Herring in mustard sauce

Lightly salted herring is perhaps the most democratic and versatile appetizer of all time. They are happy to see her both at a noisy holiday feast and at a modest family dinner. In this article we will try to answer readers’ questions about how to prepare original dishes from lightly salted fish that will be useful to all those who are partial to savory snacks and unusual tastes.

Herring in Finnish

Herring in mustard sauce (without vinegar) will become a real decoration and pride of your holiday table. To save time, you can prepare it from ready-made lightly salted fish in oil.

So, herring in mustard sauce (recipe):

Anyone who has tried it will never agree to buy its store-bought equivalent. Moreover, there is nothing complicated in preparing this dish. Try it yourself. And soon you will be convinced of the correctness of this statement. Next, we suggest you familiarize yourself with a slightly different option for creating such a dish as herring in mustard sauce.

Recipe:

Clean and cut the fish, remove all bones and cut the fillets into small pieces.
In a separate bowl, mix three tablespoons of mayonnaise and one spoon of mustard. Add a little sugar (no more than two tablespoons), a spoonful of water, black pepper and the juice of half a lemon. Mix the ingredients by hand until they form a homogeneous mass.
Peel one large onion and cut it into thin strips.
Mix all the ingredients, adding a few bay leaves to them, carefully transfer everything into a glass jar.
Let the fish marinate for a day (in a cold place).

The original herring can be served in any form. For example, with boiled potatoes. Or in the form of a sandwich with butter and black bread.

in mustard sauce

This recipe will appeal to those who prefer to marinate fish themselves. For this:

Take fresh herring (two pieces), wash it and remove the entrails. Fillet the fish, completely removing skin and bones and cut into medium pieces.
Peel three onions and cut them into thin half rings. Grind coriander grains (a tablespoon) in a mortar. Place two tablespoons of mustard and sugar, a teaspoon of salt and half a glass of nine percent vinegar in a bowl. Combine all products and mix thoroughly.
Place the herring along with the sauce in a clean glass container and leave to marinate for two days in the refrigerator.

This herring in mustard sauce, the recipe for which we have offered you, will help you out before the upcoming holiday or meeting guests. You can use the finished product as an independent dish or as a base for a spicy salad.

Herring in Dijon mustard sauce

Fish cooked independently in mustard marinade will not leave your guests indifferent. To ensure that the snack tastes at its best, try to choose only the freshest ingredients for its preparation. So, another variation on the theme: “How to prepare herring in mustard sauce.”

Take one large fish, clean it and fillet it, which then cut into small pieces.
Cut one onion into thin half rings.
For the sauce, combine in a separate bowl one spoon of Russian mustard, one spoon of grainy Dijon, two tablespoons of vegetable oil and a little salt vinegar.
Place several layers of fish and onions in a glass dish, not forgetting to pour marinade over each one. Keep it in a cold place for at least a day, and then serve it with the sauce.

Lightly salted herring in mustard sauce

To prepare this dish you will not need too much time, since we will use lightly salted herring:

Buy fish from a trusted manufacturer in the supermarket, fillet it and divide it into equal pieces.
For the sauce, mix a tablespoon of grain mustard with a teaspoon of sugar. Add half a glass of water and a couple of tablespoons of table vinegar (9%).
Thinly slice the onion, place it on a dish along with the herring and pour over the prepared filling.

The appetizer can be served immediately. It will be especially good with hot potatoes sprinkled with green onions. By the way, you can cook fish for future use. To do this, put it in a glass jar, fill it with sauce and vegetable oil. Store herring in the refrigerator for no more than two weeks, and it is better to use it as quickly as possible.

Herring in mustard sauce: calories

The question of the nutritional characteristics of everyone's favorite snack quite often worries people who care about their figure. Fortunately, the number of calories per hundred grams of product is quite small - from 200 to 220. So is it possible for connoisseurs of lightly salted fish to indulge in their favorite dishes without worrying about the consequences? Nutritionists believe that it is possible. However, everyone should remember that as soon as oil or mayonnaise is added to a dish, it immediately becomes fattier, and therefore higher in calories. But most of all, doctors urge you to beware of the harmful combination of fats and carbohydrates, since they are responsible for the appearance of extra pounds. Thus, if the measure is followed, herring in mustard sauce will not harm anyone. The marinade recipes given in our article will help you diversify your usual menu and delight your guests with new savory dishes.

Fish recipes are in great demand because they are easy to prepare and the results are always excellent. Herring in mustard sauce is no exception. This dish is an excellent appetizer for a holiday table, so you can serve any alcohol with it. How to cook it?

