Norwegian herring - healthy recipes. How to cook herring the Norwegian way

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A simple but original Norwegian herring recipe is a great appetizer for all occasions. Watch and remember! Ingredients: Herring - 1 Piece Black bread - 3-4 Slices Red onion - 1 Piece Greens - To taste Number of servings: 3-4 How to cook "Norwegian Herring" Norwegian Herring - photo step 1 Gut herring.

Divide the herring into fillets, freeing it from the ridge. Norwegian herring - photo step 3 Prepare the red onion, cut it into rings.

Norwegian herring - photo step 4 Spread herring on bread, then onions and herbs to taste. Here is a herring in Norwegian and ready. Bon Appetit!

Similar video recipe "Norwegian Herring" Important! The video may differ from the text version of the recipe.

How to buy a good herring? But before marinating the fish, it is important not to make a mistake with its choice in the store. Regrettably, today it is a big problem to buy really high-quality and fresh herring. Only those who know the cunning tricks of product manufacturers can cope with such a difficult task. Probably, you plan to buy frozen herring. Due to the fact that the fish has to “get” to the store for a long time, they usually freeze it right on board the ship. All this suggests that even if you come across chilled fish on the supermarket counter, the likelihood that it was simply thawed is very high. In any case, we advise you to take Atlantic or Pacific herring. The Baltic is slightly inferior in its taste, and it is often caught in polluted places. It can be considered good if ... there is no ice shell on the fish; there are no noticeable damages on the skin (at the same time, there may not be scales at all, this is normal, because after catching and transporting it almost does not remain); the eyes of the herring are light, slightly bulging and also whole; fins and gills are tightly pressed to the carcass. It is better to buy fish large, with a thick back and round sides. Avoid buying a herring without a head, because, mainly, only by the gills and eyes you can determine the freshness and quality of the fish. Preparation Most likely, you will have to defrost the herring first. It is best to do this gradually, so to speak, in a natural way, leaving the frozen fish on the bottom shelf of the refrigerator all night. Rapid defrosting in the microwave or hot water will not lead to the best results: the herring can be severely damaged or overdried. Once the fish is completely defrosted, be sure to wash it in cold water. Cut off the head, gills, carefully gut. Now the herring is ready for salting or pickling. Some prefer to pickle it whole. This is a classic version, which is still considered the best. It is assumed here that you only need to remove the gills, and leave the head. In this form, the fish is put in brine, however, it should be understood that before serving such a dish on the table, you will have to work hard: cut it into slices, remove the head, and also pull out the bones. In the event that you still prefer fillets to marinate, it is much easier to remove the bones before cooking if you do not completely defrost the fish! Option number 1

Ingredients: 450 g herring; one head of onion; one carrot; half a teaspoon of horseradish; one glass of water; one glass of milk; one glass of table vinegar; one teaspoon of sugar; one teaspoon of chopped dill; a couple of bay leaves; two or three pieces of black peppercorns. Cooking method: To prepare Norwegian herring, first of all, mix milk and water in a 1: 1 ratio. Pour the fish with this solution and let it brew for twelve hours. Then remove the herring and pat dry with a paper towel. Remove the bones, remove the skin, cut the fillet into pieces. Add granulated sugar, dill, pepper, pieces of horseradish and carrots to the water, mix well. Place the mixture on the stove and bring to a boil, then cool slightly. Now pour in the vinegar, mix again and cool to room temperature. While the marinade is cooling, cut the onion into half rings and mix it with pieces of fish. We put it in a jar and fill it with the finished marinade. Seal tightly and place in the refrigerator. The herring will be ready to serve in three or four days. Put the finished appetizer on a flat dish and decorate with fresh herbs. The serving of this dish in the form of neat canapes looks great. Option number 2

Ingredients (for two servings): eight pieces of lightly salted herring; one teaspoon of mayonnaise; two tablespoons of Dijon mustard (with grains); one tablespoon of sugar; three tablespoons of chopped dill; one tablespoon of cream; table vinegar - to taste. Cooking method (one hour): Mix mustard and mayonnaise, add sugar and finely chopped dill there. Whip the cold cream and, while stirring, carefully pour it into the half-prepared mustard sauce. At the end, season the marinade with vinegar to taste and lay out the pieces of herring. Mix fish and sauce well. It is important that the marinade covers each piece! Put in a jar and serve after a few hours. Garnish with lemon and a fresh sprig of dill. Option number 3

