Recipe Herring oil. Calorie, chemical composition and nutritional value.

Herring butter or pate is the most suitable option when guests are on the doorstep or you need an unscheduled snack. To prepare it, you can use herring or other fish: salted, smoked, and boiled is suitable for dietary dishes.

The recipe for salted fish snacks includes onions, herbs, cheeses and boiled eggs. Delicious herring oil is prepared with the addition of carrots or tomato paste, the dish tastes like caviar. Table mustard or freshly ground black pepper and coriander are appropriate as a spicy dressing.

Herring oil is similar to the famous Odessa dish “forshmak”, which contains similar ingredients. They place it on an oblong plate in the shape of a fish, make cuts in the shape of fish scales, and use vegetables and herbs to imitate fins, a tail and eyes. It turns out festive, unusual and tasty. This way you can also serve herring oil.

Fish pastes do not last long. The ingredients should be mixed and seasoned no earlier than 30 minutes before use. Serve sandwiches for a snack on toast with greens.

Try making herring oil at home, changing the ingredients and serving methods according to your taste.

Herring butter with melted cheese

Spread the prepared butter on the sheet lavash, let it soak, cut crosswise into portions and the festive cold appetizer is ready.

Ingredients:

• medium-salted herring – 1 piece;
• soft processed cheese – 200 g;
• wheat bread – 2-3 pieces;
• onion – 1 piece;
• butter – 100 g;
• walnut kernels – 80 g;
• garlic – 2 cloves;
• greens – 0.5 bunch;
• mixture of ground spices: coriander, pepper, cumin – 1-2 tsp.

Cooking method:

1. Rinse the herring, remove the entrails, fins and head. Remove the skin from the carcass by making a cut along the back, then separate the fillet from the bone using a thin knife. Cut the pulp into pieces.
2. Soak the wheat bread crumb in warm water for about 10 minutes, then drain off the excess liquid and mash with a fork.
3. Grind the prepared ingredients along with herbs and spices using a blender or meat grinder.
4. Place the prepared butter in a bowl or spread on pieces of rye loaf, garnish with chopped dill on top.

Ingredients:

• herring fillet – 100 g;
• butter – 200 g;
• table mustard – 15 g;
• greens for decoration - 1-2 sprigs.

Cooking method:

1. Pass the herring fillet through a meat grinder or grind in a blender. If the fish is salted, soak it in milk or boiled water for 2-3 hours.
2. Beat the herring mixture with room temperature butter and mustard.
3. Spread the prepared butter onto pieces of bread, sprinkle with chopped herbs and serve.
4. You can form small cubes from the mass and cool. Add cubes to boiled mashed potatoes.

Herring oil according to the recipes of Yulia Vysotskaya

Yulia Vysotskaya gave a similar recipe for making bruschetta in her programs. This recipe is also quite simple, but contains a number of additional ingredients. Try making herring oil according to this recipe, you will definitely like it.

Ingredients:

• Salted herring – 1 piece
• Butter – 2 packs
• Eggs – 2 pcs.
• Lemon juice – 3 tbsp. spoons
• Mustard – 1 teaspoon
• Dill - bunch

Preparation:

1. Leave the butter at room temperature to soften.
2. We fillet the herring and cut it into small cubes using a knife. It is better not to use a blender or meat grinder, as whole pieces of fish will make the oil more tasty, reminiscent of caviar.
3. Boil the eggs hard and also chop them with a knife or fork.
4. Mix butter, herring and eggs in a bowl. Add mustard and lemon juice. Mix all ingredients to obtain a homogeneous mass.
5. Spread the foil and sprinkle it with chopped herbs. Spread about a quarter of the herring oil and roll it into a small roll. We do the same with the remaining oil. One herring usually produces 3 – 4 rolls of small diameter.
6. Place the butter in the refrigerator and let it harden well.
7. When serving, cut into rings and serve with croutons or Borodino bread. It turns out to be a very beautiful and tasty snack.

