Herring pate with carrots and melted cheese. Herring pate with melted cheese Herring pate with carrots

Herring pate is something that many people like to spread on sandwiches. It can be purchased at any store, but a handmade dish is tastier and better quality. You can find a large number of unusual and interesting recipes that use a wide variety of ingredients.

Recipe

From the variety of options, you can choose the most suitable one. Herring pate is prepared extremely quickly and turns out to be incredibly tasty and mouth-watering.

Classical

Delicate option with butter. The delicacy is sure to amaze family members and become a favorite treat. For cooking, you will need the following products:

one herring carcass;
2 eggs;
70 grams of butter;
500 grams of sour apple;
500 grams of onions;
pepper;
salt;
wine vinegar (white).

Eggs are boiled for 8-10 minutes, then placed in cold water and peeled. Chopped salad onions. The fish is removed from the head, tail and entrails, the fillet is separated from the ridge and cut into medium pieces. The ingredients are placed in a blender. The apple is peeled and seeds removed, cut into small cubes and sent to other products. Oil is also added there. The components are glove.

The products are ground in a blender. The consistency should resemble a pate. The treat needs to be salted, pour a small amount of vinegar into it, which will add sourness to it. The finished dish is neatly placed in a container and sent to the refrigerator for a while.

Another option for making pate can be seen in the next video.

With apple

To prepare an interesting and unusual dish, you need to prepare the following ingredients:

500 grams of herring;
500 grams of apple;
a few walnuts;
a tablespoon of mayonnaise;
pepper.

The fish should be moderately fat. Do not use too salted herring. The ingredient gets rid of the backbone, bones and skin. Then it is cut into small pieces and sent to a blender. The apple is peeled and cut into halves. Fruit and nut pieces are added to the fish. The components are crushed, a small amount of mayonnaise is added to them. The products are made through once more. The finished pate should be placed in the refrigerator for a while.

The dish is served as a spread on bread or a filling for potatoes, pancakes or eggs.

With carrots

Making a dish at home is extremely easy. To do this, the hostess needs to prepare the following products:

200 grams of herring;
carrot;
onion;
butter;
Dill.

Vegetables are cut coarsely enough and simmer (fried) in oil. The fire should be medium. You do not need to salt them. The herring is cut into pieces and placed in a blender. Dill, butter and cooled vegetables are also sent there. The ingredients are crushed, a homogeneous mass is obtained. This version of the pate is best served with black bread, which is fried or dried in advance.

With melted cheese

The dish turns out to be tasty and tender. To make salted herring pate, you need to proceed step by step. You will need the following products:

200 grams of fillet;
200 grams of boiled carrots;
100 grams of butter;
200 grams of processed cheese curds.

The carrots are peeled and chopped. You should get small circles. The blender holds pieces of fish, butter, cheese and carrots. The components are crushed. Add some salt to the pate if necessary. The dish is transferred to a container and placed in the refrigerator. Serve with fried baguette pieces.

Jewish

For a surprisingly satisfying dish, you need the following products:

one herring;
3 tablespoons of soft butter
bulb;
2 sour apples;
half a lemon;
egg;
some ginger.

The herring fillet is cut into small pieces; the skin must be removed from it in advance. The apples must be peeled, cut into medium-sized chunks, then fresh lemon juice must be added to the fruit. The egg should be boiled. Fruits, pieces of fish, peeled onions and egg white must be thoroughly chopped using a meat grinder. Fish paste grinds well with oil and ginger. You can add a little salt, add spices. The dish is placed in the refrigerator for a while to mix the flavors.

With olives

This dish is perfect for a festive table. To make such a pate, you need to prepare a set of products:

120 grams of herring;
55 grams of black olives;
80 grams of butter;
loaf.

The fish fillet (boneless and skinless) is cut into slices. Pits are removed from olives. The ingredients are sent to a blender and ground until smooth. The mass is laid out in a deep container, soft oil is added to it. The products are thoroughly mixed. The loaf should be cut into thin slices. If necessary, you can use brown bread or tartlets.

With cottage cheese

An incredibly tasty and satisfying dish. To surprise the household, you need to take the following ingredients:

2 pieces of herring;
15 pieces of nuts (any);
a glass of milk;
2 tablespoons of butter;
250 grams of fatty cottage cheese.

