Vinaigrette with salted herring and mustard dressing recipe

Vinaigrette with salted herring and mustard dressing recipe

Ingredients

Step-by-step recipe for making Vinaigrette with salted herring and mustard dressing with photo

This is how the delicacy is prepared:

Wash the beets, wrap in foil, bake in the oven at 200 degrees.

Boil the potatoes and carrots. Cool the vegetables, peel them, cut the beets and pickled cucumbers into cubes.

Transfer the prepared foods to a salad bowl, add salt, and add canned green peas.

Cut the salted herring into medium cubes and add to the rest of the ingredients.

Now let's prepare the dressing. Take a small bowl, pour in vegetable oil, vinegar, add dark pepper, add mustard, stir everything.

Video recipe Vinaigrette with salted herring and mustard dressing

Vinaigrette in tartlets

You can also prepare the popular vinaigrette in tartlets. This appetizer is perfect for a buffet or buffet!

So, in order to prepare a delicacy according to this recipe, you will need:

Ingredients:
beets - 1 pc.;
carrots - 1 pc.;
potatoes - 3 pcs.;
beans-100 g;
pickled cucumber - 2 pcs.;
green onion - 1 bunch;
greens - 1 bunch;
salt-1/3 tsp;
vegetable oil-75 ml.;
mustard-1 tsp;
sugar-1/2 tsp;
lemon juice - 1 tbsp.
l.; tartlets - 20 pcs.

This is how the dish is prepared:

You should immediately soak the beans for half an hour in cold water, then drain the water, but not all of it, transfer the beans to the multicooker bowl, and cook them in the “Grain” mode for 40 minutes.

Boil the carrots, beets, and potatoes until fully cooked; then the vegetables must be cooled, peeled, and cut into small cubes.

Chop the cucumbers in the same way.

Rinse the sauerkraut in cold water and chop.

Also finely chop the green onions, parsley, and dill.

Now we need to create a gas station. Beat the vegetable oil with mustard, lemon juice, salt, sugar until smooth, use a submersible blender.

Vinaigrette with herring and mustard sauce

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• Carrots 200 gr.
• Beetroot 250 gr.
• Potatoes 250 gr.
• Pickled cucumber 200 gr.
• Herring fillet 150 gr.
• Egg yolk 2 pcs.
• Mustard 1 tbsp.
• Dry snow-white wine 2 tbsp.
• Vinegar 9% 1 tbsp.
• Meat broth 2 tbsp.
• Vegetable oil 2 tbsp.
• Sugar to taste
• Salt to taste
• Dark pepper to taste

• Useful for you : more than 1 hour
• Geography of the dish : Russian
• Main ingredient : Carrot
• Type of dish : Dinner

Prepare ingredients for vinaigrette.

Thoroughly wash the beets, potatoes and carrots and wrap them individually tightly in cling foil.

Bake in preheated to 180 degrees. oven for 1 hour. Remove the foil, cool and peel.

Cut cooked vegetables into small cubes.

Combine all the watery ingredients in a saucepan: yolks, wine, vinegar, vegetable oil, mustard and broth.

Place over low heat and cook, stirring, until thickened.

Remove from heat, season with sugar, salt and pepper to taste, stir.

Cut the cucumbers into small cubes.

Grind the fish in the same way.

Mix baked vegetables, fish and cucumbers.

Season the vinaigrette with sauce, stir and leave to steep in the refrigerator for 2 hours.

When serving, garnish with pieces of herring and green onions. Bon appetit!

Traditional vinaigrette with herring and mustard sauce

There are a huge number of recipes for this famous salad; some prepare it with sauerkraut, and others with pickled or even fresh cucumbers. We now offer you to prepare a traditional vinaigrette with herring and mustard sauce. The salad according to this recipe turns out to be breathtakingly tasty, satisfying and even non-vegetable salad lovers will appreciate it.

A dressing of mustard, vinegar and vegetable oil adds piquancy and tartness to the vinaigrette. In addition to the indicated ingredients, the salad can be diluted with fresh herbs, cucumbers, beans or sauerkraut.

Ingredients:

• potatoes – 2-3 pcs.;
• carrots - 2-3 pcs.;
• beets - 1-2 pcs.;
• canned peas – 0.5 cans;
• herring fillet – 100 g;
• salt - a pinch;
• sugar – 0.3 tsp;
• ground dark pepper - to taste.

