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Herring pate with carrots and melted cheese. Herring pate: recipe for herring and carrot pate

Herring pate, fish paste or forshmak - delicious snack or a 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 - a world famous dish Jewish cuisine... Most often, we prepare it according to the Jewish or Odessa version. However, the recipe is fraught with many varieties. The dish possesses original taste and a 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 the most different products, 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 fragrant 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 cooking classic recipe herring pate:

  1. Carefully cut the herring: remove the film, cut off the head and tail, remove the fins and ridge.
  2. If the fish is salted, soak it in milk for half an hour.
  3. Boil the eggs until a cool consistency, cool and peel.
  4. Wash the apples and remove the seed box.
  5. Peel and wash the onions.
  6. Grind the fillets, eggs, apples, onions and butter through a meat grinder once.
  7. 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:
  1. Remove the film from the herring, wash and divide into fillets, removing the bones and ridge.
  2. Peel the onions.
  3. Core the apples.
  4. Soak the loaf in milk for 15 minutes, then squeeze out excess moisture.
  5. Boil eggs hard-boiled, cool and peel.
  6. Twist all products through a meat grinder.
  7. Add to the resulting mass pine nuts, mustard, sugar, Apple vinegar, olive oil.
  8. 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:
  1. Peel the onions, chop finely and marinate in vinegar and sugar. Leave it on for 15 minutes.
  2. Wash the herring, remove the foil and divide into fillets, detaching the ridge and removing all bones.
  3. Peel and core the apples and cut into cubes or wedges. Sprinkle them with lemon juice.
  4. Peel and cut the ginger root.
  5. Place the herring fillets, pickled onions, ginger and apples in a blender bowl.
  6. Grind food until smooth and airy.

step by step recipe with photo

Herring pate with butter is also known as " herring oil"- very tasty and simple snack, which is spread on bread. In addition to slightly salted herring and butter, the composition may include boiled carrots, onion, garlic, fresh herbs, olives and olives, fresh or pickled cucumber. In any case, it will turn out delicious and unusual. 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

Preparation

1. Wash small carrots, cook until soft (it may take 20-30 minutes), cool, peel, grate and put in a bowl.

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

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

4. It is better to take the oil out of the refrigerator in advance and let it melt. Then transfer the required amount to a bowl, lightly salt and add spices.

5. Mix all ingredients thoroughly. The pate should be almost uniform, but if you want an even smoother consistency, you can additionally grind it with an immersion blender.

Herring pate is a culinary classic. They are made quickly, they are always tasty. They can be smeared on sandwiches or stuffed with boiled eggs. I offer several proven options.


It's simple. The offered and prepared ingredients are ground with a blender. One condition: the herring must be tasty. However, even from salted herring you can make a masterpiece. By the way, it is fashionable to add herring to taste, not limited to the amount in the recipe. Go for it! Delicious with black bread!

Herring pate with carrots and melted cheese
Herring fillet - 1 pc.
Processed cheese - 2 pcs.
Butter - 150 g
Boiled carrots - 2-3 pcs.
Add some onions if desired.

Herring pate with semolina
Unusually delicious pate it turns out!

Herring fillet - 1 pc.
Sunflower oil - 10 tablespoons
Semolina 4-5 tablespoons
Boiled carrots - 1 pc.
Lemon juice (or vinegar) - 1 tsp
Green onions
Water - 1 tbsp.
Salt - a pinch

1. Boil water with a pinch of salt, adding half of the vegetable oil.
2. Add gradually semolina and cook a thick porridge. Cool down.
3. Mix all the ingredients except the green onions in a blender.
4.In ready mass stir in finely chopped green onions... You can also add finely chopped dill and a few drops of liquid smoke.


Herring pate with tomato juice
An incomparable option! Full imitation of capelin roe!
Herring fillet - 1-2 pcs.
Tomato juice - 1 tbsp
Vegetable oil - 1 tbsp. (less)
Semolina - 1 tbsp.

1. Mix oil with tomato juice and bring to a boil.
2. Cook with this mixture a thick semolina... Cool down
3. Mix everything in a blender.

