Probably, not a single feast is complete without delicious lightly salted herring. One of the traditional Russian dishes is herring with jacket potatoes. And they also make various salads, appetizers and pates from it, which it is not a sin to put on the table both on a weekday and on a holiday.
Undoubtedly, herring is one of the universal food products, with which you can make a lot of goodies. Among them, pate occupies a special place. This dish has gained its popularity due to its simplicity of preparation and a wide variety of dish options. It is enough just to experiment a little with the products, and a new original appetizer will appear on your table.
Herring pate can be made according to many recipes. Here are just a few of them. The first is the simplest. For him, you need to skip the fish, previously cleaned of skin and bones, through a meat grinder and mix with softened butter. The proportions in this case can be arbitrary. You can start breakfast with this herring butter spread on a piece of rye or white bread.
If the herring is too salty, cover it with milk and let it sit for 30-60 minutes. The soaking time depends on the salinity of the fish.
No less simple is the pate, which, in addition to herring, includes processed cream cheese and carrots. Take one or two salted fish, 2-3 packs of soft cream cheese, and one or two medium boiled carrots. Grate the carrots on a grater. Pass the pitted herring through a meat grinder or chop in a blender. Combine all components and mix them thoroughly.
Do you want to surprise your household with an unusual and delicious dish? Then make them herring pate with nuts and apples. In this case, these ingredients will accentuate the flavor of your dish. For him you will need one large herring, a couple of apples, one head of onion, two hard-boiled eggs (whites and yolks), a handful of green onions, a few tablespoons of mayonnaise for dressing and a dozen walnuts.
Peel and chop the nuts. Peel the herring and roll its fillet along with eggs, onions, apples through a meat grinder. You can also throw nuts into a meat grinder. Add finely chopped green onions to the mixture. Mix everything well, season with mayonnaise and you can take a sample. You can eat such a paste as an independent dish or spread on a piece of bread. If you're making a sandwich, garnish with mayonnaise mesh and egg circles. Alternatively, you can free the baguette from the pulp and fill it with an apple-herring mixture. Cut into pieces and place on a serving platter.
The variety of apples used in making herring pate depends on the salting of the fish. For spicy, it is better to take sweet apples; for lightly salted fish, sour fruits are better suited.
An original pate will turn out if you prepare it from one large herring of a medium ambassador, 200 g of curd mass, 100 g of natural yogurt, one tablespoon of lemon juice and one dessert spoon of honey. Grind in a blender and stir in cottage cheese, yogurt, fish, lemon juice and honey. Season the resulting paste to taste with ground black pepper. Arrange the pate in jars (it is better to use a small dish) and leave in the refrigerator for three to four hours to infuse. You can remove it for the whole night and take a sample in the morning.
For the next recipe for herring pate, mix one herring, boiled carrots, two to three boiled eggs, two processed cheese, softened butter, an apple, and one onion. This mixture can be used to spread on sandwiches, as well as stuff baskets, tartlets and use to make canapes.
