Tartare of herring: prepare easy!

The idea of eating raw meat malobragino, according to historians of gastronomy, belongs to the nomads, the Mongol-Tatars (by the way, some draw a direct analogy here with the name of the dish). Rather, it seems to be true, but modern culinary science still considers this dish as a traditional severomorskoy. A tartare of herring, in fact, can be attributed to the Mediterranean cuisine. Well, let's try to make?

Fish Tartar

What is the tartare of herring? Undoubtedly, this mouth-watering dish that is intended to satisfy those gourmets who are not too fond of the aroma and taste of raw meat (beef, veal, horse meat). The alternative in this case – salted, almost fresh herring (by the way, can be capitalized and other fish species).

The following us version of the recipe as Tartar acts as a herring fillet, chopped in small pieces. Plus eggs, apples and red onion – they also cut into small cubes. Filling can be from the sour cream and other ingredients. It should be noted that the tartare of herring – it is a universal snack: a La carte salad, and “spot” on a sandwich, and the mixture is the stuffing for potatoes, eggs. Today cook this dish quickly and easily!

Tartare of herring with potatoes. Ingredients

• Salted Herring-fillet 3 carcasses.
• Eggs boiled – 6 stuff.
• A Couple of apples sour varieties (green).
• Purple onions-2-3 heads.
• Sour Cream is thicker – glass.

To decorate the dishes we will need green onions, dill. Also will fall to the court a little vinegar from apples, a kilogram of medium potatoes, salt, mixture of peppers-to your taste.

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Preparation

Tartar of herring in potato cook simple:

1. Chop the Onion quite finely. To the bitterness left that it was not so spicy, it for 15 minutes put in the marinade. For the marinade, mix equal parts of 5% vinegar (Apple) and cold water (preferably purified or boiled). Pour this marinade chopped onion.
2. Apples cut peel, remove core and stalk. Cut the pulp in small cubes.
3. Eggs boil hard boiled, finely chop.
4. In the same way cut the fillet of fish. It is possible to pass through a meat grinder, but the rest of the ingredients should be finely chopped, otherwise the tartare of herring will turn out mushy or even liquid.
5. Mix eggs with onion (marinade for this merge), add to it with herring and apples.
6. Add sour cream, stir. To taste sprinkle with salt and pepper.
7. Boil the Potatoes whole until tender, cool. In the upper hemisphere of the roots using a teaspoon make an indentation. Trim the bottom of the potatoes to design a meat subsequently bent over.
8. Fill with mixture-Tartarus boats of potatoes. Decorate with green onion, red onion, sprigs of dill. The festive dish is ready!

And by the way, this kind of pudding – a great sandwich spread. And if you don't have time for cooking potatoes, you can just spread with Tartar pieces «rye» (or other rye bread) - it turns out very tasty and beautiful!

Herring with Tartar sauce

If you completely trust the opinions of the chefs of dining in one of its incarnations tartare-very, very popular almost all over the world French sauce, served cold to a variety of dishes. In classic recipes include: mayonnaise, lemon juice, capers and mustard, onion and gherkins. All these ingredients are milled (cut or cut), mixed with mayonnaise. The process of making Tartar sauce is quick and easy. And watered (or fed in a separate container to dip) this mixture can be many meat and fish dishes. Including herring. This is only to prepare the fish fillet, sprinkle with onion rings of onion, sprinkle with tartare and served as cold appetizers on the table.