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Category "Appetizers". Lightly salted herring and herring butter. 800 g lightly salted herring and 9 sandwiches with herring butter Prices are valid as of July 2022 Ingredients Fresh-frozen herring with head, unevisced 4 pcs. 1200 g (263 rubles) ("Delikateska", 1 kg = 219 rubles) Salt 5 tbsp. Sugar 2 tbsp. (3 rubles) ("Auchan", 1 kg = 76 rubles) Black peppercorns 1 tsp (6 rubles) ("Auchan", 20 g = 43 rubles) Allspice 1 tsp (6 rubles) ("Auchan", 27 g = 59 rubles) Bay leaf 3 pcs. (1 rub.) ("Auchan", 10 g = 30 rub.) Water 2 l You will need a glass jar with a capacity of 3 l Total: 800 g lightly salted herring = 279 rub., 100 g lightly salted herring = 35 rub. Herring oil: Lightly salted herring fillet 2 pcs. (70 RUR) (800 g lightly salted herring fillet = 279 RUR) Butter 250 g (219 RUR) (Auchan, 180 g = 158 RUR) Dill 3 sprigs (7 RUR) (Auchan, 1 kg = 700 RUR) Borodinsky rye bread 9 slices (32 RUR) (Auchan, 400 g = 57 RUR) Green onions 10 g (6 RUR) (Auchan, 1 kg = 650 RUR) Total: 9 sandwiches with herring butter = 334 RUR, 1 sandwich with herring butter = 37 RUR Preparation 1. Defrost the herring and wash thoroughly. Brine: 2. Pour 2 liters of water into a saucepan and put on the fire. Add black pepper and allspice peas, bay leaf, salt, sugar and bring to a boil, boil for 5 minutes and remove from heat. Cool the brine. 3. Pre-rinse the jar with boiling water. 4. Place the herring in a 3-liter jar and pour in cold brine with spices. Close the jar with the herring with a lid and refrigerate for 3 days. 5. Cut off the head of the cooked herring, make a cut along the back and carefully remove the skin from the fillet. Take out the entrails and remove the dark films. Run two fingers along the spine separating the fillet from the bones, remove the rib bones and remove the remaining bones. 6. You can also separate the fillet with a knife, cutting over the bones. 7. Cut the finished herring fillets into medium pieces. Herring butter: 8. Put 2 lightly salted herring fillets into a cutter and beat. 9. Add soft butter to the beaten herring and beat. 10. Chop the dill and add to the butter, mix. Serving 11. Spread herring butter on a slice of rye bread and sprinkle with finely chopped green onions. Enjoy!