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Herring with mustard

Herring in Mustard

Homemade, juicy herring with a mustard flavor. Everyone loves marinated herring. It's a popular appetizer that not only rounds out a family dinner but also makes a great addition to a holiday table. It's most often served simply salted, garnished with chopped green or yellow onion. But herring marinated in a blend of two mustards is less common — and all the more intriguing for it. Try making herring in mustard and no one will be indifferent to this appetizer.

Anna

Recipe author

Composition / ingredients

Servings:

Herring

Mustard

Dijon mustard (French whole-grain)

Salt

Water

Sugar

Vegetable oil

Lemon juice

Translation table of volumetric measures

Nutrients and energy value of the composition of the recipe

By weight of the composition:

Proteins 47 % 7 g

Fats 53 % 8 g

Carbohydrates 0 % 0 g

104 kcal

GI: 0 / 0 / 0

Cooking method

Step 1:

Gather the listed ingredients for the herring in mustard. I'm making a smaller version with one herring. For this recipe, it's best to use fresh fish. If that's not an option, thaw frozen herring first by leaving it out at room temperature. Use two kinds of mustard — one plain (I'm using a Russian-style one, but you can use homemade mustard, which is "fierier"), and the other whole-grain.
Step 2:

Wash and dry the thawed fish. Cut off the head and tail and remove the innards. Then separate the fillets from the backbone and remove the bones and skin. Put the cleaned herring fillets in a deep bowl. The fillets go in whole first (I cut mine into two pieces for convenience), and will be cut into pieces later.
Step 3:

Pour a liter of water over the prepared fish fillets, add a tablespoon of salt, and stir. The brine should cover all the fish. Leave the herring in this brine for about 2 hours. I put the fish in the brine in the refrigerator.
Step 4:

In a separate bowl, mix the two mustards, sugar, vegetable oil, and lemon juice. Stir thoroughly. After two hours, drain the brine from the fish and cut it into small pieces — sized so they're easy to pick up with a fork, for example.
Step 5:

Pour the prepared dressing over the herring and mix everything. Refrigerate the fish for 6–8 hours to marinate. The marinade should cover all the fish so that every piece marinates thoroughly.
Step 6:

Serve the finished herring in mustard cold — it's a cold appetizer that's perfect with potatoes prepared any way. Keep in mind, though, that herring in mustard doesn't keep long; to be safe, it's best eaten as soon as possible.