Herring in mustard sauce: recipe with photo

Ingredients

Lightly salted herring 1 piece(s) Vinegar 1 tbsp. Water 2 tbsp. Vegetable oil 4 tbsp. Sugar 2 tsp Dry mustard 2 tsp

Number of servings: 6
Cooking time: 30 minutes

How to cook herring in mustard sauce at home?

The question of how to cook herring in mustard sauce at home is of interest to housewives with good experience and novice cooks. This appetizer is very easy to prepare, because the recipe requires salted herring, which will be marinated with mustard sauce for several hours.

The appetizer should be prepared in a glass container in the evening so that by morning it is thoroughly soaked in the marinade and can be served. If desired, this recipe can be used as an addition to many side dishes:

potatoes;
cereals;
stewed vegetables;
porridge;
some types of salads.

To make herring in mustard sauce, recipes with photos of which are known to many, more rich and soft, vinegar and mustard seeds are added to the dish as it cooks. Spices, dried herbs and seasonings are added to the recipe as desired. Important: this herring addition must be chosen carefully, because few seasonings combine with mustard and together create an excellent taste.

Recipe for making mustard sauce for herring

To prepare the dish you will need:

1 lightly salted herring

Tablespoon of vinegar

2 tablespoons of water (necessarily clean)

4 tablespoons unrefined oil

2 spoons of sugar

2 tablespoons dry mustard powder

Howmake mustard sauce for herring?

Grind the mustard with sugar in a small bowl, then pour vegetable oil into the mixture and mix the mixture thoroughly with a fork. If the finished mass does not seem to be enough for you, you can increase the dose of products.
In a separate bowl, mix the vinegar and water, and then carefully pour it into the mustard mixture, while stirring slowly. Leave the finished sauce for 5-10 minutes so that the mustard swells a little.
We clean the herring from bones - we cut off the fins, head and tail, after which we make an incision along the line of the belly and free the fish from the entrails. If desired, remove the central bone and cut the carcass. We rinse the herring under running water and dry thoroughly with a towel or napkin.
Place the fish carcass or portioned pieces into the sauce, press it with a plate and put it in the refrigerator for 3 hours (you can also leave the appetizer to marinate overnight).

As it cooks, sprinkle the fish with herbs and serve. Bon appetit!

Herring in mustard sauce is an original appetizer served with boiled potatoes or bread. Lovers of spicy notes always prepare it.

Herring in marinade (sauce with lemon)

You can prepare a flavorful appetizer by marinating herring in mustard sauce. The dish is suitable for both holidays and everyday life. You will need the following ingredients:

1 herring;
one egg;
one teaspoon each of sugar and lemon juice;
a tablespoon of mustard;
five tablespoons of vegetable oil.

The head, bones, scales, entrails, and fins are removed from the fish.
The fillet is cut into small pieces, vegetable oil is added and left for a while. The appetizer can also be made from chopped fish in oil.
To prepare the sauce, beat an egg in a bowl, add granulated sugar and stir.
Then add mustard and beat again.
Add lemon juice and oil in which the fish was marinated. The ingredients are whisked.
The fish is placed on a dish, seasoned with sauce and refrigerated for two hours.
The appetizer is served on the table with rye bread.

Herring with onions (sauce with vinegar)

Another way to prepare herring in mustard sauce is a recipe with onions. This is an original snack option that gourmets will appreciate. To prepare you will need:

one salted herring;
two heads of red or white onion;
2 teaspoons;
a couple of tablespoons of sunflower oil;
a teaspoon of sugar;
a tablespoon of vinegar;
250 ml warm water.

The skin is removed from the fish, the entrails, head, and bones are removed.
Then the herring is cut into slices and placed in a bowl with a wide bottom.
Peeled onions are cut into half rings and placed in water.
After this, start preparing the sauce.
Place mustard in a container, to which warm water is gradually added, stirring so that lumps do not appear. Add sugar, sunflower oil and vinegar to the resulting mass and mix until the sugar is completely dissolved.
Water is poured out of the container with onions, placed in the fish and seasoned with sauce. The finished appetizer can be served on the table or placed in the refrigerator to soak in better.

Herring in a jar (sauce with mayonnaise)

You can prepare an unusual appetizer by marinating fish in a jar. A dish made at home is superior in taste to its store-bought counterpart. Required ingredients:

one herring;
3 tablespoons of mayonnaise;
a tablespoon of mustard;
two spoons of sugar;
spoon of water;
ground black pepper;
half a lemon;
Bay leaf.

