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 are an incredible number of ways to prepare, marinate and serve salted herring: royal herring, monastic herring, hunter’s 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;
Onion;
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.

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.

It’s unlikely that at least one holiday feast would be complete without salted fish, and skillful housewives want to surprise their guests with a culinary masterpiece every time.

If you haven’t tried herring in mustard sauce yet, its recipe will be a godsend for you; for lovers of fish dishes, this option will be a kind of lifesaver. Mustard will perfectly complement the taste of your favorite fish, and will turn an ordinary dish into an excellent appetizer that will conquer everyone without exception.

Mustard is a spicy, spicy seasoning made from seeds with the addition of water and enzymes that suppress the hot taste of mustard; it is impossible to eat it without additional components. Mustard is very widely used in cooking: for preparing sauces, as a seasoning for meat dishes, and for salted herring, it is simply irreplaceable.

There are many types of this seasoning, choose according to your taste and use it in preparing sauce and other favorite dishes.

Herring in mustard-vinegar sauce

Herring is a fish that will never lose popularity, there is nothing better with aromatic potatoes, and in combination with mustard-vinegar dressing you can try a completely new dish. The recipe pleases with its accessibility and quick execution.

Ingredients

  • Onion - 1 piece;
  • Herring - 2 pcs (fresh frozen);
  • Salt - 1 tsp;
  • Sugar - 1 tbsp;
  • Vinegar 9% - 100 ml;
  • Vegetable oil - 150 ml;
  • Mustard - 3 tsp;
  • Parsley - 2 tbsp.

How to cook herring in mustard-vinegar sauce

To get a 100% taste result, you need to follow proper preparation and make dishes with soul and mood.

  1. Clean freshly frozen herring: remove the head, tail, and fins. Remove the skin, divide each into two fillets and remove the backbone and large bones. Cut the finished fillets into portions.
  2. Place the fish in a plastic container or jar, peel the onion, cut into half rings and sprinkle on top of the herring. Cut the parsley with a knife and add to the herring and onion.
  3. Prepare the filling: combine vinegar and sugar in a bowl, mix with a whisk until the sugar is completely dissolved. In another bowl, mix vegetable oil and mustard until smooth. Combine the two mixtures and slowly bring the mixture to a homogeneous consistency.

Pour the prepared filling evenly over the herring and stir. Leave the fish in the refrigerator for 1 hour and then serve.

Herring in mustard sauce

Ingredients

  • - 2 pcs + -
  • - 2 pcs + -
  • — 20 g + -
  • - 1 tbsp. + -
  • - 1 tbsp. + -
  • - 1 tbsp. + -
  • - 6 tbsp. + -

How to make herring in mustard sauce

  1. Break the eggs into a deep bowl and mash well with the sugar, then add all the mustard and beat well.
  2. Now pour lemon juice and vegetable oil into the mixture, whisk well until smooth.
  3. Cut the herring fillet into portions. Place one row of herring in a deep plate and pour over the sauce. Place another row on top and also pour over the sauce, cover the plate with cling film, and refrigerate for 1.5 hours. Herring in mustard sauce is ready to eat.

If you serve herring in mustard sauce as a separate appetizer, garnish with herbs, lemon and olives if desired. Spicy herring is also suitable for preparing sandwiches and various tartlets.

Fresh frozen herring with mustard dressing

To prepare an appetizer from fresh frozen herring, you can also use mustard sauce. It can be stored in the refrigerator for a week, so you can safely prepare a double portion of the fish delicacy.

Ingredients

  • Fresh frozen herring - 2 pcs;
  • Spicy mustard - 1 tsp;
  • Horseradish - 1 tsp;
  • Sugar - 1 tbsp;
  • Salt - 1 tsp;
  • Boiled water - 1.2 liters (chilled);
  • Lemon juice - 3 tbsp.

How to make herring in mustard sauce

  1. Thaw the herring, remove the skin, cut off the head and tail. Fillet each one and remove the bones from the fish. Place the fillet in a deep bowl and cover with water and salt for 1.5 hours.
  2. In a separate bowl, combine mustard, horseradish, sugar, vegetable oil and lemon juice, use a mixer or blender, and beat the mixture for 2 minutes. Mustard filling is ready!
  3. Drain the water from the herring, cut into small pieces and place in a glass or plastic container.
  4. Pour the mustard dressing over the herring, stir and refrigerate for one night.

