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Pasta salad with smoked herring in oil

Pasta salad with smoked herring in oil


Boil the pasta in salted water, according to the recommendations on the package. When they are ready to boil, strain them, rinse them with cold water and leave them in a strainer to drain.

Peel the onions, wash them, peel them and then cut the stalks into rounds.

Wash the lemon and slice.

When the pasta has drained, put it on the plate and add the slices of green onion stalks.

Season with salt and mix the pasta lightly with the green onions.

Place the smoked, sliced ​​herring on top of the pasta and pour 2-3 tablespoons of canned oil.

Garnish the salad with black olives and lemon slices.

Serve after 15-20 minutes in the refrigerator.

1

Use green onions, because it tastes better and is not very hot, like the yellow one.

2

Wash the lemon before use, even if it is organic.

3

It is not necessary to use another type of oil, because the canned one tastes very good and is seasoned properly and sufficiently.

4

For such a salad, small pasta is preferable.

5

Boil the pasta according to the recommendations on the package.

6

Drain the pasta well before placing it on the plate.

7

Serve the salad after it has been cold for 15-20 minutes.


Pasta salad

In 5-6 tablespoons of olive oil (sunflower) emulsify 2 teaspoons of mustard and then add finely chopped onion, mix well, let everything flavor well, about 1/2 hour. Meanwhile, boil the pasta, put them in boiling salted water and when they are ready (they should not become too soft), drain and rinse immediately with cold water.

After at least 1/2 hour, filter the emulsified oil with the mustard and onion. Put the pasta in a bowl and pour the oil over them, then the other ingredients: sliced ​​baked bell pepper, sliced ​​cucumbers and sausages, diced cheese, some finely chopped basil leaves. Basil can also be used dried.

Add salt and pepper to taste.

The pasta is mixed well and then left to cool for at least 1/2 hour, then it can be served.


Herring salad

herring salad
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Pasta salad with smoked herring in oil - Recipes


The Feast of Flowers is approaching (La happy birthday mom!) and how to eat fish I thought you might find a fish caviar salad recipe useful.
I always had the impression that it was complicated to beat caviar at home and when I had the urge I bought from the store. I want to tell you that it doesn't even compare that fairy pasta from the trade with real caviar salad made from caviar, not from emulsifiers & # 8230
You definitely need a paddle mixer because otherwise you risk shortening your hand and grabbing your eggs at night with a wooden spoon (as grandmothers and mothers did until the mixers appeared)
That being said, let's make a caviar salad because it's not hard at all and they're so good.
Time:

30min
Servings: 6-8
ingredients: 6 tablespoons lightly salted carp caviar, 300-400ml sunflower oil, 1-2 tablespoons lemon juice, 1-2 tablespoons sour mineral water, 1 large white onion
Method of preparation:
We put the caviar in a bowl with a little oil and start beating them with the mixer.

Add a little oil and continue beating until you see that they start to take on consistency. Then pour 1-2 tablespoons of mineral water to whiten them and continue beating.
Towards the end we add the lemon juice (please: no lemon salt, no hellas or other chemical crap) and beat a few more times.

If you want, you can put a lot more oil and beat them more to get an even bigger amount but I don't recommend it. I like to see and feel the taste of caviar, not to eat oil paste on bread. Some housewives also add bread crumbs or boiled semolina to increase the amount, but I advise you to use only high quality caviar and oil in a decent amount. That's if you want to eat something good & # 8230

Once you have incorporated all the oil (more or less than I indicated), finely chop the onion in a food processor or knife or with a grater and mix it with the beaten eggs.
Taste even more salt or lemon juice if necessary. Refrigerate for about an hour and then serve in moderation because they are quite heavy for digestion.

Delicious & # 8230 we like with fresh bread and black olives)

12 comments:

Yeah Al that sounds pretty crap to me, Looks like BT aint for me either. I'm a good man. I subscribe to the oil advice: less - better.

the proportions of the recipe are excellent you can't go wrong try with confidence. Pardon


Pasta salad with smoked herring in oil - Recipes

Yes, I know, it sounds pretty weird in Mediterranean style herring.
For me, herring has long been associated with Dutch or Swedish cuisine and by no means with Mediterranean cuisine. And when I say that I mean herring marinated with some pickles and onions or cooked very simply with potatoes, onions and sauces based on mustard or more I know what.
Ehh, let's just say I've found this jamie's recipe by chance, which I found quite interesting.
Like most of his recipes, this recipe has an unbeatable execution time / quality ratio, so I recommend it to herring lovers everywhere. : D

Ingredient:
- 300-400g fresh herring fillets (in general there are not many fillets so you will have to fillet it. The good part is that you have to cut strips anyway, so if you butcher the fillets there is no tragedy)
- 3-4 cloves of garlic
- a bunch of parsley
- 1 tablespoon capers

- a handful of olives (preferably kalamata)
- a can of whole tomatoes (or a healthy hand of cherry tomatoes)
- a small / medium lemon

- a cube of butter
- 300-350g tagliatele or other pasta
- 2 tablespoons olive oil

We boil water (in which we poured a tablespoon of olive oil and a teaspoon of salt) and when it boils we put the pasta. Write on the box how many tb outfits so the job becomes extremely simple.

While the pasta is boiling, add the herring plus the adjacent ingredients.
Peel a squash, grate it and chop it finely. We break the tails from the parsley link and cut them into small pieces.
Heat the oil and put the garlic, capers and parsley tails and keep them for about two minutes.
Add the sliced ​​herring and olives and cook for another two to three minutes, stirring occasionally. You will notice that the pieces of herring will not stay whole but it is not a tragedy, the integrity of the herring is the last thing that should concern us. :)

Remove the canned tomatoes and cut them into slightly larger pieces. If we use cherry tomatoes, we cut them directly, normally. :)
Add the tomatoes and lemon juice and keep for another two minutes.
Turn off the heat and add the chopped parsley leaves not very small.
At the end, drain the pasta, add it over the herring together with the butter and mix.
And that's about it, fast and tasty, what can I say. :)


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For barley pasta salad you only need a few simple ingredients, but you can add others. You can add them to any kind of salad.

