Vinaigrette, which many consider to be an authentic Russian dish, is in fact of French origin, and its name comes from the word that the French call vinegar. The explanation is simple: a vegetable snack has a sour taste. Usually it is given to a vinaigrette salted cucumbers and sauerkraut, but lemon juice or vinegar can also be part of the dressing. The main ingredients in the vinaigrette are beets, potatoes and carrots. All of them, in the opinion of our compatriots, are well combined with the taste of salted herring. Most Europeans do not understand all the charm of this contrasting combination - a salad with herring is the property of Russian, not French, cuisine. And it is difficult to find in our country a person who would not like this unpretentious snack.
Cooking Features
Most housewives in our country know how to cook a salad, and even have their own “signature” recipe for this snack. However, not all this dish is equally tasty. Even making a salad with herring in one recipe, you can get a different result. Much depends on the knowledge of the right cooking technology.
- Vegetables for vinaigrette is better not to boil, and bake. Then they will retain a rich color and most nutrients will be tastier.
- To make the salad look appetizing, try to prevent the potatoes and other vegetables from staining in burgundy. To do this, it is enough to fill the vegetables separately, and only then combine with each other.
- Products for vinaigrette cut into small cubes. The tastier and more refined dish looks like if the ingredients are not sliced too coarsely.
- Herring for vinaigrette is better to take lightly salted, ideally - homemade salting. Using preserves saves time, but the taste of the dish suffers.
Herring can be cut into cubes or thin plates and added to the vinaigrette, can be served separately. To the buffet table they often make toasts with a vinaigrette, putting a piece of herring on it.
Traditional Vinaigrette with Herring
Composition:
- fillet of salted herring - 0, 2 kg;
- potatoes - 0, 2 kg;
- carrots - 100 g;
- onions - 100 g;
- green peas (canned) - 100 g;
- beets - 150 g;
- apple cider vinegar (6%) - 20 ml;
- sugar - 5 g;
- salted cucumber - 70 g;
- sauerkraut - 70 g;
- vegetable oil - 60 ml.
Method of preparation:
- Wash vegetables. Wrap in foil separately. Place in preheated oven to 200 degrees, bake until cooked. Unwrap and cool.
- Peel the vegetables. Separately, cut into small cubes.
- Mix butter with sugar and vinegar.
- Mix each of the vegetables with a small amount of oil and put it in a common bowl.
- Cabbage, if it is sour in large chunks, chop finely.
- Cut the cucumber into small cubes.
- Free the onions from the husk and cut into small cubes.
- Mix cabbage, onions and cucumber, season, place to the rest of the ingredients.
- Fillet herring, remove small bones. Cut into small cubes, put on vegetables, pour with oil.
- Pour the green peas into a bowl, pour out the remaining butter.
- Mix the salad well.
It remains to shift the appetizer to the salad bowl and serve it to the table. If you sprinkle it with fresh greens, its taste and appearance will benefit from it.
Vinaigrette with herring and mayonnaise
Composition:
- beets - 0, 3 kg;
- carrots - 0, 2 kg;
- onions - 100 g;
- potatoes - 0.5 kg;
- gherkins - 0, 3 kg;
- olives - 100 g;
- fillet of salted herring - 0, 2 kg;
- mayonnaise - 0, 2 l.
Method of preparation:
- Wash and boil potatoes, carrots and beets. When the vegetables have cooled, peel them and cut them into cubes just under a centimeter in size.
- Slice gherkins. Add to boiled vegetables.
- Cut the olives in half or 4 parts, send to the remaining ingredients.
- Split the fillet, remove the bones, cut into cubes. Put in a bowl of vegetables.
- Free the onions from the husk, cut into small cubes. Parboil to remove the bitterness. Send to other products.
- Add mayonnaise to the bowl, mix well.
To taste, this salad resembles “Herring under a fur coat,” but there are no eggs and green peas in its composition, and it is much easier to prepare.
Vinaigrette with herring and apple
Composition:
- spicy salted herring - 0, 35-0, 4 kg;
- potatoes - 0, 2 kg;
- beets - 150 g;
- carrots - 100 g;
- onions - 100 g;
- apple - 0, 2 kg;
- vegetable oil - 100 ml;
- lemon juice - 30 ml;
- wine vinegar (6%) - 5 ml;
- sugar - 5 ml;
- table mustard - 5 ml;
- fresh greens - to taste.
Method of preparation:
- Peel the apple, cut the core out of it. Pulp into cubes, pour a teaspoon of lemon juice so that the apple does not darken.
- Peel onions, cut into thin half rings, pickle in the remaining lemon juice.
- Boil the rest of vegetables, cut into small cubes.
- Pour vinegar into the oil, add sugar and mustard. Stir until the sauce is smooth.
- Cut the herring fillets into thin plates.
- Combine ingredients, season with cooked sauce.
There is no usual pickles in the composition of this salad, they are replaced by apple, pickled onions and vinegar as part of the dressing. Due to this, the dish has a savory taste typical of a vinaigrette, but more refined.
How to decorate a vinaigrette with a herring
Properly cooked vinaigrette with herring is aesthetic in itself, but there are ways to make it even more attractive.
- Vinaigrette can be put on a dish covered with lettuce leaves, topped with a sprig of curly parsley: the contrast of red and green always looks beautiful and bright. If you surround the salad with slices of herring, it will become even more appetizing.
- A vinaigrette with herring looks beautiful and modern when laid out on plates with the help of a special form with a press. Replace the purchase form will help the tin, which has cut the bottom. It should be put on a plate, filled with salad, sealed with a spoon and, pressing the snack with the same spoon, remove the jar. From above you can put a piece of herring or a sprig of greenery.
- If all the ingredients included in the salad are layered, it will look festive. You can stack them in glass cups. Then the salad will look original and sophisticated.
You can decorate a vinaigrette with beet or carrot flowers.
Herring vinaigrette is a purely Russian invention, this version of the salad is among our compatriots the most popular. The snack is nourishing, has an unusual taste due to a combination of sweetish beets and salted fish. This contrast can be emphasized with well-chosen refueling.