Herring butter with egg and spinach

Spinach provides the greatest benefit when combined with a boiled egg. Recently, people have been talking about the benefits of boiled carrots, which means that the proposed recipe will be tasty and healthy.

Ingredients:

• lightly salted herring fillet – 250 g;
• boiled egg – 2 pcs;
• spinach – 1 bunch;
• carrots – 1 piece;
• olive oil – 2 tbsp;
• green onions – 4-5 feathers;
• butter – 200 g;
• table mustard – 1 tbsp.

Cooking method:

1. Sauté washed and chopped spinach in olive oil.
2. Boil the carrots for 20-30 minutes, peel and cut into cubes.
3. Pre-soak the oil until soft.
4. Grind spinach, carrots, fish fillet and boiled egg in a blender.
5. Add butter, mustard and chopped green onions to the mixture, stir until smooth.
6. Spread the prepared butter on toasted garlic croutons, garnish the appetizer with thinly sliced ​​hard cheese and herb leaves.

Bon appetit!

Herring butter is an elementary snack that is prepared very quickly and can be spread on toast and served with a salad or just like that, as an independent snack. A canape with herring oil goes well not only with strong drinks, but can also become part of your lunch, since, unlike a whole herring, the oil containing it is much easier to take with you and use. In a word, not a dish, but a complete ideal. Let's cook!

Herring oil - a classic recipe

To protect yourself and your guests from unpleasant surprises, check the fish fillet for any remaining rib bones before preparing the oil. If there are any, remove them. Place the cleaned fillet in a blender bowl and puree with soft butter. If you don’t have a blender, you can pass the fish and butter through a meat grinder, but if the meat grinder doesn’t work out, mash the ingredients with a fork until smooth. This is where the preparation of herring oil ends, the base is there, and you can diversify it with your own additions to suit your taste. Start with simple ingredients like fresh herbs and freshly ground pepper.

Delicious herring butter with carrots

This herring butter recipe includes carrots and mayonnaise - the former adds a little color and sweetness to the dish, and the latter softens the butter.

Boil the peeled carrots until fully cooked, but do not puree them. Grate the carrots on a fine grater and mix with mustard and mayonnaise. We pass the herring through a meat grinder together with oil or simply mash it with a fork to obtain a puree-like mass. Add herring oil to the carrot mixture and mix thoroughly. If the snack turns out too thick, add more oil. Also check the oil for saltiness - if the herring was not salted enough, a small pinch of salt may be needed.

Homemade herring butter with melted cheese

In addition to mayonnaise, processed cheese can help make butter softer and more palatable. Don't be afraid to add it to fish fillets - they make a great pair.

• processed cheese - 135 g;
• butter - 180 g;
• milk - 50 ml;
• juice and zest of half a lemon;
• red pepper - 2 g;
• smoked herring fillet - 230 g;
• greenery.

Beat butter at room temperature with cream cheese and milk until smooth and fluffy. Mix the oil with lemon zest and juice, add a pinch of red pepper and chopped herbs. Using a fork, crush the deboned smoked herring fillet and mix it with the butter and cheese mixture. Taste the oil and add spices to your liking.

How to prepare herring oil?

To add texture to the butter, you can mix it with finely chopped fresh vegetables and herbs. The appetizer can be served at a party on a separate platter, surrounded by pre-prepared croutons or crackers, so that each guest can build their own sandwich with herring butter.

• butter - 187 g;
• herring fillet - 90 g;
• sweet pepper - 40 g;
• purple onion - 40 g;
• greenery;
• milk or cream - 30 ml.

We clean the herring fillet from the remaining rib bones and beat with a blender along with soft butter and cream. Separately chop the sweet peppers and onions with herbs, add the vegetables to the oil and mix. Serve soft or leave to harden for half an hour in the refrigerator.

Since ancient times, herring oil has been considered a kind of delicacy. Despite its exquisite taste, the product is a budget option, unlike store-bought products. Today, many snack recipes have been discovered in the culinary world. The preparation method is simple; let’s look at the most common variations of herring oil.

