Tartare from herring

Herring tartare

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This time, I have a fish dish for you, or more precisely marinated herring tartare. As usual tartare, all ingredients used in its preparation are cold, nothing is cooked or heated up. This tartare is based on pickled ingredients, because both the herring itself and accompaniments such as mushrooms or capers are marinated. After pouring the brine from all the ingredients and draining them thoroughly, I cut the fish into small, but not tiny cubes. I do the same with the mushrooms, which I also dice, but into slightly smaller pieces than the herring. In addition, I also marinate red onion before combining it with other ingredients of the tartare. I use apple cider vinegar to quickly marinate the onions because it has a rather delicate flavour. Rice vinegar will be equally good. I would avoid regular vinegar because its taste is too intense.

I season the ingredients of the tartare with mustard, a little paprika, salt, pepper, parsley and a little oil. Before serving, I usually place the tartare in the fridge for about an hour so that the flavours of the ingredients used blend together. The tartar can also be served immediately after preparation, without refrigerating it first. I serve my tartare as an appetizer, with fresh bread, or mainly baguette, because that is how I like it the most. I recommend you the following recipe for herring tartare – and if you are looking for inspiration for herring dishes, here are some suggestions.

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Tartare from herring

Ingredients for herring tartare.

  • 200 g herring fillets in oil brine
  • 50 g red onion
  • 1 tablespoon of capers
  • 1/2 teaspoon of crystal sugar
  • 2 tablespoons of apple cider vinegar
  • 1 tablespoon of sunflower oil
  • 1 teaspoon of grainy Dijon mustard
  • 2 tablespoons of marinated forest mushrooms
  • a pinch of pepper
  • a pinch of salt
  • 1 teaspoon of chopped parsley
  • a pinch pf smoked sweet paprika

How to make herring tartare.

Peel the red onion, dice it into small cubes and put it in a bowl. Add sugar and vinegar, mix and set it aside for 10 minutes. Before combining with the remaining ingredients, squeeze the onion lightly from the excess juice and vinegar.

Thoroughly wipe each herring fillet with a paper towel to get rid of the excess oil. Then, cut the fillets into small cubes and put them into a bowl. Pour the marinated mushrooms from the pickle brine, dice them and add them to the herring. Next, add the capers, mustard, chopped parsley, oil, pickled onion, smoked paprika, a pinch of pepper and salt. Mix all the ingredients thoroughly with a spoon. Serve the herring tartare with bread.

Tartare from herring

Good to know when making herring tartare.

I usually make this herring tartare with herring marinated in oil. The herring in oil can be replaced with salted matias, which must be soaked in water before using it in order to get rid of their salty taste.

In this tartare, pickled forest mushrooms, as well as pickled champignons will work well. I used marinated Suillus luteus, but any other marinated forest mushrooms will be equally good.

Do you like dishes with herring? If so, try our recipe for Herring rolls.

Tartare from herring
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