If every year you cook “herring under a fur coat,” but the herring is over-salted, dry, or “smells like fish,” then the problem is most likely not in the recipe, but in the fish itself. You can fix this in 15 minutes.
Before cutting, soak the herring fillet in the mixture:
- 1 glass of strong black tea,
- 1 tsp. Sahara,
- a pinch of vinegar.
Leave for 15 minutes. Tea will soften the saltiness, sugar will remove the harshness, and vinegar will refresh the taste and remove extraneous odors. After this treatment, the herring becomes tender, without hardness, and goes well with vegetables.
Then assemble the salad as usual: potatoes, carrots, beets, onions, mayonnaise. But now the layers will be balanced and not over-salted.
Let the salad sit in the refrigerator for at least an hour. It will become juicy, and the taste will be whole and soft.
Bon appetit!
Question and answer:
How to remove saltiness from herring before salad?
Soak the fillet for 15 minutes in strong black tea with a teaspoon of sugar and a pinch of vinegar. Tea softens salt, and sugar removes harshness.
Can I use green tea instead of black?
Better not. Black tea contains more tannins, which bind salt and odors more effectively.