The appetizing herring in mustard sauce is ready, serve it as an independent appetizer or as an addition to potatoes.

  • Onions - 2 pcs;
  • Champignons - 10-12 pcs;
  • Vegetable oil - 3 tbsp;
  • Mustard - 1 tbsp;
  • Vinegar - 1 tbsp.

    • How to prepare a herring appetizer in mustard marinade

    1. Peel the herring and, if desired, fillet it or cut it straight into pieces.
    2. Boil the champignons in salted water for 10 minutes, dry with paper towels and finely chop. Finely chop the boiled eggs too.
    3. Peel the onion, cut into rings and pour boiling water for 10 minutes, then drain the water.
    4. Prepare the marinade in a separate bowl, mix mustard, vinegar, vegetable oil and a tablespoon of water, mix everything well several times.
    5. Place all the ingredients in this order: herring, mushrooms, eggs, onions. Pour in the marinade and refrigerate for half an hour.

    Before serving, garnish with herbs or viburnum berries; such an appetizer with vodka will be suitable for a festive table. Herring in mustard sauce will become your favorite dish; its recipe will add a new taste to your daily diet. Bon appetit!

    Herring is one of the most common fish in Russian cuisine. There is a place for it at a gala feast, at a romantic dinner, and even on the most ordinary day. But there is a great way to improve such a dish - you just need to use mustard sauce for herring.

    Simple approach

    The advantage of this sauce is that it allows you to do without vinegar. At the same time, the fish will still decorate the table and delight everyone with its extraordinary taste. You can reduce the time consumption if you prepare a dish from fish that has already been salted in oil. The first step is to separate the fillet from the bones. Next, it is peeled and cut into portions.

    The sauce recipe involves grinding a chicken egg with 0.03 kg of sugar. Once the grinding is completed, add a little mustard and 30 ml of lemon juice to the bowl. Mix everything properly. Stir the sauce further.

    If the fish was salted in oil, you need to add 150 ml of marinade to it.

    Next, take a deep dish, put a layer of herring on the bottom, and pour vinegar over it. Repeat the same with the second layer, put the dish in the refrigerator for 2 hours. Serve or leave to store for a short time.

    Herring with mustard sauce in a jar

    First you need to clean and cut up the fish carcass. The bones are taken out of it. The fillet is cut into small pieces. 90 ml of mayonnaise and 30 ml of mustard are placed in a special bowl. Additionally add sugar (but not more than 0.06 kg), 30 ml of water, 1 black pepper and juice squeezed from half a lemon. All this must be mixed until smooth. Next, peel the large onion and cut it into thinner strips. Mix everything again, add bay leaf and carefully transfer to a jar. Inside it, the dish should be marinated for 24 hours in the cold.

    Marinating herring in mustard sauce

    The peculiarity of this recipe is the need to take two fish at once. They are washed and cleared of entrails. Then the fillet is prepared, which should be free of bones and skin. Cutting is done into medium-sized pieces. Next, cut 3 onions into thin half rings. Scoop coriander seeds into a tablespoon and grind them in a mortar. Place 0.06 kg of sugar and mustard in a bowl, then 0.015 kg of salt. Pour in 100 ml of vinegar at a concentration of 9%. All this is mixed. The herring and sauce are transferred to a clean glass container and marinated for 48 hours in the refrigerator.

    Recipe with Dijon mustard

    This version of the dish can inspire even the most ardent gourmets. But there is a caveat: good results are achieved only when using impeccably fresh ingredients. The carcass of 1 large herring is cleaned and turned into fillet. This fillet needs to be cut into relatively small pieces. Onions (usually one onion is enough) are cut into thin half rings. When preparing the sauce, mix:

    • 30 ml traditional mustard;
    • 30 ml grainy Dijon mustard;
    • 60 ml sunflower oil;
    • a small amount of table vinegar (the amount is determined at your discretion).

    The fish and onions are transferred to a glass container. Make several layers. Each layer is poured with marinade separately.

    Marinating should continue for at least 24 hours in the cold, ideally a little longer.

    Then the dish can be brought to the table; it is usually served together with sauce.

    How to make lightly salted herring in mustard sauce?

