Herring in yoghurt with mustard

Category: Cold meals and snacks
Kitchen: Russian
Herring in yoghurt with mustard

Ingredients

Herring 3 pcs
Yogurt 500 g
Mustard 3 tbsp. l.
Sugar 3 tbsp. l.

Cooking method

  • Continuing herring stories….
  • This Darling saw somewhere, well, she decided to pamper us with such an unusual combination. Although…. What's so unusual about that? BUT! The combination of flavors is very, very interesting. I recommend at least give it a try. Chesslovo - you won't regret it!
  • So. We take three (you can and one, but, I note, it will not be enough) herrings. Choose not very salty and fatter. Fatter is the main thing in herring. And the salinity, if it suddenly turns out to be increased, is not scary. Yogurt - to help us!
  • 🔗
  • Of course, the first to do is cut and clean. This process has already been mentioned more than once and in many of my stories. Then cut the fillets into pieces and ... let them lie on the sidelines for now.
  • Let's take care of the sauce.
  • It will be based on yogurt. The most common. No fruit filler or anything else. None at all! And let it be moderate fat content.
  • Mustard. I took something like Dijon. With different grains and a little spicy. But it is not bitter. Although, for those who like it more piquant, you can take Russian. Or add Russian to this very ... Dijon.
  • And sugar is still needed. It's just ... sugar.
  • All!
  • 🔗
  • For three herrings, and they were quite large, we took half a liter of yogurt. Sugar - three tablespoons. Mustard too - three tablespoons.
  • As I said, making herring sauce is pure water shamanism. Adjust the amount of sugar and mustard according to your taste and the degree of salinity of the herring. In general, achieve a balanced sour-sweet-pungent taste.
  • And then you have to mix everything very well, thoroughly.
  • And let it stand for fifteen minutes. Like it will be infused.
  • 🔗
  • Onion. The most common, onion, cut not very thinly, but it is not particularly worth it to thicken. It's okay ... usually.
  • 🔗
  • The first layer of herring can be laid out on top of the onion layer. Or you can simply - in the tray. But a layer of onions on top is required.
  • 🔗
  • And pour over the sauce. To just cover the onions and herring.
  • 🔗
  • And then again a layer of herring and onion on top of it.
  • 🔗
  • And again the sauce, so that it evenly covers the surface of the laid out products.
  • 🔗
  • If there is milk or caviar in the herring, then I recommend putting it in the topmost layer, so that it does not wrinkle or crumble.
  • 🔗
  • And pour over the sauce. I did it like that. With a knife, carefully, I pushed the herring away from the walls so that the sauce spilled evenly into all the nooks and crannies of the tray. Donkey sauce. So it's okay. And then the tray stood for an hour in the warmth and then we moved it to the refrigerator overnight.
  • 🔗
  • Well. And in the morning…. Delicate, aromatic, salty-spicy-sweet ... savory snack.
  • Angela to you at the meal !!!
  • 🔗


julia007
Oh, I am the first to eat such delicious food!
Aprelevna
Oh, I just saw a photo and a recipe in my Facebook feed, my friend liked it,
I open the Bread Maker, and here he is in the first lines. And Ivanych also has a delicious blog
I will send a herring to bookmarks, everyone loves me.
RepeShock

Wonderful herring! I took it to the bookmarks)
please
One way to bookmarks, boom try!
Ivanych
That's for real! You will not regret. A very unexpected taste is obtained.

All recipes

New recipe

New Topics

© Mcooker: best recipes.

map of site

We advise you to read:

Selection and operation of bread makers