Salted Herring jellied in finnish
Salted salted herring is a surprise! Brilliant appetizer! Herring always plays a special role on the festive table. Almost like Olivier salad. Want to surprise your guests? Dish – aspic herring – just such a case! Simple grocery set, minimum time – and a fish of amazing taste is ready.
Finnish salted herring
Finnish cuisine is revered especially by healthy food enthusiasts. Simple combinations of simple products, their naturalness provide great taste and benefits. A good reason to Finnish salted herring has appeared on your menu. Innings such a dish for the New Year’s table – excellent idea!
Do you know that doctors call herring fish for beauty? Proteins, amino acids, a set of trace elements and vitamins help healthy hair and youthful skin.
To cook aspic herring, you will need:
- Herring (lightly salted) – 1-2 pcs. Size dependent
- Dill with parsley (young, fresh herbs) – 1 bunch
- Carrots (bright color) – 1 pc.
- Gelatin – about 25g.
- Onion (white or red) – 2pcs.
- Celery – 1 pet.
- Vinegar, pepper (or mixture), lemon.
This aspic can even be made from salted herring. Just have to fill for jelly less salty.
Finnish salted herring can be cooked in Finnish. So:
Butcher herring. Check that there are no small pitted. For aspic, use small pieces or strips. Leave 2-3 strips of herring fillet to decorate jellied.
Soak gelatin for 20 minutes. Water must be cold!
Coarsely chop carrots, celery, one onion (4 parts) and put in the pan. Pour in water (about 0.4 l.). Add spices necessarily salt with sugar, some greens. Boil vegetables and remove them with a slotted spoon. Make sure that carrots are not digested. She is come in handy as a jelly ingredient.
Dice another onion. Sprinkle them with vinegar and pour boiling water for just a few seconds. Then in a colander wash with cold water.
Strain the vegetable broth. Cool and pour into it (focusing to your taste), lemon juice.
Cut boiled carrots for aspic from herring also small cubes. Grind the greens. Add the onion. Put the ingredients in molds.
Heat the swollen gelatin. Be sure to stir until fully its dissolution. But so that the liquid does not boil. Pour into the broth (see instructions for gelatin), cool to room temperature temperature.
Pour in the molds with herring broth and set to solidify. To do not disrupt the composition of the finished dish before removing it from the tins, put the dishes in warm water. The outer layer melts and aspic from herring “slip” on a plate.
Tasty ideas
Pleasant sourness jelly, lemon flavor and a beautiful composition of carrots, herbs and fish makes the dish festive and delicious. From this categories we advise you to cook aspic from pheasant or pork knuckle in jelly.
