Herring pate at home: old, good, good recipes

The classic recipe for herring pate with butter is a cheap and versatile snack for every day, familiar to most people since childhood. It is used as an independent dish or as butter for sandwiches.

What is the name of herring pate

A popular option for serving pate is on slices of brown bread.

Herring pate is called forshmak, it belongs to the traditional Jewish cuisine. In Our Country, such a dish had a different name – body. It is served both cold and hot.

Initially, this dish was made from not the highest quality herring, so the pate was previously considered a budget food. However, now there are also festive varieties of this snack.

How to cook herring pate

The main ingredient of mincemeat is herring. It can be anything: lightly salted, smoked, of varying degrees of fat content. In addition to herring, the composition often includes products such as potatoes, eggs, bread, onions, milk.

Classic recipe for herring pate with butter

Another interesting option for serving mincemeat: portioned in small plates

You should start your acquaintance with mincemeat with a classic herring pate recipe with a photo and a step-by-step description. This is a simple and budget option for a snack, for the preparation of which you need only 3 products.

Ingredients:

• herring – 1 pc.;
• carrots – 1 pcs .;
• butter – 100-130 g.

Phased process:

1. The herring is washed in cold water. The head and tail are cut off, the skin is removed with a knife. All entrails and bones are removed. After it is re-washed and laid out on paper towels or napkins so that excess liquid is glass. After drying, the herring is cut into small slices.
2. Carrots are peeled, finely chopped and mixed with prepared fish. The mixture is scrolled in a meat grinder or crushed with a blender until smooth.
3. The butter is melted in a water bath and added to the resulting mass. It is important to stir well so that it is not felt when eating.
4. The pate is ready. Salt, pepper and other spices can be added if desired.

Pate of herring, carrots and melted cheese

Ready pate and herring can be served in a salad bowl

Herring pate with carrots and butter is often complemented with melted cheese, which gives the appetizer a salty, savory flavor. It is best to use Druzhba or Karat curds.

Ingredients:

• herring – 1 pc.;
• butter – 90 g;
• processed cheese – 1 pc .;
• small carrot.

Step-by-step cooking:

1. Curds are coarsely cut or grated. If you freeze it a little beforehand, it will be easier to cut.
2. The root crop is boiled, cooled and cut into circles.
3. The washed and cleaned from the head, tail, skin, bones and entrails, the herring is chopped and placed in a blender along with other products.
4. At the last stage of cooking, melted butter and salt are added. After all the ingredients are mixed, the dish is placed in the refrigerator for several hours.

How to make herring pate with nuts and cottage cheese

The usual fish pate can be diversified by adding walnuts and cottage cheese to it.

Moldavian traditional cuisine has its own interesting version of mincemeat. It has a particularly delicate taste due to fresh cottage cheese.

Ingredients:

• cottage cheese with a fat content of at least 30% – 300 g;
• herring – 2 pc.;
• milk – 1 glass;
• butter – 60 g;
• any nuts – 100 g;
• ground black pepper.

How to cook:

1. Nuts are peeled and roasted in a hot pan. Then they are finely pricked.
2. Herring is washed and cleaned of everything superfluous – bones, skin and other things. The finished fillet is immersed in milk for several hours.
3. Cottage cheese, nuts and fish with milk are ground in a blender.
4. The oil is melted and added to the total mass. Then again pass through the blender.

Ready pate is served on slices of white or brown bread. If desired, they are decorated with fresh herbs, onion rings or olives.

Herring pate with butter and egg

Fresh herbs are ideally combined with pate: parsley, dill, green onions

This salted herring pâté recipe is made with leftovers from simple ingredients. You can make this option of an economical dish in just half an hour.

Ingredients:

• salted herring – 350 g;
• chicken egg – 3-4 pcs.;
• butter – 200 g;
• processed cheese – 2 pc .;
• any fresh herbs.

