herring in mustard sauce


  • Herring Finnish
  • Herring marinated in mustard sauce
  • Snack herring in mustard sauce
  • Herring in mayonnaise and mustard sauce
  • Useful tips

Herring - is ours, dear! Awesome product that is equally appropriate during Lent, in a modest family feasts and banquets. Herring served to the royal table, herring fed prisoners and convicts, herring fleeing from hunger in the dashing years. In short, the only democratic fish! And that is why today there are an incredible number of ways of cooking, marinating and feeding salt herring. Herring royally, herring in monastic, mincemeat of herring in hunting ... We offer you a recipe that is preparing for herring in mustard sauce.

Initially, this recipe was present only in the Finnish cuisine. But as we know, no one recipe for a long time in their home country is not delayed. Each recipe not only beyond borders, but also adapts to the kitchen of the country, where the falls. That's the recipe for herring in Finnish today multivariant. And how to cook herring with mustard sauce, we'll find out.

Herring Finnish

Almost a classic recipe for herring in mustard sauce. Anyway, in the Finnish cuisine is a dish is prepared in this way.


  • Salted herring;
  • Raw egg;
  • Sugar;
  • Mustard;
  • Lemon juice.


For herring in Finnish fish is desirable to cut beforehand, pour vegetable oil and leave for a while. You can take a ready-made and herring fillets in oil. Strictly speaking, it does not matter. What matters is that fish pieces were not very large, completely getting rid of the bones and marinated in oil.

Special piquancy herring in Finnish gives mustard sauce. To make it, you need to break into a bowl one raw egg and rub it with a teaspoon of sugar. Then add the egg-sugar mixture a tablespoon of prepared mustard, and whisk thoroughly. Then pour in a mixture of a teaspoon of lemon juice and five tablespoons of oil in which the pickled herring. Once again, beat mixture, turning the sauce into a homogeneous mass.

On a plate lay out a layer of pieces of herring and pour its sauce. On top put a second layer, and also pour its sauce. So we stack all the herrings and remove it in the refrigerator for about two hours. Served with fresh rye bread.

 herring in mustard sauce

Herring marinated in mustard sauce

If you prefer salted or pickled herring yourself, try this recipe.


  • Fresh herring - 2 pieces;
  • Onions - 3 heads;
  • Coriander - a tablespoon;
  • Mustard - 2 tablespoons;
  • Sugar - 2 tablespoons;
  • Salt - teaspoon;
  • Vinegar (9%) - half cup.


Herring and my clean from the inside. Then cut off the head, tail and fins, remove the top film and once again wash the carcass. Now we butchered them on the fillets are fully exempt from the bones and cut into small pieces. The fish is ready. Next you need to prepare the marinade.

To do this, first cut into thin half-rings onion and ground in a mortar grain coriander. Then put in a bowl of mustard, sugar, salt, and rub well. Continuing to rub the mustard, add it in small portions oil and when the oil is completely added, pour the vinegar. At this point, the sauce should be light and fluffy. At the end of cooking pour the sauce even corn beaten coriander and stir everything thoroughly.

Now take a clean dry jar and spread it pieces of herring, herring layers alternating with layers of an onion. Fill all the sauce, remove and rammed into the refrigerator. Herring should marinate for at least two days. During this time, covered with a lid jar herring need to shake a few times. Two days later, remove the sample and appreciate the taste of herring marinated in mustard sauce.

Snack herring in mustard sauce

This recipe is good that herring should be fully prepared to stand only a half an hour. So what can be considered a way of cooking this recipe herring with mustard sauce in a hurry.


  • The carcass of salted herring;
  • Onions;
  • A tablespoon of mustard;
  • Tablespoons sugar;
  • A teaspoon of vinegar;
  • 3 tablespoons vegetable oil;
  • Half a teaspoon of salt;
  • A quarter cup of water.


Clean and cut up a herring, we separate the fillet and cut it into slices. Onions cleaned from the husk and cut into rings. On laid herring meal, and put on top of onion rings. Snack almost ready. Now the most important thing - mustard sauce. To make it, you need to put a bowl of mustard and dilute it with cold boiled water and vinegar. Then pour in the mustard oil, add sugar and salt. All stir and pour sauce herring. Half an hour later an appetizer to be served.

 Mustard sauce for herring

Herring in mayonnaise and mustard sauce

Another recipe, adapted to our tastes. If the Finns are satisfied with sauce made of mustard with a raw egg, then we prefer to replace the egg mayonnaise.


