Herring pate with carrots. Pate of herring, carrots and processed cheese. How to prepare herring pate

step by step recipe with photo

Herring pate with butter is also known as “herring butter” - very tasty and simple snack, which is spread on bread. In addition to lightly salted herring and butter, the composition may include boiled carrots, onions, garlic, fresh herbs, olives, fresh or pickled cucumber. In any case, it will turn out tasty 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 (this may take 20–30 minutes), cool, peel, grate and place in a bowl.

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

3. Chop the herring very finely. Be sure to remove the skin and remove the pits if possible.

4. It is better to remove the butter from the refrigerator in advance and let it melt. Then transfer the required amount into a bowl, lightly salt and add spices.

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

Do you like pates? Meat and liver, mushroom and eggplant? And from lard with garlic?
There are countless recipes for pates. Surely every housewife has at least a couple of recipes for pates that the other does not know. Sometimes everything that was in the refrigerator and most likely won’t be needed goes into plowing - leftover baked meat, a boiled egg, a piece of fish, a spoonful of butter and a sprig of parsley. A good housewife has nothing to throw away.
I’ll tell you a recipe for a pate that has a spicy fishy taste, salty and at the same time with a beautiful color and texture. This is herring pate.

Ingredients for pate with herring, cheese and carrots.

Salted herring – 1 pc. (300 g)
Butter – 150 g
Processed cheese (100 g) – 2 pcs.
Carrots – 2 pcs.

How to cook pate with herring, cheese and carrots.

1. To prepare the pate, we need boiled carrots, so wash the root vegetables, cut off the tail and the green part of the carrot itself and boil in salted water until soft. Remember the rule - what grows underground, we put it in cold water that has grown above the ground - put it in boiling water. Cool the boiled carrots and peel them. It is better not to cool vegetables in cold water, as they will become too watery.
2. Clean the herring from skin, entrails and bones. Or you can immediately buy fillets if you can find them. Only without oil - we don’t need extra fat in the pate.
3. Now you need to grind all the ingredients of the pate. This can be done using either a meat grinder or a blender. Who has what and who likes what. The textures of the pate will be different - in a meat grinder (manual) the pate will turn out to be a little grainy, interesting in feel, but in a blender it will be smooth and silky, like in haute cuisine. Grind the herring fillet, cheese and carrots using the method you choose, mix and add softened at room temperature butter.

Place the finished pate in a glass jar and compact well. Store in the refrigerator.

Black bread is good for this pate. Fry it well in a dry frying pan until lightly crunchy and rub with a clove of garlic. On top is a leaf of lettuce and a spoonful of our pate. Do you think it will be delicious? I think very much. This pate can also be served in mini tartlets for a holiday, garnished with carrots and herbs.

If you're pairing this pate on black garlic toast, serve it on the same plate or. These Italian toasts delicious filling They will perfectly highlight the herring taste of your new pate and, moreover, diversify your menu. In addition, you can take the recipe and replace half of the filling with our pate with cheese, carrots and herring.

Cook with love! Bon appetit!

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Recipe author Oksana Lisitsyna

This is not to say that pates homemade present on our menu every day, these dishes are more typical of the cuisine of Southern Europe. Nevertheless, our housewives also have something to brag about. True, abroad they often prepare such a dish from game meat, poultry and expensive varieties of fish. In our country, liver is most often used for pates, and such dishes were invented and masterfully improved back in Soviet times, when there was no current abundance on the shelves, but there was plenty of 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 the mouth, and Europeans could only envy the skill and imagination of our cooks.

How to prepare herring pate

By and large, today you can buy such food in a store without much difficulty. But, I must say, herring pate prepared at home will naturally be much tastier. It is usually prepared from lightly salted herring, but smoked fish can also be used for this purpose. The main thing is to skillfully select all the ingredients. And, I must say, there are quite a lot of the latter. So, the herring of which, and more than one, we want to offer you today, is prepared with milk and caviar, boiled eggs and carrots, apples, processed cheese, butter and many other ingredients. Oregano, cumin, coriander, garlic, and dill are used as seasonings. Every housewife has her own signature dish. As for the cooking process itself, it is quite simple. All ingredients are ground in a blender or passed through a meat grinder.

However, enough theory, it’s time to start preparing herring pate. Let's start with the budget one.

"Student"

Actually, it’s already clear from the name itself that the snack should be simple, cheap and satisfying. And therefore the appropriate ingredients are needed. And we need:

• Herring fillet - four hundred grams will be enough.
• Potatoes - three large tubers are enough.
• Butter - no more than one hundred grams.
• Two onions.
• Dill and garlic (either dried or fresh - as you wish).