The fish is cleaned and cut, bones are removed and divided into small pieces.
Mayonnaise and mustard are mixed in a separate container.
Sugar, water, spices and lemon juice are added to the mixture.
The ingredients are mixed until a homogeneous spicy sauce is obtained.
The onion is peeled and cut into strips.
All ingredients are placed in a jar and left for a day in a cool place.
The finished dish is served with boiled potatoes and black bread.

Pickled herring (sauce with coriander)

Another option for preparing a snack that has spicy flavors. Required:

two fresh herrings;
three heads of onions;
a tablespoon of coriander;
two tablespoons each of mustard and sugar;
a teaspoon of salt;
half a glass of vinegar 9%.

The fish is washed and the entrails are removed.
The fins, head and tail are cut off, the film is removed and completely placed under water.
The bones are then removed and cut into small pieces.
The onion is cut into thin half rings.
Coriander is crushed in a mortar.
Mix salt, mustard, sugar.
Oil is gradually added to the mixture, vinegar is poured, and spices are added.

Place herring and onion in a jar, alternating layers. Add the sauce and refrigerate for two days, shaking occasionally.

Herring in mustard sauce with capers

An original recipe using two types of mustard, which will allow you to quickly prepare a delicious dish. Required:

400 g herring;
one tablespoon each of regular and French mustard;
a teaspoon of sugar;
half a lemon;
two heads of onions;
3 tablespoons sunflower oil;
a tablespoon of capers.

The fish is cut along the back and the skin is removed.
Then the insides, black film, and bones are removed.
Cut the fillet into small pieces.
Two types of mustard, granulated sugar, and lemon juice are added to the herring.
Onions are cut into rings.
The ingredients are placed in a jar and refrigerated for 12 hours.
The snack is eaten within 12 hours.

Herring with greens

An unusual way to prepare herring in mustard sauce is a recipe with herbs. Required ingredients:

two fishes;
nine st. spoons of vinegar;
a teaspoon of sugar;
two tablespoons of mustard;
dill;
green onions;
vegetable oil and sauce.

Vinegar is mixed with sugar, mustard, then butter and herbs are added.
The bones are removed from the fish and cut into medium pieces.
The onion is cut into half rings.
The fish is placed on a plate, seasoned with sauce and left for two hours.

A special feature of this recipe is the use of black tea to prepare the sauce. A cold drink made from loose leaf tea without additives is suitable. Required ingredients:

500 g lightly salted herring;
two onions;
150 ml of weak black tea;
tablespoon;
one and a half tablespoons of vinegar 9%;
a teaspoon of sugar;
one and a half tablespoons of sunflower oil.

Fishes cleanse.
They cut off the fins and head. Skin and bones are removed.
Cut into small pieces. The onion is cut into half rings.
In a separate container, mix oil, tea, sugar, vinegar and mustard. All ingredients are placed in a deep bowl and left for 12 hours in the refrigerator.

Herring in mustard sauce with tarragon

The appetizer prepared according to this recipe has an original taste. You can make it from prepared fish or marinate the herring yourself. Required:

fresh frozen red eyes 2 pcs;
two onions;
five black peppercorns;
50 ml vinegar;
3 tablespoons sugar;
two tablespoons of salt;
half a liter of water;
a tablespoon of mustard;
two boiled yolks;
2 teaspoons tarragon;
a teaspoon of lemon juice.

The fish is cleaned and cut into pieces.
The fillet is placed in a glass container and pepper and onion cut into rings are added.
Place a bay leaf and add marinade - a mixture of vinegar, water, sugar and salt.
The fish is left in the refrigerator for 24 hours.
After the specified period, prepare the sauce. Chopped yolks are combined with sugar and mustard. Oil, tarragon, lemon juice and salt are gradually added to the mixture. The fillet is placed on a plate and seasoned with sauce.

Herring in mustard sauce is an appetizer without which it is difficult to imagine a holiday table. The variety of cooking options will allow you to surprise your guests and family members with new flavors of your favorite dish every time.

The herring is ours, dear! An amazing product that is equally appropriate during Lent, at a modest family feast and at a festive banquet. Herring was served at the royal table, prisoners and convicts were fed with herring, and herring saved them from hunger in hard times. In a word, an exceptionally democratic fish! And that is why today there is an incredible number of ways to prepare, marinate and serve salted herring. Royal-style herring, monastery-style herring, hunter-style herring mincemeat... We offer you a recipe for preparing herring in mustard sauce.

