Herring pate “It couldn’t be simpler” – culinary recipe

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 pate. Recipe for every day

This is a very tasty snack that is perfect for both breakfast sandwiches and a holiday table.

Boris Burda, an excellent cook and TV presenter, spoke about this dish like this: “Forshmak will always be eaten and loved in Odessa, even when there are no more Jews left in it.”

• large herring – 1 pc.
• onion - 1 head;
• garlic – 2 cloves;
• apple (sour) – 1 pc.;
• margarine – 150 gr.;
• egg – 1 pc.;
• ground pepper (black or white), finely ground dried ginger, coriander (but you can do without it).

Preparation and cooking:

1) Clean the herring: cut off the fins, cut off the head, tail. Make an incision along the back and gently pull the skin together with light movements. Open the belly of the fish and remove all the insides. Use a knife to clean off the black film - it gives off bitterness. Draw out the ridge with small bones. If any bones remain, you need to pull them out with tweezers or pick them out with your hands. You can leave the smallest bones - they can easily be ground in a meat grinder. There is another option: you can buy a ready-made carcass without bones, but in this case there is no guarantee that it will be fresh.

2) Boil the egg. Clear.

3) Peel the apple too.

4) Chop the onion. To make it soft and the bitterness goes away, scald it with boiling water.

ARTICLES ON THE TOPIC:

• Herring in mustard sauce – culinary recipe
• Classic herring mincemeat - step by step recipes with photos
• Tartlets with herring - step-by-step photos in recipes

5) Cut 1/3 of the herring and apple into small pieces and set aside for a while.

6) Place all other ingredients in a blender and grind, adding egg white. Add spices and prepared garlic to taste.

7) The herring pate will become airy thanks to the margarine. Add it to the mixture, which is half ready and beat.

At the very end, add the ingredients that we set aside and decorate the eggs with yolk.

Salted herring pate “Ordinary”

• large herring – 1 pc.;
• apple – 1 pc.;
• white bread crumb - 2 slices;
• milk – 30 ml;
• onion - 1 head;
• boiled eggs – 2 pcs.;
• seasonings (to your taste).

Preparation and cooking:

1) Soak the crumb in milk, squeeze out.

2) Separate the whites from the yolks.

3) Peel the herring and remove the bones.

4) Finely chop the apples and onions.

5) Pass all ingredients through a meat grinder or beat in a blender.

This appetizer will not be as airy as the previous one, but its spiciness will not let you pass it by.

Forshmak with carrots and butter

There are people who cannot live without bright colors. This herring pate with butter will dilute the carrots. It will add color to the gray mincemeat.

Compound:

• large herring;
• large boiled carrots;
• boiled eggs – 2 pcs.;
• onion feather - bunch;
• butter – 120 gr.

Preparation:

1) Prepare the herring, chop finely.

2) Remove the yolks from the eggs.

3) Cut all ingredients into cubes.

4) Beat everything in a blender with gradual addition of butter.

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:

1. Divide the fillet into 2-3 pieces so that they can be easily chopped in a meat grinder (blender).
2. Herring, lemon zest and juice, onion, herbs, ginger are pureed in a blender (scrolled in a meat grinder a couple of times).
3. Beat in oil, spices, and salt.
4. Allow to cool and soak in juices in the refrigerator.
5. Store covered for a day.

Cooking with butter and egg

Compound:

• herring – 2;
• any nuts - 40 - 50 g (2 tbsp.);
• onion – 1 medium;
• eggs – 2 – 3 pcs.;
• butter – 125 g (half a pack).

Cooking step:

1. The solid butter is left to soften to a creamy texture.
2. Eggs are boiled until the yolk is hard (10 minutes - from the supermarket, 13 minutes - homemade).
3. The fish is cleaned from the head, entrails, ridge, tail, small bones, and washed.
4. Peel and cut the onion into large pieces.
5. Cook the nuts in a hot frying pan for a few minutes until lightly golden. The main thing is to heat it well (but not burn it) so that the taste becomes spicy, not “raw”.
6. Scroll all products several times in a meat grinder (blender).
7. Oil and spices are beaten into the tender puree without pieces.
8. It is advisable to leave the dish to “rest” in the refrigerator (so that the meat absorbs juices and aromas).

