How to cook herring pate with butter. Herring pate: a classic recipe

Herring pate is what many people like to spread on sandwiches. It can be purchased at any store, but a dish prepared by one's own hands is tastier and of better quality. Can be found a large number of unusual and interesting recipes that use a wide variety of components.

Recipe

From the variety of options, you can choose the most suitable one. Herring pate is prepared extremely quickly and it turns out incredibly tasty and appetizing.

Classical

Gentle 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 onion;
pepper;
salt;
wine vinegar (white).

Eggs are boiled for 8-10 minutes, then placed in cold water and cleaned. The lettuce is minced. The fish gets rid of 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 from the skin and seeds, it must be cut into small cubes, sent to other products. Oil is added there. Components are glitched.

Products are crushed in a blender. The consistency should resemble a paste. The delicacy needs to be salted, pour a small amount of vinegar into it, which will give it sourness. Ready meal carefully 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 an apple

To prepare 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 oily. Do not use too salty herring. The ingredient gets rid of the spine, bones and skin. Then it is cut into small pieces and sent to a blender. The apple is peeled, cut into halves. Fruit and pieces of nuts are added to the fish. The components are crushed, a small amount of mayonnaise is added to them. Products break through again. The finished pate should be placed in the refrigerator for a while.

The dish is served as a spread on bread or as 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;
bulb;
butter;
dill.

Vegetables are cut rather large and languish (fried) in oil. Fire should be medium. You don't 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 ground, 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 is delicious and tender. To make a salted herring pate, you need to act 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.

Carrots are peeled and cut. You should get small circles. Pieces of fish, butter, cheese and carrots are placed in a blender. Components are crushed. If necessary, you can add salt to the pate. The dish is transferred to a container and placed in the refrigerator. You can apply with fried pieces baguette.

Jewish

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

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

Herring fillet is cut into small pieces, you need to remove the skin from it in advance. Apples need to be peeled, cut into medium-sized slices, then you need to add fresh fruit to the fruit. lemon juice. The egg must be boiled. Fruits, pieces of fish, peeled onions and egg white must be thoroughly chopped with a meat grinder. fish paste mixes well with butter and ginger. You can add a little salt and spices. The dish is placed in the refrigerator for a while so that the flavors mix.

With olives

This dish great for a holiday 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 (without bones and skin) is cut into slices. Bones are removed from olives. The ingredients are sent to a blender and ground to a homogeneous consistency. The mass is laid out in a deep container, it is added soft butter. Products are thoroughly mixed. The banana should be cut into thin slices. If necessary, you can use black bread or tartlets.

With cottage cheese

Incredibly tasty and hearty meal. 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. Nuts are slightly roasted in a pan or oven. The ingredients (fish, nuts, cottage cheese) are carefully ground in a meat grinder several times (you can beat it in a blender once). Pasta is whipped with butter, spices and salt. The pate should stay in the refrigerator for a while.

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;
greens;
spices.

The fish is cut into several pieces so that you can chop it in a meat grinder or blender. Juice is squeezed from the lemon and a small amount of zest is rubbed. Herring, lemon juice, zest, onion, herbs and ginger puree are placed in a blender. The components are crushed, you should get a puree. Add spices, salt and oil to it. You need to wait until the pate has cooled and soaked in juices, so it is placed in the refrigerator 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 onion.

Minced meat 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, occasionally stirred. It should become thick. When the semolina is cooled, it is added 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 also poured there. 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 sent to the saucepan. That's where the water comes in. The container is placed on a large fire 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, the fillet is washed. The butter is cut and sent to the saucepan. It needs to be melted on the stove. Anchovy is crushed and mixed with herring. It is necessary to pass the products through a meat grinder several times. Cream is added to the mass, a little butter, nutmeg and a variety of seasonings. The ingredients are thoroughly mixed and laid out in a container. The remaining oil is poured on top. Pate should be served with bread.

My today's recipe- herring pate with processed cheese - very simple, but very tasty. Surely you know what we are talking about - similar fish "spreads" for sandwiches are sold in every shop and supermarket. But it seems to me that spending money on such a purchase is very unreasonable: after all, to cook herring pate at home it is very easy: the recipe is so uncomplicated that any hostess, even the most inexperienced, can handle it.

By the way, such a herring pate with carrots reminds me of the famous Jewish herring dish - forshmak. Of course, this is not quite cooked according to all the canons, but still a recipe very close to it in terms of ingredients and taste. With such a pate you can cook very delicious sandwiches and can be used as an ingredient in other dishes. But let's talk about everything in order.

Ingredients:

1 weak salted herring(preferably oily)
2 processed cheese (200 g);
100 g carrots.

How to cook herring pate at home:

We carefully clean the herring from the skin. Divide into fillets and remove the bones. Cut into pieces (to make it convenient to twist through a meat grinder).

Wash carrots and boil until tender. Cool and peel off the skin. Cut into small pieces. Processed cheese each cut into 4-5 pieces.

We pass herring fillet, carrots and cheese through a meat grinder.

To make the mass more tender, we pass it 2-3 times through a fine grate.

After that, carefully knead the pate mass and bring to taste: if the herring was lightly salted, you may need to add salt. But, in fairness, I must say that, as a rule, I no longer add any spices - either the herring we sell is quite salty, or I don’t like excess salt in any dishes, including such pates.

We shift the pate into a container with a closing lid and cool in the refrigerator. And then we take it out and enjoy.

Now you know how to quickly and easily cook herring pate at home. It makes delicious sandwiches.

And, as I said, it can also be used as a filling for other dishes, for example, stuffed eggs or tartlets.