Ingredients: eight fatty herrings; 150 ml of 6% apple cider vinegar (aka: Bulgarian); 200 g of sugar; 350 ml of boiled water; six medium onion heads; two tablespoons of black peppercorns; six-eight-centimeter piece of horseradish root; one large carrot; a dozen bay leaves; two tablespoons of grain mustard; eight pieces of ginger root (0.5-1 cm each). Cooking method: We start by preparing the fish for pickling ... To do this, the herring must be cleaned and then soaked in yogurt or milk for twelve (or better sixteen!) Hours. Then rinse the fish with running boiled water and cut into pieces, the width of which is approximately equal to two to three centimeters. We cut the onion into thin circles, and the horseradish root and carrots into thin strips. At this time, put the marinade, consisting of water, granulated sugar and vinegar, to boil. As soon as it boils, turn off the heat and be sure to cool the marinade. Now we take a glass jar with a wide neck and lay out pieces of herring in layers, then vegetables (horseradish, onions and carrots), spices (ginger, pepper, mustard, bay leaves). Carefully and slowly fill it all with brine so that the layers are not disturbed. We put a saucer (or any other press) on top and press it with oppression. This is necessary so that the products in the bank are completely in brine and do not move anywhere. In any cool place we leave a snack for five days. After the due date, the dish can be considered ready to serve. Option number 4

Ingredients: three herring fillets; half a glass of tomato puree; a quarter cup of tomato juice; one red onion; a few peas of allspice; a quarter teaspoon of ground black pepper; three bay leaves; three tablespoons of olive oil; half a tablespoon of sugar; half a glass of cream or natural yogurt (unflavored); salt - to taste. Cooking method: Cut the onion into half rings, wash the herring fillet with cold water and dry with a towel. Cut the fish into wide strips. Mix the tomato puree with juice, spices and granulated sugar, and then, while whisking the mass with a whisk, gradually pour in the cream or lay out the yogurt. Put the fish in layers in a jar prepared in advance for this, then the onion and sauce. It must be filled to the very top. Close the lid and transfer to the refrigerator. It is necessary to cool the herring in the marinade for at least two hours, and it is better to serve it with young boiled potatoes. Option number 5

Ingredients: 350 g lightly salted herring fillet; half a glass of purified water; a third of a glass of wine white vinegar; two tablespoons of sugar; two red onions; one carrot; half a teaspoon of mustard seeds; as many grains of black pepper; two bay leaves; half a lemon; salt - to taste. Cooking method: Soak the fish fillet in purified cold water for several hours. After the required amount of time has passed, remove the herring and dry it with a paper towel (we don’t need extra water!). Now cut it into strips, the width of which is about two centimeters. Wash and peel the carrot, chop it into thin strips, thinly chop the onion and half rings. Together with the skin, cut the lemon into thin circles (do not forget to wash and pour boiling water over). Prepare the marinade. To do this, boil water with sugar and add vinegar at the end. Put the chopped carrots into the hot marinade and add the spices. Stir. Now we take a glass jar and put laurel at the very bottom, on the leaves - the first herring layer (necessarily skin to glass), then lemon slices, a layer of onion and pour the marinade. Try to distribute the “thickness” formed in it as evenly as possible throughout the jar. This procedure should be repeated until the jar is filled to the end. At the end, put a circle of lemon and another bay leaf. Close the lid tightly and put it in the cold for two to three days. Serve with brown bread. This snack will keep for up to one month! Well, now you know several old recipes for cooking herring in Norwegian at once. Whichever one you choose, the appetizer will certainly turn out fragrant, healthy and, most importantly, delicious! Your guests will not leave you unattended, so be prepared for requests for more. Pickle herring at home instead of buying it ready-made in the store. This is what will serve as a guarantee of usefulness, quality and delicious taste! Bon Appetit!