    The advantage of this option is that it saves time. It is achieved precisely through the use of lightly salted fish. This is very valuable in preparation for the New Year and other holidays, when the number of cases increases sharply. In order not to cook herring, they usually take products from well-known manufacturers. It will have to be cut into fillets, then divided into equal pieces.

    The sauce in this case is prepared from 0.03 kg of grain mustard and 0.015 kg of sugar. Additionally add 100 ml of water and 60 ml of vinegar with a concentration of 9%. The onion (turnip) is thinly sliced. Place it on the same plate as the herring. Preparation for serving is completed when the fish is poured over the fish.

    Such simple food can be served immediately. Judging by consumer reviews, it will be even better if you use hot jacket potatoes sprinkled with green onions as a side dish. It is possible to keep such lightly salted herring in reserve. It is simply transferred to jars, filled with sauce and sunflower oil. The shelf life even in the refrigerator does not exceed 14 days; ideally, you should eat the herring as soon as possible.

    Universal recipe

    A traditional problem in cooking is the difference in tastes among people. But there is a method for preparing herring with mustard sauce that does not have negative reviews. To work you will need:

    • 1 salted fish;
    • 2 red or white onions (turnips work too);
    • 0.03 kg mustard;
    • 60 ml sunflower oil;
    • 0.015 kg sugar;
    • 30 ml vinegar;
    • 0.25 liters of warm (this is important) water.

    The dish will take no more than 25 minutes to prepare. After cleaning, the head of the fish is cut off. Be sure to take out all the bones they notice. For further work, you can use either a regular jar or bowls with wide bottoms.

    The onion, cut into half rings, is kept in water for a short time to get rid of the unreasonably strong bitterness. Add water to the mustard carefully, otherwise lumps will appear. After stirring the sugar, vinegar and oil, check how good the taste is. The water in which the onions were soaked is added to the herring. The more sauce you need, the higher the onion consumption. This must be taken into account in any case.

    Original mustard and vinegar filling

    This recipe uses, along with onions, salt and sugar, 150 ml of sunflower oil, 90 ml of mustard and 0.06 kg of parsley.

    As always, remove the bones and fins. Half rings of onion are sprinkled on top of the herring. Parsley is also added there.

    The filling is prepared in stages. Mix sugar and vinegar in one container. It is better to mix them with a whisk, this way it is easier to achieve complete dissolution. Another container is used to mix oil with mustard. After merging the two compositions, they must be mixed again until completely homogeneous, and the fish must be kept under pouring for 60 minutes in the refrigerator, then it can be served.

    Herring with mustard sauce and lemon juice

    A couple of eggs are broken into a deep bowl, then ground with sugar. 0.03 kg of French mustard and the same amount of hot mustard are sent there. They whip it all up. After adding 30 ml of lemon juice and 180 ml of sunflower oil, beat everything again until smooth. As usual, rows of herring are sequentially poured with sauce; they need to be kept in the refrigerator for 90 minutes under cling film.

    The nutritional value

    This moment worries many people, almost more than the purely culinary side of the matter. The energy value of 0.1 kg of herring with mustard sauce ranges from 200 to 220 kilocalories. A more accurate figure can only be given for each specific recipe. Therefore, the vast majority of people can eat this dish quite calmly. Just don’t forget that the presence of mayonnaise or vegetable oils in the recipe immediately increases the energy value.

    Pickled herring in mustard sauce is a dish that will go with dinner for the whole family. See the recipe below.

    This dish is extremely popular and always finds a response both among gourmets and among adherents of traditional, folk cuisine. After all, the classic recipe can be played out differently every time: with a fragrant sauce or a fragrant marinade, because it’s herring in mustard sauce. We'll tell you how to prepare this spicy, salty snack quickly and in several ways, one of which you'll definitely like.

    Salting of herring was invented by the Dutchman Bekel at the end of the 14th century, and it came to Russia in the 17th and since then has not given the palm of primacy among snacks. On any table - from the most affordable and budget-friendly, to one bursting with dishes and delicacies, salted herring will be appropriate and good.

    And for good reason, because it is one of the simplest and most accessible sources of polyunsaturated fatty acids and antioxidants, and with regular use it reduces weight and helps avoid the development of cardiovascular diseases.

