We went to great lengths in the good old Soviet times to feed our family tasty food. For example, they made delicious caviar at home from semolina, herring and tomato paste, which they proudly called “red.” It was a hit appetizer of the Soviet feast, prepared literally for pennies, since we did not experience a shortage of fish then.
I know that many people did not necessarily use herring fillets in the recipe. They were simply prepared with brine, bones or fish heads. I didn’t go that far, but I’ll definitely give you a pickled version. Although I still think the most delicious recipe is the method of cooking from real herring.
Red herring caviar, recipe
It can be made from ordinary products, even from brine.
We will prepare the following products:
- herring brine 100 ml;
- tomato 40 g;
- sunflower oil 80 ml;
- semolina 100 g;
- onion 80 g.
Let's get started:
- grind the onion in a meat grinder;
- pour oil into the ladle and put the tomato, wait for it to boil;
- Gently add semolina into the boiling tomato-oil mixture and stir until the mixture thickens;
- combine the herring with semolina and mix well;
Cool and leave in a cool place for 2 hours. Now we make sandwiches with this caviar
Herring pate
A delicious appetizer - herring pate. It will create a sensation even on the holiday table and will pamper the taste buds of even the most sophisticated gourmets. To prepare it you only need a few ingredients..
Ingredients:
- Herring fillet - 1-2 pieces
- Butter – 100 grams
- Processed cheese - 1-2 pieces
- Carrots - 1-2 pieces
Number of servings: 10
How to cook “Herring pate”
1. I tried herring pate at one buffet table, and this taste made a tremendous impression on me. As it turned out, preparing such a snack takes only 30 minutes of personal time and for this you will need herring fillet, butter, processed cheese and boiled carrots. 2. You can take ready-made herring fillets, this way you will save time on cutting the fish. Carrots need to be boiled with their skins on, then cooled and peeled. 3. Now we pass the herring fillets, carrots and processed cheese through a meat grinder. If you want to get a fine, mushy consistency of the pate, use a blender, but a meat grinder is more appropriate in this case (the pate turns out tastier, it’s been tested!). Then add soft butter and mix everything thoroughly until smooth. 4. Before serving, the herring pate can be decorated with green onions: it will turn out both tasty and beautiful! The pate is served in the form of sandwiches on white or black bread (according to your taste).
Semolina and herring caviar, recipe
You can also make “red caviar” from herring and semolina. At first glance, the products are incompatible, but the result will pleasantly surprise you.
The following products will be required:
- tomato juice 1 glass;
- semolina 1 cup;
- sunflower oil 1 cup;
- fillet from a couple of large herrings;
- onion head 1 pc.
Let's start preparing caviar:
- take a container and heat the tomato mixture with oil in it;
- the liquid has boiled, it’s time to add semolina to it, pour in a thin stream and stir constantly;
- cook the semolina until it becomes thick and should separate from the walls of the pan;
- Grind the herring and onion in a meat grinder;
- combine minced herring with semolina;
- Place the resulting product in the refrigerator for 2-3 hours.
That's all. Caviar can be spread on bread and eaten. If you wish, you can add chopped dill to the mixture.
Herring bone caviar with semolina
Homemade red caviar from semolina and herring bones is prepared almost according to the same principle as the recipe that involves fish fillet. But be patient, you will have to tinker a little with the bones. To prepare we take:
- A glass of tomato juice.
- 350 grams of herring bones.
- One onion.
- A glass of semolina.
- Salt pepper.
- 200 grams of vegetable oil.
According to housewives, this bone dish is much tastier than caviar made from semolina and herring. A step-by-step recipe will help you quickly complete the task and surprise your guests with an unusual dish.
Step one. We will need to soak the herring bones in cold water. Soaking time is one hour.
Step two. Boil the bones for thirty minutes. Housewives say that you can boil bones directly in the same water in which you soaked them. Then we take a large container, place a colander on it and drain the resulting fish soup. The bones remaining in the colander can now be thrown away; they played their role in the preparation. We will only need rich broth for further work.
