Herring rolls. Herring roll with cheese. Step-by-step recipe with photos Herring with cheese and cucumber

Collection of herring rolls

Herring rolls with mincemeat

Ingredients: herring fillet - 2 pcs. egg - 1 pc. carrots - 30 g butter - 10 g curd cheese - 20 g apple for serving - 1 pc. Preparation. Boil hard-boiled egg and carrots until soft. Cut fillets from each half of the herring into thin layers. We must try to cut off enough so that the bottom layer becomes only 3-4 mm thick. We cut all the cut plates of the herring into strips. And chop into small cubes. They will form the basis of the mincemeat. Remove the yolk from a hard-boiled egg. And chop the protein into small cubes. Cut the boiled carrots into the same small cubes. Combine chopped herring, egg and carrots in a separate plate and season with melted butter. Mix. Add cottage cheese (can be processed). Mix again and lightly press with a spoon to give the mincemeat uniformity. Now cover the work board with cling film and place the thin herring fillet that we prepared earlier on it. Place a layer of freshly prepared mincemeat on the herring, gently squeezing it slightly and making small indentations along the edges. We close the second thin half of the herring - literally wrap it so that it fits the filling. Wrap the stuffed fillet diagonally in plastic wrap. When we wrap it diagonally, it gives us the opportunity to “press” the herring into a narrower corner and thus pack it tightly. We tie the opposite edge with a knot. We put the workpiece in the refrigerator for 30-40 minutes (in this form it can be stored for no more than 3-4 days). Before serving, take the product out of the refrigerator and remove the film from it. Now all that remains is to decorate the dish - cut the mincemeat into rolls. And put them on a plate. Nearby are chopped apple slices.

Herring rolls with beets

Herring goes well with both apples and beets. Well, a trio of these ingredients in one dish is simply doomed to success. Fast, tasty and satisfying! Cooking method 1. Place herring fillets in a bowl and pour milk. Leave the fish for 2-3 hours, then drain the milk and dry the fillets with paper towels. Soaking herring in milk is a culinary technique that makes the herring less salty and more delicate in taste. 2. Cut each herring fillet lengthwise to make it half as thin. 3. Meanwhile, boil the beets until tender. 4. Peel the beets and apples and grate them on a coarse grater. Sprinkle the mixture with lemon juice, season with vegetable oil and black pepper. 5. Spread the resulting mixture in an even layer on each herring fillet. Roll the herring into rolls, and to keep the rolls in shape, secure them with wooden toothpicks. Tie a feather of green onion around each roll and remove the toothpicks.

Bright herring appetizer

You can prepare a lot of different dishes from herring, not just salad. For example, how about the same bright and appetizing snack that will look perfect on the New Year's table? Ingredients: herring - 1 pc. cucumber - 1 pc. red pepper - 1/2 pcs. egg - 1 pc. dill and parsley to taste carrots - 2 pcs. gelatin mayonnaise Separate the herring into fillets. Be sure to remove absolutely all bones. Slice the cucumber into thin slices. Cut half a red pepper, carrots and egg into cubes. Chop the greens. 1 tbsp. l. Soak gelatin in 100 ml of boiling water, stir until completely dissolved. Mix with 3-4 tbsp. l. mayonnaise. With the finished chopped fish filling (leave the pepper and cucumber separately), mix mayonnaise with gelatin. Unroll the cling film and place half the fillet on it. Place half of the egg-carrot mixture on it, then half of the cucumbers and peppers. Then add the egg-carrot mixture, cucumbers and peppers again. Cover with the other half of the fillet. Wrap the herring tightly in cling film and tie the edges. Place in a cool place overnight. The next day, before serving, remove the herring and cut it into thin pieces. Bon appetit!

Herring rolls with mushrooms

Sometimes even the most familiar food can become a subject of surprise and admiration. Don't believe me? Try making original herring rolls with champignons and bell peppers. Ingredients: 2 fresh or frozen herrings 1 bell pepper 100 g small pickled champignons greens For the marinade: 1/4 cup wine vinegar 1/2 cup water and vegetable oil 1 teaspoon sugar 1-2 teaspoons salt 1/4 tsp .spoons black peppercorns 3-4 allspice peas 2-3 bay leaves 1-2 buds of cloves (I don’t add allspice and cloves, for my taste they are too much and I take 1 spoon of salt) Marinade: heat the water, add black peas and allspice, cloves, bay leaves, salt and sugar, boil for 1-2 minutes. Cool to room temperature, add vinegar and vegetable oil, mix thoroughly. Clean the herring, gut it, cut off the head, tail and fins, remove the fillet. Rinse the fillet thoroughly, remove small bones, cut lengthwise into strips 0.7-1 cm wide. Cut the bell pepper into strips, place in boiling water and boil for 2-3 minutes until soft. Wrap the marinated champignons in strips of bell pepper, then herring, and secure with wooden skewers. Place the rolls in a container, pour over the marinade, cover with a lid and leave to marinate for 5-6 hours. Then place in the refrigerator and let stand for another 5-7 hours. When serving, place the rolls on a plate, garnish with herbs and fresh vegetables. I’ll add that the rolls can be stored in the refrigerator for quite a long time, but it’s unlikely that you’ll have any left over - they’re so delicious!