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:

1. Remove the film from the herring, wash and fillet it, removing the bones and backbone.
2. Peel the onions.
3. Remove the core from the apples.
4. Soak the loaf in milk for 15 minutes, then squeeze out excess moisture.
5. Boil the eggs hard, cool and peel.
6. Twist all products through a meat grinder twice.
7. Add pine nuts, mustard, sugar, apple cider vinegar, and olive oil to the resulting mass.
8. Stir and serve.

Classic recipe

Compound:

• herring – 1 medium;
• carrots – 1 medium;
• butter – 110 – 120 g.

Cooking steps:

1. The butter is allowed to soften in a warm place until it reaches the consistency of cream.
2. The entrails, head, bones, tail, and skin are removed from the herring, periodically washing the carcass and hands under water.
3. Wash the fillets again and absorb the water with a paper towel.
4. Clean dry fish meat is cut.
5. The carrots are cut so that they are easily ground in a blender (meat grinder).
6. Fish slices and carrots are passed through a meat grinder several times and brought to the consistency of a delicate puree. If you have a blender, it is better to use it.
7. Using a spoon, beat the oil into the resulting fish puree. It is important that whole pieces of butter are not felt in the mass.
8. Spices are chosen at your discretion, but salt and pepper are enough for a rich taste.

With apple

To prepare an interesting and unusual dish you need to prepare the following ingredients:

• 500 grams of herring;
• 500 grams of apple;
• several walnuts;
• a tablespoon of mayonnaise;
• pepper.

Fish should be moderately fatty. Do not use herring that is too salty. The ingredient gets rid of the backbone, bones and skin. Then it is cut into small pieces and sent to a blender. The apple is peeled and cut into halves. Fruit and pieces of nuts are added to the fish. The components are crushed and a small amount of mayonnaise is added to them. The products are being made again. The finished pate should be placed in the refrigerator for some time.

The dish is served as a spread on bread or a topping for potatoes, pancakes or eggs.

Cooking instructions

We clean the herring from the insides and get rid of the head. Carefully remove the fillet and remove the bones.

To make the chopping process easier, you can cut it into small pieces.

Peel the onion and cut into medium cubes, add to the fish.

Using a blender, grind the prepared ingredients.

Grind the bread in the same way.

Boil the eggs, let them cool in cold water and peel them. Finely chop or puree with a blender.

Mix all the ingredients. Add sour cream and mix everything thoroughly again. Taste and add spices to taste.

That's it, the delicious fish pate is ready. Prepare it, and your family will definitely be pleased. Bon appetit.

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).

Description of preparation:

Do you know how to make herring pate at home?
It's simple and quick if you have ready-made herring fillets, processed cheese, softened butter and boiled carrots on hand. This appetizer will make a good impression on your guests if you place it on the holiday table. Herring pate is also perfect as a quick snack. Purpose: For a festive table / buffet Main ingredient: Fish and seafood / Herring / Dairy products / Butter Dish: Appetizers / Pastes / Forshmak

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:

1. Clean the fish, fillet it, cut it into pieces.
2. Place the mixture in a blender bowl. Add all other ingredients. Punch with a blender until the mixture becomes homogeneous.
3. Taste and adjust by adding more honey and pepper if desired. As you go, decide whether to add salt or do without it completely.
4. 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.

Jewish version

This herring pate is very reminiscent of mincemeat, but since the latter is a national dish that requires following the classic recipe, the option proposed below will be a variation on the theme. Its main difference, as well as its zest, is the presence of cottage cheese in its composition. And grainy salty. The combination can be called quite daring, but the taste is exquisite. In general, the dish is definitely worthy of your attention.

The recipe for its preparation requires:

• Four hundred grams of herring fillet.
• One hundred and fifty grams of granular cottage cheese.
• One hundred grams of breadcrumbs.
• A small bunch of green onions.
• Fresh parsley leaves (or dill) - thirty grams.
• Glass of milk
• Pinches of coriander.

Herring pate with melted cheese and egg, like red caviar

It is also called “false caviar”. Indeed, many people confuse the taste of the spread with the taste of red caviar. Everyone who tried it says that it’s not caviar, but real bliss!

You will need:

• Lightly salted herring – 1 pc.
• Eggs – 2 pcs.
• Processed cheese – 2 pcs.
• Butter - a pack.
• Carrot.
• You can add greens if you wish.

Step by step recipe:

Set the carrots and eggs to boil in advance (you can do it in one saucepan, but don’t forget that the eggs will be ready earlier). Remove the butter from the refrigerator so that it has time to soften.

Cut the herring carcass into fillets. Any method familiar to you will do, but be especially careful when removing bones.

