Herring with pickled onions is an excellent cold appetizer not only for a daily dinner, but also for a festive table.
Recipe content:
- Ingredients
- Step by step cooking
- Video recipe
Fish, as you know, is a very useful product, but herring is generally a universal option, especially with pickled onions. And in general, herring is considered one of the most favorite snacks for many. Moreover, you can use it both independently, complementing the main course, and arranging it in the form of sandwiches or canapes.
You can buy the whole herring, or you can buy it in the form of a fillet. But the latter is quite often salty, and besides, it can contain various preservatives. Therefore, it is advisable to cut it yourself, then it will come out much tastier and healthier. When buying a herring, pay attention to its size, because large individuals are always tastier. Also, the carcass should not have dents or damage.
As for pickled onions, they are a great addition to many dishes, incl. and to the herring. It contains no less benefits and vitamins than fish. It turns out to be fragrant and tasty without vigorous bitterness and unpleasant odor from the mouth after its use.
- Caloric content per 100 g - 87 kcal.
- Servings Per Container - 1 Carcass
- Cooking time - 20 minutes
Ingredients:
- Lightly salted herring - 1 pc.
- Onions - 1 pc.
- Vegetable oil - 5-6 tablespoons
- Table vinegar 9% - 1 tablespoon
- Granulated sugar - 1 tsp
- Green onions - bunch
Cooking herring with pickled onions
1. Peel the onions and finely chop them into half rings with a sharp knife. To prevent tears from flowing from your eyes during this procedure, periodically moisten the knife blade with cold water.
2. Place the onion in a deep bowl, add vinegar, add sugar and cover with hot drinking water. Stir well and leave to marinate while you cut the herring.
Stir the onion periodically while marinating. Hot water will give the bulb a softer texture, and it will also remove excess bitterness.
3. Now take care of the herring. Place the fish on a cutting board and take a sharp knife. First of all, along the ridge along the entire carcass, make a shallow cut, about 5 mm. Make an incision near the gills so that you can grasp the skin and remove it towards the tail. Repeat the same procedure on the other side.
Next, rip open the belly and remove all the insides. If there is caviar or milk, then leave them, they are also tasty and suitable for eating.
4. Cut off the head, fins and tail. Using gentle movements, divide the fish along the ridge into two fillets, and remove all the bones from each. Then wash them under running water.
5. If the herring is very salty, then it should be soaked so that it becomes slightly salted. To do this, put it in a deep bowl, cover with water at room temperature and leave for 10 minutes.
6. So, your onion is pickled, and the herring is soaked.
7. When the herring reaches the desired taste, remove it from the liquid and rinse again under running water. Wipe it off with a paper towel and cut into 1 cm pieces.
8. Choose a herring maker in which you will serve the appetizer to the table. Tilt the pickled onions in a colander to drain all the liquid. You can squeeze it a little with your hands. After that, spread the onions evenly over the plate.
9. On top of the onion, lay out the herring beautifully. Pour the appetizer with refined vegetable oil, garnish with freshly chopped green onions and serve. If you do not serve the appetizer immediately, then wrap the fish in a plastic bag, and water with oil immediately before use.
See also a video recipe on how to cook herring with pickled onions.