Initially, this recipe was present only in Finnish cuisine. But, as you know, not a single recipe stays long in its homeland. Each recipe not only goes beyond borders, but also adapts to the cuisine of the country where it ends up. Today the recipe for herring in Finnish is already multivariate. And we will find out exactly how to cook herring with mustard sauce.

Herring in Finnish

An almost classic recipe for herring in mustard sauce. In any case, this is how this dish is prepared in Finnish cuisine.

Ingredients:

Salted herring;
A raw egg;
Sugar;
Mustard;
Lemon juice.

Preparation:

For Finnish herring, it is advisable to cut the fish in advance, add vegetable oil and leave for a while. You can also take ready-made herring fillets in oil. Strictly speaking, this is not important. The main thing is that the pieces of fish are not very large, completely free of bones and marinated in vegetable oil.

Mustard sauce gives Finnish herring a special piquancy. To prepare it, you need to break one raw egg into a bowl and grind it with a teaspoon of granulated sugar. After this, add a tablespoon of prepared mustard to the egg-sugar mixture and beat well. Then add a teaspoon of lemon juice and five tablespoons of the oil in which the herring was pickled to the mixture. Whisk the mixture again, turning the sauce into a homogeneous mass.

Place a layer of herring pieces on a plate and pour the sauce over it. Place a second layer on top and pour the sauce over it too. So we put all the herring and put it in the refrigerator for two hours. Serve with fresh rye bread.

Herring marinated in mustard sauce

If you prefer to salt or pickle your herring yourself, try this recipe.

Ingredients:

Fresh herring – 2 pieces;
Onions – 3 heads;
Coriander - a tablespoon;
Mustard – 2 tablespoons;
Sugar – 2 tablespoons;
Salt – teaspoon;
Vinegar (9%) – half a glass.

Preparation:

Wash the herring and remove the insides. Then we cut off the head, tail and fins, remove the top film and wash the carcasses again. Now we fillet them, completely remove them from the bones and cut them into small pieces. The fish is ready. Next you need to prepare the marinade.

To do this, first cut the onions into thin half rings and grind the coriander grains in a mortar. Then put mustard, sugar, salt in a bowl and grind thoroughly. Continuing to grind the mustard, add vegetable oil to it in small portions, and when the oil is completely added, pour in vinegar. At this stage the sauce should become lighter and fluffier. At the end of cooking, pour crushed coriander seeds into the sauce and stir everything thoroughly.

Now take a clean, dry jar and place pieces of herring in it, alternating layers of herring with layers of onion. Pour the sauce over everything, compact it and put it in the refrigerator. Herring should be marinated for at least two days. During this time, the lidded jar of herring needs to be shaken several times. After two days, we take a sample and evaluate the taste of herring marinated in mustard sauce.

Snack herring in mustard sauce

This recipe is good because the herring only needs to sit for about half an hour until it is fully cooked. So we can consider this recipe a quick way to prepare herring with mustard sauce.

Ingredients:

Salted herring carcass;
Onion head;
A tablespoon of mustard;
A tablespoon of sugar;
A teaspoon of table vinegar;
3 tablespoons vegetable oil;
Half a teaspoon of salt;
A quarter glass of water.

Preparation:

We clean and cut the herring, separate the fillet and cut it into pieces. Peel the onion and cut into rings. Place the herring on the dish and place onion rings on top. The appetizer is almost ready. Now the most important thing is the mustard sauce. To prepare it, you need to put mustard in a bowl and dilute it with cold boiled water and vinegar. After this, pour vegetable oil into the mustard, add granulated sugar and salt. Mix everything and pour the sauce over the herring. After half an hour, the appetizer can be served.

Herring in mayonnaise-mustard sauce

Another recipe adapted to our tastes. While Finns are content with a sauce made from mustard and raw egg, we prefer to replace the egg with mayonnaise.

Ingredients:

Salted herring;
Mustard;
Mayonnaise;
Lemon juice;
Sugar;
Water;
Bay leaf;
Ground black pepper.

Preparation:

Fillet the herring and cut it into pieces. For the sauce, put a tablespoon of mustard and two tablespoons of mayonnaise in a bowl, and then mix them. Now add a teaspoon of sugar, a couple of pinches of black pepper and the juice of half a lemon to the mayonnaise-mustard mixture. Stir and look at the consistency. If the mixture looks like liquid sour cream, then the sauce is almost ready. If the sauce is too thick, dilute it with boiled water.

