Classic herring pate recipe at home

What is the name of herring pate?

A popular option for serving pate is on slices of black bread

Herring pate is called forshmak, it is considered a traditional Jewish cuisine. In Rus', such a dish had a different name - telny. It is served both cold and hot.

Initially, this dish was made from low-quality herring, so pate was previously considered a budget food. However, now there are holiday varieties of this snack.

Classic recipe for herring pate with butter

Another interesting option for serving mincemeat: portioned in small plates

You should start getting acquainted with mincemeat with the classic recipe for herring pate with photos and step-by-step description. This is a simple and budget-friendly snack option that requires only 3 ingredients to prepare.

Ingredients:

• herring – 1 pc.;
• carrots – 1 pc.;
• butter – 100-130 g.

Step by step process:

1. The herring is washed in cold water. The head and tail are cut off and the skin is removed with a knife. All entrails and bones are removed. Afterwards, it is washed again and laid out on paper towels or napkins so that the excess liquid is drained off. After drying, the herring is cut into small slices.
2. The carrots are peeled, finely chopped and mixed with the prepared fish. The mixture is scrolled in a meat grinder or crushed using a blender until smooth.
3. The butter is melted in a water bath and added to the resulting mass. It is important to stir well so that it is not felt when eating.
4. The pate is ready. If desired, you can add salt, pepper and other spices.

Herring pate: classic recipe

The classic snack option is very simple. It has a spicy and delicate taste, served alone with strong alcoholic drinks or first courses. Ideally, it is believed that mincemeat should be spread on thin toasted slices of black bread.

• Calorie content per 100 g - 180 kcal.
• Number of servings - 400-450 g
• Cooking time - 30 minutes

Ingredients:

• Salted herring - 1 pc.
• Onion - 1 pc.
• Eggs - 2 pcs.
• Sour green apples - 1 pc.
• Butter - 100 g

Step-by-step preparation of the classic recipe for herring pate:

1. Carefully cut the herring: remove the film, cut off the head and tail, remove the fins and ridge.
2. If the fish is salted, then soak it in milk for half an hour.
3. Boil the eggs until stiff, cool and peel.
4. Wash the apples and remove the seed box.
5. Peel and wash the onions.
6. Mince the fillet, eggs, apples, onions and butter once.
7. Stir and serve.

Pate of herring, carrots and processed cheese

Ready pate and herring can be served in a salad bowl

Herring pate with carrots and butter is often complemented with melted cheese, which gives the appetizer a salty, piquant flavor. It is best to use Druzhba or Karat cheesecakes.

Ingredients:

• herring – 1 pc.;
• butter – 90 g;
• processed cheese – 1 pc.;
• small carrot.

Step-by-step preparation:

1. The cheeses are coarsely cut or grated. If you freeze it a little first, it will be easier to cut.
2. The root vegetable is boiled, cooled and cut into slices.
3. The herring, washed and cleared of the head, tail, skin, bones and entrails, is chopped and placed in a blender along with other products.
4. At the last stage of cooking, add melted butter and salt. After all the ingredients are mixed, the dish is placed in the refrigerator for several hours.

Herring pate with melted cheese

• 140 g carrots;
• 1 herring;
• 200 g processed cheese.

How to make pate:

1. Wash the fish, cut it into two fillets, remove the tail, head, fins, and spine;
2. Cut out the insides, rinse the herring from the inside;
3. Cut off the skin, trim the meat from the bones and cut it into cubes;
4. Peel the carrots, rinse and boil until fully cooked;
5. After this, cool it and cut into rings;

6. Cut the processed cheese into small pieces;
7. Mince fish, cheese and carrots separately;
8. To make the pate as tender and homogeneous as possible, pass the mass through the meat grinder one or even two more times;

9. Season the pate with spices and stir;

10. Place it in an airtight container, then put it in the refrigerator and cool.
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How to make herring pate with nuts and cottage cheese

A regular fish pate can be varied by adding walnuts and cottage cheese.

