Many people love sandwiches with red caviar, but, unfortunately, they generally allow themselves to buy such yummy only for the holidays. I suggest housewives to take note of the recipe for an appetizing and very easy-to-prepare herring pate that tastes like red caviar. All we need besides herring is carrots, butter and melted cheese. Such a herring paste, often called Jewish, can be used as a spread on sandwiches. It looks very nice, and tastes like everyone's favorite red caviar and is 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 products. This is what we will do first.

It is better to choose herring for pate, medium salted and large in size. It will have fewer bones and it is easier to cut such a fish.

I advise you to choose soft cheese for pate, such as "Friendship".

Well, try to pick up a carrot in a bright orange color. The rich beautiful color of the finished pate will depend on the color of the carrot.

Butter, of course, it is better to choose natural, the spread can give the pate an unpleasant aftertaste.

How to cook herring pate like red caviar

And so, we remove the head and entrails from the herring. Then, we wash the herring carcass under cold running water and cut the fish along the ridge: first we remove the skin from the herring, and then we divide the carcass into two halves along the incision and remove the bones with our hands.

Carrots we need to boil (but not digest), cool and peel. Then, cut the carrot into large pieces.

We release the processed cheese from the packaging and cut it into four parts.

We put the herring fillet, carrots and processed cheese.

First, at high speeds, grind these ingredients /

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 a delicious herring pate with melted cheese and carrots, reminiscent of red caviar in taste, is ready.

We spread it on bread and serve it to the table. We will store the herring pate in the refrigerator in a closed container (vessel or just glass jar) no more than a week.

Butter herring pate is also known as " herring oil» - very tasty and simple snack, which is spread on bread. Except slightly salted herring and butter may contain boiled carrots, onion, garlic, fresh herbs, olives and black olives, fresh or pickled cucumber. In any case, it will turn out delicious and unusual. It can be prepared for a holiday or just for a convenient occasion if stored in the freezer wrapped in cling film.

Ingredients

• 1 carrot
• 1 small onion
• 100 g butter
• 3 pinches of salt
• 3 pinches ground coriander
• 1/2 lightly salted herring

Cooking

1. Wash small carrots, boil until soft (this may take 20-30 minutes), cool, peel, grate on fine grater and put in a bowl.

2. Finely chop the onion and transfer to the carrots.

3. Cut the herring very finely. Be sure to remove the skin, if possible, remove the bones.

4. It is better to get the oil out of the refrigerator in advance and let it thaw. Then shift right amount in a bowl, lightly salt and add spices.

5. Mix all ingredients thoroughly. The pate should turn out to be almost homogeneous, but if you want an even smoother consistency, you can additionally grind it with a submersible blender.

salty, or spicy herring with a bow is always an honored guest at a festive, or everyday table. But what if we add familiar dish originality, and cook salted herring pate? Such an appetizer will instantly go into the category of those dishes, the recipes of which guests vying with each other demand.

Herring pate recipe

Ingredients:

• herring (fillet) - 6 pcs.;
• butter - 100 g;
• onions (large) - 1 pc.;
• eggs - 2 pcs.;
• black pepper - to taste.

Cooking

Before preparing the herring paste, we check the fish for bones and, if necessary, remove them with tweezers. Using a flexible and sharp knife, remove the skin from the fish and cut it into large pieces. Boil eggs hard boiled. Using a blender or meat grinder, grind the fish fillet with eggs, onions and butter room temperature. Ready meal season with black pepper to taste. Before serving, the pate should be transferred to a container and cooled for 10-12 hours.

Herring pate with carrots

Ingredients:

• herring (large) - 1 pc.;
• processed cheese - 2 packs of 100 g;
• butter - 100 g;
• carrots - 1 pc.

Cooking

We clean the herring from the insides and wash it. We cut off the fins and head from the fish, remove the backbone, and remove the remains of bones and skin from the resulting fillet. If there is milk in the fish, then they can also be used in the recipe.

Boil the carrots and rub on a fine grater. Pass the herring fillet through a meat grinder along with and mix the resulting mass with grated carrots and soft butter. Cool the pate in the refrigerator before serving.