Fish fillet gets rid of skin and bones, cut into slices. The nuts are baked a little in a pan or oven. Ingredients (fish, nuts, cottage cheese) are thoroughly chopped in a meat grinder several times (you can beat it once in a blender). The pasta is whipped with butter, spices and salt. The pate should sit in the refrigerator for a while.

With ginger

Herring-ginger pate is made from the following products:

a few herring fillets;
3 tablespoons butter (softened);
half a lemon;
half an onion;
a teaspoon of ginger puree;
greenery;
spices.

The fish is cut into several pieces so that you can grind it in a meat grinder or blender. Juice is squeezed out of the lemon and a small amount of zest is rubbed. The blender holds herring, lemon juice, zest, onion, herbs and ginger puree. The components are crushed, you should get a puree. Spices, salt and oil should be added to it. You need to wait until the pate has cooled and soaked in juices, so it is placed in the refrigerator, covered with a lid.

With semolina

You need to take the following products:

400 grams of fillet;
one and a half glasses of water;
vegetable oil;
salt;
5 tablespoons of semolina;
carrot;
lemon juice;
green onions.

Minced meat is prepared from fish. Water is poured into the container, several tablespoons of oil and salt are added there. When the liquid begins to boil, semolina is sent into it. The porridge is cooked, stirring occasionally. It should get thick. When the semolina has cooled, minced fish is added to it. Carrots need to be boiled, chopped in a blender and added to other foods. 5 tablespoons of oil and one teaspoon of lemon juice are poured there. Finely chop the onion and add it to the pate. The ingredients are mixed.

Smoked herring

An original recipe that any housewife will like. To make a pate, you need to purchase:

5 grams of anchovies;
3 grams of grated nutmeg;
250 grams of smoked herring;
15 milliliters of cream;
110 grams of butter.

The herring is thoroughly washed and sent to the stewpan. Water is poured there. The container is put on high heat so that the liquid boils faster. Next, you need to boil the herring for a minute, and then turn off the heat and drain the liquid. When the fish cools down, you need to get rid of the skin and bones, the fillet is washed. The oil is chopped and sent to a saucepan. It needs to be melted on the stove. The anchovy is chopped and mixed with the herring. It is necessary to pass the food through the meat grinder several times. Cream, a little butter, nutmeg and various seasonings are added to the mass. The ingredients are thoroughly mixed and laid out in a container. The remaining oil is poured over the top. The pate should be served with bread.

Butter is one of the main ingredients in making a pate, so the dish will quickly freeze in the refrigerator. It is recommended to spread the delicacy on plastic wrap, roll it up with a sausage and store it in this form. Before using the treat, you need to take it out in advance or cut it into rings.
If the herring is too salty, you can rinse it. For greater effect, it is better to soak the carcass in milk or strong tea. The fish should be in the liquid for several hours. Then it should be washed well and used to make the pate.
Some people want to cook something special. For lovers of original and unique recipes, there is an interesting option. You can not use a meat grinder, but chop the fish with a sharp knife. In such a paste, you can feel the pieces of herring. The taste is unusual.
Many people think that herring pate can only be used as a spread on bread, but this is not the case. It can serve as a delicious cream for a salty cake or as a filling for eggs and boiled potatoes. They are also often stuffed with pancakes.

Have you ever tried herring pate? If not, then rather start preparing it. Believe me, you will like it so much that you will never again take pate in stores. This taste is crazy!

Classic recipe

How to cook:

The oil must first be taken out of the refrigerator so that it becomes soft and you can work with it;
Rinse the herring, rip open its belly and remove all unnecessary;
Next, remove the skin from the meat, and the meat, in turn, from the bones;
Rinse the fillet and process from the seeds, rinse;
Cut into small cubes and mix with peeled, washed, grated carrots;
Then send this mass to a blender or meat grinder. In the second case, scroll at least twice to achieve the desired texture;
Mix the resulting mass with butter - the pate is ready! It remains only to season to taste.

Herring pate with butter and egg

3 herring;
15 g walnuts;
200 g butter;
4 eggs;
2 onions.

Time: 50 min + 12 h.

Calories: 252.