Step-by-step cooking:

1. Chicken eggs are pre-boiled hard-boiled, cooled and chopped.
2. The herring is washed, thoroughly cleaned and cut into small pieces.
3. The prepared components are placed in a blender along with melted cheese and crushed until a homogeneous mass.
4. Slightly warmed butter is added and mixed.
5. After the finished dish is infused in a cold place, it is decorated with sprigs of fresh parsley, onion and dill.

The classic recipe for mincemeat – herring pate with stale bread

Leftover pâté can be placed in a container and frozen.

The remains of hardened white or black bread also found use in salted herring pate.

Ingredients:

• hard bread – 2-3 pieces;
• chicken eggs – 2 pcs .;
• herring – 1 pc.;
• milk – 1;
• apple – 1 pcs .;
• the head of onions;
• salt, black ground pepper and other seasonings.

Cooking process:

1. Bread with cut crusts is soaked in milk.
2. The fish is washed in water, cleaned of bones, skin, head, tail and finely chopped.
3. Eggs are boiled hard-boiled, peeled and crushed in any convenient way.
4. Onion and apple are also finely chopped.
5. All ingredients are placed in a meat grinder or blender. For best results, it is recommended to scroll through the products several times in a row.

Jewish herring pate with apple and lemon

Halves of apples with the core taken out can serve as containers for serving snacks.

The Jewish version of the pate includes apples and lemon juice – they add a delicate and airy taste to the dish.

Ingredients:

• salted herring – 1 pcs.;
• chicken egg – 2-3 pieces;
• sour apple – 1 pc.;
• butter – 100-110 g;
• onion – 1 pcs .;
• lemon or lemon juice – 1 pc.;
• ginger root powder, salt, pepper.

Step-by-step description of the process of making herring pate:

1. Boiled chicken eggs are cooled, peeled and divided into yolk and protein. To prepare the dish, you only need proteins.
2. Bones are removed from the herring. The head, tail and skin are cut off. The finished fillet is cut into large pieces.
3. Peel the onion and cut into small cubes.
4. The peel is removed from the apple, the core with the stones is removed. The remaining pulp is also cut and mixed with lemon or lemon juice.
5. All products, except proteins and oils, are mixed in a blender several times.
6. Proteins, melted butter and spices are added to the resulting mass. Everything is thoroughly mixed.

In order for the mincemeat to infuse, it is placed in the refrigerator for 6-7 hours.

How to cook herring pate with herbs and ginger

Traditionally, walnuts are added to the fish paste, but they can be replaced with any other kernels.

This simple recipe for lean herring pate will help you prepare a dish even for those who do not have culinary knowledge and experience. The list of products used is very simple – if desired, it can be supplemented with other components.

Ingredients:

• slightly salted herring – 1 pc.;
• butter – 80 g;
• walnuts – 60 g;
• dried or fresh ginger;
• dill, parsley, basil – to taste;
• salt and black pepper.

How to cook in stages:

1. Fresh herbs are washed in cold water and finely chopped.
2. Ginger root is peeled and rubbed on a fine grater.
3. Nuts are shelled, fried in a pan for several minutes and crushed into small pieces.
4. Washed and peeled herring is cut into pieces and passed through a meat grinder.
5. The resulting mass is mixed with melted butter, fresh herbs and salted.
6. Forshmak is placed in a mold and left to infuse in a cold place.

Salted herring pate with olives

The top of the minced meat is decorated with a composition of olives and fresh lettuce leaves.

Delicious herring pate is great for making sandwiches. All the ingredients are inexpensive and can be prepared in minutes.

Ingredients:

• herring – 1 pc.;
• white bread – 1/2 loaf;
• butter – 80-90 g;
• olives – 70 g.

Step-by-step process:

1. First of all, it is necessary to prepare the herring: cut off the excess parts, remove the scales and bones. The resulting fillet is coarsely chopped.
2. The pits are removed from the olives and put in a blender along with the fish fillet. It is recommended to scroll the mass several times in a row.
3. Add butter to the fish puree and mix. Before that, it is better to melt it a little.
4. Pate is spread on the prepared bread parts. Sandwiches can be laid out on a dish and served on the table.