Choosing herring for oil

1. If possible, ask the seller where exactly the product was mined. If the fish lived in a dirty environment, it may have a detrimental effect on the body after consuming the prepared oil. Find out through your friends where they buy proven products.
2. When buying fish, pay attention to its freshness and appearance. If possible, press on the herring; the meat should return to its original state. This feature indicates the freshness of the product. Also, when pressure is applied to the fish, no liquid should be released.
3. When buying fish, pay attention to the eyes; they should not be cloudy. Choose herring with a fatty belly; its meat is more tender and tasty. There should be no unpleasant odor coming from the carcass.

Herring oil: a classic of the genre

• herring fillet (lightly salted) - 95 gr.
• butter - 210 gr.

1. Immediately before preparing herring oil, check the fish fillet for the presence of bones so that this factor does not come as a surprise to you when you eat it. Get rid of them if necessary.
2. Place the prepared carcass in a blender, add butter to it. Grind the ingredients until smooth. Transfer the mixture to a small container and place it in the refrigerator. If desired, you can add spices and fresh herbs.

Herring butter with milk and mustard

• salted fish fillet - 75 gr.
• butter - 190 gr.
• mustard - 20 gr.
• milk - 40 ml.

1. Pour the milk into a small deep dish and place the herring fillet in it. Place the mixture in the refrigerator and let it brew for about 1.5-2 hours.
2. After this, remove the fish and pat dry with a paper towel. Then put the fillet in a blender, add mustard and oil to it.
3. Bring the mixture to a homogeneous paste. Transfer the mixture into a convenient container and place it in the refrigerator.

Oil based on herring and carrots

• herring fillet - 100 gr.
• butter - 90 gr.
• carrots - 1 pc.
• mustard - 15 gr.
• light mayonnaise - 50 gr.

1. Wash and peel the carrots, boil until tender. Grate the vegetable on a fine grater, combine with mayonnaise and mustard. Grind the fish and oil in a food processor until smooth.
2. After this, mix the two masses together. If the delicacy turns out to be too thick, it can be diluted with butter. Add salt and ground pepper if desired.

• lightly salted herring - 1 pc.
• butter - 220 gr.
• chicken eggs - 2 pcs.
• garlic - 4 cloves
• red onion - 1 pc.
• fresh herbs - 35 gr.
• mustard - 12 gr.

1. Leave the butter at room temperature for a while. Then start preparing the eggs by hard boiling them. If the herring is whole, cut it up: cut off the head and fins, rip open the belly, get rid of the entrails.
2. Remove all the bones using tweezers, then rinse the carcass with water. Then mix the fillet, eggs and oil in a common container. Grind the mixture to a paste-like consistency.
3. Place it in a separate container, combine finely chopped onion and garlic with the total mass. Add mustard and herbs and mix the resulting delicacy thoroughly.
4. After this, place the almost finished herring oil on plastic wrap. Shape the mixture into a bar and refrigerate for about 1 hour. This move will make it easier to use.
5. It is preferable to eat herring oil in the morning, as it is considered a storehouse of calories. Enjoying it early will give you energy for the day.

Herring butter with melted cheese

• milk - 65 ml.
• butter - 195 gr.
• processed cheese - 145 gr.
• ground red pepper - 3 gr.
• lemon juice - 25 ml.
• fresh herbs - 30 gr.
• smoked herring fillet - 240 gr.

1. Combine milk, cream cheese and butter in a common container. Beat the composition with a mixer until the mixture is airy.
2. After this, add all the ingredients to the food processor container and grind until smooth. Place the butter in the refrigerator.

How to prepare caviar oil

This wonderful caviar oil from herring roe, a recipe at home, can be prepared in order to make excellent sandwiches for a snack at any time. You can enjoy them during work hours or take them with you outdoors. It is very easy to prepare such a mass; in fact, there is only one process - grinding the ingredients, and then just mix everything.