Moldavian traditional cuisine has its own interesting version of mincemeat. It has a particularly delicate taste due to fresh cottage cheese.

Ingredients:

• cottage cheese with a fat content of at least 30% - 300 g;
• herring – 2 pcs.;
• milk – 1 glass;
• butter – 60 g;
• any nuts – 100 g;
• ground black pepper.

How to cook:

1. The nuts are peeled and fried in a hot frying pan. Then they are finely chopped.
2. The herring is washed and cleaned of all excess – bones, skin and other things. The finished fillet is immersed in milk for several hours.
3. Cottage cheese, nuts and fish with milk are ground in a blender.
4. The oil is melted and added to the total mass. Then put it through the blender again.

The finished pate is served on slices of white or black bread. If desired, they are decorated with fresh herbs, onion rings or olives.

Recipe for herring pate with cottage cheese

• 2 fish fillets;
• 10 walnuts;
• 220 ml milk;
• 50 g butter;
• 270 g of fat cottage cheese.

1. We used store-bought fillets, but you can buy two whole fish and cut them yourself. The only important thing to remember is to check for bones;
2. Cut the finished, peeled herring meat into cubes;
3. Pour the nuts into a dry frying pan, dry them until golden brown;
4. Then cool a little and exfoliate as much as possible with your hands;
5. Mix nuts with cottage cheese, milk and fish;
6. Pass all this through a meat grinder at least two, and preferably three times. This amount of grinding guarantees the uniformity of the future product;
7. Add spices and soft butter to the pate, which was previously removed from the refrigerator;
8. Mix everything with a spatula or use a mixer.

Herring pate with butter and egg

Fresh herbs go perfectly with the pate: parsley, dill, green onions

This salted herring pate recipe is made from leftover simple ingredients. You can make this version of an economical dish in just half an hour.

Ingredients:

• salted herring – 350 g;
• chicken egg – 3-4 pcs.;
• butter – 200 g;
• processed cheese – 2 pcs.;
• any fresh herbs.

Step-by-step preparation:

1. Chicken eggs are first hard-boiled, cooled and crushed.
2. The herring is washed, thoroughly cleaned and cut into small pieces.
3. The prepared ingredients are placed in a blender along with processed cheese and crushed until smooth.
4. Add slightly warmed oil and mix.
5. After the finished dish has been infused in a cold place, it is decorated with sprigs of fresh parsley, onion and dill.

Classic recipe for forshmak - herring pate with stale bread

Leftover pate can be placed in a container and frozen

The remains of hardened white or black bread were also used in salted herring pate.

Ingredients:

• hard bread - 2-3 pieces;
• chicken eggs – 2 pcs.;
• herring – 1 pc.;
• milk – 1 tbsp.;
• apple – 1 pc.;
• onion head;
• salt, black pepper and other seasonings.

Cooking process:

1. Bread with cut crusts is soaked in milk.
2. The fish is washed in water, cleaned of bones, skin, head, tail and finely chopped.
3. Eggs are hard-boiled, shelled and crushed in any convenient way.
4. Onions and apples are also finely chopped.
5. All ingredients are placed in a meat grinder or blender. For best results, it is recommended to scroll through the products several times in a row.

Homemade herring pate - general principles of preparation

Since forshmak was invented by Jews, it is no wonder that this is a very economical snack. One fish can make a whole bowl of sandwich spread. Since a variety of products are added to the dish, the herring taste does not dominate, but is a complement. The basic principles for preparing herring spread are as follows.

