Herring salted in mustard overnight
There are several ways to successfully pickle herring, but maybe today we will help you determine which is your favorite?
If you don’t know how to salt herring so that the taste is perfectly balanced, try our recipe for salted herring in mustard a day in advance. This day-old lightly salted herring is ideal for making snacks, sandwiches, and will also be good for salads - why would you buy it in the store if you have your own delicious homemade herring? In order to achieve such a successful result, in addition to salt, we will use a couple of simple ingredients. Which ones? Read our recipe and cook with us!
1. Herring prepared in this way is dry salted, so we don’t need any water. Just measure out the required amount of salt, sugar and mustard powder - this will be our pickling mixture in which the herring will be salted for 24 hours.Mix well so that the mustard powder is evenly distributed in the mixture.
2. After the pickling mixture is ready, cut the herring into fillet pieces without small and large bones, fins and tails. It is also necessary to wash away blood and dark films. Since the herring will only be salted for a day, it is the fillets that need to be salted, and not the whole fish.
3. Take a container for pickling, preferably a plastic container or a food-grade stainless steel tray, sprinkle the bottom with a small amount of pickling mixture.
4. Place the first two fillet pieces of herring in the container, skin side up, then also sprinkle the fish with the pickling mixture on top.
5. Continue stacking the herring on top of each other, generously sprinkling it with the pickling mixture. At the end, the herring will begin to release liquid - this is quite normal, the salting process has begun, and you can cover your container with a lid and put the herring in the refrigerator for a day. From time to time you can turn the herring in the resulting brine so that the process occurs more evenly.
6. In a day, the herring will be ready, but how can you not prepare onions with butter and spices for such a tasty herring? Cut the onions into rings, lightly mash the coriander in a mortar until a pleasant aroma appears.
7. Wash the herring to remove brine, pat dry, and cut into pieces acceptable to you.
8. Place in a jar with onions and spices until the jar is full.
9. Fill with aromatic vegetable oil at your discretion. Let the herring stand in the refrigerator for another 1-2 hours and then you can try it.Wonderful taste and incomparable, easy preparation! Herring in mustard is ready in a day!
Bon appetit!
If you don’t know how to salt herring so that the taste is perfectly balanced, try our recipe for salted herring in mustard a day in advance. This day-old lightly salted herring is ideal for making snacks, sandwiches, and will also be good for salads - why would you buy it in the store if you have your own delicious homemade herring? In order to achieve such a successful result, in addition to salt, we will use a couple of simple ingredients. Which ones? Read our recipe and cook with us!
Ingredients:
- - fresh/frozen herring – 3 pcs.;
- - salt – 3 tbsp;
- - sugar – 3 tbsp;
- - mustard powder – 1-2 tbsp;
- - onion – 1 pc.;
- - coriander beans – 1 tbsp;
- - vegetable oil - to taste.
- Cooking time: 24 hours.
- Servings: 6.
Recipe for quick salted herring:
1. Herring prepared in this way is dry salted, so we don’t need any water. Just measure out the required amount of salt, sugar and mustard powder - this will be our pickling mixture in which the herring will be salted for 24 hours.Mix well so that the mustard powder is evenly distributed in the mixture.
Keep this life hack: how to quickly cut a herring into boneless fillets in a couple of minutes - https://home.washerhouse.com/en/7174-hitryj-sposob-bystroj-razdelki-seledki-na-file-bez-kostej.html
2. After the pickling mixture is ready, cut the herring into fillet pieces without small and large bones, fins and tails. It is also necessary to wash away blood and dark films. Since the herring will only be salted for a day, it is the fillets that need to be salted, and not the whole fish.
3. Take a container for pickling, preferably a plastic container or a food-grade stainless steel tray, sprinkle the bottom with a small amount of pickling mixture.
4. Place the first two fillet pieces of herring in the container, skin side up, then also sprinkle the fish with the pickling mixture on top.
5. Continue stacking the herring on top of each other, generously sprinkling it with the pickling mixture. At the end, the herring will begin to release liquid - this is quite normal, the salting process has begun, and you can cover your container with a lid and put the herring in the refrigerator for a day. From time to time you can turn the herring in the resulting brine so that the process occurs more evenly.
6. In a day, the herring will be ready, but how can you not prepare onions with butter and spices for such a tasty herring? Cut the onions into rings, lightly mash the coriander in a mortar until a pleasant aroma appears.
7. Wash the herring to remove brine, pat dry, and cut into pieces acceptable to you.
8. Place in a jar with onions and spices until the jar is full.
9. Fill with aromatic vegetable oil at your discretion. Let the herring stand in the refrigerator for another 1-2 hours and then you can try it.Wonderful taste and incomparable, easy preparation! Herring in mustard is ready in a day!
Bon appetit!
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