Herring is considered one of the most affordable and tasty fish. Many people prefer to eat this fish salted. What could be tastier than boiled potatoes, seasoned with butter and herbs, combined with aromatic herring? Herring caviar is also traditionally salted. There are many ways to turn ordinary herring caviar and the fish itself into a luxurious delicacy.
Peeling herring from bones is easy
The most unpleasant part of preparing herring for serving is cleaning it from the bones. A person who does not know how can turn a fish into mush, trying to get rid of everything unnecessary in it. How to clean herring from bones so that it retains its shape? Of course, it is simply impossible to get rid of the smallest and thinnest bones, but if you sprinkle the fish with lemon juice or a weak solution of vinegar, the bones will soften and will not be felt at all.
We get rid of the main seeds. First you need to take a sharp thin knife, a cutting board or paper napkins. We put the herring on the board, get rid of the tail and head. To remove the insides, you need to cut off the fins and rip open the abdomen with a knife - very carefully so as not to damage the caviar. Herring caviar will be useful for preparing the next dish.
After removing the insides, rinse the carcass with cold water and place on a napkin to drain off excess water. There is a notch left from the upper fin on the back; using it, we carefully divide the herring in half along the back, pick up the skin, and remove it. When the fish is divided in two, you can take the bones. Grasp the ridge and slowly pull the tip of the tail upward. The bones will begin to fall away without damaging the fillet. Clean the second part of the fish in the same way. Remove any remaining protruding seeds by hand. All that remains is to cut the fish, season it if necessary and serve.
False herring caviar
Sandwiches are never a bad idea on the holiday table. There are so many recipes for making them! They are considered the most popular, but this is a very expensive pleasure. By preparing pate according to this recipe, you will surprise your guests with a new product. Red herring caviar tastes almost indistinguishable from real red caviar.
To prepare this delicacy, you will need the fillet of one lightly salted herring, butter - about one hundred grams, a couple of processed cheeses ("Druzhba", "Orbita" or another of your choice, just not softened), three medium-sized carrots. How to clean herring from bones is described at the beginning of the article. Boil carrots and cool. We grind all the ingredients through a meat grinder (while scrolling the oil, alternate it with other products). It is not recommended to use a blender as the consistency will be too liquid. There is no need to add salt; cheese curds and herring contain enough salt, which can ruin the taste. Mix and place on the table. If desired, add herbs - dill and parsley.
Preparing caviar from herring brine
When the fish is eaten, the brine is poured out of it. But experienced housewives know the use for such a seemingly completely unnecessary product. Many people buy caviar in the store (pollock caviar with spices, butter or tomato). Such a jar of caviar is not cheap. Let's make exactly the same one at home, without spending money on purchase and without pouring out the brine (marinade) from the herring. This spread is called “herring semolina caviar”.
Take one glass of brine, half a glass of vegetable oil (flavorless), a glass of water, two-thirds of a glass of semolina, two tablespoons of tomato paste or tomato ketchup (without seasonings and without a slide), a small onion, a couple of boiled eggs, herbs to taste ( you can do without it). All liquid ingredients are poured into a saucepan, brought to a boil, paste is added and stirred well. Reduce heat, slowly add cereal, stirring.
When the semolina has swollen enough, remove from the stove and cool. Finely chop the onion and egg and add to the resulting caviar. Onions are not necessary in this recipe; greens will suffice.
Caviar made from herring with the addition of semolina
Another delicious recipe made from affordable fish is herring caviar. To prepare this dish you will need lightly salted herring (two pieces), a glass of tomato juice, a glass of vegetable oil, a glass of semolina and pickled onions. Boil the juice and butter, cook the semolina in this liquid. Grind the herring and onion through a meat grinder and mix with semolina. The number of ingredients is designed for a large company. To prepare this caviar for the home table, you should reduce the ingredients by three. Instead of herring, you can use caviar from it.