• Lightly salted fish is used.
• If the herring is over-salted, then before starting cooking, soak the fillet for 15-20 minutes in milk or strong chilled tea. Drinks will take away excess salt.
• The carcass is cleaned, separated from the bones, head and ridge.
• The cleaned fillet is crushed with a blender or meat grinder so that the consistency resembles a homogeneous smooth pate. It is also chopped into small pieces with a knife, then the taste of herring will be clearly felt.
• The consistency of the spread resembles a thick paste; it should not spread over the bread.
• If you beat the mass with a mixer, the dish will be airy and light, like cream.
• If the herring contains milt and caviar, they are also added to the mincemeat.
• A variety of products are put into the pate: apples, boiled eggs, onions, pickles, cheese, butter. In order to save money, they often add potatoes, pine nuts, salted mushrooms, boiled carrots, cottage cheese, cabbage, bread or a loaf.
• For royal mincemeat, add red caviar, capelin or cod caviar.
• The total mass of the herring should be 1/3 of the total amount of ingredients.
• The crushed mass is seasoned with any spices. Although the snack itself is aromatic and has a pronounced taste.
• Store the salted herring pate in the refrigerator for about three days in a container with a tight lid. But it is better to consume it immediately after preparation.
• The classic Jewish spread is served on an oval dish. The mass is laid out in the shape of a fish, decorated with grated yolks, herbs and onion rings.
• Herring mincemeat can be either an independent snack or a filling for savory cakes, pancakes, sandwiches; it is used to stuff eggs, pancakes and potatoes.

Jewish herring pate with apple and lemon

Apple halves with the core removed can serve as containers for serving snacks

The Jewish version of pate includes apples and lemon juice - they add a delicate and airy taste to the dish.

Ingredients:

• salted herring – 1 pc.;
• chicken egg – 2-3 pcs;
• sour apple – 1 pc.;
• butter – 100-110 g;
• onions – 1 pc.;
• lemon or lemon juice – 1 pc.;
• ginger root powder, salt, pepper.

Step-by-step description of the process of making herring pate:

1. Boiled chicken eggs are cooled, shelled and divided into yolk and white. To prepare the dish you only need proteins.
2. The bones are removed from the herring. The head, tail and skin are cut off. The finished fillet is cut into large pieces.
3. The onion is peeled and cut into small cubes.
4. Peel the apple and remove the core and seeds. The remaining pulp is also cut and mixed with lemon or lemon juice.
5. All products, except proteins and oil, are mixed in a blender several times.
6. Proteins, melted butter and spices are added to the resulting mass. Mix everything thoroughly.

In order for the mincemeat to brew, it is placed in the refrigerator for 6-7 hours.

Option 5. Spicy herring pate

According to this recipe, herring pate has an amazing aroma, since there are many different spices in the appetizer.
The garlic it contains makes it more appetizing and aromatic. Creamy margarine adds additional airiness and tenderness. Ingredients :

• a couple of lightly salted herrings;
• 1 onion;
• 5 garlic cloves;
• 2 green apples;
• 170 g margarine;
• 1 egg;
• 45 g black pepper;
• 30 g ground ginger;
• 20 g coriander;
• 15 g ground cumin.

Step by step recipe

Step 1:

We clean the herring, cut out the backbone, remove all existing entrails, small bones, fins, remove the head, remove the skin, and rinse well.

Step 2:

Boil the egg, peel off the shell, cut into two parts.

Step 3:

Peel the onion, apples, cut out the core, cut the onion into strips, cut the apples into slices.

Step 4:

Soak the onion in hot water for 8 minutes to prevent it from becoming bitter.

Step 5:

Cut one layer of herring fillet and 2 apple slices into small cubes and set aside.

Step 6:

Grind everything else into a puree using an immersion blender.

Step 7:

Squeeze the garlic cloves into the mixture, add ground ginger, coriander, and cumin.

Step 8:

Add margarine and beat again with an immersion blender.

Step 9:

Place the finished pate in a portioned bowl, level it with a spoon, forming a smooth mound, and beautifully place the reserved herring and apple cubes on top.

You can replace ground coriander and cumin with khmeli-suneli seasoning.

How to cook herring pate with herbs and ginger

Traditionally, walnuts are added to fish pate, but they can be replaced with any other kernels

This simplest recipe for lean herring pate will help you prepare the dish even for those who do not have culinary knowledge and experience. The list of products used is very simple - if desired, it can be supplemented with other components.