  • Herring salted;
  • Bow;
  • Mustard;
  • Mayonnaise;
  • Lemon juice;
  • Sugar;
  • Water;
  • Bay leaf;
  • Black pepper.


Cut into fillets and herring cut into its pieces. For the sauce in a bowl spread a tablespoon of mustard and two tablespoons of mayonnaise, then mix them. Now add to the mayonnaise-mustard mixture of a teaspoon of sugar, a few pinches of black pepper and the juice of half a lemon. Stir and look at consistency. If the mixture is similar to liquid cream, the sauce is almost ready. If the sauce turned out too thick, dilute it with some boiled some water.

Next, clean and very finely shinkuem onion, spread it in the sauce, add to the same pieces of herring mixed. Take a glass jar, put on the bottom of the bay leaf and lay out a herring sauce. Herring rammed, banks close the lid and remove to a day or two in the fridge.

Useful tips

Whichever recipe herring with mustard sauce you choose, for this dish you need to cut itself a herring. In fact, this is not so difficult as it seems at first glance. So ...

  • We take the carcass of herring and make two cuts around the gills: across the carcass, obliquely from tail to head. Now it is easy to cut off heads.
  • Belly ripped from the tail to the head and take out the insides.
  • Cut the tail and wash the herring in cold water.
  • Put the carcass on the cutting board, take a knife to the tip of the blade and the handle of the knife repel the carcass of herring, first from one side, then the other.
  • Along the back do a shallow incision with a knife or your fingernail to hook a thin film covering the herrings and remove it, as the two halves of the stocking.
  • Swipe your finger between the ridge and the herring meat on both sides of the spine at the back of the section.
  • Remove one piece of fillet with vertebral and rib bones.
  • We take out the second part of the loin vertebrae with rib bones.

Take out any remaining bones and fillets cut into pieces.
To beautifully cut herring fillets cut is not strictly across the carcass, and a slope, holding the knife almost parallel to the cutting board. Then the herring pieces you will turn out flat and thin. Try to cook herring in mustard sauce is in a cutting - fish get soft, beautiful and delicious. Spicy sweet and sour taste of this dish many have to their liking. The main thing - cook with pleasure. Enjoy your appetite and success in the culinary field!

 Herring in mustard sauce - spicy taste of the usual dishes

We recommend that read: Preparation of apple cider vinegar

 apple cider vinegar with honey


  • What is apple cider vinegar?
  • Apple cider vinegar with honey yeast
  • Apple cider vinegar is a natural fermentation
  • The apple cider vinegar is useful?

Apple cider vinegar is widely acknowledged as almost a panacea for all ills. Does he really is in the treatment of serious diseases - a moot point. However, for all kinds of recipes for beauty, this miracle product becomes an indispensable ingredient. Its use for the treatment and strengthening of hair, are added to the mask and facial lotions, make him foot bath for hands and naturally with. apple cider vinegar are struggling with being overweight.

With special respect is related to apple cider vinegar and honey. By the way, in some recipes recommended to add honey to the finished vinegar, and in other cases are advised to use apple cider vinegar, cooked with honey. In any of these cases, the same mix of cider vinegar and honey is considered the most effective (compared with "just vinegar"). Let's find out what this product has won a reputation, and how to cook at home.

What is apple cider vinegar?

At its core, this product - no other than the acid. Just get this acid only natural methods of the most that neither is a natural raw material - apples. Moreover, in the preparation of cider vinegar do not use absolutely no chemical additives. Get it in two ways: by natural fermentation with the addition of yeast. How do apples turn into vinegar?

The recipe of its preparation people have borrowed from nature itself. Under natural conditions, the vinegar is obtained by fermenting overripe apple: fruit sugar using acetic acid bacteria turns into vinegar. Catching cooking vinegar, people first squeezed apple juice. Juice begins to ferment, of sugars produced cider (alcohol-based), which in turn is enriched with oxygen and is converted to acetic acid. Thus, firstly, it retains all the excellent properties of apples, and secondly, the new and useful substances synthesized: mineral compound and organic acid. They empower and apple cider vinegar curative properties: the ability to break down fats and carbohydrates, stimulate metabolism and reduce appetite. If apple cider vinegar added to the honey, the action was not only increased, but also supplemented by the healing properties of honey.

 apple cider vinegar and honey

Apple cider vinegar with honey yeast

Prepare this medicinal product in home conditions it is possible, although the process is rather long. Preparation of natural apple cider vinegar will take you more than one day or even one month. But as a result you get a wonderful natural product that can be used for the benefit of their health and beauty.


  • A kilo of apples;
  • Liter of water;
  • 100 g of honey;
  • 10 g yeast.