Herring in drops of amber

I have tried the recipe many times, it is a very tasty appetizer. 300 g of herring (salted), 3 boiled eggs, a small bunch of green onions, 50 g of mayonnaise, 1 can of red (black) caviar, (white if possible) green salad leaves. Remove the herring fillet from the oil or marinade, let the liquid drain, pat the fillet dry with a napkin. Finely chop the boiled eggs and mash with a fork, mix with chopped green onions, season with a small amount of mayonnaise. Spread this minced meat on each piece of herring fillet, add 3-4 more eggs and roll the fillet into rolls. Place the rolls on a dish lined with green lettuce leaves, and put a pile of red caviar on top of each roll, it looks very nice if you make it with red and black caviar, and place it nicely on the dish.

Snack roll with herring

Probably, few tables are complete without seafood-based dishes or snacks. It can be salads, pies, or just regular fried fish. Another recipe for a spicy, original, and at the same time very tasty dish is a snack roll with herring. To prepare such a roll, you need to purchase: 1. Herring fillet - 4 pieces 2. Beets - 1 piece 3. Chicken eggs - 3 pieces 4. Hard cheese - 100 grams 5. Mayonnaise - 150 grams 6. Instant gelatin - 1 tablespoon spoon 7. Green onions - to taste How to prepare such a delicious roll? First, take the beets, which need to be boiled and immediately cooled. The same must be done with carrots and eggs. After complete cooling, everything needs to be cleaned. Now dilute gelatin in a small amount of water, and the water must be hot. Now let it cool a little, then combine with mayonnaise. So, carrots together with beets, as well as eggs and cheese, must be grated separately on a medium-sized grater. After this, divide the mayonnaise and gelatin into even four parts, mix each of them with the already grated vegetables, cheese and eggs. Place the fillet on thick cling film in the form of a layer, as if overlapping. A rectangle should form. Place carrots and eggs, beets and cheese layer by layer on the laid out fillet. Using this very film, roll the roll, and then immediately put it in the refrigerator for two to three hours. Has the roll cooled? Now cut it into portions, piece by piece, garnishing with green onions or any greens that you like. The appetizer is ready. It doesn’t take much time to prepare it—everyone can definitely handle the recipe. Surprise and pamper your guests with new masterpieces, and also use your imagination - this is the key to delicious, original and interesting dishes!

No holiday table is complete without salted fish. In this recipe, I propose to replace the traditional appetizer of herring with onions with an original multi-colored fillet roll with gelatin. It turns out very tasty and beautiful.

Ingredients:

Salted herring - 1 pc.
Egg - 1 pc.
Fresh cucumber - 1/2 pcs.
Bell pepper - 1/2 pcs.
Carrots - 1/2 pcs.
Gelatin - 15 g
Mayonnaise - 2 tbsp.
A bunch of green onions.
Water - 100 g

Step-by-step photos on how to prepare the recipe:
We clean the herring from the ridge and all small seeds, and also remove the skin.

Dissolve gelatin in hot water. When the gelatin grains disperse, add mayonnaise, stir and pour the resulting mixture into the vegetables.

Place the mixture in the refrigerator for 2 minutes so that the gelatin thickens a little.

Place the fillet on cling film and thoroughly blot the inside with a napkin so that the gelatin-vegetable mixture adheres well to the fish.

Place the salad in a heap on the herring.

Cover the mixture with the second fillet, wrap the roll tightly and put it in the refrigerator.

After a couple of hours, the roll can be cut and served.

It turns out to be a very original, tasty and beautiful holiday snack.

Bon appetit!

There are many recipes for cooking herring that can be used for the holiday table. One of them is a roll with the addition of eggs, gelatin and vegetables. The dish will look especially relevant on such a big holiday as, for example, New Year or Christmas. It is very tasty, filling, quick to prepare and will look good.

You need to know how to choose the right fish in the store:

high-quality and fresh herring, salted without violating technology, should be elastic to the touch and clean;
the color of good salted fish is natural, without a yellow tint or spots;
The quality of the herring can also be indicated by its gills. A high-quality product has dark red gills that are elastic to the touch. A yellowish tint, loose texture and unpleasant odor indicate that the fish is stale;
It is best to purchase fish that is stored in clear brine.