Preparation:

Remove the fish heads, tails, disassemble them and take out the bones;
Open the belly, remove the insides and rinse the carcasses from the inside;
Cut the skin off the herring, cut the flesh into cubes;
Cut the butter, put in a saucepan and put on the stove;
Let it melt and then cool to room temperature;
Put the eggs in a saucepan, cover with water and place over medium heat;
From the moment the water boils, detect fifteen minutes;
Cool ready eggs, then peel and cut into quarters;
Peel the onion, cut it into very small cubes;
Pour nuts into a dry frying pan and warm them until golden brown;
After that, they should be cooled a little and then used further;
Mix fish, eggs, onions and nuts;
Place the mass in parts in a meat grinder, scroll through a fine mesh;
Repeat the process twice more so that the mass is as smooth and homogeneous as possible;
Add spices to taste, oil to the resulting pate, mix everything;
Place in a resealable container and refrigerate for twelve hours.

Herring pate with melted cheese

140 g carrots;
1 herring;
200 g of processed cheese.

Time: 40 min.

Calories: 164.

How to make a pate:

Smoked salted herring pate

5 g anchovies (1 pc);
3 g grated nutmeg;
250 g smoked herring;
15 ml cream;
110 g butter.

Time: 35 min.

Calories: 331.

Product processing:

Wash the herring and place in a saucepan with water;
Put it on high heat to quickly bring the water to a boil;
When the water boils, detect a minute, then turn off the heat and drain the water;
Cool the fish, remove the skin and bones from the meat, rinse the fillets;
Cut the butter and put in a saucepan, place on the stove and melt;
Grind the canned anchovy fillet a little, mix with the herring;
Mince two to three times for a smoother consistency;
Add cream, half butter, nutmeg and other spices to taste;
Mix everything and put in a bowl, pour the rest of the butter on top and serve with bread.

Jewish recipe

2 sour apples;
15 ml lemon juice;
1 herring;
70 g butter;
1 shallot;
1 egg;
4 g fresh ginger.

Time: 35 min.

Calories: 156.

Cooking pate:

The fish must be washed and then cut along the spine;
Pull out the ridge and strip the meat from the bones;
Cut them into small pieces and set aside temporarily;
Wash the apples, peel and cut the pulp into cubes;
Sprinkle them with citrus juice, mix;
Peel the onion, cut it into rings;
Peel and grate ginger or crush it;
Put onions, herring, ginger and apples in a blender, beat until smooth;
Mix soft butter into the resulting mass;
Boil the egg until tender, add only grated protein to the pate;
Beat all the ingredients again until smooth;
Season to taste, stir, fold into container and refrigerate.

Recipe for making herring pate with cottage cheese

2 fish fillets;
10 walnuts;
220 ml of milk;
50 g butter;
270 g of fat cottage cheese.

Time: 20 min.

Calories: 214.

Cooking snacks:

We used immediately purchased fillet, but you can buy two whole fish and cut them yourself. It is only important to remember that you need to check for the presence of bones;
Cut the finished herring meat into cubes;
Pour nuts into a dry frying pan, dry them until golden brown;
Then cool a little and exfoliate as much as possible with your hands;
Mix nuts with cottage cheese, milk and fish;
Pass all this through a meat grinder at least two, and preferably three times. This amount of grinding guarantees the uniformity of the future product;
Add spices and soft butter, which was previously removed from the refrigerator, to the pate;
Stir everything with a spatula or use a mixer.

Since butter is present in the pate, of course, it will freeze well in the refrigerator. Therefore, we advise you to put the pate on plastic wrap, shape it into a sausage and put it in the refrigerator as it is. Before use, either pull out a short time, or cut off the prepared snack into rings.

If the fish you bought is too salty, then this can be fixed. It is necessary to rinse it and soak it in regular milk or strong black tea, not for two, but better for three hours. After that, the product is naturally rinsed and used further as intended.

Many people love the consistency of the pate, but there are certainly people who love to stand out. It is for such people that we suggest chopping fish fillets into minced meat with a sharp knife and not using a meat grinder. Then the fish pieces will be felt, and the taste will be special.

Herring pate can be used not only for greasing bread. It is perfect as a cream for salty cakes. They can also be stuffed with eggs or boiled / baked jacket potatoes and even pancakes!