But there are some nuances; you can grind the ingredients in different ways; the easiest way to do this is with a blender, then the mass will be more airy. But if you chop the herring roe with a knife, the appetizer will become more textured.

A very original combination of flavors of lightly salted herring caviar, delicate butter, piquant processed cheese and your favorite spices (you can also add fresh herbs, sesame seeds or nuts) give the appetizer an amazing taste and aroma. Be sure to prepare this herring butter recipe with melted cheese.

For an appetizer, you can buy caviar ready-made, or you can pickle it yourself according to your taste (stronger or weaker), with or without spices, and then gently mash it.

There is no point in storing such a mass for a long time, because caviar can give off a bitter taste over time, given the ease of preparation, it is better to cook it in small quantities and keep it in the refrigerator for a couple of days.

- butter (any fat content) - 100 gr.,

— processed cheese (without flavoring additives) - 1 package,

- pepper (a mixture of peppers) - to taste.

Three processed cheese on a medium grater.

Then combine butter and cheese in a bowl. (The butter should be soft to make it easier to beat).

Add pepper to taste.

Using a blender or fork, mix the cheese and butter until soft and fluffy.

We wash the caviar in cold water; if it is heavily salted, then lightly soak it. After this, we chop it either by slicing or simply with a fork.

Gently mix the butter and caviar masses, let it cool a little, and then make delicious sandwiches for a snack. Keep another recipe for herring oil.

Herring oil with green onions

• lightly salted herring - 1 pc.
• green onions - 25 gr.
• lemon juice - 15 ml.
• mustard - 20 gr.
• fresh dill - 15 gr.
• butter - 370 gr.
• nutmeg (ground) - to taste
• garlic pepper - 7 gr.

1. Cut the fish: remove the head, tail and fins, gut the insides, rinse the carcass under the tap. If there is milk or caviar, do not rush to get rid of it. Eat them or add them to the oil.
2. After this, remove the spine and get rid of the remaining bones using tweezers. Chop the fillet into small pieces. Wash the greens and chop finely. Leave the butter at room temperature for a couple of hours to soften.
3. After this, combine all the ingredients in a common bowl and grind with a blender. Add spices, lemon juice and mustard to the resulting mass, mix well. Then transfer the composition to thick foil and put it in the refrigerator for a while.

• milk - 1 pc.
• butter - 120 gr.
• spices - to taste
• greens - 20 gr.

1. Completely clear the milk of various deposits and films. Then combine the fish part with soft butter, herbs and spices.
2. Place the mixture in the bowl of a food processor, turn on the device at full power. Achieve a uniform air composition. Transfer to a suitable container and place in the refrigerator.

Try making herring oil according to the recipes presented to please your household. Rest assured, no one will remain indifferent to the delicious snack. The delicacy can also be served on a holiday table. When preparing herring oil, don’t be afraid to experiment with ingredients, bring in something new for yourself.

Video: herring oil recipe

We will tell you how to prepare real herring oil in this article. Delicious recipes with carrots, processed cheese, herbs, see below..

At all times, herring has been an invariable companion to any feast in our country.

They love this fish for its cheapness and high fat content.

In addition, this product contains a number of useful substances that help in the fight against cholesterol plaques and atherosclerosis.

One of the dishes traditionally served on holidays is sandwiches with herring butter.

They are famous for their variety of variations and ingredients, which is why they have been very popular among the population since Soviet times.

About the benefits of herring oil

Oil with the addition of sea fish will perfectly saturate it with vitamins and microelements. Herring oil is especially valuable due to the presence of polyunsaturated omega acids. A sandwich with herring oil is not only tasty, but also energetically valuable for active people.

We are waiting for your feedback in the comments on our recipe “Brezhnev-style herring oil.” See other recipes with herring here.

Follow our episodes “Recipes for the Multicooker” on the telegram channel, Twitter and be the first to know about new recipes.

Herring oil - recipes

So, what is a herring butter dish and what is the best way to prepare it at home?