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Calories: Not specified
Time for preparing: Not specified

According to the composition and method of cooking herring pate at home, the recipe with a photo with onions is somewhat reminiscent of herring mincemeat. The main ingredient is salted herring, but unlike forshmak, for pate it does not need to be soaked in milk, in the pate the taste of herring should be well felt. In the "company" to the herring, you can define the most different products- this is the greatest similarity with forshmak. boiled eggs, processed cheese, raw or fried onion, apples, carrots, butter or vegetable oil - all these products go well with chopped herring and are used to make pâté. I also like this one, I recommend it to you too.
According to the consistency, the herring pate can be either completely homogeneous or with small pieces herring and other products. If you cook as an appetizer for festive table, it is better to make it homogeneous, creamy in structure. Then you can fill the tartlets with pate, put them in a neat slide on toasted slices of bread, stuff the halves of boiled eggs. For a daily meal, you can simply pass everything through a meat grinder two or three times.

Ingredients:

- salted herring - 2 fillets;
- boiled carrots - 1 pc.;
- hard-boiled egg - 1 pc.;
- sour apple - 2 pcs.;
- onion - 2 large onions;
- vegetable oil - as much as you need;
- greens, bread - for serving to the table.

Recipe with photo step by step:

Peel the carrots, cut into circles and boil in water or steam until tender. fully prepared. In another saucepan, hard-boil the egg, cool under cold water.

Peel a large herring (remove the insides, head, tail, skin). Cut along the back to the ridge, separate two fillets. Select all costal and small bones. Peel two onions, cut into quarters.
Remove skins and seeds sweet and sour apples, we need two pieces of medium size. Cut into slices. Cut the boiled egg in half.

Pass two or three times through a meat grinder with a fine grate herring, cut into pieces, and onions. If you grind with a blender, once is enough. In addition to herring, you can use other ingredients. let's say it turns out very tasty.

Following the herring, scroll apples, an egg and boiled carrots. Also two or three times to get an almost homogeneous mass (once for a blender).

Next, transfer everything to a high container and beat with a blender until fluffy. homogeneous mass, the consistency will be like a cream. If such uniformity is not needed, beat with a mixer or a fork. Gradually pour in vegetable oil, adjusting the density of the paste to your taste.

Transfer the finished herring pate to a container with a tight-fitting lid, put it in the refrigerator for several hours. It is better to serve in small salad bowls or fill tartlets, puff pastry baskets with pate. Very tasty on toasted bread or with slices fresh bread from rye or bran flour. Be sure to make delicious and quick.
Bon appetit!

Advice. The taste of herring pate can be made sharper if the onion is pre-marinated in vinegar or added to the herring pate at home, a slice of white bread soaked in water with vinegar added to the herring pate. Proportions 1:1 (spoon 9% table vinegar and spoon cold water). Butter will help soften the taste - it is added instead of vegetable oil, always softened, room temperature. Or add more apples, one more boiled egg, melted cheese.

salty, or spicy herring with a bow is always an honored guest at a festive, or everyday table. But what if we add familiar dish originality, and cook salted herring pate? Such an appetizer will instantly go into the category of those dishes, the recipes of which guests vying with each other demand.

Herring pate recipe

Ingredients:

herring (fillet) - 6 pcs.;
butter - 100 g;
onions (large) - 1 pc.;
eggs - 2 pcs.;
black pepper - to taste.

Cooking

Before preparing the herring pate, we check the fish for bones and, if necessary, remove them with tweezers. Using a flexible and sharp knife, remove the skin from the fish and cut it into large pieces. Boil eggs hard boiled. Grind using a blender or meat grinder fish fillet with eggs, onions and butter room temperature. Season the finished dish to taste with black pepper. Before serving, the pate should be transferred to a container and cooled for 10-12 hours.

Herring pate with carrots

Ingredients:

herring (large) - 1 pc.;
processed cheese - 2 packs of 100 g;
butter - 100 g;
carrots - 1 pc.

Cooking

We clean the herring from the insides and wash it. We cut off the fins and head from the fish, remove the backbone, and remove the remains of bones and skin from the resulting fillet. If there is milk in the fish, then they can also be used in the recipe.

Boil the carrots and rub on a fine grater. Pass the herring fillet through a meat grinder along with and mix the resulting mass with grated carrots and soft butter. Cool the pate in the refrigerator before serving.

Herring pate with butter

Ingredients:

fresh (not salted) herring - 2 pcs. 350-400 g each;
salt pepper;
green onions - 1 bunch;
dried chili - to taste;
butter - 70 g;
olive oil- 3 tbsp. spoons;
lemon juice - to taste.

Cooking

We clean the herring from the insides. Rub the fish with oil, season with salt and pepper, and then place on a baking sheet. We bake herring at 180 degrees until fully cooked, after which we remove the pulp from the bones and cool. We put the fish fillet in a blender along with butter, chili and chopped green onion. Beat the paste until smooth, then add lemon juice to taste. Before serving, the herring paste should be cooled for 8-10 hours.

If you want the finished pate to stay fresh for as long as possible, then transfer it to a ceramic, plastic, or glass container, then pour it with melted butter and refrigerate. Thanks to the hermetic layer of oil, the pate will be protected from the harmful effects of oxygen, and therefore from spoilage. By the way, if you put chopped greens, citrus zest, or juniper berries with a layer of oil, then such a pate will also look elegant on the festive table.

How to make smoked herring pate?

Ingredients:

Cooking

Mix cream cheese with grated horseradish, the zest of one lemon and the juice of half. green onion grind and also add to the cheese mixture, not forgetting a pinch of salt and pepper. We separate the fish from the skin and bones and knead with a fork. Add pieces of smoked herring to cheese mass and mix well again. Let the pâté cool in a container before serving. cling film. Serve the pâté with a slice, flatbread, or small homemade Yorkshire puddings.