The original and fresh recipe for cooking herring in Norwegian style is great for feasts - after all, our hostesses love to show off new products to each other, and the appetizer itself is beyond praise!

In general, this classic Norwegian herring recipe involves the use of raw vegetables, in which pieces of fish are marinated for about an hour, but I liked the option with boiled vegetables more. Probably because our vinaigrette reminds, not otherwise! So now you know how to cook Norwegian herring and I think you will love the result!

Servings: 3-4

A simple herring recipe in Norwegian Norwegian cuisine step by step with a photo. Easy to cook at home in 35 minutes. Contains only 129 kilocalories. Author's recipe of Norwegian cuisine.

• Preparation time: 11 minutes
• Cooking time: 35 min
• Amount of calories: 129 kilocalories
• Servings: 10 servings
• Reason: For the holiday table

• Complexity: simple recipe
• National cuisine: Norwegian cuisine
• Dish type: Snacks

Ingredients for three servings

• Salted herring fillet - 300 grams
• Potatoes - 2 Pieces
• Beets - 1 Piece
• Carrot - 1 piece
• Apple - 1 piece
• Lemon - 1/1, Pieces
• Red onion - 1 piece
• Vegetable oil - 2 tbsp. spoons

Step by step cooking

1. Let's prepare the ingredients. Boil potatoes and beets until tender in salted water.
2. Peel the carrots and cut into cubes. If you want, you can also boil it, or use fresh - as you like.
3. Cool the potatoes, also peel and cut into cubes.
4. We also clean and cut the beets.
5. My apple, clean from the middle with seeds and hard peel. We cut into cubes, and so as not to darken - sprinkle with lemon juice.
6. Wash, peel and cut the onion into very thin rings.
7. Now we put all the chopped vegetables in a bowl, season with the juice of half a lemon, add salt, sugar and vegetable oil. Mix thoroughly.
8. We wash the herring under running water, dry it, and clean it from the remnants of the bones. Cut into thin slices, and spread on top of a slide of vegetables in a circle, pressing each piece a little.

Herring marinated in Norwegian style at home

If you love herring, you should definitely try this marinade. At first glance, it seems that dry pickling will not add much flavor, but it is not. Try it and see for yourself!

Ingredients:

• salted herring 1 pc.
• carrot 1 pc.
• onion 1 pc.
• ½ lemon
• bay leaf, black peppercorns, 2 tsp Sahara

Norwegian pickled herring recipe:

1. We clean the herring. We clean all the films from the abdomen well, remove the skin, take out the bones and cut it into small pieces. So that one piece can be eaten at a time.
2. Peel and cut onion into large rings.
3. Cut the lemon with the peel into thin slices.
4. We clean the carrots and cut into circles. You can use a grater for chips.
5. Bay leaf - 3 things - break into small pieces, grind pepper with a mill or knead in a mortar.
6. Now that everything is ready, let's start assembling. You will need a container with a tight-fitting lid. For one herring, a half-liter jar is enough. At the bottom we put a few rings of onions, carrots, and a couple of slices of lemon. Then lay out a layer of herring, sprinkle it with crushed pepper, bay leaf and a pinch of sugar. Spices need to be distributed so that there is enough for the entire jar.
7. Repeat these layers until the herring runs out. The last should be onions, carrots and lemons. Close the lid tightly.

The hardest part remains. We put our jar in the refrigerator and wait at least a day. Better two. When you try this fish, you will understand how difficult it is to resist and not eat it before.

It is very useful due to the presence of useful substances. It contains potassium and magnesium. Phosphorus, fluorine, zinc, sodium, protein. It improves brain function and vision. Let's start getting acquainted with the preparation of marinated fish. Herring pickled at home is a very tasty and healthy dish.

Herring pickled at home is quite easy to prepare. You need to take fish, water, salt, spices, sugar. We cook the marinade, clean the fish, salt, pour cold marinade. After 48 hours, the snack will be ready. Herring pickled at home is not an expensive dish.

Korean fish snack

Korean herring is a recipe for a simple spicy snack, both for every day and for any holiday. To prepare this recipe, you will need fresh-frozen fish (half a kilogram), onion, tomato (paste), sunflower oil, vinegar, spices. Make a fillet from whole fish, chop the onion, add to the fish:

• spices;
• vinegar;
• salt.

