Herring pate: recipe

It can not be said that home-made pastes are present in our menu every day, these dishes are more typical of the cuisine of Southern Europe. Nevertheless, our masters also have something to boast about. True, abroad such dishes are often cooked from meat of game, poultry and expensive varieties of fish. We often use liver and herring for pâtés . Recipes for such dishes were invented and masterfully perfected even in Soviet times, when there was no current abundance on the shelves, but there were enough by-products and fish. And we must pay tribute to women - they contrived to cook so that their snack simply melted in their mouths, and Europeans only had to envy the skill and imagination of our cooks.

How to make a herring pate

By and large, today and in the store you can buy such a dish without much difficulty. But, I must say, cooked at home, the herring paste will, naturally, be much tastier. It is prepared, as a rule, from slightly salted herring, but you can also use smoked fish for this purpose. The main thing is to skilfully pick up all the ingredients. And the last, I must say, quite a lot. So, herring paste, whose recipe , not just one, we want to offer you today, cook with milk and caviar, boiled eggs and carrots, apple, melted cheese, butter and many other ingredients. As seasonings use oregano, cumin, coriander, garlic, dill. Each housewife has his own crown 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 cooking herring pate. And start with the most budgetary.

"Student"

Actually, already from the name itself it is clear that the snack should be simple, cheap and satisfying. And because the ingredients need appropriate. And we will need:

• Herring fillets - four hundred grams will be enough.
• Potatoes - enough for three large tubers.
• Butter is not more than one hundred grams.
• Two onions.
• Dill and garlic (either dried or fresh - as anyone wants).

From potatoes it is required to make mashed potatoes, preferably using a mixer, while adding oil, garlic and dill during cooking. Fillet will need to be passed through a blender along with a bow, which, by the way, can be used both fresh and rescued. After that, combine the two components together, salt and pepper to taste. Such herring paste, the recipe of which, as you can see, is very simple, you can simply spread it on bread, and you can use it together with pancakes or lavash.

Red fish? No - herring!

Economical option, a kind of blende of taste. Such a herring pate with carrots, to which is also added processed cheese, to taste, and blossom, like oil from red fish. It is prepared too quickly and simply, and as ingredients you need to stock up:

• Herring fillet - all the same 400 g.
• Eggs in the number of four to five pieces.
• Frozen cheese - no more than two hundred grams.
• Butter is one hundred grams.
• Carrots - two large roots are enough.

Carrots, as well as eggs, must first be boiled, and then cleaned. Then all the ingredients, except for onions, pass through a meat grinder or mix in a blender. As for onions, you will have to suffer here - you need to grate it on a fine grater, and then add to the finished pate and carefully mix the whole mass so that it looks like butter. Salt and pepper - to taste. To cool. Such a herring paste with melted cheese and carrots is perfect for filling snacks, and for sandwiches.

The Jewish version

Such a herring paste very much resembles forschmack, but since the latter is a national dish that requires following the classical recipe, the proposed variant will be a variation on the topic. The main difference between it, as well as the zest, is the presence of curd in the composition. And the granular salt. The combination can be called quite audacious, but the taste turns out exquisite. In general, the dish is worthy of your attention unequivocally.

The recipe for its preparation requires:

• Four hundred grams of herring fillets.
• One hundred and fifty grams of cottage cheese is granular.
• One hundred grammes of breadcrumbs.
• A small bunch of green onions.
• Fresh leaves of parsley (or dill) - thirty grams.
• Glass of milk
• Pinches of coriander.

How to cook

The fillet should be examined carefully, choose from it, if available, all the bones, then pour a glass of milk and leave in such kind for an hour. For the preparation of pate blender is not suitable, you need a meat grinder, and necessarily with a large grate. Herring is required to get out of milk, rinse, and then, along with all the ingredients, except for breadcrumbs, to pass through it. At the very end of the process, you can throw a few slices of stale white bread into a 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 lay, to achieve the desired consistency.

Pate with semolina

A somewhat unusual variant of preparation, which, however, does not at all affect the final result and the peculiar taste of the dish. In order to make such a herring paste, first you need to make minced meat from 400 grams of herring fillets. Then pour a half cup of water in a saucepan, pour in three or four tablespoons of sunflower oil and pour a pinch of salt. When everything boils, add five tablespoons of semolina cereals and boil the mush, stirring constantly, until it thickens. After the mango has cooled, it must be mixed with the herring, add one cooked carrot, previously ground in a blender, pour five tablespoons of sunflower oil and one teaspoonful of vinegar or lemon juice. Then add chopped - very finely - green onions.

... and tomato juice

This herring paste is a slightly modified version of the first, with a manga. Only here there is a tomato juice. To make 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 boiling, pour five spoons of semolina into it and cook, stirring constantly, for several minutes. When this peculiar porridge cools, it must be mixed with the herring fillet previously turned into minced meat, for preparation of which you need to take four hundred grams of fish. Add either finely chopped green, or grated onion. To pepper and salt naturally, to taste.

Conclusion

Herring pate, a recipe with a photo (and not one) which you can find in our article - a great snack, which is not ashamed to put on the festive table. Of course, herring is good in itself, without any fiction - sprinkled with onion and poured with vegetable oil, it will in any case not be left without attention of guests. Nevertheless, pates, which still require some labor, like many housewives, because thanks to them you can significantly diversify the menu - to make from them intricate sandwiches, snacks in tartlets and much more. Be that as it may, but all lovers of herring will certainly appreciate this dish.

Bon Appetit!