Tartar from herring: we cook simply!

The very idea of eating raw, low-processed meat, according to historians of cooking, belongs to nomads, Mongol-Tatars (by the way, some people here have a direct analogy with the name of the dish). Most likely, this is similar to the truth, but modern culinary science still views this dish as a traditional North French. And tartare from herring, in fact, can be attributed to the Mediterranean cuisine. Well, shall we try to cook it?

Fish Tartar

What is tartar from herring? Undoubtedly, it is the most delicate dish, which is designed to satisfy the taste of those gourmets who do not like the aromas and taste qualities of raw meat (beef, veal, horse meat). An alternative in this case is a salted, almost fresh herring (by the way, other types of fish can also be pricked).

In the recipe below, the herring fillet, chopped into small pieces, acts as a tartar. Plus, eggs, apples and red onions - they also cut into small cubes. The dressing can be made from sour cream, or from other ingredients. It should be noted that tartare from herring - snack is quite universal: it is a portioned salad, and a "smack" on a sandwich, and a mixture of minced meat for potatoes, eggs. Today we will prepare this dish quickly and simply!

Tartar of herring with potatoes. Ingredients

• Salted herring - fillet of 3 carcasses.
• Eggs boiled - 6 pieces.
• A couple of apples of acidic varieties (green).
• Violet onions - 2-3 heads.
• Sour cream is thicker - a glass.

To decorate the food we need a green onion, dill. Also come to the court a little vinegar of apples, a kilo of medium potatoes, salt, a mixture of peppers - according to your taste.

Preparation

Tartar from herring in potatoes is prepared simply:

1. Luchok cut into small enough. To get out of it bitterness, so he became not so sharp, for 15 minutes we put him in a marinade. For the marinade mix in equal parts 5% vinegar (apple) and cold water (preferably refined or boiled). We fill this marinade with chopped onions.
2. With apples cut the peel, remove the cores and stems. We cut the flesh of fruits in small cubes.
3. Eggs boil hard boiled, finely chopped.
4. In the same way cut fish fillets. It can also be passed through a meat grinder, but the remaining ingredients must be finely chopped, otherwise the tartare from the herring will turn out to be porridge or even liquid.
5. Mix eggs with onions (marinade while merging), add to them herring fillets and apples.
6. Add sour cream, stir. To taste salt and pepper in moderation.
7. We boil the whole potato until it is ready, we cool it. In the upper hemisphere of the root crop with a teaspoon make a deepening. We trim the bottom of the potato so that the construction with minced meat does not subsequently bend.
8. We fill with potato-boat tartare mix. We adorn it with a green onion, red onion, dill sprigs. The festive dish is ready!

And by the way, this kind of food is an excellent sandwich spread. And if you do not have time to cook potatoes, then you can simply smear tartar pieces of "Borodino" (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 restaurants, then in one of their incarnations tartar is a very popular French sauce almost all over the world, which is served cold in a variety of dishes. The classics of the recipe include: mayonnaise, lemon juice, capers and mustard, onions and gherkins. All these ingredients are ground (chopped or cut), mixing with mayonnaise. The process of preparing tartar sauce is simple and quick. And water (or serve in a separate container to dunk) this mixture can be many meat and fish dishes. Including herring. For this, it is only necessary to cook the fillets of this fish, sprinkle with rings of the onion, pour it with tartar and serve as a cold snack on the table.