“False Caviar” from herring, carrots and smoked cheese
Many people love lightly salted herring; this healthy, inexpensive fish has forever won the hearts of gourmets. You can cook an incredible number of delicious dishes from it. Salads, appetizers, and sandwiches with herring have long occupied a central place on the holiday table. Today we will prepare another interesting herring appetizer – pate with carrots and smoked cheese “False Caviar”.
A delicious and aromatic appetizer made from affordable products will be a great snack during the day, and will also decorate any holiday table. Its amazing taste will leave few people indifferent. Thanks to the smoked processed cheese, the pate turns out very tender, with a piquant hint of smoked meats. Fresh carrots make the appetizer bright and juicy.
Serve “False Caviar” in a separate bowl or spread it immediately on crispy bread.
Ingredients for making “False Caviar” from herring, carrots and smoked cheese:
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Ingredients:
Herring fillet – 500 g.
Processed smoked cheese – 150 g.
Butter – 30 g.
Carrots – 1 pc.
Ground black pepper – 0.25 tsp.
Ground smoked paprika – 0.5 tsp.
Dill and parsley – 2-3 sprigs for decoration.
Preparing “False Caviar” from herring, carrots and smoked cheese
Step-by-step instructions:
1. Clean the herring fillet from bones and skin, cut into small pieces, put into a blender bowl.
2. Wash the raw carrots, peel them, and cut them into thin half rings. Add the vegetables to the herring.
3. Peel the processed smoked cheese, cut it into small cubes. Add the cheese to the blender bowl with the rest of the ingredients. Add softened butter to the “False Caviar”. Season the appetizer with a small amount of ground black pepper and paprika to taste.
4. Grind the ingredients using a blender into a homogeneous pate. You can also grind the ingredients for the appetizer using a meat grinder with a fine grate.
5. Transfer the finished “False Caviar” pate to a glass container, seal it tightly with a lid and store in the refrigerator. Serve the herring appetizer “False Caviar” on slices of fresh bread. The pate can be spread on pancakes and thin pita bread or piped into waffle tartlets using a pastry bag with a shaped nozzle.
Bon appetit!
Try cooking:
Sprat pate with hard cheese and sautéed vegetables
