Herring pate: cooking recipe

2024 Author: Isabella Gilson | [email protected]. Last modified: 2023-12-17 03:14

It cannot be said that homemade pâtés are on our menu every day, these dishes are more typical of the cuisine of Southern Europe. Nevertheless, our hostesses have something to brag about. True, such a meal is often prepared abroad from game meat, poultry and expensive varieties of fish. In our country, liver and herring are most often used for pates. Recipes for such dishes were invented and masterfully improved back in Soviet times, when there was no current abundance on the shelves, but there was enough offal and fish. And we must pay tribute to the women - they managed 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 cook herring pate

By and large, today in the store you can buy such a dish without much difficulty. But, I must say, home-cooked herring pate will, of course, be much tastier. It is prepared, as a rule, from lightly s alted herring, but you can usefor these purposes and smoked fish. The main thing is to skillfully select all the ingredients. And the latter, I must say, quite a lot. So, herring pate, the recipe of which, and more than one, we want to offer you today, is prepared with milk and caviar, boiled eggs and carrots, apples, melted cheese, butter and many other ingredients. As seasonings use oregano, cumin, coriander, garlic, dill. Every housewife has her 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 cooking herring pate. And let's start with the budget one.

Student

Actually, from the very name it is clear that the appetizer should be simple, cheap and satisfying. Therefore, the appropriate ingredients are needed. And we need:

• Herring fillet - four hundred grams will be enough.
• Potato - three large tubers will suffice.
• Butter - no more than one hundred grams.
• Two onions.
• Dill and garlic (either dried or fresh - whatever you want).

The potatoes need to be mashed, preferably using a mixer, while adding oil, garlic and dill to it 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, s alt and pepper to taste. Suchherring paste, the recipe of which, as you can see, is very simple, you can just spread it on bread, or you can use it with pancakes or pita bread.

Red fish? No - herring

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

• Herring fillets - all the same 400 g.
• Eggs in the amount of four or five pieces.
• Processed cheese - no more than two hundred grams.
• Butter - one hundred grams.
• Carrot - two large root crops are enough.

Carrots, as well as eggs, must first be boiled, and then peeled. Then pass all the ingredients, except for 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 mix the whole mass thoroughly so that it resembles butter in appearance. S alt and pepper - to taste. Cool down. Such a herring pate with melted cheese and carrots is perfect for filling appetizers and sandwiches.

Jewish version

This herring pate very much resembles mincemeat, but since the latter is a national dish that requires following the classic recipe, the option below will be a variation ontopic. Its main difference, as well as a highlight, is the presence of cottage cheese in the composition. And grainy s alty. The combination can be called quite bold, but the taste is exquisite. In general, the dish definitely deserves your attention.

The recipe for its preparation requires:

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

How to cook

The fillet needs to be carefully examined, all the bones, if any, are selected from it, then pour a glass of milk and leave it like that 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, washed, and then, together with all the ingredients, with the exception of breadcrumbs, 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 lay, to achieve the desired consistency.

Pate with semolina

A somewhat unusual cooking option, which, however, does not in the least affect the final result and the peculiar taste of the dish. In order to make such a herring paste,first you need to cook minced meat from 400 g of herring fillet. Then pour one and a half glasses of water into a saucepan, pour in three or four tablespoons of sunflower oil and add a pinch of s alt. 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 one, with semolina. Only here there is still tomato juice. To prepare such an appetizer, 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, pour in five tablespoons of semolina and cook, stirring constantly, for several minutes. When this peculiar porridge has cooled, it must be mixed with herring fillet previously minced, for the preparation of which four hundred grams of fish must be taken. Add either finely chopped green or grated onion. Pepper and s alt, 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 is not ashamed to put on the festive table. Of course, herring is good on its own, withoutany fiction - sprinkled with onions and poured with vegetable oil, in any case, it will not go unnoticed by the 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, snacks in tartlets and much more out of them. Be that as it may, all herring lovers will certainly appreciate this dish.

Bon appetit!