Next, we clean and chop the onion very finely, put it in the sauce, add pieces of herring and mix everything. Take a glass jar, put a bay leaf on the bottom and lay out the herring with the sauce. We compact the herring, close the jar with a lid and put it in the refrigerator for a day or two.

Whatever recipe for herring with mustard sauce you choose, to prepare this dish you need to cut the herring itself. In fact, doing this is not as difficult as it seems at first glance. So…

We take the herring carcass and make two cuts near the gills: across the carcass, at an angle from the tail to the head. Now we can easily cut off the head.
We rip open the abdomen from the tail to the head and take out the insides.
Cut off the tail and rinse the herring in cold water.
We place the carcass on a cutting board, take the knife by the tip of the blade and use the handle of the knife to beat off the herring carcass, first from one side, then from the other.
We make a shallow cut along the back, use a knife or fingernail to pry up the thin film covering the herring, and remove it like two halves of a stocking.
We run our fingers between the ridge and the meat of the herring on both sides of the spine along the cut on the back.
We remove one part of the fillet from the vertebra and rib bones.
We remove the vertebra with rib bones from the second part of the fillet.

We take out all the remaining bones and cut the fillet into pieces.
To cut a herring beautifully, cut the fillet not strictly across the carcass, but at an angle, holding the knife almost parallel to the cutting board. Then your herring pieces will be flat and thin. Try cooking herring in mustard sauce in this particular cut – the fish will turn out tender, beautiful and very tasty. Many people will like the spicy sweet and sour taste of this dish. The main thing is to cook with pleasure. Bon appetit and success in your culinary career!

Discussion 1

Similar materials

The use of mustard sauce gives this herring dish a special piquancy; it tastes hot and spicy.

Recipe No. 1.

Ingredients:

Herring - 1 piece;
Mustard - 1 teaspoon;
Granulated sugar - 1 teaspoon;
Vegetable oil - 1 or 2 soup spoons;
Vinegar (9%) - 1 or 2 soup spoons.

Cooking process:

It is necessary to add granulated sugar to the prepared mustard and grind thoroughly, then add salt and vegetable oil, mix everything well and beat well with a whisk or fork. Gradually pour vinegar into the mustard mixture.

After this, you need to cut the salted herring into pieces and pour mustard sauce on it, then put it in the cold. This herring can be stored for about two or three days.

Recipe No. 2.

Ingredients:

Herring - 1 piece;
Mustard - 1 soup spoon;
Onion - 1 head;
Granulated sugar - 1 teaspoon;
Water - 100 grams;
Vinegar (9%) - 1 teaspoon.

Cooking process:

It is necessary to add salt, sugar to the prepared mustard and stir, then gradually pour in the vegetable oil and beat, the mass should resemble mayonnaise. After this, add water and vinegar, stir well. Cut the salted herring into pieces and pour in the prepared sauce, refrigerate. Serve the herring in a herring bowl and decorate the top with onion rings.

This herring is good served with boiled or fried potatoes.

Recipe No. 3.

Ingredients:

Herring fillet - 2 pieces;
Vegetable oil - 3 soup spoons;
Ready mustard - 1 teaspoon;
Lemon juice - 1 teaspoon;
Ground black pepper, herbs.

Cooking process:

You need to take salted herring fillet. If you have a whole herring, then you need to clean it from the insides, remove the skin, remove the head and bones. After this, rinse the herring and cut into pieces, which are placed in a bowl.

Separately prepare mustard sauce. To do this, grind the vegetable oil with the addition of mustard and lemon juice. Chop the greens and add to the sauce, add black pepper and mix well.

After this, pour the mustard sauce onto the prepared herring pieces, put it in the refrigerator and leave for about two hours.

Recipe No. 4.

Ingredients:

Herring - 1 piece.

For marinade per 10 grams:

Sunflower oil - 20 grams;
Mustard - 30 grams;
Dessert wine - 30 grams;
Garlic - 5 grams;
Pickled mushrooms - 10 grams;
Peppercorns;
Granulated sugar;
Bay leaf;
Lemon juice.

Cooking process:

It is necessary to clean the herring and cut it into pieces, which are placed in a sterilized jar.

Separately, you need to prepare the marinade; to do this, pour wine into the prepared mustard, stir, add sunflower oil, lemon juice, finely chopped garlic, finely chopped pickled mushrooms, a little granulated sugar and a bay leaf. Mix everything well.

Then you need to pour the prepared marinade into a jar with herring, close it with a plastic lid, put it in the cold and let it sit for about five hours.

Bon appetit!