How to remove small seeds

After the herring is purchased, it should be cleaned of skin and bones. First, the carcass is placed on the board with its back up and pressed to straighten it. Then they turn it over and carefully pull out the backbone, trying not to damage the fillet. After this, small bones can be removed using tweezers.

There is another way to remove bones. To do this, make an incision at the tail, then pick up the fillet and carefully pull, trying to ensure that there is no meat left on the ridge. The second half of the fillet is also separated.

This snack has a wide range of beneficial properties, since its main ingredient is herring. This fish enriches the body with vitamins B, D, E, calcium, iron, iodine, and sodium. It contains a lot of omega-3 fatty acids, which the cardiovascular system really needs. The vegetables included in the recipe provide fiber and vitamins, and gelatin is good for joint health.

To make the holiday snack not only very tasty, but also low-calorie, you can use sour cream instead of mayonnaise.

As for other ingredients, you can use any vegetables you want to fill the roll. Cucumber, pepper and carrots can easily replace ingredients such as canned corn or peas. You can take potatoes, beets, and decorate the dish with fresh herbs. There are many options, everything is limited only by the cook’s imagination. As a result, such a roll can be served for any celebration, including a birthday.

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Lightly salted herring is a traditional Russian appetizer at feasts and a simply delicious fish. In addition to traditional herring with onions and butter or “under a fur coat,” there are many recipes for cooking fish. The most popular and varied are rolls or rolls made from salted or lightly salted herring. This convenient buffet dish comes in many flavor variations.

Herring rolls with olives

Ingredients:

2 herrings;
3-4 tbsp. l. processed soft cheese;
1 tbsp. l. fresh herbs;
8 pcs. olives;
seasoning for fish dishes;
cling film.

Let's look at the cooking process.

Remove the skin from lightly salted fish, cut the carcass along the back and carefully remove the backbone with bones. Then cut along the belly, carefully remove all the bones from it.
Lay cling film on the table and place fish fillets on it so that the bellies overlap slightly. Cover with a layer of film and lightly beat with a special hammer. It is important to do this with extreme care so that the fish fillet is not damaged. Remove the top part of the film. For all herring rolls, this method of cutting and forming blanks is suitable.
Spread lightly salted fillet with a layer of cream cheese, sprinkle with seasoning and chopped herbs.
Chop the olives finely and spread over the greens. Roll the fish into a tight roll. Wrap tightly in 2 layers of film.
Place in the freezer for a couple of hours. Then take it out, unroll the film and cut medium-thick roller pugs. Serve them chilled.

Rolls with cucumber

Ingredients:

2 herrings;
2 fresh cucumbers;
100 g soft cream cheese.

The step-by-step recipe is quite simple.

Prepare the fillet using the technique from the previous recipe. Grease the fish preparation with a layer of cream cheese. Cut the cucumber into small strips and place on top of the cheese.
Roll the fish into a roll. Wrap in film and place in the freezer for 60 minutes.

Before cutting into portions, remove the film.

“Bulgarian” rollmops with pickled cucumber

These herring rolls can be served as a snack on their own, or you can make canapes with them on toast.

Ingredients:

1 herring fillet;
2 bell peppers;
pickled cucumber;
100 g butter.

Recipe:

brush the fillet with soft butter (slightly melted);
cut the cucumber and bell pepper into small cubes;
place the vegetables on a layer of butter, and roll the fish with the filling into a roll;
freeze for a couple of hours;
Unroll the film and cut the large roll into small rolls.

Herring and processed cheese rolls

Ingredients:

2 pcs. lightly salted fish;
3 tsp. mayonnaise;
3 tsp. sour cream (15%);
2 tsp. vinegar (wine and the like);
1 tsp. brown sugar;
sea salt;
ground black pepper;
150 g processed cheese;
2 pcs. cucumber (pickled);
bell pepper (marinated);
fresh dill;
1⁄2 white onion;
“Borodinsky” bread;
1 tsp. mustard;
olives;
greens, lettuce leaves.