Before you start making herring oil, you need to choose a quality base:

1. Before buying fish, it is important to make sure that it is not contaminated with chemical waste (in particular, dioxin poisons, which cause liver disease and metabolic disorders). To do this, it is better to check with the seller about the place where the herring was caught and inquire about the availability of the necessary documents.
2. To check the freshness of the selected fish, you need to pay attention to the color of the skin. The surface of the carcass should not be affected by brown-rusty or yellow spots.
3. The elastic meat also indicates that the herring was recently caught. To check this property, you need to lightly press on the belly of the fish.
4. To prepare the herring composition, it is better to choose fish with milk, because such a carcass will always be fattier and meatier. In addition, the males of this breed are distinguished by their delicate taste, which is very important when preparing holiday dishes.

Calorie content of herring oil

The nutritional value of herring oil is always quite high, and varies slightly only depending on the fat content of its constituent products - butter and the herring itself.

On average, 100 g of this dish contains:

• 365 kcal;
• proteins 10.3 g;
• fat 39.2 g;
• carbohydrates 1.8 g.

Herring oil - a classic recipe

Traditionally, the preparation of this festive dish requires the presence of two ingredients - butter and herring.

You can add ground black pepper to the list of ingredients to enhance the taste.

So, how to make tender butter with herring:

1. We take the package of the creamy product and leave it to defrost for an hour at room temperature.
2. We wash and clean the herring carcass from bones and films.
3. Cut the fish into small pieces and send the resulting mass to a meat grinder.
4. In a deep bowl, mix all the ingredients, seasoning the paste with black pepper to taste.
5. Place the dish in the refrigerator to harden.

This spread is best suited for sandwiches made from rye bread, which can be decorated with a sprig of dill or other similar herbs on top to make them more attractive.

Recipe for herring butter with melted cheese

This variation of the snack has a delicate taste and will appeal to all guests, without exception.

To prepare herring butter with processed cheese, you need to stock up on:

• carcass of salted or smoked herring;
• chicken egg;
• a stick of butter;
• processed cheese (at least 2 pcs.);
• mustard seeds;
• ground black pepper.

Let's start making:

1. First of all, you need to clean the fish fillet from the bones.
2. Prepare the butter ahead of time so that it has a soft texture. To do this, you need to keep it for some time at room temperature outside the refrigerator.
3. Boil the egg, make a mixture of mustard and pepper.
4. Mix all the ingredients of the dish using a blender or meat grinder. It is important to ensure that the resulting paste contains small pieces and does not allow it to turn into minced meat.
5. Place the finished dish in a deep bowl or roll it into a roll using cling film and place it in the refrigerator to harden.

This mincemeat is best served in combination with croutons or spread on crackers, garnished with olives or capers.

Recipe “False caviar”

This herring oil got its name due to the fact that the dish looks like salmon caviar.

This similarity can be achieved by simply adding a little carrot to the traditional ingredients.

The cooking method here looks like this:

1. Take one medium-salted or spiced herring, fillet it and grind it in a meat grinder.
2. Using the soft grate of this device, you should also grind the butter.
3. While the herring is cooking, boil the carrots. Next, after all the previous ingredients, we send it to the meat grinder. This sequence is good because the carrot juice cleans out excess oil from the grill elements.
4. Using a fork, thoroughly mix all parts of the dish until smooth.
5. Place the butter in a bowl or plastic container and place it in the refrigerator.
6. Before spreading such mincemeat on a sandwich, you need to remove it in advance for better adhesion to the surface of the bread.

Herring butter with carrots and cheese

An interesting snack option is obtained by adding processed cheese and boiled carrots to herring butter. The sequence of actions in this case is as follows:

1. We cut the herring fillet into pieces, after removing bones and fins.
2. Grate the pre-boiled carrots on a fine grater.
3. Mix slightly melted butter with melted cheese and place them in a blender.
4. Pour carrots and pieces of fish on top, mix until paste-like.
5. We put the resulting mass into a pastry bag and start decorating sandwiches, canapés or even stuffed eggs.