Herring pate with butter

Ingredients:

• fresh (not salted) herring - 2 pcs. 350-400 g each;
• salt pepper;
• green onions - 1 bunch;
• dried chili - to taste;
• butter - 70 g;
• olive oil- 3 tbsp. spoons;
• lemon juice- taste.

Cooking

We clean the herring from the insides. Rub the fish with oil, season with salt and pepper, and then place on a baking sheet. We bake herring at 180 degrees to fully prepared, then remove the pulp from the bones and cool. We put the fish fillet in a blender along with butter, chili and chopped green onion. Beat the paste until smooth, then add lemon juice to taste. Before serving, the herring paste should be cooled for 8-10 hours.

If you want the finished pate to stay fresh for as long as possible, then transfer it to a ceramic, plastic, or glass container, then pour it with melted butter and refrigerate. Thanks to the hermetic layer of oil, the pate will be protected from the harmful effects of oxygen, and therefore from spoilage. By the way, if you put chopped greens, citrus zest, or juniper berries with a layer of oil, then such a pate will also look elegant on the festive table.

How to make smoked herring pate?

Ingredients:

Cooking

Mix cream cheese with grated horseradish, the zest of one lemon and the juice of half. green onion grind and also add to the cheese mixture, not forgetting a pinch of salt and pepper. We separate the fish from the skin and bones and knead with a fork. Adding Pieces smoked herring to cheese mass and mix well again. Let the pâté cool in a container before serving. cling film. Serve the pâté with a slice, flatbread, or small homemade Yorkshire puddings.

Sometimes you just don't know how to surprise guests. Common herring can be seen at almost every feast. Do you know how to cook such sandwiches with herring and carrot pate, the taste of which will resemble red caviar? In that simple recipe there are no special rules. It’s just that herring and melted cheese combine very well, and the rest of the products complement this perfect taste. So even a child can cook herring pate with carrots and butter. The only nuance of this dish is cleaning the fish. You need to know clearly so that there are no bones left.

Ingredients for herring pate with butter:

• Large herring - 1 pc.;
• Carrot big size- 1 PC.;
• Processed cheese - 2 pcs.;
• Butter - 100 gr.;
• Eggs - 2 pcs.;

How to cook fish pate from herring and cheese:

1. The recipe is very simple actually. To make the appetizer really tasty, you need to cook fillets from herring. This is very easy to do. Cut off the head of the fish and make an incision along the dorsal fin with a depth of no more than 0.5 cm. In the same place, peel off the skin and pull it off the carcass, first on one side, then on the other. Do not tear off the skin near the belly. Now collect the whole skin in a "bundle" and pull. So exactly along the line you will remove the tummy and easily remove the insides.
Gently with your fingers, starting from the same dorsal fin, remove the fillets from the ribs. With such fish fillet herring pate with butter will turn out very tasty.
Boil eggs and peel. Boil the carrots until fully cooked and remove the skin with a special knife. Remove the cheese from the package. Cool the butter and remove it from the package as well.
Cut the food into pieces so that they can easily pass into the meat grinder. Carrots, eggs, butter, and herring with melted cheese are passed through a meat grinder 1 time. Mix the resulting mass and put it in a jar.

Ready-made herring pate will taste best with gray bran bread. Prepare sandwiches and decorate with any greens. Ready snack serve to the table. And as vegetable snack we suggest to try

Herring pate is a classic creamy-fish flavor with spices and vegetable additives. There are only 2 required components: fresh herring, fatty dairy product. It is worth trying options that have already become traditional.

Classic recipe

Compound:

• herring - 1 medium;
• carrots - 1 medium;
• oil - 110 - 120 g.

Cooking steps:

1. The oil is allowed to soften in a warm place to the consistency of a cream.
2. The entrails, head, bones, tail, skin are removed from the herring, periodically washing the carcass and hands under water.
3. The fillet is washed again, absorbing water with a paper towel.
4. Clean dry fish meat is cut.
5. Carrots are cut so that it is easily ground in a blender (meat grinder).
6. Fish chunks, carrots, passing through a meat grinder several times, are brought to the consistency of a gentle puree. If you have a blender, it is better to use it.
7. The oil is poured with a spoon into the resulting fish puree. It is important that whole pieces of oil are not felt in the mass.
8. Spices are chosen at your discretion, but salt and pepper are enough for a rich taste.