To prepare the vinegar should be taken only very ripe or overripe apples, honey - only natural, as yeast - "live". First, you need the apples with the peel and seeds grate or twist through a meat grinder. Then boiled and allowed to cool until warm to the water (preferably spring or supernatant), and then this water is diluted apple weight. By the way, for the preparation of apple cider vinegar, do not use aluminum and plastic utensils: just a glass, enamel or stainless steel.

Then add the apples in a saucepan with the honey and yeast, all carefully mix and leave to ferment for ten days. Important! Utensils should be wide-mouth: the greater the surface of the apple mixture in contact with air, the stronger the process of fermentation. Therefore dishes cover lid is also not necessary. During this time, the mixture should be stirred constantly: at least once a day.

After ten days, the mixture is necessary to drain and add to it a new batch of honey (liquid per liter of one hundred grams of honey). After the honey is completely dissolved, pour the vinegar in three-liter jar, cover them with cheesecloth and leave to ferment for approximately one month (four to six weeks). Vinegar is considered ready when the fermentation ends: a liquid lighter in banks, becomes transparent, and the bottom of the formed precipitate. Ready apple cider vinegar should be drained, drain, put into bottles and the bottles themselves cork stoppers sealed (can be filled with paraffin). Keep the vinegar must be in a dark and cool place enough.

Apple cider vinegar is a natural fermentation

Preparation of apple cider vinegar in this recipe is similar to the first method. However, a small (or, conversely, large) difference still present. In this recipe does not use yeast and apple juice turns to vinegar by natural fermentation.


  • Apples;
  • Honey;
  • Water.


To prepare this recipe for vinegar apples also take very ripe or perespevshie. I wash them, cut out all the spoiled space and ground in a mess (in a meat grinder, a grater or a blender). Number of other ingredients determine the volume of the resulting weight: five liters of apples - one liter of water and honey.

We spread the apples in a large pot, add water to them with honey and thoroughly mixed. Then the container cover with cheesecloth or a thin towel and left to ferment for three weeks. Note that this recipe for apple fermentation requires more time as the yeast to apples, we do not add. During these three weeks should periodically stirred malic weight (as in the first case).

After three weeks of fermentation of apples we filter the mixture through a cheesecloth, folded in several layers, thick throw away, and the liquid is drained into the pan again and again, add honey to it (in the same ratio). Pan back cover with gauze and leave our "mash" reach the condition for a further three weeks. Ready vinegar define as: posvetlevshaya liquid that fell to the bottom sediment. Now spill vinegar bottle, clogging them and put into storage.

 honey and apple cider vinegar

The apple cider vinegar is useful?

And finally - on what is useful apple cider vinegar, and how it helps to lose weight. The main nutrients contained in apple cider vinegar:

  • Beta-carotene. A powerful antioxidant, slows the aging process. Is an excellent means of preventing heart disease and cancer, and boosts the immune system.
  • Vitamin B1. Responsible for fat burning and supply the body with energy.
  • Vitamin B2. It promotes healthy skin.
  • Vitamin B6. Participates in the synthesis and breakdown of proteins leads to normal metabolism (metabolism).
  • Vitamin B12. It positively affects the nervous system and is involved in hematopoiesis (the formation of red blood cells).
  • Vitamin E neutralizes free radicals, prevent the emergence of oncological diseases and disorders of the immune system.
  • Potassium. Required for normal functioning of cells. Responsible for the water balance of the body, normalize mineral metabolism.
  • Magnesium. Involved in protein synthesis and the formation of bone tissue. Lowers blood pressure, improves heart and intestines.
  • Pectin. It promotes good digestion, lowers cholesterol, strengthens blood vessels.
  • Sulphur. It is playing an active role in the synthesis of connective tissue, beneficial effects on skin, hair and blood vessels. Participates in metabolism.
  • Phosphorus. An indispensable tool for strengthening teeth and bones. Adjusts the power exchange.

If these properties of the substances contained in the apple cider vinegar, has not convinced you of his use, you should know that apple cider vinegar really helps to get rid of the extra kilos. This happens because the pectin contained in apple cider vinegar (in high concentrations) reduces the deposition of fat and "inhibits" the appearance of hunger. And this, in turn, is due to the ability of pectin to ensure normal blood sugar.

So do not give up on this miracle elixir invented by nature itself. And as a natural recipe adapted to home cooking, we told you. Prepare not only is tasty, but also what is useful. Good luck!

 Apple cider vinegar with honey, or how to prepare the elixir of beauty

We recommend that read: Recipe for homemade apple cider vinegar