Ingredients:

• lightly salted herring – 1 pc.;
• butter – 80 g;
• walnuts – 60 g;
• dried or fresh ginger;
• dill, parsley, basil - to taste;
• salt and black pepper.

How to cook step by step:

1. Fresh herbs are washed in cold water and finely chopped.
2. Ginger root is peeled and grated on a fine grater.
3. The nuts are peeled, fried in a frying pan for a few minutes and crushed into small pieces.
4. The washed and peeled herring is cut into pieces and passed through a meat grinder.
5. The resulting mass is mixed with melted butter, fresh herbs and salt.
6. The forshmak is placed in a mold and left to infuse in a cold place.

Herring pate with champignons

Champignons and herring are an unexpected combination, but the taste will be amazing. The thick pate is spread on fresh bread and crispy croutons; these sandwiches are served with whole boiled potatoes.

You can salt the herring yourself, then the necessary spicy flavor will appear. The taste of this savory snack is influenced by different processing of vegetables: the onions should be raw, the carrots should be fried until crisp, and the mushrooms should be sautéed so that they remain light and soft.

Products

• frozen herring – 1 piece,
• champignons – 300 grams,
• carrots - 1 piece,
• onions - 3 pieces,
• sunflower oil – 70 milliliters.

Marinade for pickling herring:

• salt – 1 tablespoon,
• sugar – 1 tablespoons,
• black peppercorns, bay leaves, clove buds.

Decor:

• butter.

Preparation

1. To prepare the dish you will need a large fatty herring. Mushrooms and vegetables can be medium in size.

2. The herring is washed, gutted, and washed again.

3. Salt is mixed with sugar. The herring is cut into large pieces, each piece is rubbed on all sides with this mixture, and then placed in a deep glass bowl or half-liter jar. Pieces of fish are sprinkled with bay leaves, clove buds, and black pepper. You can take 5-6 dry spices, and a couple of bay leaves are enough. Spices are used in dry salting of herring; they delicately flavor the fish flesh.

4. Cover the dishes with cling film and place in the refrigerator for two days.

5. When the herring is ready, you can move on to other ingredients of the pate.

6. Champignons are cut into strips and fried in sunflower oil. The carrots are grated on a medium grater and fried.

7. Remove the skin from the pieces of fish and remove large and small bones. Blue onions are cut into thick rings.

8. Place herring, raw onions, fried carrots and mushrooms in a bowl. Beat the whole mass with a blender. No need to add salt.

9. Herring pate with mushrooms can be stored in the refrigerator for 3-4 days. This dish does not contain fasting foods and would be quite appropriate during Lenten meals.

10. If a festive feast is planned, wide transparent glasses are filled with a spicy appetizer. Soft butter is placed in miniature silicone molds and placed in the refrigerator for half an hour. The surface of the dish is decorated with butter decor. After spreading the pate on the sandwich, you can place a tiny butter rose on top.

Bon appetit!

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Salted herring pate with olives

The top of the mincemeat is decorated with a composition of olives and fresh lettuce leaves

Delicious herring pate is great for creating sandwiches. All ingredients are inexpensive and can be prepared in minutes.

Ingredients:

• herring – 1 pc.;
• white bread – 1/2 loaf;
• butter – 80-90 g;
• olives – 70 g.

Step by step process:

1. First of all, you need to prepare the herring: cut off excess parts, remove scales and seeds. The resulting fillet is coarsely chopped.
2. Remove the pits from the olives and place them in a blender along with the fish fillets. It is recommended to scroll the mass several times in a row.
3. Add butter to the fish puree and mix. Before doing this, it is better to melt it a little.
4. Pate is spread on the prepared bread parts. Sandwiches can be laid out on a platter and served.

Recipe for herring pate with semolina

Ready mincemeat is often sprinkled with mustard powder

This appetizer can be found under the name “fake caviar,” but in essence it is still the same mincemeat with changed ingredients. It contains semolina. This recipe was very popular in the Soviet years.