Breaded caviar (Ceylon cuisine)
Take fresh fish caviar (herring, hake or another type) and prepare a mixture of 1 glass of water and a glass of white wine, to which add parsley, dill, elecampane, etc. for flavor. Boil the caviar in it. Remove the caviar, peel off the films and divide into 2 parts. Prepare a sauce from 1 glass of olive oil, ground with the juice of 1 lemon and a handful of finely chopped parsley, put caviar in it and leave for 1 hour. Remove the caviar from the sauce, dip it into a dough made from 1 cup of flour, a tablespoon of butter, a piece of yeast the size of a nut, 1 egg and a small amount of cold water. Fry the caviar in very hot oil.
Herring and semolina caviar
1 herring, 100 g semolina, 3 onions, 1/2 cup vegetable oil, 1 tbsp. spoon of lemon juice, 1 teaspoon of red pepper, salt, herbs.
Boil thick semolina porridge in water and cool. Peel the herring, pass the fillet through a meat grinder with a fine grid and mix with semolina porridge. Add finely ground red pepper and beat first with a fork and then with a spoon, continuously adding vegetable oil. When you get a homogeneous mass, add lemon juice or citric acid, stir well, place on a plate, garnish with finely chopped herbs.
Salted herring caviar appetizer
3-4 herring caviar, 1 tsp, a spoonful of mustard, 2 tsp vegetable oil, 1 tsp vinegar, 1 onion, a piece of grated lemon zest, ground pepper,
Remove the films from well-washed salted herring roe and mix with finely chopped onion, oil and seasonings.
Salted herring caviar with vegetables and tomato
300 g herring fillet, 1/2 kg poached or canned carrots, 2 onions, 3 tbsp. spoons of vegetable oil, 3 tbsp. spoons of tomato puree, 2 tbsp. spoons of vinegar, 1 tbsp. spoon of sugar, herbs, bay leaf.
Pass the carrots through a meat grinder. Finely chop the onion and sauté in oil until soft. At the end of sautéing, add tomato puree and bay leaf. Then combine with carrots, add oil and simmer until thick, then remove the bay leaf and cool. Pass the herring fillet through a meat grinder, combine with carrots, onions, sugar, vinegar and mix. When serving, sprinkle with finely chopped herbs.
Casserole from fish roe of small species
400 g fresh caviar, 1 onion, 1/3 glass of water, 80-100 g wheat bread, 1/2 tbsp. spoons of vegetable oil, salt, pepper.
Pass fresh caviar together with soaked and squeezed wheat bread through a meat grinder, add chopped onions, salt, pepper and mix. Place the mixture on a greased baking sheet, bake in the oven and cool. Serve caviar, cut into portions, with pickled or fresh vegetables. Serve horseradish sauce with vinegar separately.
Anycloset from modern to classic you can find on a specialized website!
Editor
How to cook herring caviar: a very unusual recipe with step-by-step photos and a detailed video master class. Useful recommendations for preparation and presentation.
For 8-10 people
10-15 minutes
245 kcal
5/5 (1)
The article talks about how to prepare a delicious appetizer using herring caviar as the main product. To prepare the snack, you need a small amount of additional ingredients that everyone can find in their refrigerator. The recipe is quite simple and described in detail, and a similar dish is prepared in just a few minutes. You can serve the herring caviar appetizer on its own or with other dishes as an addition. This snack goes well with strong drinks.
Kitchen appliances and utensils: hob, small saucepan, cutting board, kitchen knife, deep bowl, sieve or colander, cellophane gloves, tablespoon.
Ingredients
Step-by-step preparation
- To prepare a delicious snack you will need 0.5 kg of herring. It must first be well salted and slightly greased with vegetable oil. Peel 2 medium-sized onions and rinse them under running water. It is better to wash the onion with cold water, then during the cutting process it will be less aromatic and it will be easier to cut it. Cut the onion into half rings 1-2 mm thick.
- Place the chopped onions in a deep bowl and mash a little with your hands. This is required in order to separate the onions and make them juicier.
- Pour about 500 ml of water into a small saucepan and put it on the stove to boil. If you have an electric kettle, you can heat the water in it. This method will be faster.