To give the festive dish an even more aesthetic appearance, you can put a sprig of herbs or an olive berry on top.

Thus, recipes for preparing herring oil at home are distinguished by their simplicity and variety of options.

In addition, their undoubted advantage is that all the ingredients included in this product are relatively inexpensive.

Herring oil, both in the form of a paste and with pieces of fish, can delight with its aromatic taste not only on holidays, but also on weekdays.

Do you love herring, but don’t know how to make herring oil at home? I’ll tell you honestly: it’s incredibly easy to do, and most importantly, the taste can be adjusted to suit yourself, which cannot be said about a store-bought product. The main thing is to have herring and any additional ingredients on hand. They are the ones who diversify the taste of the snack. You can add: carrots, processed cheese, olives, mayonnaise, sour cream.

Today we will prepare 3 snack options. We will prepare the first option according to the classic recipe, where only the main products will be present. In the second option, we will make the appetizer spicy by adding mustard and in the third option, I added olives, they give the appetizer sophistication and piquancy. You can serve the spread to guests in the form of small canapes, bruschettas or on mini sandwiches; I think they will be interested in herring in an unusual form.

Culinary products from fish roe and fish oils

Fish oil is a product of high nutritional value, rich in complete animal protein, macro- and microelements, and characterized by a high fat content. It is used to make sandwiches.

The main components of fish oil are salted fish, butter, salted punched or frozen fish roe, Ocean protein paste, frozen small Antarctic shrimp meat, spices (ground black pepper, mustard), salt, etc.

To prepare fish oil, fish species such as herring, mackerel, sardine (Ivasi, sardinella and sardinops), salmon (usually food waste from cutting) are used, with a salt content of no more than 6%. Fish with higher salinity are pre-soaked in water at a temperature not exceeding 15 °C with a fish-to-water ratio of 1:2. After excess moisture has drained off, the fish is cut into skinned fillets or, more often, into a carcass, removing the head, entrails, part of the abdomen with the keel, scales and the dark film lining the abdominal cavity.

The carcass-cut fish is washed with a weak saline solution (density 1.05 g/cm3), left for 15-20 minutes to drain, and then passed through a neopress to separate the meat from the bones and skin and roughly chop it.

Blocks of frozen protein paste “Ocean” are freed from packaging material and defrosted in air at a temperature of no higher than 15-20 °C until the temperature in the thickness of the block reaches no higher than minus 1 °C. To speed up the defrosting of blocks, they are sometimes cut into pieces. When the specified temperature is reached, the blocks are cleaned from the surface if necessary and immediately sent for processing.

Boiled-frozen Antarctic shrimp meat is defrosted in air in a polymer package to a temperature of minus 1 ° C, and then immediately before use it is ground on a grinder.

Preparing butter includes removing the blocks from packaging, scraping the surface of the butter (if necessary) and cutting it into large pieces (weighing about 1-2 kg).

Table salt is used for making oil only of the “Extra” grade.

To prepare caviar and caviar-shrimp oil, salted punched or frozen caviar of pollock, cod, herring, hake and particulate fish is used. Frozen caviar is first defrosted in air and punched to obtain grain.

Ocean fish oil recipes include table mustard. It is prepared from dry mustard powder, which is first sifted, soaked in cold boiled water, and then poured with boiling water while stirring until a thick, homogeneous mass is obtained. Then water is poured on top and left for 12-24 hours. After this period, the excess water is drained, and sugar, sunflower oil, acetic acid, and a filtered spicy decoction of cloves, cinnamon and bay leaves, taken in accordance with the recipe, are added to the mustard paste. A spicy decoction is prepared by adding spices to boiling water, keeping the mixture for 20-25 minutes over low heat, then infusing for at least 40 minutes and filtering. You can also use ready-made table mustard.