For the onion marinade:

• reddish onion – 1 pc.;
• salt – 0.5 tsp;
• sugar – 0.5 tsp;
• apple cider vinegar - 3 tbsp. l.;
• water – 3 tbsp. l.

For refueling:

• diluted mustard - 1 tsp;
• apple cider vinegar – 1 tsp;
• olive or sunflower oil – 2 tbsp. l.

Recipe step by step

Carefully wash the vegetables with a sponge to remove all the dirt from the skin. We do not remove the skin itself. Then put the vegetables in a saucepan, add cool water and boil until tender. There is no need to add salt to the water in which vegetables are boiled. Usually, the potatoes will be ready first; they need to be pulled out so that they don’t boil over. Next, after 5-7 minutes, the carrots will be ready, but the beets need a little more time to cook. Cool the finished vegetables and peel them.

Peel the reddish onion and cut into rings. If the onion is large, you can cut it into half rings.

Add cool water, apple cider vinegar, salt and sugar to the onion. Leave the onion to marinate for 10-15 minutes. Then we squeeze the onion or put it on a sieve. If the onion is very sour, you can wash it under cool water.

Cut potatoes, carrots and beets into small cubes.

We also cut the herring fillet into small pieces. We leave some of the herring for decoration. If you use a whole herring, then you need to remove all the bones from it in advance.

Mix chopped vegetables, canned peas, pickled onions and herring in one bowl. Salt and sugar will not dissolve in vegetable oil, so they should be added not to the dressing, but to the salad before adding the dressing.

Now let's prepare the salad dressing. Mix diluted mustard, apple cider vinegar and vegetable oil. Mix everything thoroughly.

Season the vinaigrette with mustard dressing, mix well and put it in a cold space to brew for 30-40 minutes. Before serving, decorate the salad with pieces of herring or fresh herbs. Bon appetit!

1. Instead of boiling vegetables, you can bake them in foil in the oven. In addition to the fact that all the beneficial substances are preserved, the taste of baked vegetables is much richer.
2. If you don’t want the beets to turn all the other ingredients reddish, boil them separately, and after cutting, stir in vegetable oil and leave for 10-15 minutes.

Vinaigrette with herring and mustard dressing

I’ve never wondered where the name “Vinaigrette” salad came from. Although you understand how it happens in life: when some chaos arises, some even say: “Some vinaigrette!” This is probably why I thought that “Vinaigrette” is something like a set of everything and a little bit at a time, abundance, well, something like that. And here I finally decided to find out everything properly, went online, and, to my surprise, it turned out that the ingredients had nothing to do with it, it got its name from the dressing, which in the beginning was used to dress the salad, so to speak, the “traditional version” or “ unique". But over time, as happens, the name of the dressing was transferred to the salad, and it has already come to us simply as a tasty vegetable salad dressed with vegetable oil.

But thanks to all those housewives and cooks who do not enjoy the known and are constantly trying something new. This is apparently how the current version of the recipe in mustard sauce came about. The salad turns out to be indescribably tasty and special. Do not deny yourself the pleasure of preparing it for your own family. I wish you good fortune!

To prepare a vinaigrette with herring with mustard dressing, you will need:

beets – 1-2 pcs.
carrots – 1-2 pcs.
potatoes – 2-3 pcs.
pickled cucumbers – 2-3 pcs.
onion – 1 pc.
canned green peas – 400 g
herring fillet – 200 g
salt – 1 tsp.
ground dark pepper
vegetable oil – 30 g
mustard – 1 tsp.

How to make herring vinaigrette with mustard dressing:

1. Wash well all the vegetables that need to be boiled: potatoes, carrots and beets.
Place in a large saucepan and fill with water. Boil until tender, this will take no more than 1 hour. The beets will take the longest to cook, so we will take them out last. And the time for their production mainly depends on the size of the vegetables you choose. When ready, remove the vegetables from the water and place them on a plate to cool. Then peel and cut into small cubes. 2. Pickled cucumbers, like boiled vegetables, cut into cubes.
3. Strain the peas from the juice.
4. Peel the herring and remove the head and spine.
Remove all bones from the fillet and cut into thin slices. 5. Onion, peeled and washed, finely chop.
6. Combine all prepared ingredients in a deep bowl or salad bowl.
7. In order to prepare the sauce, mix vegetable oil and mustard in a separate bowl. Pour the sauce over the vegetables and stir.