To prepare, use a blender, food processor, or do it the old fashioned way by grinding the ingredients through a meat grinder. Start grinding with components that can leave a greasy mark on the walls of the gadget.

Skip the cheeses first, then the eggs. Use the finest mesh (or cells if the meat grinder is not electric).

Next comes the herring fillet.

The carrot completes the process; it will also clean the walls of the meat grinder.

All that remains is to mix the contents thoroughly.

Place the pate on the refrigerator shelf for about an hour. Then the ingredients will be soaked and share their taste with each other. Bon appetit!

To make the meat grinder easier to clean, grind a small piece of bread last; it will remove stuck food residues from the walls.

Culinary secrets

• The technology for preparing any dish has nuances, without knowledge of which it is difficult, and sometimes impossible, to obtain an impeccable result. Therefore, first we will dwell on some technological aspects in preparing herring pate, and then we will move on to recipes.
• To prepare pate, it is advisable to choose lightly salted herring, which is quite fresh. “Rusty” herring is unlikely to turn into a tender dish. It is advisable to choose fish with clear eyes and bright gills, elastic, and with a characteristic herring odor that does not cause rejection. If a store-bought product gives you doubts, it’s better to pickle the herring yourself; it’s a fairly simple process.
• To prepare the pate, you will need to cut the herring into fillets and remove all the bones from it. For this purpose, it is convenient to use tweezers.
• Pate is usually made from salted herring, but if you replace it with preserves, which are essentially pickled herring, there won’t be much trouble.
• To obtain a pate, herring fillets are usually turned through a meat grinder or beaten in a blender, but sometimes it is necessary to cut it. Pieces of even very finely chopped fish in the pate are felt in the overall mass, which is why the pate takes on a different taste. To obtain the expected result, it is advisable to grind the herring exactly as indicated in the recipe.
• Pate is a cold appetizer, so before serving it needs to be kept in the refrigerator for some time. All products that are part of the dish are also cooled before being combined with each other.

Herring pate is usually served on a dish or in a vase; a herring bowl is also suitable for serving it. It would be a good idea to decorate this appetizer with eggs (grated or cut into slices), herbs, carrot flowers or other vegetables. It is just important not to break the rule: it is advisable to use the products included in the dish as decoration. Sometimes the ingredients that, according to the recipe, serve to decorate herring pate are also an important part of the dish. By the way, you can serve herring pate on pieces of dried bread, this is also in keeping with tradition.

Pate with herring and cottage cheese

Another variation of delicious snacks. Put any nuts you can find in the bins. It is advisable to take fatty cottage cheese, it will partially replace butter.

You will need:

• Herring – 2 carcasses.
• Nut kernels – 15 pcs.
• Milk – 1.5 tablespoons.
• Cottage cheese – 250 gr.
• Oil – 2-3 tablespoons.

Cooking:

1. Take clean herring fillet and cut into pieces.
2. Fry the nuts in a frying pan without adding oil.
3. Grind the products listed in the recipe with a blender or meat grinder. If you use the latter, skip 2-3 times.
4. Add melted butter, any seasonings if you like spices. Stir, send to infuse in the refrigerator.

How to make mincemeat from herring - a Jewish recipe with an apple

The appetizer can be called mincemeat, herring butter or pate. This doesn’t change the essence - it’s incredibly tasty. With sweet tea or coffee for breakfast - that's it! According to the classics, it is made from salted herring. But you can cook it from smoked fish, or use mackerel, the appetizer will turn out very tender. I have already introduced you to mincemeat recipes, go to another page, if you are interested, I invite you.

• Fish – 2 fillets.
• Sour apple.
• Soft butter - 3 large spoons.
• Onion (small).
• Egg white.
• Lemon – ½ fruit.
• Ginger - on the tip of the knife.

Herring pate “It couldn’t be simpler”

Last week I prepared a table for my husband’s birthday and housewarming, so to speak, 2 in 1, half of the herring was not included in the salad, processed cheese was left from another salad, boiled eggs were available, I thought and thought, it would be a pity to throw it away, there is so much food... and then an idea came to mind... I remembered the motives for mincemeat: grind everything in a food processor and add butter... In general, it turned out to be such a tasty spread, I made several sandwiches and put them between the others, garnished with parsley leaves. At first, no one seemed to be paying attention... I decided to advertise it. The result, the next day, the remaining guests could no longer look at the salads... and the spread disappeared in direct proportion to the decrease in bread, without a trace, and even the container was licked clean..))) There is something similar on the site, but mine is a little different. Today I purposefully made twice as much and placed it in the freezer in case of unexpected guests. It also works very well for those who have breakfast in the morning, and if it’s still put on toasted bread... um... bliss!!! It seems like nothing new or special, but now it really helps me out!

