step by step recipe with photo
Herring paste with butter is also known as "herring butter" - a very tasty and simple snack that is spread on bread. In addition to slightly salted herring and butter, the composition may include boiled carrots, onions, garlic, fresh herbs, olives and olives, fresh or pickled cucumber. In any case, it will turn out delicious and unusual. Can be prepared for a holiday or just for a convenient occasion if stored wrapped in plastic wrap in the freezer.
Ingredients
- 1 carrot
- 1 small onion
- 100 g butter
- 3 pinches of salt
- 3 pinches ground coriander
- 1/2 lightly salted herring
Preparation
1. Wash small carrots, cook until soft (it may take 20-30 minutes), cool, peel, grate and put in a bowl.
2. Finely chop the onion and transfer to the carrots.
3. Chop the herring very finely. Be sure to remove the skin, remove the bones if possible.
4. It is better to take the oil out of the refrigerator in advance and let it melt. Then transfer the required amount to a bowl, lightly salt and add spices.
5. Mix all ingredients thoroughly. The pate should be almost uniform, but if you want an even smoother consistency, you can additionally grind it with an immersion blender.
Herring fillet - 400 gr;
carrots - 4 small pieces;
processed cheese in triangles - packaging (140 gr);
butter - 150 gr;
refined sunflower oil (odorless) - 2 tbsp.
Let me explain why I prefer cheese in triangles. Plain melted in boxes is very liquid and viscous for this variant. And the "Soviet" versions, curd cakes in foil, are now a cheese product, not processed cheese. If you find normal ones, take them. This time, for speed I took herring in oil without "aromas", classics or materia. You can buy a whole one and clean it.
You will need to do two things in advance: get the butter out of the refrigerator (it should become absolutely soft), in a couple of hours and boil the carrots. So we clean the cooled carrots, cut them coarsely and send them to the blender. If you don't have one, use a meat grinder.
We cut the herring coarsely and also put it in a blender.
Grind at low speed for 2-3 minutes. Then add butter and oil.
Grind for another 3-4 minutes, a couple of times I open and mix to evenly grind. You should get a relatively homogeneous mass. I do not seek homogeneity.
Serve with white bread or your favorite toast. Rrrrrr!
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Do you like pate? Meat and liver, mushroom and eggplant? And from lard with garlic?
There are countless recipes for pate. Surely every housewife has at least a couple of recipes for such pates that the other does not know. Sometimes everything that was in the refrigerator goes into plowing, and most likely you will not need more - the remains of baked meat, a boiled egg, a piece of fish, a spoonful of butter and a sprig of parsley. A good housewife has nothing to throw away.
I will tell you a recipe for a pâté, spicy and fishy in taste, salty and at the same time with a beautiful color and texture. This is herring pate.
Ingredients of herring, cheese and carrot pate.
Salted herring - 1 pc. (300 g)
Butter - 150 g
Processed cheese (100 g) - 2 pcs.
Carrots - 2 pcs.
How to cook herring, cheese and carrot pate.
1. To prepare the pate, we need boiled carrots, so my root vegetables, cut off the tail and the green part of the carrot itself and boil in salted water until soft. We remember the rule - what has grown underground, we put it in cold water, what has grown above the ground - we put it in boiling water. Cool the boiled carrots and peel them. It is better not to refrigerate vegetables in cold water, as they become too watery.
2. We clean the herring from skin, entrails and bones. And you can buy fillets right away, if you can find them. Only without oil - we don't need extra fat in the pate.
3. Now you need to grind all the ingredients of the pate. This can be done using both a meat grinder and a blender. Who has what and who likes what. The textures of the pate will turn out to be different - in a meat grinder (manual) the pate will turn out to be a little grainy, interesting in sensation, and in a blender - smooth and silky, like in haute cuisine. Grind herring fillets, cheese and carrots using the method you have chosen, mix and add butter softened at room temperature.
Put the finished pate in a glass jar and tamp it well. Store in the refrigerator.