You can dilute tomato paste in a glass of water.

Herring pate with eggs
Herring fillet - 1 pc.
Boiled eggs - 4 pcs.
Bulb onions - 1 pc.
Butter - 100g

Herring in Kiev
Herring fillet - 2 pcs.
Milk - 100ml
Wheat bread - 2 pieces from a loaf
Butter - 90g
Cheese (grate) - 4-5 tablespoons
Mustard - 1 tsp
Black pepper (to taste)

Pre-soak the bread in milk.
The finished mass is laid out on round slices of bread, the edges of which are oiled and rolled in dill or green onions. Garnished with a slice of lemon and a cranberry. Very nice!

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 slice 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 recipe is suitable for this recipe. slightly salted herring... 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. We cut the fish into three parts, put it in a clean one glass jar... Add 3 teaspoons of salt, laurel leaf and mustard seeds. Pouring 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 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!

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:

  1. The oil must first be taken out of the refrigerator so that it becomes soft and you can work with it;
  2. Rinse the herring, rip open its belly and remove all unnecessary;
  3. Next, remove the skin from the meat, and the meat, in turn, from the bones;
  4. Rinse the fillet and process from the seeds, rinse;
  5. Cut into small cubes and mix with peeled, washed, grated carrots;
  6. Then send this mass to a blender or meat grinder. In the second case, scroll at least twice to achieve the desired texture;
  7. 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:

  1. Remove the fish heads, tails, disassemble them and take out the bones;
  2. Open the belly, remove the insides and rinse the carcasses from the inside;
  3. Cut the skin off the herring, cut the flesh into cubes;
  4. Cut the butter, put in a saucepan and put on the stove;
  5. Let it melt and then cool to room temperature;
  6. Put the eggs in a saucepan, cover with water and place over medium heat;
  7. From the moment the water boils, detect fifteen minutes;
  8. Cool ready eggs, then peel and cut into quarters;
  9. Peel the onion, cut it into very small cubes;
  10. Pour nuts into a dry frying pan and warm them until golden brown;
  11. After that, they should be cooled a little and then used further;
  12. Mix fish, eggs, onions and nuts;
  13. Place the mass in parts in a meat grinder, scroll through a fine mesh;
  14. Repeat the process twice more so that the mass is as smooth and homogeneous as possible;
  15. Add spices to taste, oil to the resulting pate, mix everything;
  16. 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:

  1. Wash the herring and place in a saucepan with water;
  2. Put it on high heat to quickly bring the water to a boil;
  3. When the water boils, detect a minute, then turn off the heat and drain the water;
  4. Cool the fish, remove the skin and bones from the meat, rinse the fillets;
  5. Cut the butter and put in a saucepan, place on the stove and melt;
  6. Grind the canned anchovy fillet a little, mix with the herring;
  7. Mince two to three times for a smoother consistency;
  8. Add cream, half butter, nutmeg and other spices to taste;
  9. 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:

  1. The fish must be washed and then cut along the spine;
  2. Pull out the ridge and strip the meat from the bones;
  3. Cut them into small pieces and set aside temporarily;
  4. Wash the apples, peel and cut the pulp into cubes;
  5. Sprinkle them with citrus juice, mix;
  6. Peel the onion, cut it into rings;
  7. Peel and grate ginger or crush it;
  8. Put onions, herring, ginger and apples in a blender, beat until smooth;
  9. Mix soft butter into the resulting mass;
  10. Boil the egg until tender, add only grated protein to the pate;
  11. Beat all the ingredients again until smooth;
  12. 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:

  1. 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;
  2. Cut the finished herring meat into cubes;
  3. Pour nuts into a dry frying pan, dry them until golden brown;
  4. Then cool a little and exfoliate as much as possible with your hands;
  5. Mix nuts with cottage cheese, milk and fish;
  6. 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;
  7. Add spices and soft butter, which was previously removed from the refrigerator, to the pate;
  8. 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 the steamed onion butter 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!