Herring Salad

Herring Salad Ingredients

  1. Salted herring 1 pc
  2. Beets 1 pc
  3. 3-4 potatoes
  4. Cucumber 1 pc
  5. Chives 2-3 pcs
  6. Ground black pepper to taste
  7. Salt to taste
  8. Mayonnaise 3-4 tbsp. spoons
  • Main ingredients: Herring, Potato, Onion, Cucumber, Beetroot
  • Serving 2 servings


Knife, Cutting board, Saucepan 2-3 l - 2 pcs, Bowl, Tablespoon, Tweezers, Paper napkins

Making a salad with herring:

Step 1: Prepare the ingredients.

To prepare a salad, vegetables, except for cucumber, of course, must be boiled. It is better to do this in different pots, if you do not want the potatoes to turn pink.

Another important point: the number of tubers is indicated approximately, small ones can take even 5 pieces, and large ones - only two. The smaller the size, the faster they will be ready.
While the vegetables are cooked, we will be engaged in cutting the herring on the fillet.

You can go the simple way and buy ready-made fillets in the store. However, for its preparation usually use the most skinny herring, sometimes not even the first freshness. It is better to choose selective and large, without extraneous odors. Cutting on a fillet is difficult only the first time, and then beat your hand and the whole process will take no more than 10 minutes.
To rid yourself of the dubious pleasure of washing a cutting board after the entire procedure, it is better to cover it with a newspaper or kitchen paper towels.
So, put the herring. We make two cuts. The first is long on the abdomen, the second is parallel to the gills, next to the head. The head is not cut, so the second incision is shallow. He will help get to the insides.
If you eat caviar and milk, remove them through the first incision and set them aside. The remaining entrails are of no value. Pull them to your head, but do not tear them off. So it will be easier to delete everything.
Now head off with all the unnecessary giblets, and wash the carcass under running cold water. Thoroughly clean it from black films and send it back to the cutting board. It is better to replace paper towels with clean ones.
We take the carcass of herring and make a deep incision along the back, clearly in the center, from the imaginary head to tail. We cut off the large fin on both sides, separate it from the pulp with our fingers and take it out (just pull the outer part) so that it does not interfere with removing the skin. Similarly, remove the fin located on the bottom near the tail.
Now you need to remove the skin from the herring. We hook it on the edge of the upper incision and begin to tear it off. Slowly pull first towards the abdomen until the skin separates over the entire width, and then toward the tail. Do not make sudden movements so that it does not tear, but even if this happens, hook the edge with a knife and pull again.
So, we have to separate the meat from the bones. The herring has a great many bones, for which many do not like her. To reduce their number and simplify the whole process, you need to perform one simple, but very effective manipulation: make an incision in the middle on both sides (parallel to the upper incision), grab the herring with both hands by the tail and pull in opposite directions - towards the back and abdomen ( while the fish lies on its side). Get two strips of fillet from the abdomen and back with the spine.
We deepen the notch on the back with our fingers. Once you reach the spine, begin to separate the meat from the bones. Move from head to tail. Get another strip of fillet. It remains to separate the spine. Gently pull it to one side and the meat to the other. That's all. You will get four strips: two from the abdomen and back. All small bones that remain in them can be easily removed with tweezers. Cut the fillet from herring into small pieces and transfer to a bowl.

Check for beets and potatoes. Ready? Drain and let them cool. Peel and cut all the vegetables, including the cucumber, into small slices or cubes.
Add mayonnaise and mix well. Salt and black pepper to taste. Herring salad is ready.

Step 2: Serve herring salad.

Before serving, decorate the salad with green onions, fresh parsley or dill. Salad with herring will not only be a great addition to the main dishes, but also easily go as an independent for a light lunch or dinner.
Enjoy your meal!

Recipe Tips:

- Be sure to check the sharpness of the knife before cutting herring. If it is dumb, you will not get clear and accurate cuts;

- instead of mayonnaise, the salad can be seasoned with sour cream or vegetable oil;

- the amount of ingredients can be changed, for example, add green peas, petiole celery, red onion.