Salted, or spicy herring with onions is always an honored guest on a festive, or casual table. But what if you add the usual dish of originality, and cook the pate from the salted salted herring? Such a snack will instantly turn into a category of those dishes, the recipes of which guests demand vying with each other.
The recipe for herring pâté
Ingredients:
- herring (fillets) - 6 pcs .;
- butter - 100 g;
- onion (large) - 1 pc .;
- eggs - 2 pieces;
- black pepper - to taste.
Preparation
Before preparing the herring pate, we check the fish for bones and, if necessary, extract them with tweezers. Using a flexible and sharp knife, remove the fish from the skin and cut it into large pieces. Eggs boil hard. Using a blender, or a meat grinder, grind fish fillets with eggs, onions and butter at room temperature. Ready the dish to taste season with black pepper. Before serving, the pate should be transferred to a container and allowed to cool for 10-12 hours.
Herring pate with carrots
Ingredients:
- herring (large) - 1 piece;
- processed cheese - 2 packs of 100 g;
- butter - 100 g;
- carrots - 1 pc.
Preparation
Herring is cleaned of the entrails and washed. We cut off the fins and the head from the fish, remove the ridge, and remove the remains of bones and skin from the fillets obtained. If the fish have milk, then they can also be used in the recipe.
Carrots boil and rub on a small grater. We pass the fillet of herring through a meat grinder along with the melted cheese and mix the resulting mass with grated carrots and soft butter. Before serving, cook the pâté in the refrigerator.
Herring pâté with butter
Ingredients:
- fresh (not salty) herring - 2 pcs. on 350-400 g;
- salt pepper;
- green onions - 1 bunch;
- dried chili - to taste;
- butter - 70 g;
- olive oil - 3 tbsp. spoons;
- lemon juice - to taste.
Preparation
We clean the herring from the entrails. We rub the fish with oil, season with salt and pepper, and then put it on a baking sheet. Bake the herring at 180 degrees until it is ready, then remove the flesh from the bones and cool. We put fish fillets in a blender together with butter, chili and chopped green onions. Beat the pate 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 pate to remain fresh for as long as possible, then transfer it into a container of ceramics, plastic, or glass, then pour melted butter and refrigerate. Thanks to a sealed layer of butter, the pate will be protected from the harmful effects of oxygen, and hence spoilage. By the way, if with a layer of oil to put the cut greens, a peel of citrus, or juniper berries, then such a pate will also look elegant on the festive table.
How to make a pate of smoked herring?
Ingredients:
- cream cheese (Philadelphia, etc.) - 125 g;
- grated horseradish - 2 tsp.
- lemon - 1 piece;
- salt pepper;
- green onions - a small bunch;
- smoked herring - 125 g.
Preparation
Cream cheese mixed with grated horseradish, zest of one lemon and juice halves. We chop the green onions and add them to the cheese mixture, not forgetting a pinch of salt and pepper. We separate the fish from the skin and bones and knead it with a fork. We add slices of smoked herring to the cheese mass and once again thoroughly mix. Before serving, cool the pate in the container, covering with food film. We serve pate with a slice of fried bread , cake, or small homemade Yorkshire puddings.