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Herring pate

Herring Pâté

Incredibly tasty and so simple — a treat for your loved ones! I've loved this recipe for herring pâté (a herring "butter" that tastes like red caviar) since childhood. My mom made it for us on holidays, but sometimes we'd talk her into making this delicious spread just because. Spread it on bread for a weekday breakfast or turn it into canapés for a party platter. Make this "red caviar" once and it'll become a favorite addition to your recipe collection. It's also great for layered sandwich "cakes" or striped tea sandwiches.

Elenka_M

Recipe author

Composition / ingredients

Servings:

Processed cheese (2 packs)

200

Carrots (boiled, medium)

Butter

200

Herring (fillets)

Translation table of volumetric measures

Nutrients and energy value of the composition of the recipe

By weight of the composition:

Proteins 29 % 12 g

Fats 68 % 28 g

Carbohydrates 2 % 1 g

265 kcal

GI: 100 / 0 / 0

Cooking method

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This herring butter is made in a meat grinder: pass pieces of boiled carrot, boned herring fillet, butter, and processed cheese through it in alternating batches. The cheese should be firm (otherwise it'll just smear in the grinder), and the butter should be well chilled. Mix the resulting paste well and chill it in the fridge so the butter firms up a bit. I like herring butter on both dark and white bread, garnished with fresh herbs — but that "red caviar" flavor really comes through best on white bread or a baguette.