For such a pate, black bread is good. Fry it well in a dry frying pan until it crisps slightly and rub with a clove of garlic. Above - a leaf of lettuce and a spoonful of our pate. Do you think it will be tasty? I think very much. You can also serve such a pate in mini-tartlets for a holiday, garnished with carrots and herbs.
If you are steaming for this pâté on black garlic toast, serve on one plate with or. These Italian toasts with delicious toppings will perfectly complement the herring flavor of your new pate and, moreover, will diversify your menu. In addition, you can take the recipe and replace half of the filling in them with our pate with cheese, carrots and herring.
Cook with love! Bon Appetit!
Material belongs to the site
The author of the recipe is Oksana Lisitsyna
Many people love sandwiches with red caviar, but, unfortunately, such yummy, basically, allow themselves to buy only for the holidays. I suggest that the hostesses take note of the recipe for an appetizing and very easy-to-make herring pate, which tastes like red caviar. All we need except herring is carrots, butter and processed cheese. This herring pate, often called Jewish, can be used as a spread on sandwiches. It looks very cute, and tastes like everyone's favorite red caviar and it's easy to cook at home.
Ingredients:
- herring - 1 pc.;
- butter - 100 gr;
- processed cheese -1 pc .;
- carrots - 100 gr.
The first thing to do to make the dish tasty is to choose the right food, which is what we will do first.
It is better to choose herring for pâté, medium salted and large in size. It will have fewer bones and will be easier to cut.
I advise you to choose a soft cheese for the pate, such as "Friendship".
Well, try to pick up the carrots in a bright orange color. The rich, beautiful color of the finished pate will depend on the color of the carrot.
Butter, of course, is better to choose natural, the spread can give the pate an unpleasant aftertaste.
How to make herring pate like red caviar
And so, we remove the head and entrails of the herring. Then, we wash the herring carcass under cold running water and cut the fish along the ridge: first, remove the skin from the herring, and then divide the carcass into two halves along the cut and remove the bones with our hands.
We need to boil the carrots (but not overcook), cool and peel. Then, cut the carrots into large pieces.
We release the processed cheese from the packaging and cut it into four parts.
Put herring fillets, carrots and processed cheese in a blender.
First, grind these ingredients at high speeds /
And then add the butter and turn on the blender for another 2-3 minutes.
That's all, we spent literally half an hour of time and an appetizing herring pate with melted cheese and carrots, which tastes like red caviar.
We spread it on bread and serve it to the table. We will store herring pate in the refrigerator in a sealed container (vessels or just a glass jar) for no more than a week.
This is not to say that homemade pates are present on our menu every day, these dishes are more inherent in the cuisine of Southern Europe. Nevertheless, our hostesses also have something to boast about. True, abroad more often such a dish is prepared from game meat, poultry and expensive varieties of fish. In our country, liver is most often used for pâtés, and such dishes were invented and masterfully improved back in Soviet times, when the current abundance was not observed on the shelves, but there was enough offal and fish. And we must pay tribute to the women - they contrived to cook in such a way that their appetizer simply melted in their mouths, and the Europeans could only envy the skill and imagination of our cooks.
How to make herring pate
By and large, today you can buy such food in the store without much difficulty. But, I must say, homemade herring pate will naturally be much tastier. It is prepared, as a rule, from slightly salted herring, but smoked fish can also be used for these purposes. The main thing is to skillfully select all the ingredients. And the latter, I must say, are quite a lot. So, the herring of which, and more than one, we want to offer you today, is prepared with milk and caviar, boiled eggs and carrots, an apple, melted cheese, butter and many other ingredients. Oregano, cumin, coriander, garlic, dill are used as seasonings. Each housewife has her own signature dish. As for the cooking process itself, it is quite simple. All components are ground in a blender or passed through a meat grinder.
However, enough theory, it's time to start making herring pate. And let's start with the most budget one.
"Student"
Actually, already from the name itself, it is clear that the appetizer should be simple, cheap and satisfying. And therefore the ingredients are needed appropriate. And we need:
- Herring fillet - four hundred grams will be enough.
- Potatoes - Three large tubers are enough.
- Butter - no more than one hundred grams.
- Two onions.
- Dill and garlic (either dried or fresh - as you like).
