This simple and inexpensive snack is usually the first to disappear from the festive table. The combination of herring with juicy carrots and cream cheese with smoked aroma makes this dish delicious and nutritious. Use this recipe to create a buffet table. Snack paste from herring, cream cheese and carrots can be used for sandwiches, canapes, they can fill tartlets, make an appetizer of crackers. Herring pasta goes well with herbs, it looks especially nice with curly parsley. We will use a blender and get a uniform consistency, if we add herring caviar to the fillet and grind the products more roughly, for example, in a meat grinder, we get herring caviar.

Taste info Fish and seafood

Ingredients

• slightly salted herring - 2 pieces;
• smoked processed cheese (Amber or Friendship) - 100 g;
• butter - 100 g;
• large carrots - 1 piece.

How to cook an appetizer of herring, cream cheese and carrots

First prepare the fish. Wash herring. If desired, it can be additionally soaked in milk.
We cut off the head and tail of the fish. Then gently cut the upper fin with a knife.
Then run the knife into the abdomen of a herring and cut it starting from the tail. We remove all the insides. Milk or caviar can be transferred to a food container so that they do not wind and later cook.
Now carefully cut the lower fins, from the inside cut off a strip of half a centimeter thick from the abdomen. Thoroughly clean the fish from the black film inside. We wash the herring under running cold water.
Divide the back of the fish into two neat parts, making a recess in the place where the upper fin was.
Then completely clean the herring from the skin starting from the tail.
Separate the ridge with bones from the fillet also starting from the tail. The fresher the fish, the easier it will be.
Carefully select the remaining bones, using tweezers if necessary.
Now that the main part of the work is left behind, we will prepare the remaining ingredients. Wash and peel the carrots. Some housewives boil carrots for this recipe, but we will use it fresh. Rub it on a fine grater. If you will grind the pasta with a blender, it is better to cut the carrots into small pieces beforehand, so that it is easier to grind.
For the same purpose, cut smoked processed cheese and butter into medium-sized cubes.


Peeled fillet of herring without bones, pass through a meat grinder with a fine grill.


Then we pass smoked cheese through a meat grinder.

Add finely grated carrots to the chopped ingredients.


Add softened butter to the resulting mixture.


Thoroughly mix all the ingredients for fake red caviar.


To achieve a more delicate and airy texture of the snack, it can be crushed using a submersible blender.
On the finished snack, we spread slices of fresh bread or baguette and decorate with greens.

Southern Europe is famous for its terrines and pastes from game, poultry and fish. Slavic cuisine not only borrowed most of the recipes of first-class pastes from France, but also supplemented them with its own, authentic version of the appetizer. Salted herring paste is the know-how of the Soviet era, when even with a shortage of products, cooks were able to create incredibly tasty, but at the same time quite simple dishes.

Herring paste is prepared from filletted salted herring, passed through a blender or meat grinder. The specific rich taste of the fish is usually diluted with oil, soft cheese, cottage cheese, boiled potatoes or carrots, chicken eggs, white or rye bread. Season the dish with garlic and coriander, caraway seeds and grated nutmeg, spicy herbs such as oregano, basil, parsley, dill.

Grandmothers and mothers will surely remember the “red fish oil”, which was made from boiled carrots, butter and herring or Jewish paste, an unusual combination of salted fish, cottage cheese and stale white bread. Students of Soviet times are probably familiar with the taste of “spreading” - herring fillet twisted with potatoes, onions and butter.

In addition to old recipes, there are modern versions of pastes with nuts, white wine and cream, seafood and tropical fruits like mango, kiwi or avocado.

Ready paste is served as an independent dish, laid out in portioned cocotte bowls (bowls) or taken out on toasts, in tartlets and canapes. Also, the dish can be used to create buffet snacks (rolls and rolls, envelopes, etc.).

You can evaluate which recipes are tastier - new or time-tested, by trying in practice the recipes below.

Pate with red fish

A delicious economy class "trick", suitable for sandwiches and toppings of appetizers.

List of ingredients:

• Cream cheese - 200 g.
• Fillet herring - 300 g.
• Chicken Egg - 4-5 pcs.
• Butter - 100-150 g.
• Garlic at will.
• Onions - 1 pc.
• Pepper.
• Salt.

Cooking method:

1. Boil and peel the carrots. All the components of the paste: prepared boneless fillet, boiled eggs and carrots, a chilled block of butter and cream cheese, pass through a meat grinder.
2. Grate the onion on a fine grater. If you grind it together with other products, large grains will be felt.
3. Mix the onion gruel with the base of the snack. A homogeneous glossy mass with orange spots should form.
4. Cool and use the paste as intended. The composition contains butter, so it is undesirable to combine an appetizer with hot toasts.

Student Pate

The paste is good not only for sandwiches, but also for the filling of pita bread, tortillas, fresh wheat, buckwheat pancakes. It is prepared in two versions: with fresh onions or with sautéed in butter.