Prepare the gravy from the pasta, pour it over the fillet. Leave until morning to marinate. The recipe "Korean Herring" will delight your whole family with its taste. The recipe for "Korean Herring" may vary depending on the ingredients (herring is the main component of this dish).

Dutch fish preparation

This type of fish is usually prepared in one way - marinated. But, it turns out that there are many types of pickling of this product. The Dutch Herring recipe is truly a masterpiece that the Dutch came up with. We have known this recipe for a long time. They just didn't know he was Dutch. For cooking we need:

• 1 lemon;
• 1 small carrot;
• a fish;
• spices.

On the bottom of the jar, onion, carrots, spices lie in rings, then fish fillet, salt and sugar to taste. Put in a cool place for a couple of days, while it is advisable to shake occasionally. The Dutch Herring recipe is simply delicious. This Dutch Herring recipe is popular in Holland.

Norway at home

The Norwegian Herring recipe is easy to make. In Norway, as in Holland, this is a common everyday dish.

Frozen fish is taken. It is thawed, vinegar (white), salt to taste and water are added. In this marinade, leave it for a day. After a day, drain the marinade and rinse the fish.

Then cut it into small pieces. The Norwegian Herring recipe is another find in your recipe book.

One fish, but many dishes!

The recipe "Herring with onions and vinegar" is known to everyone. The recipe "Herring with onions and vinegar" is always relevant at any holiday. He has been known to us since childhood.

The recipe "Herring in mustard sauce" is also familiar to most. In order to cook it, we take mustard, fish, and, as always, spices and salt with onions. The recipe "Herring in mustard sauce" is a wonderful fragrant and spicy snack for the festive table.

We looked at recipes for pickling herring at home. It turns out that she is loved not only by us. It is in demand and where there is a lot of it.

Recipes on how to pickle herring at home are not difficult. The main thing is that the main ingredient is available.

And now your attention is presented to the recipe "Korean Herring" photo:

Photo recipe "Korean Herring" looks very attractive and appetizing!

This is a unique product that can be prepared in different ways. Each recipe is versatile and easy to prepare in its own way. The main thing is to choose fresh fish. Bon Appetit!

What a table without herring: spicy, tender and fragrant! No matter how it is prepared, it is always tasty and healthy. And who better than the peoples who were the first to think of salting and marinating it, to know how to cook it even better, even tastier, even more original. The Scandinavians in this case ... ate herring and advised everyone.

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Swedish glazier's herring

Most recipes for this dish with an intriguing name focus on cooking still fresh fish, but our version suggests that it is already salty and only needs to be ennobled with a spicy marinade. And if you put the herring in a beautiful transparent jar, the dish turns out not only tasty, but also elegant, as intended.

Ingredients:

350 g lightly salted herring fillet

½ st. pure water

1/3 st. white wine vinegar

2 tbsp. l. Sahara

2 red onions

1 carrot

1/2 tsp mustard seed

½ tsp allspice grains

½ tsp black pepper grains

2 bay leaves

salt to taste

Soak the fillet for several hours in clean water. Dry and cut into strips 2 cm wide. Cut the peeled carrots into small strips, the onions into thin half rings, and the lemon with the skin into the thinnest circles.

Boil water with sugar, add vinegar and immediately turn off. Put carrots and spices in the still hot marinade. Put a bay leaf at the bottom of a glass jar, then the first layer of herring skin to the glass, then a circle of lemon, a layer of onion and pour the marinade, trying to evenly distribute the thick from it. Repeat this procedure until the entire jar is full. The last to put a circle of lemon and a second bay leaf.

Put in the cold for 2-3 days and serve, for example, with brown bread.

Can be stored up to 1 month.

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Aunt Gerda's herring in Norwegian

If they say "herring dishes", they mean Norwegian cuisine, and vice versa. It was along the shores of the fjords that they first learned how to preserve tender oily fish for a long time and came up with thousands of ways to make it delicious. One day they added tomatoes and some spices to the good old herring and got a new dish. Obviously, Aunt Gerda needs to be thanked for the creativity, thank you very much.