It is required to make mashed potatoes from potatoes, preferably using a mixer, while adding oil, garlic and dill during cooking. The fillet will need to be passed through a blender along with onions, which, by the way, can be used both fresh and sautéed. Then combine both components together, salt and pepper to taste. Such a herring pate, the recipe for which, as you can see, is very simple, you can simply or can be used with pancakes or pita bread.
Red fish? No - herring!
An economical option, a kind of snag of taste. This herring paste with carrots, to which is also added to taste and color, resembles red fish oil. It is also prepared quickly and easily, and as ingredients you need to stock up:
- Herring fillet - the same 400 g.
- Eggs in the amount of four to five pieces.
- Processed cheese - no more than two hundred grams.
- Butter - one hundred grams.
- Carrots - two large root vegetables are enough.
Carrots, like eggs, must first be boiled and then peeled. Then pass all the ingredients, except the onion, through a meat grinder or mix in a blender. As for the onion, you will have to suffer here - you need to grate it on a fine grater, and then add it to the finished pate and stir the whole mass thoroughly so that it looks like butter in appearance. Salt and pepper to taste. Refrigerate. This herring pate with melted cheese and carrots is perfect for filling snacks and sandwiches.
Jewish variant
Such herring pate very much resembles forshmak, but since the latter is a national dish that requires following the classic recipe, the option proposed below will be a variation on the theme. Its main difference, as well as its zest, lies in the presence of cottage cheese in the composition. And grainy salty. The combination can be called quite daring, but the taste is exquisite. In general, the dish is definitely worthy of your attention.
The recipe for its preparation requires:
- Four hundred grams of herring fillet.
- One hundred fifty grams
- One hundred grams of bread crumbs.
- A small bunch of green onions.
- Fresh parsley (or dill) leaves - thirty grams.
- Glasses of milk
- Pinches of coriander.
How to cook
The fillet must be carefully examined, selected from it, if available, all the bones, then pour a glass of milk and leave in this form for an hour. A blender is not suitable for making pate, you need a meat grinder, and always with a large grate. The herring needs to be removed from the milk, rinsed, and then, along with all the ingredients, with the exception of bread crumbs, pass through it. At the very end of the process, you can throw a few pieces of stale white bread into the meat grinder. After that, add breadcrumbs to the mass, mix everything thoroughly with a fork, and then add a little milk, in which the herring was lying, to achieve the desired consistency.
Semolina pate
A somewhat unusual cooking option, which, however, does not in the least affect the final result and the original taste of the dish. In order to make such a herring pate, you first need to prepare minced meat from 400 g of herring fillets. Then pour one and a half cups of water into a saucepan, add three or four tablespoons of sunflower oil and add a pinch of salt. When everything boils, add five tablespoons of semolina and cook the porridge, stirring constantly, until it thickens. After the semolina has cooled, it must be mixed with minced herring, add one boiled carrot, previously chopped in a blender, pour in five tablespoons of sunflower oil and one teaspoon of vinegar or lemon juice. Then add chopped - very finely - green onions.
... and tomato juice
This herring pate is a slightly modified version of the first, with semolina. Only here there is still tomato juice. To prepare such a snack, you need to mix a glass of tomato juice with a glass of vegetable oil. Pour this mixture into a saucepan, and then, after it boils, add five tablespoons of semolina and cook, stirring constantly, for several minutes. When this peculiar porridge cools down, it must be mixed with the herring fillet previously minced, for the preparation of which you need to take four hundred grams of fish. Add either finely chopped green or grated onions. Pepper and salt, of course, to taste.
Conclusion
Herring pate, a recipe with a photo (and more than one) of which you can find in our article, is a great appetizer that you will not be ashamed to put on a festive table. Of course, the herring is good in itself, without any invention - sprinkled with onions and poured with vegetable oil, in any case, it will not be left without the attention of guests. Nevertheless, pates, which still require some labor, are liked by many housewives because thanks to them, you can significantly diversify the menu - make intricate sandwiches out of them, and much more. Be that as it may, but all lovers of herring will certainly appreciate this dish.
Bon Appetit!