    There are countless dishes from this fish, but today we will cook herring in mustard sauce, as well as its varieties - herring in mustard marinade and herring in mustard sauce.

    Herring in mustard sauce

    Ingredients

    • – 1 fish (large) + -
    • - 1 PC. + -
    • - 1 tbsp. l. + -
    • - 1 tbsp. l. + -
    • - 1 tsp. + -
    • - 3 tbsp. l. + -
    • - 1/2 tsp. + -
    • — 50 ml + -

    Preparation

    This is the fastest way to enjoy mustard-flavored herring. No need to wait, no need to pour or marinate, everything will take us no more than an hour!

    • We clean and cut up our fish - we remove the entrails, head, fins and bones. Cut into pieces. We arrange it beautifully on a platter - yes, yes, you get a ready-to-eat product!
    • We peel the onion and cut it into half rings, decorate the laid herring with it. We leave it.
    • Let's start preparing the sauce: put mustard in a shallow bowl and begin to gradually dilute it with water and vinegar. Then add butter to the mixture, mix well and add sugar and salt. Stir again, making sure that there are no grains or lumps left.
    • Pour the sauce over the fish on a platter and, literally after 20-30 minutes, the herring in mustard sauce is ready!

    To prepare this dish, we will need familiar, easily accessible products - nothing supernatural.

    Ingredients

    • Lightly salted herring – 2 fish (total weight approximately 500 – 600 g)
    • Onions (medium size) – 3 pcs.
    • Apple cider vinegar 9% – 100 ml
    • Table mustard – 2 tbsp
    • Sugar – 1 tbsp
    • Salt – 1 tsp
    • Coriander beans – 1 tbsp.
    • Vegetable oil (refined sunflower or extra virgin olive oil) – 100 g

    Preparation

    If the herring seems too salty, you should soak it in cold water for 24 hours, otherwise you won’t be able to discern the flavor bouquet behind the salt. If the fish is already good, let's proceed:

    1. We cut the herring, remove the entrails, fins, head, skin and wash it thoroughly. Cut into fillets, trying to remove all the bones as much as possible. Place the pieces on a plate and set aside.
    2. We get to work on the onions: peel them, cut them into half rings (0.3 - 0.5 cm), and set them aside.
    3. Pour coriander seeds into a mortar and grind.
    4. We take a deep bowl in which we will prepare the marinade, pour coriander into it, add mustard, sugar, salt and oil in small portions, stirring continuously.
    5. Having received a thick mustard paste, we begin to slowly dilute it with vinegar. Pour it in, stirring, a little at a time. The marinade should lighten noticeably.
    6. We take a jar and fill it alternately with layers of herring, onion, and marinade to the very top. Pour the remaining mustard mixture into the last layer, compact it properly so that no air remains and, covering it with a plastic lid, hide it in the refrigerator for 2-3 days. During the entire time, our herring can be shaken several times without opening it so that it is better soaked.

    Herring in mustard sauce

    In terms of time, this is an intermediate recipe between a very quick preparation of the sauce and almost 3 days of marinating. In this recipe, the herring needs to sit for 12 hours. If you do everything in the morning, then by evening you will be greeting your loved ones with a delicious snack!

    Ingredients

    • Lightly salted herring – 2 fish (about 300 g each);
    • Large onions – 2 pcs.;
    • Weak black tea (no flavorings) – ¾ cup;
    • Table mustard – 1 tbsp;
    • Vinegar 9% - 1.5 tbsp;
    • Granulated sugar – 1 tsp;
    • Vegetable oil - 100 g.


    Preparation

    1. We remove everything unnecessary from the herring to get an almost boneless fillet. Cut into pieces.
    2. Peel the onion and cut into half rings.
    3. Let's start preparing the sauce: put mustard in a shallow container and start mixing sugar and butter into it. Then, add vinegar and tea in small portions. Mix well.
    4. Place the herring in a jar along with the onion and pour in the tea-mustard mixture. Place in the refrigerator for 12 hours. All! Herring in mustard sauce is ready! Bon appetit!

    So, friends, you have a choice of three different recipes in terms of the amount of time spent, but equally tasty: herring in mustard sauce, herring in mustard marinade and herring in mustard sauce. Try all three, because winter is so long and you’ll want something salty more than once!