To make the appetizer taste even more unusual, we suggest adding pieces of pickled or fresh onion to the list of ingredients. You can also add butter stewed onions or pickles / pickles. Agree, this is unusual!

If you have never made homemade herring pate before, then you should choose the best of our recipes for yourself as soon as possible, in order to be surprised at what yummy yummy you can make at home in a few minutes!

Herring pâté, fish paste or forshmak is a delicious appetizer or spread on bread, which is simply prepared without much difficulty and culinary experience! We will find out what kind of dish it is and what secrets it keeps.
Recipe content:

Salted herring pate is a world famous dish of Jewish cuisine. Most often, we prepare it according to the Jewish or Odessa version. However, the recipe is fraught with many varieties. The dish has an original taste and delicate texture. Served separately or on bread. But no matter how the herring pate is prepared, the classic Odessa recipe is always considered a masterpiece of Jewish cuisine.

Homemade herring pate - general cooking principles

Since the forshmak was invented by the Jews, it is no wonder that this is a very economical snack. One fish can be used to make a whole bowl of sandwich pâté. Since a variety of products are added to the dish, from which the herring taste does not dominate, but is an addition. The basic principles of making herring spread are as follows.

Lightly salted fish is used.
If the herring is salted, then soak the fillet for 15-20 minutes in milk or strong chilled tea before cooking. Drinks will take away excess salt.
The carcass is cleaned, separated from the bones, head and ridge.
The peeled fillet is chopped with a blender or meat grinder, so that the consistency resembles a smooth smooth paste. It is also chopped with a knife into small pieces, then the taste of herring will be clearly felt.
The consistency of the spread is reminiscent of a thick paste, it should not spread over the bread.
If you beat the mass with a mixer, then the dish will be airy and light, like cream.
If milk and caviar are caught in the herring, they are also added to the forshmak.
A variety of products are put in the pate: apples, boiled eggs, onions, pickles, cheese, butter. In order to save money, they often put potatoes, pine nuts, pickled mushrooms, boiled carrots, cottage cheese, cabbage, bread or a loaf.
For royal foreschmak, add red caviar, capelin or cod caviar.
The total weight of the herring should be 1/3 of the total ingredients.
The crushed mass is seasoned with any spices. Although the appetizer itself is aromatic and has a pronounced taste.
Store salted herring pate in the refrigerator, for about three days in a container with a tight lid. But it is better to consume it immediately after preparation.
Serve the classic Jewish spread on an oval platter. The mass is spread in the form of a fish, decorated with shabby yolks, herbs and onion rings.
Herring forshmak can be either an independent appetizer or a filling for salted cakes, pancakes, sandwiches, they are stuffed with eggs, pancakes and potatoes.

Herring pate: a classic recipe

The classic snack option is quite simple. It has a spicy and delicate taste, served on its own with strong alcoholic drinks or first courses. Ideally, it is believed that forshmak should be spread on thin toasted slices of black bread.

Caloric content per 100 g - 180 kcal.
Servings - 400-450 g
Cooking time - 30 minutes

Ingredients:

Salted herring - 1 pc.
Onion - 1 pc.
Eggs - 2 pcs.
Sour green apples - 1 pc.
Butter - 100 g

Step by step preparation of the classic herring pate recipe:

Carefully cut the herring: remove the film, cut off the head and tail, remove the fins and ridge.
If the fish is salted, soak it in milk for half an hour.
Boil the eggs until a cool consistency, cool and peel.
Wash the apples and remove the seed box.
Peel and wash the onions.
Grind the fillets, eggs, apples, onions and butter through a meat grinder once.
Stir and serve.

Cold appetizer - herring pate with butter, mustard and nuts will appeal to everyone and will not leave anyone indifferent, especially with mashed potatoes or a slice of black bread.

Ingredients:

Herring - 2 pcs.
Sweet and sour apple - 1 pc.
Pine nuts - 50 g
Eggs - 2 pcs.
Onions - 1 pc.
Mustard - 1 tsp
Sugar - 1 tsp
Olive oil - 1/4 tbsp
Apple cider vinegar - 1 tsp
Loaf or loaf - 3-4 pieces
Milk - to soften the roll

Step by step preparation of herring pate with butter:

Remove the film from the herring, wash and divide into fillets, removing the bones and ridge.
Peel the onions.
Core the apples.
Soak the loaf in milk for 15 minutes, then squeeze out excess moisture.
Boil eggs hard-boiled, cool and peel.
Twist all products through a meat grinder.
Add pine nuts, mustard, sugar, apple cider vinegar, olive oil to the resulting mass.
Stir and serve.