Step three. Let's cook semolina in tomato juice in the same way as in the case of fillet caviar. Just pour a little less juice than in the first recipe. Most of the liquid is bone broth. As soon as the porridge becomes thick and acquires a rich red-orange color, you can turn off the gas under the saucepan.
Step four. Not a single recipe for semolina and herring caviar is complete without onions. If in the previous recipe we chopped the onion immediately with the fish, then in this case the onion goes on a solitary “journey”. After grinding, add it not to the herring, but to the semolina porridge. Mix thoroughly.
Step five. All that remains is to store the caviar in the refrigerator for two hours. This herring caviar with semolina is perfect for any appetizer. The sandwich recipe is very simple: spread butter on black Borodino bread, then add a layer of homemade herring caviar, and then add fresh dill and a little green onion.
Herring caviar, processed cheese and carrots, recipe
Herring is a very healthy fish and you should definitely eat it. In its usual form, it can quickly get boring, so we suggest you make red caviar from it. You might be surprised, but this is real.
So, for cooking you need the following products:
- herring 1 pc.;
- processed cheese 1 pc.;
- carrot 1 pc.;
- butter 200 g.
Preparation progress:
- Boil the carrots until half cooked and cool;
- remove the herring fillet from the backbone and skin;
- Grind all the ingredients in a meat grinder, mix well and set to cool;
- All that remains is to prepare the sandwiches and serve.
In addition, this caviar is an excellent appetizer without any additions.
Herring pate
Herring is a delicious fish that can be eaten in different ways, the simplest is with boiled potatoes, it can also be cut into small pieces, poured with vegetable oil, sprinkled with chopped onions and served at the holiday table as an appetizer, or you can make one of the many pates.
This herring pate can be spread on bread, garnished with cucumber slices and served on lettuce leaves. It can also be served at the buffet table in small tartlets or as canapés. As you can see, there are a lot of options, so herring lovers will be able to appreciate this appetizer.
Ingredients:
- Herring - 1 piece
- Eggs - 2 pcs
- Purple onion - 1/2 pcs
- Parsley - a few sprigs
- Butter - 80 g
- Ground pepper - to taste
Recipe:
To prepare this delicious snack, you only need to take the herring whole and cut it yourself. While we're cutting up the herring, let's boil the eggs. Let's take a closer look at the cutting. First, cut off the head of the herring and cut into the belly, removing all the insides. Now wash the herring well under running water. Put it on a cutting board, cut off the tail and cut it in half along the ridge, you get two fillets that need to be processed to the end. Use a knife to pry up the rib bones and remove them, then remove the skin from the outside of each fillet. Now the two fillets are ready for use, which is how you see them in the photo of the ingredients. For further ease of use, cut them into pieces with a knife. Place the fillet pieces into a blender. Let the boiled eggs cool, peel and cut into arbitrary pieces. We also put these pieces into a blender and add pepper. Grind the contents for 1-2 minutes and add half the soft butter and grind. Then add the remaining oil, chopped purple onion and herbs. We grind. The consistency of the pate can be adjusted to your taste, the more you grind, the more uniform it will be, if you want the texture to be coarser, don’t be too zealous. We transfer the pate to a salad bowl, if desired, add a little ground pepper and mix with a spoon. You now know how to prepare herring pate, and how you will serve it to the table, whether for everyday or for a holiday, you can decide for yourself, the main thing is to buy a tasty one herring, so try it and bon appetit!
Herring and butter caviar, recipe
This recipe is more like making herring cream or mousse. But it's tasty and original.
We will need:
- herring fillet 200 g;
- butter 100 g;
- sour cream 2 tbsp;
- apple 1 pc.;
- onion head 1 pc.
Cooking process:
- cut the herring, apple and onion finely;
- Place chopped herring, onion, apple in a blender bowl and add sour cream;
- grind everything thoroughly;
- Beat the butter with a mixer and combine it with the herring mixture.
You can use this caviar to make sandwiches or stuff boiled eggs.
Herring pate with butter
A cold appetizer - herring pate with butter, mustard and nuts will please everyone and will not leave anyone indifferent, especially with mashed potatoes or a slice of black bread.
