herring caviar

herring caviar

Category: Cold meals and snacks

Ingredients
Herring	2-3
Processed cheese	2-3
Butter	200 g

Cooking method

• Herring fillet, processed cheese and hard butter mince. Stir and refrigerate for 30 minutes. Mom calls this herring "pressed caviar". Very tasty, almost like herring butter, but I like it much more.

Note

Luysia Photos

I also add raw carrots, it turns out "red caviar", also very tasty

And I add boiled carrots. I love this spread on bread!

I just thought of boiled carrots or carrot juice.

I remember at work we did it for spreading on bread and called "putty" - hot smoked mackerel fillets, processed cheese, boiled eggs and onions are twisted in a meat grinder. Mayonnaise was added to the bread. Now such mackerel costs a lot of money. And once there were quite democratic sandwiches.

Girls, raw carrots on the teeth like "bursting" eggs, try

I will definitely try, but how many carrots do you need?

If you do not mind, then I will write how I do:

1 large herring (fillet)
150 g butter
2 processed cheese (only good ones!)
2 medium carrots (boiled)

It is possible through a meat grinder (it will be in pieces), but more often I just beat it in the bowl of the combine (it turns out an almost uniform spread on sandwiches).

[madam.stv1]

madam.stv1, for your recipe 3 medium carrots, here, of course, it is better to twist with a meat grinder, everyone chooses for himself, so you need to try everything, I will try with boiled carrots

I read the recipe last night, remembered my own and realized that I really want herring caviar.

But there was no processed cheese at home, so I remembered (and immediately prepared) another recipe - pollock roe. On a full-fledged topic, he does not pull, if you want I can write here.

Yesterday in the night, I read the recipe, remembered my own and realized that I REALLY want herring caviar.

But there was no processed cheese at home, so I remembered (and immediately prepared) another recipe - capelin caviar. On a full-fledged topic, he does not pull, if you want I can write here.

We want, we want!

We want very much!!!

We are waiting for the recipe for capelin caviar.

[Pollock "caviar"]

Pollock "caviar"



0.5 cups refined sunflower oil
0.5 cups tomato juice
0.5 cups semolina
1 large herring
1 medium onion

Preparation

Pour oil and juice into a saucepan, bring to a boil over low heat.
Then pour in semolina in a trickle, stirring constantly, bring the mass to thickening. Turn off and let cool.

We clean the herring from the bones and beat with the onion in a blender.
When the mixture with semolina has cooled, mix it with the herring mass.

Add salt and black pepper to taste. Leave it in the refrigerator to brew for several hours.

Thank you girls for reminding us about the spreads
I never made or ate melted cheese, but I often cooked caviar with semolina. I forgot something about her. Tomorrow I will buy a herring (sometimes I used herring, it is easier to clean) and I will definitely prepare both recipes on the weekend

The dishes, of course, are not delicious, but for lovers of herring (and for those who are not lovers with a glass), for a change, that's it.

Is it possible instead of semolina millet? And then the decoy is not at home.

Is it possible instead of semolina millet? And then the decoy is not at home.

I don’t think so!

No, definitely not!

We'll have to postpone it until tomorrow.

I never made or ate melted cheese, but I often cooked caviar with semolina.

But I'm the opposite.I have never tried it with semolina, even somehow scary ...

But I'm the opposite. I have never tried it with semolina, even somehow scary ...

Elena, why be afraid ?! You won't get poisoned for sure. But the taste and color ...

Here I am about the taste ... I can not imagine with semolina. And with cheese it is very tasty.

Elena, the semolina is not felt there at all, but the structure of the spread with grains is obtained, just like in the photo of Luysia.

I just rummaged through my old newspaper clippings. I found a recipe that I used to cook (the proportions are the same as for Luysia), it is written to take 250-300 g of fillets - a more accurate weight of fish may be useful to someone.

I also remember that I took a little less vegetable oil than according to the prescription. And then from the full norm, it rose above the finished spread.

And I add boiled carrots. I love this spread on bread!

Yes, Lucy. reminded me - and according to your recipe, my herring is salted for the third day! I think - so to grind or transfer to caviar?

My self-salted I would be so ate I got it.

I bought a store-bought caviar for caviar, in the newly opened super they are still trying, they sell beautiful caviar.

it is written fillet to take 250-300 g - a more accurate weight of fish may be useful to someone.

So 250-300 g is the weight of a fillet from a large herring.

And the oil immediately rose for me, but when it mixed with the herring mass and stood, then everything was absorbed and became homogeneous.

My self-salted I would be so ate I got it.

I will do so!

And the oil immediately rose for me, but when it mixed with the herring mass and stood, then everything was absorbed and became homogeneous.

The fact of the matter is that immediately the "caviar" became homogeneous, and in the morning a little oil flaked off. Well, maybe it just worked for me

[Luysia]

And we used to often do it with semolina and tomato juice (my father-in-law taught me)! Thank you, Luysiathat recalled. Went for a herring