Herring paste is a classic creamy fish flavor with seasonings and vegetable additives. There are only 2 essential components: fresh herring, fatty sour-milk product. It is worth trying options that have already become traditional.

Classic recipe

Structure:

  • herring - 1 medium;
  • carrots - 1 medium;
  • oil - 110 - 120 g.

Stages of preparation:

  1. The butter is allowed to soften in a warm place until the consistency of the cream.
  2. The entrails, head, bones, tail, skin are removed from the herring, periodically washing the carcass and hands under water.
  3. Wash the fillets again, absorb the water with a paper towel.
  4. Pure dry fish meat is cut.
  5. Carrots are cut so that it is easy to grind in a blender (meat grinder).
  6. Fish slices, carrots, passing several times through a meat grinder, bring to the consistency of a gentle puree. If there is a blender - it is better to use it.
  7. Oil is driven into the mashed fish with a spoon. It is important that whole pieces of oil are not felt in the mass.
  8. Spices are chosen at will, but salt and pepper are enough for a rich taste.

With cream cheese

Structure:

  • herring - 1;
  • carrots - 2 medium tubers;
  • 2 fat (from 50%) curds.

Stages of preparation:

  1. Set carrots to cook.
  2. Herring is prepared: the head is separated, the entrails, the skin and the ridge with the tail are removed. The remaining bones are removed with your hands so that the meat remains clean. Separate thin bones will not be visible in crushed form. Fillet is cleaned under water.
  3. Soft, fully cooked carrots are cut.
  4. Slices of fish, cheese, carrots are crushed 2 times in a meat grinder or 1 time in a blender.
  5. Spices, herbs are injected different, but they are monitored so as not to interrupt the main taste.
  6. Store the dish for several days under the lid (so that the crust does not appear) in the refrigerator.
  7. For freshness and color, you can add fresh green herbs (cilantro, parsley, basil).

Cooking with butter and egg

Structure:

  • herring - 2;
  • any nuts - 40 - 50 g (2 tbsp. l.);
  • onions - 1 medium;
  • eggs - 2 - 3 pcs.;
  • oil - 125 g (half a pack).

Stage of preparation:

  1. The solid oil is allowed to soften until the texture of the cream.
  2. Eggs are boiled until the yolk is hard (10 min. - from the supermarket, 13 min. - homemade).
  3. Fish is cleaned from the head, viscera, ridge, tail, small bones, washed.
  4. Peel, cut into large slices of onions.
  5. Nuts in a hot frying pan bring a few minutes to a light golden color. The main thing is to warm it well (but not to burn it) so that the taste becomes spicy, not "raw".
  6. Scroll all products several times in a meat grinder (blender).
  7. Oil, spices are driven into tender mashed potatoes without pieces.
  8. It is advisable to leave the dish to “rest” in the refrigerator (so that the meat absorbs juices, aromas).

Pate of salted herring and cottage cheese

Structure:

  • herring - 2 carcasses;
  • any nuts - 15 pieces;
  • milk - 1 - 1.5 tbsp .;
  • oil - 2 - 3 tbsp. l .;
  • fat cottage cheese - 0.25 kg.

Stages of preparation:

  1. Only clean fillet is taken from the fish (everything is removed, including the skin and as many small bones as possible), which are divided into slices.
  2. Nuts bake in the oven (in a pan).
  3. All products are scrolled in a meat grinder 2-3 times (or 1 time beat in a blender).
  4. Beat the resulting paste with oil, herbs, seasonings, salt.
  5. Give the paste to infuse in the refrigerator.

Forshmak - Jewish Recipe

Structure:

  • herring - 1;
  • soft oil - 3 tbsp. l .;
  • onion - 1;
  • apples (sour) - 2;
  • lemon - half;
  • egg - 1 protein;
  • ginger - on the tip of a tsp.

Stages of preparation:

  1. Peeled fish (filet without skin) is cut.
  2. Peeled apples (with skin) are divided into slices, mixed with fresh lemon juice.
  3. Boiled egg protein, fish, onions, apples scroll in a meat grinder.
  4. Grind the fish paste with soft oil, ginger.
  5. Do not forget to salt, season with spices.
  6. Leave in the refrigerator to mix tastes.

With lemon and ginger

Structure:

  • herring - 1-2 fillets without skin;
  • oil - 3 - 5 tbsp. l (in softened form);
  • lemon - 0.5;
  • onion - 0.5 onions;
  • ginger root puree - 1 tsp;
  • herbs, spices.

Stages of preparation:

  1. Divide the fillet into 2-3 pieces, so that it is easily chopped in a meat grinder (blender).
  2. Herring, zest and lemon juice, onions, herbs, ginger beat in a blender in mashed potatoes (scroll in a meat grinder a couple of times).
  3. Drive oil, spices, salt into the mass.
  4. Allow to cool and soak the juices in the refrigerator.
  5. Store under the lid for a day.

Tasty recipe:chicken liver pate

Fish paste with carrots and butter

Structure:

  • herring - 2;
  • carrots - 2 - 3 pcs.;
  • soft oil - 5 - 7 tbsp. l (100 - 160 g).

Stages of preparation:

  1. Herring without viscera, head, tail, fins, skin, bones is washed, divided into several slices.
  2. Bake carrots (boil), cut large.
  3. Pasta is prepared from carrots and fillets using a blender.
  4. Oil and spices are mixed in the paste.
  5. Leave to soak the minced meat with tastes (in the refrigerator).

Herring paste is loved by many of those who do not like the taste of the fish itself. To make a paste of fish copyright, you should remember: the fish and creamy tastes should dominate. Bon appetit and tasty experiments!

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