Russian Style Pickled Herring Recipes

RUSSIAN SHUBA SALAD (HERRING UNDER FUR COAT)

Steps:

• Gather the ingredients.
• In a large saucepan, bring 3 quarts of water to a boil.
• Add the beets and cook for 20 minutes.
• Add the potatoes and cook for another 20 minutes.
• Add the carrots and continue cooking for an additional 20 minutes. Add more boiling water to keep the vegetables covered, if needed.
• Drain the vegetables and let cool for 10 minutes before handling.
• While still warm, peel the potatoes, carrots, and beets.
• Set aside to cool completely.
• Shred the carrots and beets.
• Place in separate bowls.
• Finely chop the potatoes.
• On a pretty serving platter, place a ring mold or the ring from a springform pan . This salad can also be assembled free form in a round or oval shape or in a 13 by 9-inch pan.
• Place all of the chopped potatoes in the ring, covering the bottom. Pat carefully into an even layer.
• Spread 1/3 of the mayonnaise to completely cover the potatoes.
• Place half of the beets in a thin layer on top.
• Then add half of the carrots.
• Place half of the finely chopped onion on top of the carrot.
• Use all of the chopped pickled herring to cover the onions.
• Spread another 1/3 of the mayonnaise to cover the herring.
• Layer with the remaining carrots and then the onion.
• Add the chopped eggs on top.
• Sprinkle over black pepper to taste.
• Cover with the remaining mayonnaise.
• Add the rest of the beets.
• Carefully pack down the beets so there's nothing else showing.
• Refrigerate for at least 6 hours.
• When it's time to serve, carefully remove the ring, if using, so the layers of the salad are shown.
• If desired, place the sliced hardboiled eggs on top of the salad to decorate it.
• Garnish with chopped dill or parsley.
• Serve and enjoy.

RUSSIAN STYLE PICKLED HERRING

Steps:

• Soak herring for 3 or 4 hours in cold water.
• Wash in cold water and cut into cubes.
• Prepare a marinade with the remaining ingredients and marinate for 1-2 days.
• Drain and serve.

PICKLED HERRING

Steps:

• Put some salt in bottom of small bowl. Place fish skin down. Continue layering fish and salt finishing with a layer of salt. Put weight (dish or plate) on top and refrigerate for 4 to 5 days. Wash herring well and skin. Soak in cold water 1 hour, changing 3 to 4 times. Cut in 1-inch pieces. Drain and pat dry. Boil 3 tablespoons water with 1 teaspoon allspice. Add sugar, vinegar, bay leaves and pepper. Mix until sugar is dissolved. In a one quart jar put 2 cups pickling solution, some onions and herring pieces, laying them and topping with onions. Fill to top with solution. Keep in tightly closed jar in refrigerator 2 to 3 days until ready to serve.

PICKLED HERRING

Steps:

• Soak the fillets in a bowl of cold water in the refrigerator for 12 to 24 hours.
• Change water twice.
• To make the pickling solution, combine water, vinegar, seasonings and sugar in a saucepan; bring to a boil.
• Stir to dissolve sugar; let cool.
• Rinse the fillets with cold water and pat dry with paper towels.
• Cut fish in 1-inch pieces removing bones.
• Peel and slice onion.
• Separate slices into rings.
• Arrange herring and onion rings in alternate layers in sterilized jars.
• Cover with pickling solution and cap.
• Refrigerate at least 3 days before serving.
• The herring will keep up to 3 weeks refrigerated.