Semolina "Caviar" Spread in Herring Brine
If you love a good open-face sandwich, try one topped with this semolina "caviar" made from herring brine! (Here "caviar" means a soft, spreadable pâté, not fish roe.) We often salt our own herring, which leaves us with plenty of tasty, spiced brine — and it always felt like a shame to pour it out afterward. Not long ago we discovered this clever recipe that turns that brine into a savory sandwich spread. Sandwiches with this "caviar" are filling and really delicious.
faustina
Recipe author
Semolina Caviar Spread in Herring Brine
Nutrients and energy value of the composition of the recipe
By weight of the composition:
Proteins 12 %
3 g
Fats 44 %
11 g
Carbohydrates 44 %
11 g
139 kcal
GI:
27
/
73
/
0
- Pour the herring brine, water, and oil into a wide, shallow saucepan. Stir in the tomato paste. Set over the heat, stir, and bring to a boil. Once it's boiling, slowly pour in the semolina in a thin stream while stirring constantly. Keep stirring for another 30 seconds, then take it off the heat and let it cool completely. Meanwhile, finely chop the hard-boiled eggs and the onion — either in a blender or by hand into small cubes. Stir the onion and eggs into the cooled semolina mixture and mix well. Your semolina "caviar" spread is ready. Enjoy!
Caloric content of the products possible in the composition of the dish
- Semolina - 340 kcal/100g
- Vegetable oil - 873 kcal/100g
- Tomato paste - 28 kcal/100g
- Water - 0 kcal/100g
- Onion - 41 kcal/100g
- Chicken egg - 80 kcal/100g
- Brine - 1 kcal/100g
Similar recipes
Related and additional categories: