prepare this healthy dish. With it, the salad will acquire the necessary sourness and become more piquant.

By the way, some housewives sometimes add pickled cucumbers or a few spoons of sauerkraut to this dish. We do not recommend doing this, since instead of the mentioned products, salted herring is placed in the salad.

How to serve vinaigrette correctly

Vitamin should be served chilled. In order for such a dish to absorb sunflower oil and the taste of the salty river product, it is recommended to keep it in the refrigerator for about 2 hours.

To prevent boiled beets from giving all their color to the salad, they must be placed in a bowl and seasoned with sunflower oil, and only then add all the other ingredients.