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 black bread

Herring pate is called forshmak, it is considered a traditional Jewish cuisine. In Rus', such a dish had a different name - telny. It is served both cold and hot.

Initially, this dish was made from low-quality herring, so pate was previously considered a budget food. However, now there are holiday varieties of this snack.

How to make 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, and milk.

Classic recipe for herring pate with butter

Another interesting option for serving mincemeat: portioned in small plates

You should start getting acquainted with mincemeat with a classic recipe for herring pate with a photo and step-by-step description. This is a simple and budget-friendly snack option that requires only 3 ingredients to prepare.

Ingredients:

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

Step by step process:

1. The herring is washed in cold water. The head and tail are cut off and the skin is removed with a knife. All entrails and bones are removed. Afterwards, it is washed again and laid out on paper towels or napkins so that the excess liquid is drained off. After drying, the herring is cut into small slices.
2. The carrots are peeled, finely chopped and mixed with the prepared fish. The mixture is scrolled in a meat grinder or crushed using 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. If desired, you can add salt, pepper and other spices.

Pate of herring, carrots and processed 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, piquant flavor. It is best to use Druzhba or Karat cheesecakes.

Ingredients:

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

Step-by-step preparation:

1. The cheeses are coarsely cut or grated. If you freeze it a little first, it will be easier to cut.
2. The root vegetable is boiled, cooled and cut into slices.
3. The herring, washed and cleared of the head, tail, skin, bones and entrails, is chopped and placed in a blender along with other products.
4. At the last stage of cooking, add melted butter and salt. 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

A regular fish pate can be varied by adding walnuts and cottage cheese.

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 pcs.;
• milk – 1 glass;
• butter – 60 g;
• any nuts – 100 g;
• ground black pepper.

How to cook:

1. The nuts are peeled and fried in a hot frying pan. Then they are finely chopped.
2. The herring is washed and cleaned of all excess – 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 put it through the blender again.

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

Herring pate with butter and egg

Fresh herbs go perfectly with the pate: parsley, dill, green onions

This salted herring pate recipe is made from leftover simple ingredients. You can make this version 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 pcs.;
• any fresh herbs.

Step-by-step preparation:

1. Chicken eggs are first hard-boiled, cooled and crushed.
2. The herring is washed, thoroughly cleaned and cut into small pieces.
3. The prepared ingredients are placed in a blender along with processed cheese and crushed until smooth.
4. Add slightly warmed oil and mix.
5. After the finished dish has been infused in a cold place, it is decorated with sprigs of fresh parsley, onion and dill.

Classic recipe for forshmak - herring pate with stale bread

Leftover pate can be placed in a container and frozen

The remains of hardened white or black bread were also used in salted herring pate.

Ingredients:

• hard bread - 2-3 pieces;
• chicken eggs – 2 pcs.;
• herring – 1 pc.;
• milk – 1 tbsp.;
• apple – 1 pc.;
• onion head;
• salt, black 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 hard-boiled, shelled and crushed in any convenient way.
4. Onions and apples 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

Apple halves with the core removed can serve as containers for serving snacks

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

Ingredients:

• salted herring – 1 pc.;
• chicken egg – 2-3 pcs;
• sour apple – 1 pc.;
• butter – 100-110 g;
• onions – 1 pc.;
• 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, shelled and divided into yolk and white. To prepare the dish you only need proteins.
2. The bones are removed from the herring. The head, tail and skin are cut off. The finished fillet is cut into large pieces.
3. The onion is peeled and cut into small cubes.
4. Peel the apple and remove the core and seeds. The remaining pulp is also cut and mixed with lemon or lemon juice.
5. All products, except proteins and oil, are mixed in a blender several times.
6. Proteins, melted butter and spices are added to the resulting mass. Mix everything thoroughly.

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

How to cook herring pate with herbs and ginger

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

This simplest recipe for lean herring pate will help you prepare the 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:

• lightly 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 step by step:

1. Fresh herbs are washed in cold water and finely chopped.
2. Ginger root is peeled and grated on a fine grater.
3. The nuts are peeled, fried in a frying pan for a few minutes and crushed into small pieces.
4. The 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 salt.
6. The forshmak is placed in a mold and left to infuse in a cold place.

Salted herring pate with olives

The top of the mincemeat is decorated with a composition of olives and fresh lettuce leaves

Delicious herring pate is great for creating sandwiches. All 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, you need to prepare the herring: cut off excess parts, remove scales and seeds. The resulting fillet is coarsely chopped.
2. Remove the pits from the olives and place them in a blender along with the fish fillets. It is recommended to scroll the mass several times in a row.
3. Add butter to the fish puree and mix. Before doing this, it is better to melt it a little.
4. Pate is spread on the prepared bread parts. Sandwiches can be laid out on a platter and served.

Recipe for herring pate with semolina

Ready mincemeat is often sprinkled with mustard powder

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

Ingredients:

• herring – 1 pc.;
• semolina – 4 tbsp. l.;
• carrots – 1 pc.;
• 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, boil the semolina. To do this, pour about 2 cups of water into a small saucepan. After boiling, pour semolina and sunflower oil into it. Boil the cereal until tender.
2. Carrots are boiled and cut into large pieces.
3. Then minced herring is made: the fish is washed, cleaned and minced in a meat grinder.
4. The crushed ingredients are mixed with each other, adding onion and vinegar, which can be replaced with lemon juice.

Delicious fish pate made from smoked herring

Another serving idea is lemon slices and boiled egg.

This version of 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. The herring is cleaned of bones and excess parts and chopped into large pieces.
3. Place butter, shredded cheese, fish and egg into a blender. Grind everything several times, adding salt and pepper.
4. Cool the finished mass for at least an hour. Afterwards it is laid out on crackers. The top is decorated with sprigs of greenery.

Economy version of herring pate with potatoes

Fish mincemeat - a hearty and cheap addition for sandwiches

This simple and budget-friendly pate recipe for every day will not leave your household and guests indifferent. It can be served on bread or a flat dish, and pickled cucumbers can be used as decoration.

Ingredients:

• pickled cucumbers – 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. Wash, peel and coarsely chopped root vegetables are boiled in salt water until tender. Then knead into puree.
2. The herring, cleared of bones and scales, is crushed.
3. The eggs are hard-boiled, shelled and divided into yolks and whites.
4. The onions are peeled and cut into half rings.
5. All ingredients are mixed in a blender. Add sour cream to the total mass and mix again.
6. The dish is placed on a plate and decorated with cucumber slices.

Beetroot and herring pate

Forshmak with beets stands out from the rest with its bright festive color

Beets give 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 pc.;
• butter – 90 g;
• onion.

Step by step process:

1. The beets and eggs are boiled until tender and peeled.
2. The head and tail of the herring are cut off, and the scales and bones are removed.
3. The onions are chopped.
4. All ingredients are coarsely chopped and placed in a blender along with butter. Mix everything thoroughly.
5. The finished pate can be served after it has cooled completely.

Storage rules

Fish dishes require special storage conditions. This is due to the fact that pathogenic bacteria multiply in it much faster than in meat. Herring can be 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 expenditures. The main advantage of the snack is its versatility.Forshmak will be appropriate both at a family dinner and as a holiday snack.

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