The recipe for preparing table mustard (in kg per 100 kg of finished product) is as follows: mustard powder - 27.42; sugar - 5.1; acetic acid 80% - 2.41; salt - 3.0; cloves - 0.01; cinnamon - 0.01; bay leaf - 0.05; Sunflower oil - 2.0; water - 63.0.

Black pepper, used in the production of some types of fish oils, is crushed immediately before being sent for processing.

The most common recipe for preparing ocean fish oil (in kg per 100 kg of finished product) is the following: minced salted fish meat (herring, mackerel, ivashi, etc.) - 44.5; butter - 55; table mustard - 3.0 (Table 22).

Table 22. Recipes for preparing caviar oil (in kg per 100 kg of finished product).

Caviar-shrimp oil, usually prepared from pollock caviar, butter and “Ocean” protein paste or Antarctic shrimp meat, has good taste and delicate consistency.

The recipe for caviar-shrimp oil “Novinka” includes (in kg per 100 kg of finished product) the following components: butter - 65.6; salted pollock caviar - 22.1; boiled frozen shrimp meat - 22.8.

To produce oil from ocean fish, cutters or units for fine grinding of meat (ATM) are used. The salted fish meat, minced in a neopress or grinder, is rubbed in a cutter, and then butter and table mustard are added to it and everything is thoroughly mixed, after which it is rubbed again. Sometimes the mixture is additionally processed on a creaming machine until a fluffy, homogeneous mass is obtained.

When making caviar oil, first the butter is crushed and ground in a cutter, then the broken caviar of pollock or other fish is added to it and the mixture is mixed until a homogeneous granular mass is obtained.

The duration of cutting of individual components and the mixture depends on a number of factors, including the degree of preliminary grinding of the components, the quality of the caviar, the degree of its maturity, etc. On average, the first cutting period is 5-7 minutes, and mixing and re-cutting takes 6- 8 min.

To prepare caviar-shrimp oil, first grind the shrimp meat, previously crushed in a grinder, in a cutter, then mix it and grind it with butter and pollock caviar.

The finished fish and caviar oil have a pleasant taste and aroma, spreadable consistency, color from light beige to light pink, and the color of caviar-shrimp oil from light pink to pink. The salt content in these products is 2-5%.

Shrimp oil is prepared using several recipes. When using Antarctic shrimp meat, after fine grinding, it is mixed with butter in ratios of 60-65% to 40-35% and thoroughly homogenized (Table 23).

Table 23. Recipes for shrimp oil based on “Ocean” protein paste (in kg per 100 kg of finished product).

Shrimp oil is prepared in a cutter, into which the Ocean protein paste, defrosted to minus 1 °C, is first loaded, which is rubbed for 5-7 minutes. After this, add butter, table salt, and ground black pepper to the cutter. All components are thoroughly mixed for 6-8 minutes.

When producing “Ostroy” shrimp oil, partially thawed “Ocean” paste is loaded into the cutter at the same time as processed cheese. The mixture is crushed and rubbed for 5-10 minutes. After this, add the remaining components provided for in the recipe, and the resulting mass is rubbed for another 6-8 minutes.

The finished products have a pinkish-cream or pink color, a pleasant taste and aroma, and a delicate spreadable consistency.

Packaging of fish, caviar, caviar-shrimp and shrimp oils is carried out on domestic filling and packaging lines in polystyrene molds or cups with a capacity of 50-100 g, which are automatically closed with polystyrene lids or sealed with aluminum foil. It is allowed to pack these products in tubes, foil bags and other containers.

These products are stored at a temperature of 0-8 °C. Ocean fish oil is stored for no more than 36 hours from the end of the technological process.

Caviar and caviar-shrimp oils are stored at this temperature for no more than 72 hours.

The quality of finished products is assessed using the organoleptic method. At the same time, the compliance of the color of the product, its taste and aroma, and consistency with the requirements of the relevant technical specifications is determined. The salt content in products is determined by a chemical method; it should be within 2-5%.