With melted cheese

Compound:

• herring - 1;
• carrot - 2 medium tubers;
• 2 fatty (from 50%) cheese.

Cooking steps:

1. Put the carrots to boil.
2. Herring is prepared: the head is separated, the entrails, skin and ridge with the tail are removed. The remaining bones are removed by hand so that the meat remains clean. Separate thin bones will not be noticeable when crushed. The fillet is cleaned under water.
3. Soft, fully cooked carrots are cut.
4. Slices of fish, cheese, carrots are crushed 2 times in a meat grinder or 1 time in a blender.
5. Spices, herbs are introduced differently, but they make sure not to interrupt the main taste.
6. Store the dish for several days under the lid (so that a crust does not appear) in the refrigerator.
7. For freshness and color, you can add fresh green herbs (cilantro, parsley, basil).

Cooking with butter and egg

Compound:

• herring - 2;
• any nuts - 40 - 50 g (2 tablespoons);
• onion - 1 medium;
• eggs - 2 - 3 pcs.;
• oil - 125 g (half a pack).

Preparation stage:

1. The solid butter is left to soften to a creamy texture.
2. Eggs are boiled until the yolk is hard (10 minutes - from the supermarket, 13 minutes - homemade).
3. The fish is cleaned from the head, entrails, spine, tail, small bones, wash.
4. Peel, cut onion into large chunks.
5. nuts on hot pan simmer for a few minutes until slightly golden. The main thing is to warm it up well (but not burn it) so that the taste becomes spicy, not “raw”.
6. Scroll all products several times in a meat grinder (blender).
7. AT gentle puree without pieces they drive in oil, spices.
8. It is advisable to leave the dish to “rest” in the refrigerator (so that the meat absorbs juices and aromas).

Pate of salted herring and cottage cheese

Compound:

• herring - 2 carcasses;
• any nuts - 15 pieces;
• milk - 1 - 1.5 tbsp.;
• oil - 2 - 3 tbsp. l.;
• fatty cottage cheese - 0.25 kg.

Cooking steps:

1. From fish take only clean fillet(everything is removed, including the skin and as many small bones as possible), which is divided into slices.
2. Nuts are baked in the oven (in a frying pan).
3. All products are scrolled in a meat grinder 2-3 times (or beaten 1 time in a blender).
4. Beat the resulting paste with oil, herbs, seasonings, salt.
5. Let the pâté rest in the refrigerator.

Forshmak - Jewish recipe

Compound:

• herring - 1;
• soft butter - 3 tbsp. l.;
• onion - 1;
• apples (sour) - 2;
• lemon - half;
• egg - 1 protein;
• ginger - at the tip of tsp

Cooking steps:

1. Cleaned fish (fillet without skin) is cut.
2. Peeled apples (with skin) are divided into slices, mixed with fresh juice lemon.
3. Boiled egg white, fish, onions, apples are scrolled in a meat grinder.
4. Grind the fish paste with soft butter, ginger.
5. Do not forget to salt, season with spices.
6. Leave in the refrigerator to mix flavors.

With lemon and ginger

Compound:

• herring - 1-2 fillets without skin;
• oil - 3 - 5 tbsp. l. (in softened form);
• lemon - 0.5;
• onions - 0.5 onions;
• ginger root puree - 1 tsp;
• herbs, spices.

Cooking steps:

1. Divide the fillet into 2-3 pieces so that they can be easily chopped in a meat grinder (blender).
2. Herring, lemon zest and juice, onions, greens, ginger are whipped in a blender in mashed potatoes (scroll in a meat grinder a couple of times).
3. Oil, spices, salt are driven into the mass.
4. Allow to cool and soak in the juices in the refrigerator.
5. Store covered for a day.

Fish pate with carrots and butter

Compound:

• herring - 2;
• carrots - 2 - 3 pcs.;
• soft butter - 5 - 7 tbsp. l. (100 - 160 g).

Cooking steps:

1. Herring without viscera, head, tail, fins, skin, bones, washed, divided into several slices.
2. Carrots are baked (boiled), coarsely cut.
3. Pasta is prepared from carrots and fillets using a blender.
4. Oil and spices are mixed into the paste.
5. Leave to impregnate the minced meat with flavors (in the refrigerator).