You need to mash the potatoes, preferably using a mixer, adding oil, garlic and dill during the cooking process. The fillet will need to be put through a blender along with onions, which, by the way, can be used as in fresh, and save it. Then combine both components together, adding salt and pepper to taste. This herring pate, the recipe for which, as you can see, is very simple, can simply be used with pancakes or pita bread.

Red fish? No - herring!

An economical option, a kind of trick of taste. This herring pate with carrots, to which it is also added in taste and color, is reminiscent of red fish oil. It is also quick and easy to prepare, and you need to stock up on the following ingredients:

• Herring fillet - the same 400 g.
• Eggs in the amount of four to five pieces.
• Processed cheese - no more than two hundred grams.
• Butter - one hundred grams.
• Carrots - two large root vegetables are enough.

Carrots, like eggs, must first be boiled and then peeled. Then pass all the ingredients, except 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 thoroughly stir the whole mass so that it resembles butter in appearance. Salt and pepper - to taste. Cool. This herring pate with melted cheese and carrots is perfect for filling appetizers and sandwiches.

Jewish version

This herring pate is very reminiscent of mincemeat, but since the latter is National dish, which requires following classic recipe, then the option proposed below will be a variation on the theme. Its main difference, as well as its zest, is the presence of cottage cheese in its composition. And grainy salty. The combination can be called quite daring, but the taste is exquisite. In general, the dish is definitely worthy of your attention.

The recipe for its preparation requires:

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

How to cook

The fillet must be carefully examined, all the bones removed from it, if any, then pour a glass of milk and leave it like that for an hour. A blender is not suitable for preparing pate; you need a meat grinder, and always with a large grid. The herring must be removed from the milk, washed, and then passed through it along with all the ingredients, with the exception of breadcrumbs. At the very end of the process, you can throw a few pieces of stale meat into the meat grinder. white bread. After this add to the mass breadcrumbs, mix everything thoroughly with a fork, and then add a little milk, in which the herring was lying, to achieve the desired consistency.

Pate with semolina

Some unusual option preparation, which, however, does not in any way affect the final result and the unique taste of the dish. In order to make such a herring pate, you first need to prepare minced meat from 400 g of herring fillet. Then pour one and a half glasses of water into the saucepan, pour in three or four spoons sunflower oil and add a pinch of salt. When everything boils, add five tablespoons of semolina and cook the porridge, stirring constantly, until it thickens. After the semolina has cooled, you need to mix it with minced herring, add one boiled carrot, previously crushed 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 this snack, you need to mix a glass tomato juice with a glass of vegetable oil. Pour this mixture into a saucepan, and then, after it boils, add five tablespoons of semolina and cook, stirring constantly, for several minutes. When this kind of porridge has cooled, it needs to be mixed with herring fillets that have been previously turned into minced meat, for the preparation of which you need to take four hundred grams of fish. Add either finely chopped green or grated onion. Pepper and salt, of course, to taste.

Conclusion

Herring pate, a recipe with photos (and more than one) of which you can find in our article, is an excellent appetizer that you won’t be ashamed to put on the holiday table. Of course, the herring is good on its own, without any fancy stuff - sprinkled with onions and watered vegetable oil, in any case, she will not be left without the attention of 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 from them, and much more. Be that as it may, all herring lovers will certainly appreciate this dish.

Bon appetit!

Herring pate is something that many people like to spread on sandwiches. It can be purchased at any store, but a dish prepared with your own hands is tastier and of higher quality. You can find a large number of unusual and interesting recipes, which use a wide variety of components.

Recipe

You can choose the most suitable one from a variety of options. Herring pate is prepared extremely quickly and turns out incredibly tasty and appetizing.

Classical

Delicate version with butter. The delicacy will definitely 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 onion;
• pepper;
• salt;
• wine vinegar (white).

The eggs are boiled for 8-10 minutes, then placed in cold water and peeled. Salad onions are chopped. The fish is removed from the head, tail and entrails, the fillet is separated from the backbone and cut into medium pieces. The ingredients are placed in a blender. The apple is peeled and seeds removed, cut into small cubes and added to other products. Oil is also added there. The components will get dirty.

The products are crushed in a blender. The consistency should resemble pate. The delicacy needs to be salted and a small amount of vinegar poured into it, which will give it sourness. Ready dish carefully placed in a container and placed in the refrigerator for a while.

Another option for preparing pate can be seen in the following video.

With apple

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

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

Fish should be moderately fatty. Don't use too much 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 pieces of nuts are added to the fish. The components are crushed and a small amount of mayonnaise is added to them. The products are being made again. The finished pate should be placed in the refrigerator for some time.

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

With carrots

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

• 200 grams of herring;
• carrot;
• onion;
• butter;
• dill.

Vegetables are cut fairly large and simmered (fried) in oil. The fire should be medium. There is no 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 to form a homogeneous mass. This version of pate is best served with black bread, which is fried or dried in advance.

With melted cheese

The dish turns out 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.

