How to make herring pate. Video
Is your morning menu lacking in variety? Correct this situation and make herring pate. Possessing a rich taste and delicate texture, it will not only satisfy your appetite, but also make you and your loved ones feel like true gourmets. Make herring pate with vegetables and herbs, red caviar, or add melted cheese and an apple to the dish.
Herring pate: video recipe
Ingredients: – 200 g of slightly salted herring; – 1 carrot; – 1 onion; – 100 g of butter; – 20 g of dill.
Instead of whole fish, you can take ready-made pieces of herring in a jar. Drain the oil from them and blot with a napkin.
Peel the carrots and onions and cut them into circles and half rings. Put 30 g butter in a preheated skillet and fry the vegetables in it until soft over medium heat, stirring occasionally with a spatula. Cool and place, along with the fish pieces, remaining butter, and dill sprigs, in a blender or food processor. Grind all ingredients until puree. Serve the pate with fresh or toasted brown bread slices.
Gourmet herring pate with red caviar
Ingredients: – 1 slightly salted herring; – 5 boiled chicken yolks; – 2 tbsp. l. large red caviar; – 50 g of green onions with onions; – 100 g of butter; – 1 tbsp. l. heavy cream; – 1 tbsp. l. vegetable oil.
If possible, use chum salmon or chinook salmon caviar, it has large eggs with a fairly strong shell
Leave the butter at room temperature until softened. Remove the head, entrails, skin and large bones from the herring. Cut the carcass into two fillets, cutting out the backbone. Cut the fish into pieces and place in a bowl. Put the white onions cut from the feathers there, add vegetable oil and cream. Whisk everything until smooth. Add soft butter, yolks to the resulting mass and grind again in a blender. Gently mix the red caviar into the pate, being careful not to damage it.
Line a rectangular shape with cling film and cover the bottom with finely chopped green onions. Place the herring paste on top, smooth it well with the back of a spoon and cover with a second sheet of cling film. Place the dishes in the refrigerator for 8 hours. Use a sharp knife to cut the pate into nice longitudinal slices before serving.
Ingredients: – 1 slightly salted herring fillet; – 2 processed cheese curd 55% fat (200 g); – 2 chicken eggs; – 100 g butter; – 1 carrot; – 1 small green apple.
Soak the butter and curds for 40 minutes at room temperature. Boil carrots and eggs, cool and chop coarsely. Peel and core the apple and cut into quarters. Mash all prepared foods and sliced fish fillets with a puree press. Combine them with melted butter, melted cheese and stir thoroughly with a spoon or broom. Fill the tartlets with pate.