You can serve it at any table, but it is also good to put in the picnic basket or for the package.

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5. Appetizer with eggs and smoked salmon

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Mix the mayonnaise with the egg, cucumbers and onions, spread the composition on the slices of bread, and put a slice of smoked salmon on top.

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Shuba salad with marinated herring

Every time I make this salad, it doesn't come out. It never turns out the same for me, I mean. I change the order of the layers, I put more or less of the various ingredients, I change the variety of fish used. After all, that's all the charm: always do something else, starting from (almost) the same ingredients. One of my brothers-in-law did şuba with canned tuna, smoked salmon, he also put boiled egg and green onions. Hi!

After şuba with smoked mackerel and the one with smoked trout, it was the turn of the one with marinated herring. I used two varieties of marinated herring: one spicy, the other sour, with lemon.

What do you need?

  • 2 saucepans (2 × 220 g) spicy marinated herring fillets
  • 1 casserole (220 g) fillets of marinated herring with lemon
  • 2 red beets (about 200 & # 8211 250 g piece)
  • 4 white potatoes for salad (about 400 - 500 g)
  • 2 suitable carrots (it must have been about 250 - 300 g in total)
  • 2 red onions (larger, smaller, as you stand)
  • Salt, pepper, black pepper with lemon - to taste.

Homemade mayonnaise, for the preparation of which you need:

  • 1 raw egg yolk
  • 1 hard boiled egg yolk (4 - 5 minutes)
  • 2 teaspoons of classic mustard (from Tecuci)
  • 1 teaspoon Dijon mustard (from Dijon, obviously)
  • 1 teaspoon lemon juice
  • 1 pinch of salt
  • 1 pepper powder
  • 250 - 350 mL sunflower oil.

How do you proceed?

Wash the beets, wipe them, wrap them in aluminum foil and bake them in the preheated oven at 200 - 220 ˚C. It is good to put them in a tray, not directly on the oven grill. That's in case the foil breaks and the beet juices start to flow. Depending on the size of the beets, their positioning in the oven and, last but not least, the calorific value of the natural gas, the baking process lasts between 1 ½ hours and 2 ½ hours. Alternatively, you can boil the beets (after you have peeled it and cut it into pieces - quarters or eighths). It may take less time (beets are boiled when the fork easily penetrates it), but many nutrients are lost in the water in which we boil it. I like the aroma of ripe beets more, but here we are already entering the territory of tastes, which are known to non disputandum.

Boil the (unpeeled) potatoes in salted water for about 15 to 20 minutes, or until the fork enters them lightly. Drain them from the water in which they boiled, let them cool completely and then peel them.

Peel the carrots, wash them, then boil them (in water, obviously, but separately from the potatoes), until they can be easily penetrated with a fork. Allow them to cool completely. It doesn't hurt, if time allows, to keep both carrots and potatoes (cleaned) in the fridge for half an hour.

Peel the onion and cut it into julienne (in the form of fish, if you like this formulation better). Sprinkle with coarse salt and let it rest for about 10-15 minutes. The osmotic pressure will cause the salt to absorb water from the onion cells, causing it to soften.

If the beets have cooled, peel them, possibly cut them in half. It will be easier for you to grate it.

Drain the excess oil in the marinated herring fillets. What's next to fish, except oil, you can use in salad: carrot, onion, lemon. You didn't kiss them, but I did and it wasn't bad.

Put the potatoes, carrots and beets through the large grater. Not at the same time, but separately. And collect the scraping results in separate pots. Unlike beef salad, in which all the ingredients mix well, the brisket consists of distinct layers.

Take a bowl with a suitable capacity, which will fit all the ingredients of the salad and start building.

Place a layer of potatoes on the bottom of the pot, which you have previously seasoned with salt and pepper.

Add a layer of spicy herring over the potatoes. You can leave the fillets whole, or you can break them into smaller pieces.

Season the grated carrot with black pepper and lemon and then place it over the layer of herring.

Spread a layer of onion over the carrot.

Then come over the onion with the herring marinated in lemon. You can also put the lemon slices that come bundled with the fish fillets. If you feel the need, add a pinch of pepper.

It's time to come up with a line, not too thick, of mayonnaise. I hope you've already prepared it, without waiting for me to tell you that. To this layer of mayonnaise you can add the boiled egg white that you have left since you prepared the mayonnaise. Or did you just boil the yolk?

Squeeze the grated beets well. Spread half of the amount over the layer of mayonnaise.

Put another layer of spicy herring over the beets. I hope you have left, that I just said "two boxes" clearly.

Put the rest of the beets on top of the herring fillets, then line everything with another mayonnaise mat.

The salad is a bit ready, but it's not good to eat yet. It will first need to be refrigerated for at least an hour, but it is best to leave it overnight. Thus, the aromas and juices of the ingredients have time to move, more axially than radially, intertwining. It can be garnished before serving, although it is not a necessary thing. I could eat it unadorned.


For the second person we need:
200 g of pasta cooked al dente, drained and cooled
1 can of tuna in olive oil (used with oil)
100 g cherry tomatoes
1 finely chopped onion
2 tablespoons fresh peas
a few tablespoons of boiled corn kernels

Mix everything and serve decorated with fresh basil leaves.

Try this video recipe too