The total bacterial contamination of these products, determined by the microbiological method, should not exceed 1 x 105 cells per 1 g; the presence of salmonella, proteus, and staphylococci is not allowed in the products; 0.01 g of products should be free of Escherichia coli bacteria.

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Classic recipe for herring oil

The mincemeat tastes very simple, but tasty. Serve it on black bread, with hot borscht, with potatoes, or just for a snack. In this recipe we will not add other products, because the simple combination of herring and butter turns out very tasty.

Ingredients

• Herring – 0.5 pcs.
• Butter – 100 g.
• Ground black pepper - a pinch.

Preparation

First we need to peel the herring. First, we cut its belly, take out all the waste and rinse it well under running water. We cut off one fillet with a knife, clean it of skin and bones. Then, cut it into small pieces.

Leave the butter at room temperature to soften. If you're in a hurry, you can microwave it for 30 seconds.

Beat the fish with a blender into a homogeneous mass.

Add the fish mixture to the oil, season with ground black pepper, and mix with a spoon.

Transfer the spread to a sauce bowl. Bon appetit!

3Herring oil - spicy recipe with onions and herbs

For this oil you will need:

• herring (fillet) – 100 g;
• butter – 150 g;
• red salad onion – 50-60 g;
• fatty mayonnaise – 1 tbsp;
• fresh dill and basil - 2 sprigs each.

How to cook:

• Mix herring and butter in a blend.
• Grate the onion on a fine grater. Squeeze out the juice.
• Chop the dill and basil very finely.
• Mix the mixture of herring and butter, onion and herbs. Add mayonnaise. Mix everything very thoroughly again.

Herring butter with melted cheese and mustard

This is a snack for lovers of spicy tastes. We will add 2 types of mustard, one spicy and the other grainy. Processed cheese will give a delicate cheese taste and a pleasant consistency. We will use a blender to beat all the ingredients, which will make our work much easier. You definitely won’t find such a spread on store shelves, because it is so tasty that you can’t tear yourself away from it.

Ingredients

• Herring fillet – 1 pc.
• Butter – 50 g.
• Hot mustard – 0.3 tsp and beans – 1 tsp
• Processed cheese – 1 pc.

How to cook mincemeat

1. Cut the fish fillet into pieces and place in a blender bowl and chop.

2. Put 2 types of mustard, pieces of processed cheese, softened butter into a bowl and beat a couple more times with a blender so that we form a homogeneous mass.

3. Serve the spread in the form of a sandwich! Store in the refrigerator for no longer than three days. Bon appetit!

Herring spread with yolks and herbs

Cooking time: 15 minutes. Yield: 700 g. Equipment: knife, blender, cutting board, small saucepan, bowl for the finished dish.

Ingredients

How can you really replace tarragon?

To be honest, I have never bought tarragon, but this did not affect the taste of my dishes in which it should be included at all. I add a couple of sprigs of fresh fennel to this recipe . Although experienced chefs advise replacing tarragon (this is its second name) with mint, fennel seeds, anise or rosemary. True, I didn’t experiment like that. And if you do not have experience using these spices, then it is better to exclude tarragon from the recipe altogether and not take risks.

Simple cooking algorithm

1. Take out 200 g of butter to soften.
2. Place 2 eggs in a saucepan, cover with cold water and cook for 5 minutes from boiling. Then drain the eggs and cover with cold water.
3. While the eggs are boiling, randomly chop 4 herring fillets and place them in a blender bowl.
4. Add 200 g butter.
5. Enter 2 tbsp. l. mustard.
6. Lightly chop 1 bunch of tarragon greens and add to the bowl. For lightly salted herring, add 1 tsp. sea ​​salt.
7. Peel 2 eggs and separate the boiled yolk. Add it to the rest of the ingredients and puree the mixture with a blender until smooth.
8. Place the resulting dish in a bowl and place in the refrigerator.

Video recipe for preparing herring spread with yolks and tarragon

The author of the video offers several options for serving the spread, which can be used in other recipes today.