How to cook the most popular appetizer on the festive table with a glass of cold vodka - pickled herring with onions and vinegar? Find out a step-by-step recipe with a photo in this review.
Recipe content:
- Ingredients
- Step by step cooking
- Video recipe
In our country, absolutely everyone loves herring in any form: spicy and slightly salted. Moreover, even in its presentation there is a classic: the herring is supplemented with vinegar marinade and onion rings. And, despite the huge number of recipes for salads, appetizers and herring rolls, only this combination is considered ideal. Pickled herring with onions and vinegar is the most popular appetizer on the festive table. A slice of herring on a slice of rye bread is an ideal snack to accompany the essential attribute of a feast - vodka. The fish stimulates the appetite and goes well with many dishes. The appetizer has a different taste, the excess salt is smoothed out, and the fish itself will acquire an interesting piquant aftertaste. Such a carcass is stored longer, and the bones become softer thanks to the marinade.
When buying herring, pay attention to the quality of the fish, because it is this criterion that affects the taste of the finished dish. A good fish has clear eyes. If the fish is without a head, then refrain from such a purchase, because the head is an indicator of its suitability. Also, do not be tempted to buy gutted fish, otherwise you run the risk of running into a low-quality product.
- Caloric content per 100 g - 144 kcal.
- Servings - 2-3
- Cooking time - 30 minutes
Ingredients:
- Lightly salted herring - 1 pc.
- Table vinegar - 1 tablespoon
- Refined vegetable oil - 4-5 tablespoons
- Sugar - 0.5 tsp
- Onions - 1 pc.
Step by step preparation of pickled herring with onions and vinegar, recipe with photo:
1. Peel the onions, rinse under running water and chop into thin half rings. Transfer it to a plate, sprinkle with sugar and sprinkle with vinegar. Press down lightly with your hands and leave to marinate while you work on the herring.
2. Remove the film from the herring, cut off the head, tail and fins. Open up the belly and remove the entrails. Divide the fish into fillets, removing the ridge. Remove the remaining bones and rinse it under running cold water, removing the inner black film.
[/center] 3. Dry the fillet with a paper napkin, cut it into portions with a sharp knife and lightly sprinkle with vinegar.
4. Place the fish on a herring or a convenient serving plate.
5. Top with pickled onions.
6. Pour odorless vegetable oil on the fish with onions, sprinkle with fresh herbs for beauty and serve the herring to the table.
See also a video recipe on how to cook pickled herring with onions and vinegar.
