Everyone knows and loves the Iwashi herring. However, it is little known that this fish is not herring in the full sense of the word. Sardine, which is found in the Sea of Japan, is called "Ma-Iwashi" by the locals, which means "sardine". The international trade name for the fish “Iwashi herring” comes from the local name, coupled with the appearance of the fish, very reminiscent of representatives of the herring family.
Despite its origin, Iwashi herring is a healthy, tasty, inexpensive product that can serve as a decoration for any table.
What is only the traditional “Herring under a fur coat”, which each mistress prepares in her own way. Here is the recipe for one of the "fur coats", which is distinguished by its original sweetish taste and spicy aroma. Of course, such food for every day is too hard a test for the stomach, but sometimes you can surprise guests with an unexpectedly spicy, very tasty combination of products. For cooking you will need:
- salted herring, cleaned of bones;
- boiled beets;
- boiled potatoes;
- Fresh carrots
- pear;
- an Apple;
- green pea;
- boiled eggs;
- onions (can be green);
- ground red and black pepper;
- mayonnaise.
All components (except fish and potatoes) are grated. Small or large grater to choose, the hostess decides, focusing solely on her taste.
Fish (not only Iwashi, but Caspian herring, Don, Norwegian), potatoes are cut into small cubes.
Onions are aged in vinegar for a while.
Then everything is simple: the products are laid on a wide dish in layers, each layer is slightly peppery, smeared with mayonnaise. The laying procedure is as follows: potatoes, herring, onions, eggs, apple, carrots, pears, peas, beets. An apple will give the “fur coat” a pleasant sourness, and a pear - a delicate aroma.
Such a “fur coat” should be well infused so that all layers are saturated with mayonnaise.
There is a simpler and faster option. For him, you only need potatoes, herring, onions, boiled carrots, beets. All crushed products are first mixed with a small amount of mayonnaise, and only then are laid out in layers. Such a dish can be eaten immediately after cooking, which takes 10-15 minutes on the strength.
From any herring you can cook an even more festive dish: "bird eggs." Cooking it for a relatively long time, but the taste and appearance of the appetizer are worth the time.
First, the Iwashi herring or any other is peeled, bones, cut into very small pieces. You can use a meat grinder with large cells. The mass is mixed with a small amount of chopped onion, chopped egg white, spread on a bowl-shaped dish decorated with leaf salads , placing a whole boiled yolk in the middle. Around the obtained "egg" from onions with cucumbers form a "nest". It turns out very tasty and beautiful.
And, of course, one of the most requested dishes, the preparation of which will require Iwashi herring - forshmak. It, like all other recipes, can be traditional or copyright. This fish pate is great for breakfast, it can be used as a cold appetizer.
To prepare one of the types of national Jewish dishes you need to take:
- salted or slightly smoked herring ;
- about a quarter of a white loaf;
- olive oil;
- a bunch of green onions;
- green sour apple;
- sweet mustard;
- eggs
- pepper.
All products are passed several times through a meat grinder, mix well (preferably in a blender), put in the refrigerator.
Bread can be replaced with butter: the taste will become more subtle.
If you mix chopped herring, onions, boiled carrots, sweet peppers, pickled or pickled cucumbers, add a pinch of sugar, a drop of vinegar, vegetable oil, you get an appetizing, very original salad that can be used as a snack.