- Place the onion in a sieve or colander and pour boiling water over it. Immediately open the cold water and rinse the well-scalded onions. This is required in order to remove the unpleasant bitterness from the vegetable.
- Cut 500 g of salted herring caviar into 2-3 cm pieces. It is recommended to wear cellophane gloves on your hands so that they do not smell of fish and it is easier to wash them. If there are none, then you can use regular packages.
- Place the chopped caviar in a deep bowl and add the washed onion to it. Mix everything well with a tablespoon. It is important to do this carefully so as not to damage the integrity of the caviar.
- The appetizer of onions and herring caviar is ready. You can pour it with vegetable oil to taste and season with a pinch of ground black pepper. You can also sprinkle the appetizer with any herbs of your choice, which will add more flavor to the dish. It is recommended to store the prepared snack in the refrigerator. The longer it is stored in a cold place, the tastier it becomes. You can serve this appetizer with strong drinks or with kebabs and other dishes. It is easy to prepare and does not require much time.
Video
The video presents a recipe for making such a quick snack as herring caviar. It's ready in just a few minutes. The video shows all the ingredients in the right proportions that you will need to prepare the snack. The whole process is described in detail, and you will not have any difficulties.
Today I cooked and I had a decent amount of herring caviar and milk left. The question of how to prepare fish milk did not arise, because I know the wonderful recipe “Fried Herring Milk and Caviar,” which will be discussed in this article.
Herring caviar and milk can rightfully be considered one of the healthiest products. The presence of the most essential vitamins (B, A, E) and microelements (potassium, calcium, iron, iodine and others) in herring caviar makes it a unique product, useful for hypertensive patients and people with high cholesterol. Eating herring caviar increases the rate of formation of new cells in the body, restores skin cells, and slows down the aging process. Herring milk is no less useful. The high content of easily digestible proteins, valuable fats, and Omega-3 fatty acids makes this product very useful, especially for people leading an active lifestyle, as well as those who suffer from diseases of the cardiovascular system. Herring milk also has a beneficial effect on brain activity due to its glycine content. In addition, herring caviar and milt contain only 100 kcal per 100 grams.
Most often, when frying, caviar and milk become dry and not very appetizing. I want to offer a cooking method that will result in a very tender and incredibly tasty dish. The advantages of this recipe include a minimal amount of ingredients and very quick preparation.
So let's get started.
To prepare we will need:
Herring caviar or milk, or both at once – 500 g
Salt - to taste
Flour - two to three tablespoons
Milk of any fat content – 0.5 cups
Add some salt to the washed and lightly squeezed herring milk (you can add it along with the caviar), pour in the milk and add the flour. Mix carefully.
Spread the resulting mass in small portions onto a frying pan heated with oil. In this case, it doesn’t matter what kind of oil you use; vegetable or butter is fine, it all depends on your taste.
Fry for literally one to two minutes, turn over and fry on the other side in the same way.
Ready caviar and herring milk put it on a plate, and place another portion in the frying pan.
“Fried herring milk and caviar” is prepared instantly, turns out very tender, incredibly tasty. They are good both hot and cold. Fresh vegetables are suitable as a side dish.
I think that in this way you can prepare the milk of not only herring, but also other fish.
Good luck with your culinary experiments and Bon appetit!
This is also interesting:
- Stuffed boneless chicken legs. Very…
Red caviar is a popular delicacy, but not everyone can afford such a product. This is not surprising, because real caviar is quite difficult to obtain - there is relatively little of it in each individual fish, and the fish are usually caught far in the North, where industrialists agree to go only for a lot of money, and even then not all of them. However, even if you don’t have enough money to feed absolutely everyone with this delicious treat, you can try to cheat by serving a skillful imitation, which will cost much less.
Recipes
You don’t even have to hide the fact that it’s just a fake - then the guests will probably also admire the skill of the hostess, who managed to prepare such an exquisite snack from such simple things. The advantage of this solution is that there are at least three recipes that require different ingredients.
Option one
It is assumed that the resulting snack will be enough for six people.