List of ingredients:

• Herring fillet - 400 g.
• Potato - 200 g.
• Butter - 70 g.
• Dried dill - to taste.
• Dried garlic - to taste.
• Pepper.
• Salt.
• Onion - 2 pcs.

Cooking method:

1. Boil and cool the potatoes slightly. Beat it warm with butter, spices and dried dill (garlic).
2. Free herring fillet from all bones and skin. Soak in water if it is too salty.
3. Sauté finely chopped onions in a couple of tablespoons of butter. It is necessary to bring to a barely golden state, preventing the formation of burnt edges.
4. Pass through a meat grinder and combine with mashed potatoes and mashed fork (chopped blender) with sautéed onions.
5. Use to create sandwiches and other cold snacks.

Jewish pate

The composition of the dish is very reminiscent of mincemeat. This dish also applies to Jewish cuisine. There are no apples and fresh bread in this recipe, but salty granular cottage cheese is included. The combination is peculiar, but memorable. You can also add grated onion gruel to the appetizer.

List of ingredients:

• Fillet herring - 400 g.
• Granular curd in cream - 100 g.
• Breadcrumbs - 100 g.
• Chives - 30 g.
• Fresh parsley or dill (leaves only) - 30 g.
• Milk - 300 ml.
• Pepper.
• Salt.
• Ground coriander optional.

Cooking method:

1. With the fillet, carefully select the bones, cut it into small pieces and pour in low-fat milk for an hour.
2. Drain the salted cream into a separate bowl.
3. Rinse the fish and pass through a large profile of the meat grinder along with the cottage cheese, onion and parsley.
4. At the very end, pass through the mouth of a meat grinder a few crusts of any stale bread. He will collect the remains of the pulp, and the tool will be easier to wash.
5. Mix the base of the paste with breadcrumbs and mix thoroughly with a dip blender or fork.
6. Then gradually add the salty cream to the thick paste, observing the consistency. After achieving the desired result, taste and season with salt and spices.
7. Serve chilled.

Herring paste with nuts and apples

The most delicious and famous way to cook herring paste. Thank you for the recipe Jewish cuisine.

List of ingredients:

• Herring fillet - 400 g.
• Chicken Egg - 3 pcs.
• Callous loaf - 200 g.
• Sweet and sour apple - 100-150 g.
• Walnuts - 50 g.
• Onions - 2 pcs.
• Apple cider vinegar - 1 tbsp. l
• Mustard - 1 tsp.
• Pepper.
• Lemon juice - 20 ml. (1 tbsp. L.).
• Salt.
• Nutmeg.

Cooking method:

1. Remove all bones from the fillet, soak it for 30 minutes - an hour in cold water.
2. Boil hard boiled eggs. Cooking time is at least 7 minutes.
3. Peel a large apple from the skin and core, cut it into several parts.
4. Chop a large onion finely.
5. Calcify walnuts in a dry frying pan and sift them from the remnants of a bitter skin. Large chop them in a blender by turning on the pulse mode.
6. Place all the components of the paste: chopped herring, eggs and apple, stale bread, vegetable oil, spices and mustard with vinegar in a blender bowl.
7. Grind to a uniform glossy mass. Pour coarsely chopped nuts into an already prepared paste and mix everything with a spoon. You can add a little fresh or dried greens to the dish.
8. Bring to the desired taste with salt and spices.
9. Chill before serving.

Herring paste with caviar

An original pate with a twist for receptions and festive dinners.

List of ingredients:

• 5 chicken yolks
• Herring fillet - 400 g.
• Green onion with a white portion - 30 g.
• Vegetable oil - 20-30 ml.
• Butter - 100 g.
• Small salted caviar (cod, capelin) - 30-50 g.
• Cream or fat sour cream - 30 g.
• Pickled cucumber - 1-2 pcs.
• Pepper.
• Salt.

Cooking method:

1. Peel and rinse the fillets, chop randomly.
2. Grind chicken yolks with vegetable or melted butter until a thick slurry is formed. Add small caviar of capelin or cod.
3. Herring fillet, peeled pickled cucumber, butter and green onions mashed with a blender. Add sour cream or cream. Bring to taste with salt and pepper.
4. Expand herring mass in batch molds. Make a recess in the center and put the yolks with caviar there. Stir in a spoon in a spiral to form a two-tone paste.
5. You can also simply mix two parts of the paste into a spoon with a spoon. A blender is not suitable for these purposes, as it will destroy all the eggs.
6. Chill before serving.

Cherry tomatoes differ from their large counterparts not only in the small size of the berries. Many varieties of cherry are characterized by a unique sweet taste, which is very different from the classic tomato. Anyone who has never tried such cherry tomatoes, with their eyes closed, may well decide that they are tasting some unusual exotic fruits. In this article I will talk about five different cherry tomatoes, which have the sweetest fruits of an unusual color.