Ingredients for “Herring pate “It couldn’t be simpler””:

• Herring or ivashi (I used lightly salted, about 400 g) - 1 pc.
• Chicken egg (boiled) - 4 pcs.
• Processed cheese (any soft) - 3 pcs.
• Butter (softened) - 1 pack.
• Greens (optional)

Cooking time: 30 minutes

Number of servings: 10

Similar collections of recipes

• cross stitch (1727)
• knitting (897)
• desserts and baked goods (542)
• crochet (455)
• magazines and books (210)
• snacks and salads (111)
• sewing and cutting (99)
• different embroidery (77)
• beads (69)
• meat products (69)
• design decor renovation (68)
• blanks (64)
• fish and seafood (51)
• hot dishes (49)
• weaving and weaving (46)
• dairy products (46)
• vegetables (43)
• homestead farming (43)
• knitting by machine (41)
• various handicrafts (37)
• fruits and berries (36)
• offal (34)
• drinks (30)
• newspaper weaving (29)
• beauty and health (26)
• painting (24)
• knitting and crochet (23)
• macrame (23)
• wood (18)
• art (11)
• links (11)
• seasonings and spices (10)
• home economics (9)
• furniture (8)
• knitting with fur (8)
• modeling (6)
• omens (5)
• mushrooms (3)
• felting (3)
• knitting (3)
• science (2)
• do it yourself (2)
• first courses (1)

• All (8)

• All (53)

Herring pate with caviar + some more delicious recipes for herring cream pate!

These are my favorite herring pates I've ever tried. They are easy to make, eat quickly, and look cute. Herring pate is one of the best appetizers, in my opinion!! Ingredients: 5 pcs. boiled yolks 1 lightly salted herring 2 pcs. green onions (with white part) 1 tbsp. spoon of olive or vegetable oil 100g butter at room temperature 1-2 tbsp. spoons of red caviar 1 tbsp. spoon of heavy cream (can be replaced with yogurt)

1. Gut the herring, remove skin and bones. Cut the fillet into small pieces and place in a blender bowl. 2. Cut off the white part of the onion and also place it in the blender bowl. Add vegetable oil and cream. Beat well until smooth. 3. Place the yolks into the mixture. Add soft butter and beat again into a homogeneous, smooth mass. 4. Transfer the pate into a cup, add caviar and mix gently. 5. Finely chop the green onions. Line the pan with cling film and place green onions on the bottom. Then add the pate mixture. Cover the pate with film and place in the refrigerator overnight. 6. After cooling, the pate is well cut into thin slices, and also spread well on bread.

Herring cream pate in Borodino bread baskets! Incredible idea with Borodino bread! The baskets turned out very crispy and flavorful. They perfectly complemented the taste of the pate, and also looked very elegant and unusual on the table! Try it, it's delicious!

for baskets: 200 g Borodino bread 50 g butter 1 egg for pate: 150 g herring fillet 1 boiled egg 1 small onion kernels 5-6 walnuts 1/2 green peeled apple 2 tbsp mayonnaise to cover the bottom baskets - 50-60 gr. Philadelphia cream cheese for decoration - 10 olives and gherkins

Grate the bread on a fine grater. Add butter and egg and mix well. The mass turns out soft and elastic and spreads well over the mold. bake at 200″ for 15-20 minutes. I got 10 baskets. It’s better to release them from the molds while they’re warm. pate: grind all ingredients / except mayonnaise / in a blender until smooth and airy. season with mayonnaise. lightly pepper. taste. add salt if necessary. cover the bottom of the basket with cream cheese and fill it with pate, decorate with olives and gherkins. You can finely chopped green onions.

Herring pate “Anticipation” Friends called and warned us that they would come to us for a glass of “tea”, “tea”, of course there was, but what should we have for a snack? There was a herring in the refrigerator, it would have been good for a snack, but I wanted something more presentable. This is how this herring pate was born, which was subsequently spread on toast and eaten with pleasure and praise.

