Composition / ingredients
Step-by-step cooking
Step 1:
How to make a classic herring vinaigrette? Take medium-sized vegetables, especially beets, it can be fodder. Wash the vegetables thoroughly under warm water with a hard brush from dirt. If the vegetables have signs of rot or rodent damage, then discard them. Boil the potatoes and carrots for 25 minutes and refrigerate. Boil the beetroot for 40-60 minutes, pour cold water for 10 minutes, cool.
Step 2:
Peel the cooled potatoes and cut them into medium cubes. Put it in a bowl.
Step 3:
Peel carrots, cut into cubes the same as potatoes. Vegetables for vinaigrette should be cut the same way, so that both taste and appearance are balanced.
Step 4:
Cut the pickled cucumber into cubes and add it to a bowl with vegetables. It is best to choose a cucumber with small seeds, sweet and sour taste. This will bring piquancy to the finished vinaigrette.
Step 5:
Peel the onion from the husk, rinse with cold water so as not to cry, and finely chop. If you like the sharpness of onions or salad varieties, you can immediately add to the vinaigrette. Or fill the onion with hot water for a few minutes, put it on a sieve and let the water drain, cool. Then it will lose its bitterness and sharpness.
Step 6:
Squeeze the sauerkraut from the brine, and cut if it is very long. Add to the bowl with the vinaigrette.
Step 7:
Peel the beetroot and cut into cubes. Now you have two options for adding it. If you like the vinaigrette to be brightly colored, add beets immediately after slicing. If you like the vegetables to remain their color, then mix it with one tablespoon of oil, mix and only then add it to the vinaigrette.
Step 8:
Mix everything and add salt, if required. Then pour in the vegetable oil and mix. Be sure to bring it to taste first and only then pour in the oil, otherwise the salt will not dissolve. It is best to take unrefined, first-pressed oil. It has a more pronounced flavor and is most useful.
Step 9:
Classic vinaigrette can be served with salted herring, they complement each other perfectly. Herring can be bought in the store already processed and cut into pieces. Or make the fillet yourself by removing the spine and all the bones, then cutting into pieces.
Step 10:
Put the vinaigrette in a salad bowl, add pieces of salted herring, garnish with herbs and serve.
Step 11:
Bon appetit.
Around the recipe of the classic vinaigrette, disputes about what to add to it: green peas or beans do not subside. There are different versions of its preparation, with both products. I decided to make one like this. Just in case I'm writing: you can optionally add either peas or canned or boiled beans to this salad. And all three (and even four, if you count two types of beans) vinaigrettes will be classic.
How to properly cut a whole fish into fillets? Remove the tail, head and fins. Cut the carcass along the spine to the spine. Turn it on its side. With a sharp knife, cut the meat from the backbone bone. Turn the carcass over and cut the fillet from the other side. Clean the inside by removing the black film, as it is bitter and will spoil the taste. Rinse and be sure to dry well.
The salad will look nice and neat if you cut all the ingredients into pieces of the same size and shape (for example, cubes).
The calorie content of the products possible in the dish
- Ripe potatoes - 80 kcal/100g
- Baked potatoes - 70 kcal/100g
- Mashed potatoes - 380 kcal/100g
- Boiled potatoes - 82 kcal/100g
- Potatoes in uniform - 74 kcal/100g
- Fried potatoes - 192 kcal/100g
- Beetroot - 40 kcal/100g
- Dried beetroot - 278 kcal/100g
- Boiled beets - 49 kcal/100g
- Carrots - 33 kcal/100g
- Dried carrots - 275 kcal/100g
- Boiled carrots - 25 kcal/100g
- Herring in vegetable oil - 301 kcal/100g
- Herring in sour cream - 97 kcal/100g
- Herring in tomato sauce - 159 kcal/100g
- Hot smoked herring - 215 kcal/100g
- Pickled herring - 192 kcal/100g
- Fresh herring - 161 kcal/100g
- Salted herring - 217 kcal/100g
- Vegetable oil - 873 kcal/100g
- Sauerkraut - 19 kcal/100g
- Salt - 0 kcal/100g
- Pickles - 11 kcal/100g