The delicate taste of ginger and the slight sourness of lemon will give the homemade salted herring pate a special piquancy and an amazing aftertaste.

Ingredients:

Herring - 1 pc.
Sour apple - 1-2 pcs.
Shallots - 1 pc.
Ginger root - 2-4 g
Boiled egg - 1 pc.
Butter - 70 g
Lemon juice - 1 tablespoon
Ground pepper - to taste
Onions - 1 pc.
Vinegar - 1 tablespoon
Sugar - 1 tsp

Step by step preparation of herring pate with lemon and ginger:

Peel the onions, chop finely and marinate in vinegar and sugar. Leave it on for 15 minutes.
Wash the herring, remove the foil and divide into fillets, detaching the ridge and removing all bones.
Peel and core the apples and cut into cubes or wedges. Sprinkle them with lemon juice.
Peel and cut the ginger root.
Place the herring fillets, pickled onions, ginger and apples in a blender bowl.
Grind food until smooth and airy.

Fish paste for sandwiches is a delicious spread on bread that can be easily prepared even without any culinary experience! Herring pate with melted cheese, carrots and dill will keep well in the refrigerator, and you can easily make yourself a quick snack anytime with a piece of fresh bread on hand. You can use ready-made salted fish for cooking or salt herring at home. Mackerel or pink salmon are also suitable for the recipe for herring pate with melted cheese. Cooking time: 20 minutes Quantity: 1 can of 500 ml Ingredients for herring pate with melted cheese: 400 g of slightly salted herring; 200 g carrots; 100 g butter; 150 processed cheese; a bunch of dill; black pepper, sea salt. Method of making herring pate with melted cheese. Any slightly salted herring is suitable for this recipe. I advise you to salt it at home - no hassle, but a complete guarantee of quality. Here's how easy it is to salt the herring. We take frozen fish, cut off the head and tail, remove the insides, rinse thoroughly under the tap. Cut the fish into three parts, put it in a clean glass jar. Add 3 teaspoons of salt, laurel leaf and mustard seeds. Pour cold boiled water and a tablespoon of vinegar 9%, put in the refrigerator. After 3-4 days, you will have high-quality home-salted fish on your table. We carry out with a sharp knife along the ridge, remove the skin. Divide it in half, remove the skeleton and small visible bones. Now that the fish is filleted, you can cook the pate. Put the fillet pieces on a cutting board, cut it into very small cubes with a sharpened knife. I do not recommend using a blender, it turns out to be a viscous mass. Scrape the carrots, cut into slices, send them to a saucepan with boiling water. Blanch for 5-8 minutes so that it becomes soft, then put it on a sieve and cool. Grate the blanched carrots on a fine grater, send them to a bowl with chopped herring. Now add the processed cheese. Choose its variety according to your taste, but remember that any fish from the herring family has a rather strong smell, so the aroma of cheese is unlikely to be able to interrupt it and the expensive variety will simply be lost against this background. Chop the cheese finely or simply divide it by hand into small pieces, add to a bowl. Cut the softened butter (fat content at least 82%) into cubes and add to the rest of the ingredients. All that remains is to season all our products with finely chopped dill. We cut off the twigs, chop, add to the bowl. Thoroughly knead and mix the products with a fork or tablespoon until smooth. If you like the smooth consistency of the pate, you can grind all the ingredients in a food processor. But, in my opinion, the beauty of homemade food is that we see what we eat! Therefore, if you come across small pieces of fish, carrots or cheese in your pate, there is nothing wrong with that. Put herring pate with melted cheese in the refrigerator, after about 30 minutes you can make sandwiches. Bon Appetit!

This is a delicious pate! It is non-standard, but very tasty. Creamy fishy taste, the most delicate texture ... Many do not even immediately understand that this is just herring. One gets the impression that a noble red fish is "involved" here. You will fall in love with this recipe, I promise. Three minutes and such a thrill.

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.

In advance, you will need to do two things: 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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