It is better to choose salted fish, but without too much spice. Some reviews indicate that it is better to choose it whole - not in pieces, but it is also possible to buy ready-made fillets, which no longer have to be specially cleaned of bones. If possible, try the herring - if it is too salty, soak it in water for a while beforehand so that it is not so pungent. If you choose a whole carcass, do not forget to clean it of both skin and bones.
The carrots are cooked directly with the skin on, this will take about 20-25 minutes. After it has been cooked, it is allowed to cool and only then cleaned. This completes the entire preparatory stage, since the remaining ingredients - butter and cheese - do not require any preparation.
Further, the point is to simply pass all the ingredients through a meat grinder - you need a meat grinder, and not a blender, say, because only it gives the necessary consistency. You can find recommendations regarding one or another order of grinding the ingredients, but in fact the only truly relevant advice is not to leave the oil until last, so that the following products will help clean the meat grinder, and carrots are best suited for the final cleaning. At the end, all the resulting minced meat is thoroughly mixed until smooth - this is our appetizer.
Option two
The following recipe will certainly appeal to those housewives who believe that nothing from the products for which money was paid should be thrown away. In this case, the basis for the caviar imitation will be herring marinade - using brine at home, you can make something similar to what is sold in stores under the special name “caviar for spreading on bread.”
To prepare false caviar you will need quite a lot of ingredients:
- 200 ml brine;
- 100 ml refined vegetable oil;
- 200 ml water;
- 150 g semolina;
- 2 tablespoons of ketchup;
- 1 small onion (optional);
- 2 boiled eggs;
- if your heart desires, a little greenery (any).
The marinade, water and oil are placed in a saucepan and kept on fire until it boils, after which ketchup is added to the boiling liquid. After stirring the bubbling brew, reduce the heat, after which, without stopping stirring, begin to gradually add semolina. Continue cooking the mixture over low heat until the grains noticeably increase in volume.
After this, remove the pan from the heat and allow the resulting porridge to cool. Meanwhile, eggs, onions and herbs are finely chopped and added to the resulting mass, stirring thoroughly. At this point, the caviar imitation is ready - it is assumed that individual particles of cereal will create the feeling of caviar, while the marinade will give them a characteristic fishy taste.
Option three
In order not to completely deceive people, you can act by analogy with what many unscrupulous manufacturers do - prepare “red” caviar from herring roe, adding some other, cheaper ingredients to significantly increase the volume. In general, this recipe is very similar to the previous one, but due to its increased plausibility, it is often prepared not for everyday use, but for a holiday table, so don’t be surprised by the large amount of each ingredient.
To prepare a dish for a large company you will need:
- 500-600 grams of real herring caviar;
- 200 ml tomato juice;
- the same amount of refined oil;
- 200 g semolina;
- one pre-pickled onion.
As in the recipe above, the liquids are mixed and boiled, and then the semolina is added and cooked until tender. While the cereal is cooking, you need to pass the herring and onions through a meat grinder. When the brew is cooked and cooled, all the ingredients are mixed together - and the delicious dish is ready.
Feeding and storage
In terms of serving, false caviar is no different from real caviar - many people believe that you can only eat it with a spoon, but in fact there are many recipes for dishes with it. Moreover, if the imitation is not ideal, it is even advisable to prepare something more complex from it - this will make it more difficult to identify a fake.
The simplest solution for caviar is, of course, to spread it on fresh or lightly toasted bread. A more aesthetic solution would be to prepare tartlets or profiteroles, and eggs stuffed with caviar, even if it’s fake, will seem like a masterpiece to many. A somewhat unusual solution would be a kind of “sandwich”, in which a cucumber slice is used instead of bread.
False caviar is not one of the most perishable foods, so it can be prepared in advance, and it doesn’t matter if you don’t eat it all at once. Such a product can be stored in the refrigerator for three or even five days, but with the obligatory condition - the container must be airtight.
If the mass is overexposed or the seal is simply not ensured, the smell provided by a relatively small proportion of the product may simply disappear, and then the caviar will turn into an obscure mess.
For more information on how to prepare “false caviar” from herring, see the following video.
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