Delicious salads for the winter - this is our Russian tradition. And salads with fish and vegetables may well replace a full-fledged dinner or served to the festive table. I collected the recipes of such salads for many years, when I was still living on Sakhalin, in the fish region.
For these salads usually use small fish, sprat, sprat, sprat, sometimes herring can be used. For the preservation of large fish often requires an autoclave, and such sweets just to prepare each hostess.
I always close several jars of sprat, mackerel or sprat for the winter, it is always tastier homemade, and sometimes I want to surprise guests. Still, these salads are less often prepared for the winter than just vegetable.
How to cook fish salads for the winter - food choices
Most often preferred are winter fish salads with tomatoes. Probably the most common recipe is sprat or capelin in tomato sauce. This is not only because we are accustomed to them by our trade, it's just that it is always tasty, you can open such a jar to potatoes, and just as a separate snack.
To make our salads really tasty, the fish did not fall apart in them, but kept their shape, we must choose it correctly. And well, if you live somewhere by the sea, where to buy fresh fish is not a problem. Not everyone is so lucky, so I’ll tell you how to choose a fish for winter salads.
Fresh-frozen fish in such cases is preferable, because our retail chains have now begun to sell chilled products from the freeze, that is, the initially frozen fish is thawed for sale, leftovers that are not sold on time are frozen again, and so several times. Buying chilled fish, you can see on the abdomen incision an unpleasant dark yellow color from constant frost. Such fish will be very dry and will quickly “spread out” during the heat treatment. Small fresh-frozen fish trifles are usually with shiny light backs, with a head and tail, not gutted, that's what we need this fish.
Winter salad with herring and tomatoes
From the products to prepare:
- Four kilos of fresh-frozen herring
- Half a kilo of onions
- Four kilo red tomatoes
- Two kilos of carrots root crops
- Half a liter of purified sunflower oil
- One tablespoon of 9% vinegar
- Fifteen tablespoons without the top of a spoon of sugar
- Three canteens with a spoon of cooking salt
Fish defrost is not up to the end, so it is more convenient to chop. Gut, cut off the head and tail, cut along the ridge and separate the fillet, which is cut into slices.
Chop the tomatoes in a blender or meat grinder and rub through a sieve so as not to fall into the skin. Finely chop onion, carrot rub on a normal grater.
Pour half of the vegetable oil into the pan, where we pour the tomato and spread the pieces of herring, put it on the fire.
In the second half of the oil we fry carrots with onions in a frying pan. When the fish with tomato stews for half an hour, add salt, add sugar and put zazharku. Leave the stew for another half an hour. At the end of time add vinegar. Hot salad is packaged in sterile jars, close under the lid and wrapped in heat to cool slowly.
Fish salad for the winter with vegetables
We use the following products:
- A pound of capelin or a sprat
- Three bulb bulbs
- Three medium carrots
- Six large fleshy tomatoes
- One medium beet
- Two tablespoons of 9% vinegar
- Tablespoon of salt
- Two tablespoons of sugar
- Sunflower oil
How to cook fish salad:
All vegetables are cleaned, onion cut into semi-wheeled vegetables, carrots, three beetroots on a regular grater, chop the tomatoes in a blender and run through a sieve to remove the skins and seeds.
Fry each product separately and fold it into a common container, at the end pour the tomato and set on the stove to stew. Stew twenty minutes, but for now let's do some fish, you need to clean it, cut off your head and rinse.
We lay the fish to the vegetables, salt, add sugar and leave to stew for another half an hour. At the end do not forget to add vinegar and prepare the prepared salad in sterile jars. We roll under the covers and leave to cool upside down. Store jars of salad only in the refrigerator or cellar.
Salad for winter with mackerel
We will need:
- One medium sized fresh-frozen mackerel carcass
- One onion bulb
- One small carrot
- Five small tomatoes
- Tablespoon of common cooking salt
- A quarter cup of sunflower oil
- Three canteens without a spoon of a spoon of granulated sugar
- One and a half tablespoons of 9% vinegar
- Five black peppercorns
- Three leaves of laurel
Defrost the fish, clean the insides, remove the tail and the head and boil it in a saucepan with water for twenty minutes.
Chop finely, carrot rubbed on a grater. We put the tomatoes in boiling water for a couple of minutes to remove the skin, and then chop them in any convenient way. Combine all the vegetables in a pot or thick-walled saucepan and set aside for twenty minutes, do not forget to add sugar and salt.
We will sort the cooked fish into pieces and drop them into the vegetables, add the remaining spices and roast for another twenty minutes, add the vinegar and roll them into the jars.