Ingredients:

• herring – 1 pc.;
• semolina – 4 tbsp. l.;
• carrots – 1 pc.;
• vegetable oil – 2-3 tbsp. l. for semolina and 5-6 for fish;
• vinegar or lemon juice – 1 tsp;
• green onions.

How to cook step by step:

1. First of all, boil the semolina. To do this, pour about 2 cups of water into a small saucepan. After boiling, pour semolina and sunflower oil into it. Boil the cereal until tender.
2. Carrots are boiled and cut into large pieces.
3. Then minced herring is made: the fish is washed, cleaned and minced in a meat grinder.
4. The crushed ingredients are mixed with each other, adding onion and vinegar, which can be replaced with lemon juice.

Jewish recipe

• 2 sour apples;
• 15 ml lemon juice;
• 1 herring;
• 70 g butter;
• 1 shallot;
• 1 egg;
• 4 g fresh ginger.

Time: 35 min.

Calories: 156.

Preparing the pate:

1. The fish must be washed and then cut along the spine;
2. Pull out the ridge and trim the meat from the bones;
3. Cut them into small pieces and set aside temporarily;
4. Wash the apples, peel and cut the pulp into cubes;
5. Sprinkle them with citrus juice and stir;
6. Peel the onion and cut it into rings;
7. Peel the ginger and grate it or crush it;
8. Place onions, herring, ginger and apples in a blender and blend until smooth;
9. Stir soft butter into the resulting mass;
10. Boil the egg until tender, add only the grated white to the pate;
11. Beat all ingredients again until smooth;
12. Season to taste, stir, place in a container and put in the refrigerator.

Related article: How to easily make cranberry juice from frozen cranberries

Delicious fish pate made from smoked herring

Another serving idea is lemon slices and boiled egg.

This version of fish pate is made from smoked herring. It can be used as butter for breakfast sandwiches or as a festive snack during a feast.

Ingredients:

• smoked herring – 1 pc.;
• chicken egg – 1-2 pcs.;
• processed cheese – 180 g;
• butter – 90 g;
• salt and black pepper;
• crackers and fresh herbs for serving.

Step-by-step production:

1. Chicken eggs are boiled so that the yolk remains liquid.
2. The herring is cleaned of bones and excess parts and chopped into large pieces.
3. Place butter, shredded cheese, fish and egg into a blender. Grind everything several times, adding salt and pepper.
4. Cool the finished mass for at least an hour. Afterwards it is laid out on crackers. The top is decorated with sprigs of greenery.

Important! Forshmak can be not only fish, but also meat: for example, with beef, roast trimmings, and lamb.

Useful tips

Since the pate contains butter, of course, it will freeze well in the refrigerator. Therefore, we advise you to place the pate on cling film, shape it into a sausage and put it in the refrigerator in this form. Before use, either remove shortly or cut the prepared snack into rings.

If the fish you bought is too salty, then this can be corrected. It is necessary to wash it and soak it in regular milk or strong black tea for not two, but preferably three hours. After this, the product, of course, is washed and used further for its intended purpose.

Many people like the consistency of pate, but there are certainly people who like to stand out. It is for these people that we suggest chopping the fish fillet into minced meat with a sharp knife and not using a meat grinder. Then the pieces of fish will be felt, and the taste will be special.

Herring pate can be used for more than just greasing bread. It is perfect as a cream for savory cakes. They can also be used to stuff eggs or boiled/baked jacket potatoes and even pancakes!

To make the taste of the snack even more unusual, we suggest adding pieces of pickled or fresh onions to the list of ingredients. You can also add onions poached in butter or salted/pickled cucumbers. Agree, this is unusual!

If you have never made homemade herring pate before, then you should pick up the best of our recipes for yourself as soon as possible and be surprised at what deliciousness you can prepare at home in a few minutes!

Herring pate is a classic creamy fish flavor with seasonings and vegetable additives. There are only 2 mandatory ingredients: fresh herring, fatty fermented milk product. It’s worth trying options that have already become traditional.