How to cook:

clean and cut fish carcasses into boneless fillets;
On the film, place the fillets of one herring with their bellies overlapping each other, cover the top with film too, then beat the fillet until the flesh is of equal thickness on the entire piece;
Unscrew the top of the film and coat the fillet with soft processed cheese;
Finely chop one of the cucumbers, also chop the pickled peppers, chop the dill with a knife;
sprinkle vegetables and herbs on top of a layer of processed cheese;
roll the fish into a roll on the film and wrap it tightly, put it in the freezer for three hours;
Cut the remaining herring fillet into strips;
mix mayonnaise and sour cream in a bowl, pour in white vinegar, add mustard and sugar;
cut the pickled cucumber and onion, add salt and pepper;
pour the marinade over the fillet and place in the refrigerator overnight;
cut the bread into pieces, then cut out small circles from them with a glass - they will be needed for herring rolls;
under the pickled herring, cut pieces of bread randomly and dry in the oven until the croutons are soft;
Peel the frozen roll from the film and cut into pieces 0.5-1 cm, place on bread mugs in the form of canapés;

Cover each crouton with a lettuce leaf and place mustard herring on top.

Spicy rollomps

Ingredients:

fish fillet (1/2 carcass per serving);
carrot;
bulb;
2 pcs. pickled cucumbers;
1⁄4 tart apple.

Marinade:

2 glasses of water;
1 cup 9% vinegar;
2 tsp. Sahara;
cinnamon;
carnation;
black pepper;
laurel leaf;
vegetable oil.

Preparation:

If the fish is overly salted, it is better to soak it;
finely chop the carrots and onions;
boil water, adding sugar and the necessary spices;
Boil the vegetables until half cooked, pour in the vinegar;
While a new stage of boiling is awaiting, cut the apple into strips - it’s better to make thin strips, it’s tastier, then throw the apple into the boiling marinade;
when the water boils again, remove the pan from the heat and cover with a lid, let it cool;
For now, beat the herring fillets through the film on both sides;
chop the pickled cucumber into thin slices, like an apple;
place the cooked vegetables in a colander to drain the marinade;
place a portion of vegetables and a chopped cucumber on the wide part of the fish fillet, roll it up, for strength you can pin it with a toothpick;
place the resulting roller mops in layers in a pan;
Place some pickled vegetables on top of each layer and sprinkle with oil, pour over the completely cooled marinade;
Cover the top with a lid and keep in the cold for two days.

See the following video for the roll recipe.

First of all, we fillet the lightly salted herring, removing everything unnecessary from the pieces - the head, entrails and bones. Then carefully remove the skin from the fish so as not to damage the surface of the fillet parts and leave them intact.

Place the fish fillets on a board covered with cling film for convenience. We combine the abdominal parts of both sirloin parts and overlap them. Cover the top of the fillet with the same piece of cling film.

We take a kitchen chop mallet and with the side with small tubercles (usually intended for tender meat, such as chicken), we begin to lightly beat the herring into wide parts. Our task is to beat the fillet so as to obtain a more or less uniform layer over the entire surface. To prevent the cling film from tearing, you can cover the top of the herring with a cotton towel.

When our fillet is level, roll out the processed cheese or spread it with a fork if it is too soft. By the way, instead of processed cheese, you can use cottage cheese or cream cheese.

Place finely chopped pickled or pickled cucumber on a layer of processed cheese.

Sprinkle the cucumber with the same size cubes of sweet pepper and finely chopped herbs. Do not overdo it with the amount of cheese, cucumber and pepper, otherwise it will be difficult to wrap such a “plump” roll properly.

We wrap the herring roll, helping ourselves with cling film. Try to wrap it as tightly as you can. Wrap the fish “sausage” like candy at both ends and place it in the freezer for no more than 2-3 hours.

While the herring roll is cooling, use a glass of a suitable size to cut out circles from thin slices of rye or wheat-rye bread.

1 herring (300-400 g), it is advisable to choose a large herring, it tastes better and looks more beautiful in a roll
1 processed cheese or soft cream cheese 100 g, recipe for homemade processed cheese
50 g butter
clove of garlic
bunch of dill or parsley
lemon juice to taste - at your discretion
In addition, you will need cling film; if you don’t have it, you can wrap the roll in foil, but working with film is easier and more convenient.

Recipe

Take the butter out of the refrigerator in advance. It should be soft, at room temperature.
We free the herring from the head and entrails, remove the bones, and remove the skin.
If desired, sprinkle the herring fillets with lemon juice. Just a few drops are enough.
Chop the greens and garlic.
Grind the processed cheese with butter.
Add herbs and garlic, mix.
Place half of the fillet on cling film.
Spread the cheese filling evenly over the herring and cover with the remaining herring fillets.
Cover with one longitudinal edge of the film and roll it tightly into a roll.
We twist the edges of the film like a candy wrapper.
Place in the freezer for half an hour.
We take out the roll, unroll it, carefully cut it into pieces with a sharp knife.

Serve the herring roll, garnished with herbs on lettuce leaves, for example. If you have red or yellow sweet bell peppers available, they will also taste good and decorate the appetizer, cut them into small cubes and add to the cheese. Check out this interesting recipe