Many of the older generation who found the USSR, I think, should remember this herring spread. It was often prepared on a festive table and placed next to forshmak and an original appetizer. Herring at that time was quite salty, it was often soaked in water or milk, or used in salads and appetizers, where the salt did not feel so much. Now the fish is lightly salted and, most likely, the spread will need to be adjusted for salt, but I promise you that it will not leave you indifferent.
Ingredients:
- Herring fillet - 300 g
- Butter - 80 g
- Processed cheese - 100 g
- Boiled carrots - 70 g
- Ch.m. pepper - taste
- Salt - as needed
Prepare all the food you need. I want to say right away that the recipe is designed for lightly salted herring, if you have a salty preserva, then you may need to add a little more butter or melted cheese - whichever you prefer.
Carrots must be boiled in advance and peeled. As a rule, it is cooked for no longer than 15 minutes.
Buy herring from a trusted seller, with a whole glossy skin without yellowness. It needs to be cleaned of viscera, head, tail, ridge and abdominal bones.
The oil must be cold, otherwise it will be difficult to pass it through a meat grinder. Also mince carrots, herring fillets and cream cheese through a meat grinder with a large sieve into a convenient deep bowl.
In no case, do not punch the contents in a blender, the ingredients will turn into a homogeneous mass and the taste of the appetizer will become incomprehensible and strange.
Mix all ingredients thoroughly. The appetizer should look like the photo, with small pieces of carrot, herring, cheese and butter.
Top with a generous amount of freshly ground pepper. Taste, salt if necessary. Cover the container with cling film and send the snack to the refrigerator for a while, it tastes much better when cold.
Dry slices of white or black bread until croutons in the oven or in a skillet and serve with herring spread to the family for lunch.
This appetizer can be safely put on the table in front of the guests; they eat it with great pleasure.
For herring lovers, this is a real treat.
Enjoy!
Author: Tatiana Chudovskaya
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