Winter salad with fish: recipes

Winter salad with fish is an original piece that contains various vegetables. In this case, the product has a unique taste. In fact, these are canned fish cooked at home. Such a salad can be served to the table in combination with a garnish of potatoes, and also used as a cold snack. It is best to use sticks, capelin or sprat when preparing. In some recipes, it is allowed to add mackerel or herring. An excellent option is a salad of fish for the winter with tomatoes.

Which fish to choose

To let the salad for the winter with fish and vegetables get tasty, you need to choose the right ingredients. On the shelves of shops it is very difficult to find a chilled product. Most likely, such a fish will be already thawed. You need to be careful. It is better to choose a frozen fish and only whole carcasses that have both a tail and a head.

Salad of fish for the winter with tomatoes

For the preparation of the blank it is required:

1. 400 grams of Baltic herring.
2. 750 grams of tomato.
3. 150 grams of onions.
4. 300 grams of carrots.
5. 100 grams of beets.
6. Vegetable oil.
7. Tablespoon of salt.
8. Several tablespoons of sugar.
9. Two large spoons of vinegar 9%.

Preparation of products

Salad for winter with fish is prepared very simply. But in the end, you get an original snack. To begin with, it is necessary to peel the onion and cut it, of course, with half rings. On the fire, you need to place a pan and pour a little vegetable oil into it. It should warm up well. After that, put a chopped onion in a frying pan. The product should be fried until translucent, while constantly stirring.

Almost ready onions should be transferred to the cauldron. If there is no such device in your kitchen, then you can use the bowl of the multivark. Here, lettuce for winter with fish will be stewed. A multivarker can perfectly replace a cossack. The taste of the finished product does not deteriorate.

Fresh carrots should be cleaned, well washed, and then chopped. It is best to do this with a blender. If this is not possible, then you can grate the vegetable on a fine grater. On the fire you need to put a frying pan and pour some vegetable oil into it. After this, you can put the carrots and lightly fry it. Almost finished product should be transferred to the bowl of the multivarquet or to the kazanok to the onions.

Beets also need to be cleaned, washed and chopped. You can do this with a blender or a grater. Shredded beets also need to be fried in vegetable oil and transferred to a kettle or a bowl of multivarka to carrots and onions.

Tomatoes need to be peeled. You can do this by placing them for a few minutes in boiling water, and then in cold water. The flesh of the tomato should be ground in a blender. If desired, you can wipe the resulting mass through a sieve. The waste leaves the seeds and the skin of a tomato. The resulting sauce needs to be poured into the vegetables.

Fish before cooking should be cleaned, removing the insides and head, and then wash. Now you can start cooking. Salad for winter with fish and vegetables is almost ready.

Heat treatment

To vegetable salad with fish for the winter turned out delicious, you need to put out the vegetables separately. It is better to add fish later. All vegetables should be placed in a multivarque or cossack and put out. It takes about 20 minutes. In the multivarker, select the "Quenching" function.

After the specified time, a prepared herring can be added to the salad. Also in the salad is added sugar and salt. In the kazanok you can pour vinegar and simmer for about half an hour, carefully mixing the food.

How to store

Ready salad for the winter with fish should be stored in a canned form. Therefore, it is worthwhile to prepare glass containers and covers in advance. Banks better to take a small amount so that snacks are enough for one time.

While the salad is cooked, you can prepare the tanks. Banks need to be thoroughly washed and then sterilized. The same thing to do with the lids.

A ready vegetable salad with fish should be spread over the cans and rolled well. After that, the hermetically sealed containers should be put downwards and leave so until they cool down completely. Store the original snack from fish and vegetables at a temperature of no higher than 8 ° C. This is a prerequisite. Otherwise, the sunset will not stand. An ideal place to store salad may be the lower shelf in the refrigerator.