Ingredients:
- Herring - 2 pcs.
- Sweet and sour apple - 1 pc.
- Pine nuts – 50 g
- Eggs - 2 pcs.
- Onions - 1 pc.
- Mustard - 1 tsp.
- Sugar - 1 tsp.
- Olive oil - 1/4 tbsp.
- Apple cider vinegar - 1 tsp.
- Roll or loaf - 3-4 pieces
- Milk - to soften the bread
Step-by-step preparation of herring pate with butter:
- Remove the film from the herring, wash and fillet it, removing the bones and backbone.
- Peel the onions.
- Remove the core from the apples.
- Soak the loaf in milk for 15 minutes, then squeeze out excess moisture.
- Boil the eggs hard, cool and peel.
- Twist all products through a meat grinder twice.
- Add pine nuts, mustard, sugar, apple cider vinegar, and olive oil to the resulting mass.
- Stir and serve.
Pike caviar recipe
You came across a caviar pike, whether you caught it yourself or bought it with caviar does not matter. You are lucky because... you can cook fish and enjoy caviar. First, you need to prepare the caviar.
They do this in stages:
- Fish caviar is kept in a film bag, which is also called a yastyk. It is from this that it must be extracted. We arm ourselves with a colander and carefully squeeze out the caviar. As a result, the caviar will pass through the holes and end up in the bowl, and you can safely throw away the film. There is another way: place the caviar in a deep bowl, take the mixer and turn it on at the lowest speed, and beat the caviar, as it were. The film is wound onto the blades.
- After this, rinse the caviar with water. We make a brine, boil water at the rate of 2 liters per 1-1.5 kg of caviar. The water has boiled, add salt (2 tbsp per 1 liter of water).
- The washed caviar is transferred to a container and poured with boiling water, while it must be stirred. The caviar should be scalded for 3 minutes.
- In the meantime, you need to prepare a piece of gauze folded in several layers.
- We place the caviar with brine on cheesecloth, the latter is hung over the sink, or any container, so that all the water drains away.
The caviar is ready. Before serving, you can season the caviar with chopped onions and add a little sunflower oil. You should also remember that caviar is a perishable product and can only be stored in the refrigerator, in glass containers, for no more than 4 days.
Delicious salted herring pate with honey
Have you tried it? Don’t tell anyone that the recipe contains honey, they’ll never guess!
You will need:
- Herring – 300 gr.
- Honey – 2 small spoons.
- Curd cream cheese – 200 gr.
- Sour cream – 100 gr. (it is acceptable to replace with yogurt).
- Lemon juice - to taste.
- Pepper - a pinch.
We do:
- Clean the fish, fillet it, cut it into pieces.
- Place the mixture in a blender bowl. Add all other ingredients. Punch with a blender until the mixture becomes homogeneous.
- Taste and adjust by adding more honey and pepper if desired. As you go, decide whether to add salt or do without it completely.
- Distribute the pate into small jars (for single use) and place on the refrigerator shelf. You can try the snack after 3 hours, but it is better to keep it overnight.
Cooking pink salmon caviar at home, recipe
Pink salmon caviar is very healthy; it contains many vitamins and microelements that are good for the heart, proper functioning of the nervous system, healthy skin and hair. It can be made at home. First you need to remove the caviar from the shell. This is done either manually using a colander or a mixer (as is the case with pike caviar). The caviar is removed from the film and it is necessary to make a brine.
For it you will need:
- liter of water;
- 2 tbsp. l. salt;
- 1 tsp. Sahara;
- 400 g pink salmon caviar.
Pour water into a saucepan, add sugar and salt. We put it on the fire. Boil and remove from the stove. Now cool the brine to a temperature of 40 - 50 degrees. Place the caviar in a saucepan and fill it with brine. Leave for 15 minutes, if you like it saltier, then leave for half an hour. Time has passed and the brine needs to be drained. The caviar is ready.
