Herring In Tomato Dressing Recipes

HERRING IN TOMATO DRESSING

Steps:

• Place herring in a bowl.
• Dissolve sugar in the water and mix with the vinegar, tomato puree and onion.
• Pour this tomato dressing over the herring and garnish with mustard and cress.

HERRING IN TOMATO DRESSING

Steps:

• Place herring in a bowl dissolve sugar in the water and mix with the vinegar, tomato purée and onion. Pour this tomato dressing over the herring and garnish with mustard and cress.

HERRING IN TOMATO DRESSING

Steps:

• Place herring in a bowl dissolve sugar in the water and mix with the vinegar, tomato puree and onion. Pour this tomato dressing over the herring and garnish with mustard and cress.

CREAMY TOMATO DRESSING

Steps:

• Cut tomatoes into quarters; puree in a food processor. Pass through a strainer into a bowl; discard seeds and skin.
• Using a rubber spatula, press cottage cheese through a strainer into tomatoes. Add remaining ingredients; whisk to combine. Refrigerate until ready to use.

SLEDZIE W JOGURCIE (HERRING IN YOGURT DRESSING)

Steps:

• Cut herring fillets into small pieces and place in a bowl. Add yogurt, onion, pickled cucumber, mustard, black pepper, and sugar; mix well to combine.
• Cover with plastic wrap and chill before serving so the flavors can develop, at least 3 hours.

BLISTERED TOMATO DRESSING

Steps:

• Heat a broiler to high. Place the tomatoes on a sheet pan and broil until the skin is charred and peeling, about 6 minutes. Flip and char the other sides until the tomatoes are soft and begin to release some of their moisture, about 5 minutes. If using cherry tomatoes, blister without turning until the tomatoes char, collapse and release their moisture, about 10 minutes.
• When the whole tomatoes are cool enough to handle, transfer them to a board and coarsely chop. (Skip this step if you used cherry tomatoes.) Transfer the tomatoes with their juices to a medium bowl. Add the shallot, sherry vinegar, red-pepper flakes, if using, and the salt and pepper. Stir in the olive oil. Taste and add more vinegar and salt if necessary.
• Use immediately or refrigerate in an airtight container for up to 2 days. Serve as a dressing over cooked leafy greens, green salads, grain salads, roasted or grilled vegetables, meat and fish.

GRILLED HERRINGS WITH MUSTARD & BASIL DRESSING

Steps:

• Heat grill to its highest setting. Rinse the fish under running cold water to dislodge any loose scales. Brush with a little of the oil and season lightly. Grill for 6-8 mins, or until cooked; the eye should be white, the skin well browned and the flesh firm and opaque.
• Meanwhile, make the dressing: whisk the mustard, basil, honey, lemon zest and juice and remaining oil together in a small bowl, and season. Once the fish is cooked, spoon the dressing over and serve.

SMOKED HERRING WITH TOMATO AND GREENS (KENTUMERE)

Steps:

• Grind tomato in food processor or blender until smooth.
• Heat oil in a large skillet. Add onion and red pepper and cook over medium heat until onion is soft, about 10 minutes.
• Add ground tomato and herring and continue to cook for 10 minutes.
• Add greens and simmer over medium-low heat 15 minutes more, covered.