Economy version of herring pate with potatoes

Fish mincemeat - a hearty and cheap addition for sandwiches

This simple and budget-friendly pate recipe for every day will not leave your household and guests indifferent. It can be served on bread or a flat dish, and pickled cucumbers can be used as decoration.

Ingredients:

• pickled cucumbers – 150 g;
• herring – 1 pc.;
• chicken eggs – 3 pcs.;
• potatoes – 300 g;
• sour cream – 3 tbsp. l.;
• onion head.

How to cook step by step:

1. Wash, peel and coarsely chopped root vegetables are boiled in salt water until tender. Then knead into puree.
2. The herring, cleared of bones and scales, is crushed.
3. The eggs are hard-boiled, shelled and divided into yolks and whites.
4. The onions are peeled and cut into half rings.
5. All ingredients are mixed in a blender. Add sour cream to the total mass and mix again.
6. The dish is placed on a plate and decorated with cucumber slices.

Advice! Instead of sour cream, mayonnaise, tomato paste or yogurt are also suitable.

Tasty and simple: herring pate

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 gained its popularity due to its ease of preparation and a wide variety of dish options. You just need to experiment a little with the products, and you will have a new original snack on your table. Herring pate can be made according to many recipes. Here are just a few of them. The first one is the simplest. To do this, you need to pass the fish, previously peeled and boned, through a meat grinder and mix with softened butter. The proportions in this case can be arbitrary. You can start your breakfast with this herring butter, spread on a piece of rye or white bread.

If the herring is too salty, pour milk over it and leave for 30-60 minutes. The soaking time depends on the degree of salinity of the fish.

No less simple is the pate, which, in addition to herring, includes melted 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. Pass pitted herring through a meat grinder or grind in a blender. Combine all ingredients and mix them thoroughly.

Do you want to surprise your household with an unusual and tasty dish? Then prepare them herring pate with nuts and apples. In this case, these ingredients will highlight the taste of your dish. For it you will need one large herring, a couple of apples, one onion, two hard-boiled eggs (whites and yolks), a handful of green onions, a few spoons of mayonnaise for dressing and a dozen walnuts.

Remove the shells from the nuts and chop them. Clean the herring from the bones and grind its fillet along with eggs, onions, and apples through a meat grinder. You can also put nuts in 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 this pate as an independent dish or spread it on a piece of bread. If you are making a sandwich, decorate it with a mayonnaise mesh and egg slices. Alternatively, you can empty the baguette of pulp and fill it with an apple-herring mixture. Cut into pieces and place on a serving plate.

The variety of apples used in the preparation of herring pate depends on the salting of the fish. For spicy dishes, it is better to take sweet apples; for lightly salted fish, sour fruits are better.

The original pate will turn out if you prepare it from one large medium herring, 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 mix cottage cheese, yogurt, fish, lemon juice and honey. Season the resulting paste with ground black pepper to taste. Place the pate into jars (it is better to use a small container) and leave to steep in the refrigerator for three to four hours. You can leave it overnight and take a sample in the morning.

For the following recipe for herring pate, mix one herring, boiled carrots, two or three boiled eggs, two processed cheeses, softened butter, an apple, one onion. This mixture can be spread on sandwiches, as well as filling baskets, tartlets and used to make canapés.

Beetroot and herring pate

Forshmak with beets stands out from the rest with its bright festive color

Beets give mincemeat an unusual bright pink hue. It can be decorated with frozen cranberries or any other.

Ingredients:

• herring – 1 pc.;
• chicken eggs – 1-2 pcs.;
• beets – 1 pc.;
• butter – 90 g;
• onion.

Step by step process:

1. The beets and eggs are boiled until tender and peeled.
2. The head and tail of the herring are cut off, and the scales and bones are removed.
3. The onions are chopped.
4. All ingredients are coarsely chopped and placed in a blender along with butter. Mix everything thoroughly.
5. The finished pate can be served after it has cooled completely.