With lemon and ginger
Compound:
- herring – 1-2 fillets without skin;
- oil – 3 – 5 tbsp. l. (in softened form);
- lemon – 0.5;
- onion – 0.5 onions;
- ginger root puree – 1 tsp;
- herbs, spices.
Cooking steps:
- Divide the fillet into 2-3 pieces so that they can be easily chopped in a meat grinder (blender).
- Herring, lemon zest and juice, onion, herbs, ginger are pureed in a blender (scrolled in a meat grinder a couple of times).
- Beat in oil, spices, and salt.
- Allow to cool and soak in juices in the refrigerator.
- Store covered for a day.
Carp caviar recipe
Carp is a commercial fish that can be caught in our rivers. In spring you can often catch caviar fish. Carp caviar tastes good and is healthy; it just needs to be prepared correctly. As in the previous two cases, the caviar must be separated from the film.
Then you need to make the brine:
- To do this, add 70 g of salt to a liter of water and boil.
- After this, put the caviar in a colander and place it in the brine, leaving for a few minutes. We take it out and let the water drain.
All that remains is to put the caviar in glass jars, put a layer of melted butter on top and put it in the refrigerator. After 12 hours, the caviar can be eaten.
Cod caviar recipe
To prepare you will need:
- raw cod roe – 700 g;
- water – 1.5 l;
- salt – 2 tbsp.
- salt – 2 tbsp.
Now we salt the caviar:
- Separate the caviar from the film.
- Place a pan with water and salt on the stove. Let's boil.
- After boiling, remove the brine from the heat and pour the caviar into it. It is necessary to stir.
- Prepare a colander in advance, lined with gauze in 3-4 layers. Strain the brine with caviar through a colander, then hang the gauze to drain the liquid.
The caviar is ready. It is better to store it in the refrigerator in a glass container.
Cooking trout caviar, recipe
Trout is another fish whose caviar you can cook yourself. The whole process takes place in several stages:
- Take a pan with high edges. Pour a liter of water into it and add 1/2 tbsp. spoons of salt, teaspoon of sugar. Cook until salt and sugar are completely dissolved.
- Remove the pan from the stove and cool the brine to 60 degrees.
- Place the caviar in film into the brine and whisk everything together. Remove the film wrapped around the rim. Beat until the caviar is completely free from the films.
- You regulate the salting yourself; to get lightly salted caviar, you need to keep it for 10 minutes, if you like it saltier, keep it in the brine for 20 minutes.
- Drain the caviar through a sieve.
The caviar is ready, you can eat it. You need to eat the caviar within a couple of days; it is a perishable product.
Burbot caviar recipe
Process of preparing caviar:
- Place caviar in films in a colander and pour boiling water over it. This will allow you to easily remove the film.
- Transfer the caviar into a glass jar.
- Prepare a brine from water, salt and pepper (a glass of water, 3 allspice peas, 3 tbsp salt).
- Cool it 60 degrees.
- Pour brine over the caviar and place in a cool place.
The caviar is ready in three days. The finished product must be stored in the refrigerator.
This article talks about preparing caviar from herring. Detailed recipes for salting caviar of different fish species are also given. Using the information provided, you can prepare caviar yourself and surprise your household. Bon appetit.
Price and calorie content
According to reviews from experienced housewives who have repeatedly prepared caviar from semolina and herring according to such recipes, its average cost is around one hundred rubles. Agree, it is possible and even necessary to pamper your family with such an inexpensive delicacy.
Homemade caviar made from herring and semolina will be a great find for those losing weight. Per hundred grams of the finished product - only 147 kilocalories. This is an excellent alternative to butter, a piece of sausage or processed cheese.
Tip 1. It is better to salt caviar at the final stages of cooking. As a rule, housewives use already salted herring, and it already contains a lot of salt.
Tip 2. Do not buy expensive herring for such homemade caviar, which has a tender fillet (which is a plus), but does not have the usual herring smell at all (which is a minus). Caviar must have at least a vague smell of herring.
Tip 3. Try not to tell guests what the caviar for appetizers was made from. According to reviews, the reaction is always very interesting and pleasant. It is always the same: how can ordinary semolina and the most banal herring be so tasty?
