Vinaigrette with herring

Ingredients for Herring Vinaigrette

The main ingredients:

  1. Beets 1-2 pieces (average)
  2. Carrots 1-2 pieces (medium)
  3. Potato 2-3 pieces (medium)
  4. Pickled cucumber (canned) 2-3 pieces (medium)
  5. Onion 1 piece
  6. Canned green peas 1 can (400 grams)
  7. Salted herring (pure fillet without skin and bones) 300 grams
  8. Purified water as needed


  1. Salt 1 teaspoon or to taste
  2. Ground black pepper, a pinch or to taste
  3. Vegetable oil 30-50 milliliters or to taste
  4. Liquid mustard (without fillers) 1 teaspoon or to taste and desire


  1. Dill to taste and desire
  2. Parsley to taste and desire
  • Main Ingredients Herring, Potato, Onion, Carrot, Beetroot
  • Serving 1 serving
  • World Cuisine


A teaspoon, a kitchen sponge, a tablespoon - 2 pieces, a kitchen knife - 2-3 pieces, a cutting board - 3-4 pieces, paper kitchen towels, a deep pan with a lid (capacity 3 liters), stove, slotted spoon, deep bowl - 2 pieces, a deep plate, a colander, a key for canned food, a salad bowl or a portion plate.

Making herring vinaigrette:

Step 1: prepare raw vegetables.

And again, everyone’s beloved old Russian traditional salad, but this time with a twist in the form of a salted fish. Of course, everyone knows how to cook this yummy, but for beginners in cooking, we will start all over again, and those who have forgotten will remember. So, we take an ordinary kitchen sponge and under the trickles of cold running water we wash the beets with carrots and potatoes. We do this carefully, so that all the earth and any other pollution are removed from them.

Step 2: cook raw vegetables.

Then we distribute the vegetables into separate deep pots, beets in one, and potatoes with carrots in the other and pour purified water so that it is 5-6 centimeters higher than them. After boiling, cook everything under covered lids until fully cooked. The duration of this process directly depends on the variety and size of these products. For example, beets can become soft through 40-50 minutes or even an hour.

Carrots will be required 25-30and potatoes 20-25 minutes. Periodically, it is worth piercing vegetables with the teeth of a table fork, if they enter smoothly, without pressure - everything is ready! Using a slotted spoon, we shift the root vegetables into a deep bowl and cool to room temperature.

Step 3: prepare the herring.

We do not lose a minute, carefully examine the herring fillet and, if there are bones in it, gently pry each tweezers and pull them out. Then put the salted fish meat on a cutting board and divide it into two parts with an approximate ratio of 1: 3, for example 100 and 200 grams. We cut the larger piece into cubes up to 1 centimeter in size, and cut the smaller one across with beautiful slices of the same thickness and temporarily put the herring aside.

Step 4: prepare the onions.

Next, with a clean knife, remove the husk from the onion, rinse it in running water, chop on a new board with small cubes up to 4-5 millimeters in size and proceed to the next step.

Step 5: prepare boiled and canned vegetables.

We peel the cooled vegetables and, using a special key, open the jars of canned food. Throw the peas into a colander and leave it in the sink before use, so that the excess marinade is stacked. Cucumbers, carrots, potatoes are cut on one board into cubes up to 1 centimeter and discarded into a clean deep bowl.

We chop the beets in the same way as the previous boiled ingredients, transfer them to a small plate, pour a tablespoon of vegetable oil, mix and leave them in this form for a couple of minutes, now this vegetable will not paint the rest in its bright burgundy color.

Step 6: bring the vinaigrette with herring to full readiness.

After the right time, we send peas to a bowl with chopped potatoes, carrots and cucumbers. There we put onions, diced herring and slightly infused beets. Season everything to taste with salt, black pepper, an additional portion of vegetable oil, liquid mustard and mix with a tablespoon to a homogeneous consistency. We pour the finished dish into a more suitable dish, for example, a salad bowl, form a small slide, on top on it with a pattern or in an art mess we distribute slices of the remaining herring, crush the fragrant dish with chopped dill or parsley and serve to the table.

Step 7: serve the vinaigrette with herring.

Vinaigrette with herring is served in a bowl specially designed for this purpose immediately after cooking. Or insist it in the refrigerator and serve it chilled, having previously decorated it with an additional portion of salted fish and fresh finely chopped dill and parsley. This wonderful salad is considered an appetizer, although it may well be the second main course for lunch or dinner. Enjoy and enjoy delicious food!
Enjoy your meal!

Recipe Tips:

- very often, such a salad is seasoned with mayonnaise or a mixture of 3% vinegar, vegetable oil, salt and sugar;

- some housewives instead of green peas use canned or fresh boiled beans;

- an alternative to onions is green, and cucumbers - sauerkraut or salted tomatoes;

- sometimes, so that the herring becomes softer, it is pre-soaked in a tightly brewed, fresh, chilled unsweetened tea.