Ingredients:

3 herring fillets

1/2 st. tomato puree

1/4 st. tomato juice

1 red onion

1/8 tsp allspice

1/4 tsp ground black pepper

3 bay leaves

3 art. l. olive oil

1/2 st. l. Sahara

1/2 st. cream or yogurt

salt to taste

Cut the onion into half rings, washed or dried fillet - into wide strips. Mix tomato puree and juice, sugar and spices and, whisking with a whisk, gradually add cream.

Put herring, onion and sauce in layers in a jar and fill it to the top. It is recommended to cool for at least two hours, and serve with boiled potatoes.

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Finnish Etikkasiliya

In Finland, herring is fried, steamed, boiled and, of course, marinated, using both local products and exotics for this, but the latter is not particularly fond of. Herring with an arrangement of wild berries is traditionally Finnish, and with a bit of ginger is already a tribute to modern culinary trends. Together it turns out delicious and beautiful.

Ingredients:

3 salted fillets and herring roe

2 red onions

1 carrot

½ st. white wine vinegar

1 st. water

1 st. fresh cranberries

1/2 st. Sahara

3 bay leaves

5 cm fresh ginger root

3 cm fresh horseradish root

1 st. l. mustard seed

salt to taste

Soak the herring in cold water for a day, drain the water, cut the fillet lengthwise into long strips. Combine vinegar, water and sugar, bring to a boil over medium heat and hold for a minimum of 5 minutes. Grate the roots of horseradish and ginger on a fine grater, chop the onion into half rings, grate the carrots on a coarse grater. Remove the film from the caviar and grind it with a wooden spatula. Wash the berries. Put herring, grated roots, grated caviar, lingonberries, carrots, mustard seeds, bay leaves, chopped onions in layers in a deep ceramic bowl or pot, pour warm marinade over and refrigerate for 3 days. When serving, add soaked lingonberries or cranberries.

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Danish honey herring

No one will suspect Danish cuisine of being addicted to strange combinations and unexpected solutions until we talk about herring. Here is a silver fish with which they just do not connect. And first of all, of course, with honey, which is abundant on the Jutland peninsula and neighboring islands, as well as herring in the adjacent seas.

Ingredients:

3 salted herring fillets

2 onions

2 garlic cloves

5 st. l. light honey (linden, acacia, mixed herbs, meadow)

2 tbsp. l. spicy mustard

1 st. l. brandy

½ st. sour cream

1 st. white wine vinegar

ground black pepper

salt to taste

Cut the herring fillet and onion into cubes, and the garlic into slices. Mix sour cream, mustard and honey, dilute with vinegar and, if desired, brandy, season with pepper.

Put the herring and onion in a ceramic container and pour the marinade for several hours.

When serving, decorate with herbs.

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Icelandic herring

Icelanders were even less disposed to gastronomic fantasies, and what was there to experiment with in the northernmost of the Scandinavian countries. Everything changed in the era of long-distance transportation, and if fresh fruits are still not easy to deliver intact, then dry spices are the opposite. Therefore, herring, generously seasoned with fragrant gifts of the south, is recognized as the pinnacle of local herring gastronomy. It is they, and not vinegar, who play the first violin in the following recipe, and their number should not be reduced.

Ingredients:

4 herring fillets

1.5 st. water

1/3 st. vegetable oil

2 tbsp. l. red wine vinegar

2 tbsp. l. apple cider vinegar

1 st. l. ground ginger

10 cloves

1 tsp cinnamon

½ tsp ground white pepper

1 bay leaf

3 art. l. Sahara

1 tsp salt

Rinse the herring fillet, free from the skin, cut into small pieces. Mix water, spices (grind cloves), salt, sugar in a saucepan, boil and hold on low heat for 5-7 minutes. Allow the marinade to cool slightly, strain through cheesecloth or a sieve, add both types of vinegar and oil and, if the liquid has cooled, heat up, but do not boil. Fold the herring in a container, pour the marinade and put in the cold for a day. It can be used as an appetizer or as part of sandwiches with black bread and apples.