The carrots are peeled and chopped. You should get small circles. Pieces of fish, butter, cheese and carrots are placed in the blender. The components are crushed. If necessary, you can add salt to the pate. The dish is transferred to a container and placed in the refrigerator. Can be served with toasted baguette slices.

Jewish

For a surprisingly satisfying dish you need the following ingredients:

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

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

With olives

This dish is perfect for 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.

Fish fillet (boneless and skinless) is cut into slices. The pits are removed from the olives. The ingredients are sent to a blender and crushed until smooth. The mass is laid out in a deep container, soft butter 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

Incredibly tasty and hearty dish. To surprise your household, you need to take the following ingredients:

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

The fish fillet is removed from the skin and bones and cut into slices. The nuts are slightly baked in a frying pan or oven. The ingredients (fish, nuts, cottage cheese) are thoroughly ground in a meat grinder several times (you can beat it once in a blender). The paste is whipped with oil, spices and salt. The pate should sit in the refrigerator for some time.

With ginger

Herring-ginger pate is prepared from the following products:

• several 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 it can be crushed in a meat grinder or blender. The juice is squeezed out of the lemon and a small amount of zest is grated. Place the herring, lemon juice, zest, onion, herbs and ginger puree into the blender. The components are crushed, you should get a puree. Add spices, salt and oil to it. You need to wait until the pate cools down and is saturated with 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 fish is prepared from fish. Water is poured into the container, a few tablespoons of oil and salt are added there. When the liquid begins to boil, semolina is sent into it. The porridge is cooked, stirred occasionally. It should become thick. When the semolina has cooled, add it minced fish. Carrots need to be boiled, chopped in a blender and added to other products. 5 tablespoons of oil and one teaspoon of lemon juice are poured into it. The onion is finely chopped and added to the pate. The ingredients are mixed.

From smoked herring

An original recipe that any housewife will love. To prepare the 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 placed in a saucepan. Water is poured there too. The container is placed 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 has cooled, you need to get rid of the skin and bones, and the fillet is washed. The butter is chopped and placed in a saucepan. It needs to be melted on the stove. The anchovy is crushed and mixed with herring. You need to pass the food through a meat grinder several times. Cream, a little butter, nutmeg and various seasonings are added to the mass. The ingredients are thoroughly mixed and placed in a container. The remaining oil is poured on top. The pate should be served with bread.

• Butter is one of the main ingredients in making pate, so the dish will freeze quickly in the refrigerator. It is recommended to place the treat on cling film, roll it into a sausage and store it as is. 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 pate.
• Some people want to cook something special. For lovers of original and unique recipes available interesting option. Instead of using a meat grinder, you can chop the fish using a sharp knife. You can taste pieces of herring in this pate. The taste is unusual.
• Many people believe that herring pate can only be used as a spread on bread, but this is not true. He can serve delicious cream for salted cake or filling for eggs and boiled potatoes. They are also often used to stuff pancakes.

Many people love sandwiches with red caviar, but, unfortunately, they mostly only allow themselves to buy such deliciousness on holidays. I suggest housewives take note of the recipe for a delicious and very easy-to-prepare herring pate that tastes like red caviar. All we need besides herring are carrots, butter and melted cheese. This herring pate, often called Jewish, can be used as a spread on sandwiches. It looks very nice, tastes like everyone’s favorite red caviar, and is easy to prepare at home.

Ingredients:

• herring – 1 pc.;
• butter – 100 g;
• processed cheese - 1 pc.;
• carrots – 100 gr.

The first thing you need to do to make the dish tasty is to choose the right ingredients. This is what we will do first.

It is better to choose herring for pate that is medium salted and large in size. There will be fewer bones in it and it will be easier to cut such a fish.

I advise you to choose a soft cheese for the pate, such as “Friendship”.

Well, try to choose bright orange carrots. The rich, beautiful color of the finished pate will depend on the color of the carrot.

Of course, it is better to choose natural butter; the spread can give the pate an unpleasant aftertaste.

How to make herring pate like red caviar

And so, we remove the head and entrails of the herring. Then, we rinse the herring carcass under cold running water and cut the fish lengthwise along the ridge: first remove the skin from the herring, and then divide the carcass along the cut into two halves and remove the bones with your hands.

We need to boil the carrots (but not overcook them), cool them and peel them. Then, cut the carrots into large pieces.

We release the processed cheese from the packaging and cut it into four parts.

Place the herring fillet, carrots and melted cheese into a blender.

First, grind these ingredients at high speed/

And then, add butter and turn on the blender for another 2-3 minutes.

That's all, we spent literally half an hour and a delicious herring pate with melted cheese and carrots, reminiscent of red caviar in taste, is ready.

Spread it on bread and serve. We will store the herring pate in the refrigerator in a closed container (a container or just glass jar) no more than a week.