Salad with spicy chicken, mushrooms, cheese and grapes - fragrant and hearty. This dish can be served as the main one if you prepare a cold dinner. Cheese, nuts, mayonnaise - high-calorie products, in combination with spicy fried chicken and mushrooms, a very nutritious snack is obtained, which is refreshed by sweet and sour grapes. Chicken fillet in this recipe is marinated in a spicy mixture of ground cinnamon, turmeric and chili powder. If you like food with a twinkle, use hot chili.

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Radish salad with egg and mayonnaise, which I made from Chinese radish. This radish in our stores is often called Loba radish. Outside, the vegetable is covered with a light green peel, and the cut turned out to be pink flesh that looks exotic. It was decided during the preparation to focus on the smell and taste of the vegetable, and make a traditional salad. It turned out very tasty, we didn’t catch any “nutty” notes, but it was nice to eat a light spring salad in winter.

The graceful perfection of shining white flowers on high pedicels and huge shiny dark leaves of eucharis give it the appearance of a classic star. In room culture, this is one of the most famous bulb. Few plants cause so much controversy. In some eucharis bloom and delight completely effortlessly, in others for many years they have not let out more than two leaves and seem stunted. Amazon lily is very difficult to classify as unpretentious plants.

Kefir fritters pizza - delicious pancakes with mushrooms, olives and mortadella, which are easy to cook in less than half an hour. There is not always time to cook yeast dough and turn on the oven, but it happens that you want to eat a slice of pizza without leaving your home. In order not to go to the nearest pizzeria, wise housewives came up with this recipe. Fritters like pizza is a great idea for a quick dinner or breakfast. As a filling, we use sausage, cheese, olives, tomatoes, mushrooms.

Growing vegetables at home is a feasible task. The main thing is desire and a little patience. Most greens and vegetables can be successfully grown on the city balcony or kitchen windowsill. There are pluses compared to outdoor cultivation: in such conditions, your plants are protected from low temperatures, many diseases and pests. And if you have a loggia or balcony glazed and insulated, then you can grow vegetables almost all year round

We grow many vegetable and flower crops in the seedling method, which allows us to get an earlier harvest. But creating ideal conditions is very difficult: lack of sunlight, dry air, drafts, untimely watering, soil and seeds may initially contain pathogenic microorganisms. These and other causes often lead to depletion, and sometimes to the death of young seedlings, because it is most sensitive to adverse factors

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Chocolate whiskey truffles - homemade dark chocolate truffles. In my opinion, this is one of the simplest and most delicious homemade desserts for adults, unfortunately, the younger generation can only lick their lips, these sweets are not for kids. Truffles are made with different toppings, stuffed with nuts, candied fruits or dried fruits. Roll in biscuit, sand or nut crumbs. You can make a whole box of homemade assorted sweets based on this recipe!

Salted or spicy herring with onions is always an honored guest at a festive or everyday table. But what if we add a familiar dish of originality and cook a paste of salty herring? Such an appetizer instantly goes into the category of those dishes, recipes of which guests demand vying with.

Herring Pate Recipe

Ingredients:

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

Cooking

Before making a paste of herring, 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. Hard boiled eggs. Using a blender, or a meat grinder, grind the fish fillet with eggs, onions and butter at room temperature. Season the finished dish to taste with black pepper. Before serving, the paste should be transferred to a container and refrigerated for 10-12 hours.

Herring paste with carrot

Ingredients:

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

Cooking

We clean herring from the insides and rinse. We cut off the fins and head from the fish, remove the ridge, and remove the remaining bones and skin from the resulting fillet. If there are 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. Before serving, cool the paste in the refrigerator.

Herring paste 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 to taste.

Cooking

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

If you want the finished paste to remain fresh as long as possible, then transfer it to a container made of ceramics, plastic, or glass, then fill with melted butter and refrigerate. Thanks to the sealed oil layer, the paste will be protected from the harmful effects of oxygen, and therefore from spoilage. By the way, if with a layer of butter lay chopped greens, zest of citrus fruits, or juniper berries, then this paste will also look elegant on the festive table.

How to make smoked herring paste?

Ingredients:

Cooking

Cream cheese mixed with grated horseradish, zest of one lemon and half juice. We chop green onions and also add to the cheese mixture, not forgetting a pinch of salt and pepper. Separate the fish from the skin and bones and knead with a fork. Add the pieces of smoked herring to the cheese mass and knead well again. Before serving, cool the paste in the container, covering with cling film. Serve the paste with a slice, tortilla, or small homemade Yorkshire puddings.

Herring paste with butter is also known as “herring butter” - a very tasty and simple appetizer 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 tasty and unusual. You can cook for a holiday or just for a good occasion, if stored in a freezer wrapped in cling film.

Ingredients

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

Cooking

  1. Wash a small carrot, cook until soft (this can take 20-30 minutes), cool, peel, grate on a 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 melt. Then transfer the right amount to the bowl, slightly salt and add spices.

  5. Thoroughly mix all components. The paste should turn out to be almost uniform, but if you want an even smoother consistency, you can grind it with an additional hand blender.