250 herring fillets 4 large onions ½ mango (you can successfully replace it with an apple, but I liked it better with mango) 2 boiled eggs 100g hazelnuts 50g butter A pinch of ground pepper 4 large pieces of rye bread (toast) Gherkins and an egg for decoration and no mayonnaise

Grind the herring, mango and nuts in a blender. Finely chop the onion and fry until golden brown, grind in a blender along with eggs and butter, mix everything thoroughly, season with ground pepper, put in the refrigerator. Meanwhile, toast the croutons or toast any way you know how. Spread pieces of fried bread with chilled pate and decorate. The vodka has been poured into the glasses, and there’s already something to snack on!

Herring paste “Fish” If you are the happy owner of an ordinary manual meat grinder, then the process of preparing this paste is greatly simplified, because all the ingredients can be immediately passed through the meat grinder together and that’s it!! I used to do this, but now the meat grinder is electric, and it doesn’t spin such soft components. The chopper also rebelled when trying to add processed cheese. But through trial and error, I found an acceptable option. Herring lends itself well to grinding together with more or less hard products, and soft ones (butter, cheese) are easily mixed in later. The onion should not be chopped too much, otherwise it will give unnecessary juice and bitterness. It's better to chop it finely.

Products:

lightly salted herring 1 pc. (300-400 g) onion 1 pc. (small) processed cheese 2 pcs. (200 g) egg 2 pcs. carrots 1-2 pcs. (150 g) apple 1 pc. ((170-180g) butter 100 g

Preparation:

We cut the herring into fillets and remove the seeds or take the finished fillet (if it is in oil, then let the oil drain and blot it with a paper towel). Cut into small pieces.

Boil carrots and eggs, cool, and cut as desired.

Peel and core the apple.

Chop the onion very finely.

In a chopper we grind apples, herring, eggs, carrots. There is no need to achieve a state of porridge; some pieces may be visible.

Mix the softened butter with a fork with the processed cheese and add the resulting mixture to the herring mass. We also send the chopped onion there. Mix thoroughly with a fork.

It makes a delicious spread for sandwiches and canapés; it can also be used to stuff tomatoes, baskets, and tartlets.

Forshmak (geakte ering) Geakte ering - herring paste. Forshmak with all the secrets))

2 herrings, 0.5 white stale loaves, 1 large Antonov apple, 2 medium onions, 3 eggs, a little lemon juice (in the original lim. acid), a little 3% vinegar and mustard. vegetable oil - 3 tbsp.

It is better to take lightly salted herring, then there is no need to soak it. Peel it, select small bones, and grind in a meat grinder. Peel the crust from the loaf, soak in milk, squeeze well. Also grind the peeled apple, onion and loaf in a meat grinder. Boil the eggs hard. Separate the yolks from the whites, grind the whites in a meat grinder. Now add 3 tbsp to the mixture. vegetable oil, a couple of drops of lemon juice and a wooden spatula, beat the whole mass well. Place in the refrigerator for a while. Prepare sauce for basting. To do this, grind the yolks with 3% vinegar and add mustard. Place the mincemeat on a plate and pour over the sauce.

Option 2 is also very tasty. Mix all the above ingredients with 50g of butter and grind the eggs and yolks in a meat grinder. Mix well and serve on white bread toast or whatever you prefer. PSFor my taste, one onion is enough :)

Last week I prepared a table for my husband’s birthday and housewarming, so to speak, 2 in 1, half of the herring was not included in the salad, processed cheese was left from another salad, boiled eggs were available, I thought and thought, it would be a pity to throw it away, there is already so much food. and then an idea came to mind... I remembered the motives for mincemeat: grind everything in a food processor and add butter... In general, it turned out to be such a tasty spread, I made several sandwiches and put them between the others, garnished with parsley leaves. At first, no one seemed to be paying attention... I decided to advertise it. As a result, the next day the remaining guests could no longer look at the salads. and the spread disappeared in direct proportion to the decrease in bread, without a trace, and even the container was licked clean..))) There is something similar on the site, but mine is a little different. Today I purposefully made twice as much and placed it in the freezer in case of unexpected guests. It also helps very well for those who have breakfast in the morning, and if you still put it on toasted bread. mind. bliss. It seems like nothing new or special, but now it really helps me out!

• Herring or ivashi (I used lightly salted, about 400 g) - 1 pc.
• Chicken egg (boiled) - 4 pcs.
• Processed cheese (any soft) - 3 pcs.
• Butter (softened) - 1 pack.
• Greens (optional)

Cooking time: 30 minutes

Number of servings: 10