Recipe for herring pate with semolina

Ready forshmak is often sprinkled with mustard powder

This appetizer can be found under the name “fake caviar”, but in fact it is still the same mincemeat with changed ingredients. It contains semolina. It was this recipe that was very popular in the Soviet years.

Ingredients:

• herring – 1 pc.;
• semolina – 4 tbsp. l .;
• carrots – 1 pcs .;
• vegetable oil – 2-3 tbsp. l. for semolina and 5-6 for fish;
• vinegar or lemon juice – 1 tsp;
• green onions.

How to cook step by step:

1. First of all, semolina is boiled. To do this, pour about 2 cups of water into a small saucepan. After boiling, semolina and sunflower oil are poured into it. The cereal is boiled until tender.
2. Carrots are boiled and cut into large pieces.
3. Then minced herring is made: the fish is washed, cleaned and scrolled in a meat grinder.
4. The crushed ingredients are mixed together, adding onion and vinegar, which can be replaced with lemon juice.

Delicious smoked herring fish pate

Another serving idea is lemon slices and a boiled egg.

This version of the fish pate is made from smoked herring. It can be used as butter for breakfast sandwiches or as a festive snack during a feast.

Ingredients:

• smoked herring – 1 pc.;
• chicken egg – 1-2 pcs.;
• processed cheese – 180 g;
• butter – 90 g;
• salt and black pepper;
• crackers and fresh herbs for serving.

Step by step production:

1. Chicken eggs are boiled so that the yolk remains liquid.
2. Herring is cleaned of bones and excess parts, cut into large pieces.
3. Put butter, chopped cheese, fish and egg into a blender. All grind several times, adding salt and pepper.
4. The finished mass is cooled for at least an hour. After it is laid out on crackers. The top is decorated with sprigs of greenery.

Economy version of herring pate with potatoes

Fish mincemeat – a satisfying and cheap addition to sandwiches

This simple and budgetary pâté recipe for every day will impress households and guests. It can be served on bread or a flat dish, and pickled pickles can be used as a decoration.

Ingredients:

• pickles – 150 g;
• herring – 1 pc.;
• chicken eggs – 3 pcs .;
• potatoes – 300 g;
• sour cream – 3 tbsp. l .;
• onion head.

How to cook step by step:

1. Washed, peeled and coarsely chopped root vegetables are boiled in salt water until tender. After mashed into a puree.
2. Herring cleaned from bones and scales is crushed.
3. Eggs are boiled hard, peeled and divided into yolks and whites.
4. Onions are peeled and cut into half rings.
5. All components are mixed in a blender. Sour cream is added to the total mass and mixed again.
6. The dish is laid out on a plate and decorated with circles of cucumbers.

Beet and herring pate

Forshmak with beets favorably differs from the rest in a bright festive color

Beetroot gives mincemeat an unusual bright pink hue. It can be decorated with frozen cranberries or any other.

Ingredients:

• herring – 1 pc.;
• chicken eggs – 1-2 pcs.;
• beets – 1 pcs .;
• butter – 90 g;
• onion.

Step-by-step process:

1. Beets and eggs are boiled until tender and peeled.
2. The head and tail of the herring are cut off, the scales and bones are taken out.
3. The onion is crushed.
4. All ingredients are coarsely chopped and put in a blender along with butter. Everything is thoroughly mixed.
5. Ready pate can be served on the table after it has completely cooled.

Storage Rules

Fish dishes require special storage conditions. This is due to the fact that in it the reproduction of pathogenic bacteria occurs much faster than in meat. Herring is stored at room temperature for no more than 3 hours, in the refrigerator – up to a day.

Conclusion

The classic recipe for herring pate with butter is an old proven dish that does not require large financial or time costs. The main advantage of the snack is its versatility. Forshmak will be appropriate both at a family dinner and as a festive snack.