Pickled Herring with Onions
20 min. Recipe Yield:
1 pcs Difficulty:
Medium recipe
Pickled herring with onions - a recipe for Russian cuisine, who doesn't love holidays with vodka and herring. Herring is, of course, good, but it must not only be salted so that it is tasty, but also disassembled and arranged. The easiest way, of course, is to clean, cut, lay out and that's it, and then spit bones at the table. Getting rid of bones in herring is pretty easy.
Recipe Ingredients
Cooking Recipe
For the recipe herring with onions, salted fish must first be cooked. Cut off the head from the herring, make a deep incision along the back from the head to the tail and gently picking up, also from the head to the tail, remove the skin from the herring. Further, from the side of the back, gently, so as not to prick, from the head to the tail, separate the meat from the bone. The backbone and bones are very easily separated from the pulp. If the fish is not salted, the bones will not come off very easily.
After dividing the herring into fillets, you need to look - perhaps there are costal bones left, they need to be removed with tweezers. After the herring fillet, cut into small pieces and put in a herring box. Peel the onion, cut into thin half rings and place beautifully in the herring box. Do not cut the parsley, but tear it so that the leaves remain intact. Put parsley leaves on top of herring and onion, pour vinegar on top and pepper.
Vinegar for herring can be used ordinary, apple or infused with herbs. Black pepper can be mixed with a small amount of coriander, rubbed in a mortar, and then sprinkled with herring and onions. Ready herring with onions can be served at the table.