What can be cooked from fresh herring caviar. How to cook "false caviar" from herring and other ingredients? Herring caviar and semolina

Editor

How to cook herring caviar: very unusual recipe With step by step photos and a detailed video master class. Helpful Tips for preparation and presentation.

For 8-10 people

10-15 minutes

245 kcal

5/5 (1)

The article talks about how to cook a delicious snack using herring caviar as the main product. A small amount is required to prepare an appetizer. additional ingredients that everyone has in their fridge. The recipe is quite simple and detailed, while preparing such a dish in just a few minutes. You can serve a herring caviar appetizer on its own or along with other dishes as an accompaniment. This appetizer 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 cooking

1. For cooking tasty snack you will need 0.5 kg of herring herring. It should be pre-salted well and lightly greased with vegetable oil. Peel 2 medium-sized onions from the husk and rinse them under running water. Better wash onions cold water, then in the process of cutting it will be less fragrant and it will be easier to cut it. Cut the onion into half rings 1-2 mm thick.
   
2. Place the chopped onion in a bowl and knead a little with your hands. This is required in order to separate the onion, and it has become juicier.
   
   
3. Pour about 500 ml of water into a small saucepan and put it on the stove to boil. If there is an electric kettle, then you can heat water in it. This way will be faster.
   
   
4. We shift the onion into a sieve or colander and pour boiled water over it. Immediately open cold water and rinse well-scalded onions. This is required in order to remove the unpleasant bitterness from the vegetable.
   
   
5. Salted herring caviar in the amount of 500 g is cut into pieces of 2-3 cm. It is recommended to put on 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 the usual packages.
   
   
6. We put 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.
   
   
7. An appetizer of onion and herring roe is ready. You can pour it with vegetable oil to taste and season with a pinch of black ground pepper. You can also sprinkle the appetizer with any herbs you like, which will add more flavor to the dish. It is recommended to store the finished snack in the refrigerator. The longer it is stored in a cold place, the tastier it becomes. You can serve such an appetizer with strong drinks or barbecue and other dishes. It is easy to prepare and does not require much time.

Video

The video shows the recipe for this quick snack like herring caviar. It is ready in just a few minutes. The video shows all the ingredients in the right proportions that you need to prepare a snack. The whole process is described in detail, and you will not have any difficulties.

One of the most accessible and delicious fish considered a herring. Many people prefer to eat this fish in salted form. What could be tastier than boiled potatoes seasoned with butter and herbs, combined with fragrant herring? Herring caviar is also traditionally pickled. There are many ways to turn ordinary herring caviar and the fish itself into a luxurious treat.

Cleaning herring from bones is easy

The most unpleasant moment of preparing herring for serving is cleaning it from bones. A person who does not know how can turn fish into a mess, trying to get rid of everything unnecessary in it. How to clean a 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.

Get rid of the main bones. 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, cut open the abdomen with a knife - very carefully so as not to damage the caviar. Herring caviar is useful for preparing the next dish.

After removing the insides, rinse the carcass with cold water, put on a napkin so that excess water is glassed. From the upper fin on the back there was a notch, using it, carefully divide the herring in half along the back, hook the skin, remove it. When the fish is divided in two, you can take on the bones. Grasp the spine, slowly pull the tip of the tail up. The bones will begin to fall off without damaging the fillet. Also clean the second part of the fish. Remove the remaining protruding bones by hand. It remains to cut the fish, season if necessary and serve.

False caviar from herring

Sandwiches will never interfere on the festive table. What kind of recipes for their preparation does not exist! The most popular are considered But this is a very expensive pleasure. By preparing a pate according to this recipe, you will surprise your guests with a novelty. Red caviar from herring tastes practically indistinguishable from real red caviar.

To prepare this delicacy, you need a fillet of one lightly salted herring, butter- about one hundred grams, a couple of processed cheeses ("Friendship", "Orbita" or another at your discretion, but not softened), three medium-sized carrots. How to clean a herring from bones is described at the beginning of the article. Boil carrots and cool. Scroll all the ingredients through a meat grinder (scrolling the oil, alternate it with other products). A blender is not recommended, as the consistency will be too liquid. Salt is not worth it, curds and herring contain enough salt, you can spoil the taste. Mix, put on the table. If desired, add greens - dill and parsley.

Preparation of caviar from herring brine

When the fish is eaten, the brine from it is poured out. But experienced housewives know the application for such a seemingly completely unnecessary product. Many people buy caviar for (pollock caviar with spices, oil or tomato) in the store. Such a jar of caviar is not cheap. We will make exactly the same at home, without spending money on the purchase and without pouring out the brine (marinade) from the herring. This spread is called "semolina caviar from herring".

Take one glass of brine, half a glass vegetable oil(unscented), a glass of water, two-thirds of a glass of semolina, two tablespoons tomato paste or tomato ketchup(without seasonings and without a slide), a small onion, a couple of boiled eggs, greens to taste (it is possible without it). All liquid components are poured into a saucepan, brought to a boil, paste is added, and mixed well. Reduce the heat, slowly add the cereal, stirring.

When the semolina is swollen enough, remove from the stove and cool. Finely chop the onion and egg, add to the resulting caviar. Onions in this recipe are not required, greens will be enough.

Caviar made from herring with semolina

Another delicious recipe from available fish - caviar from herring. For cooking this dish you will need slightly salted herring (two pieces), a glass tomato juice, a glass of vegetable oil, a glass of semolina and pickled onions. Boil the juice with oil, boil semolina in this liquid. Herring and onion to turn through a meat grinder, mix with semolina. The amount of ingredients is designed for a large company. To prepare such caviar for home table it is worth reducing the ingredients by a factor of three. Instead of herring, you can use caviar from it.

Today I cooked, and I have a decent amount of caviar and herring milk left. The question of how to prepare fish milk did not arise, because I know wonderful recipe“Milk and fried herring caviar”, which will be discussed in this article.

Herring caviar and milk can rightfully be considered one of the the most useful products. The presence of the most essential vitamins (B, A, E) and microelements (potassium, calcium, iron, iodine and others) in herring caviar make 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. High content of easily digestible proteins, valuable fats, Omega-3 fatty acids make 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 the content of glycine in them. In addition, herring caviar and milk 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 the minimum number of products and very fast cooking.

So let's get started.

For cooking we need:

Caviar or herring milk, or both at once - 500 gr

Salt - to taste

Flour - two to three tablespoons

Milk of any fat content - 0.5 cups

Washed and slightly squeezed herring milk (it is possible together with caviar), add salt, pour in milk and add flour. Mix gently.

Spread the resulting mass in small portions on a frying pan heated with oil. In this case, it does not matter what kind of oil you use, vegetable or creamy is quite suitable, it all depends on your taste.

Fry literally one to two minutes, turn over and fry on the other side in the same way.

Ready caviar and herring milk put on a plate, and put the next portion in the pan.

“Milk and fried herring caviar” are prepared instantly, they turn out very tender, incredibly tasty. They are good both hot and cold. Fresh vegetables are a good garnish.

I think that in this way it is possible to prepare milk not only for herring, but also for other fish.

Good luck with your culinary experiments and Bon appetit!

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Breaded caviar (Ceylon cuisine)

Take fresh fish caviar (herring, hake or other species) 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 caviar in it. Take out the caviar, peel off the films and divide into 2 parts. Make sauce from 1 cup olive oil, pounded with the juice of 1 lemon and a handful of finely chopped parsley, put caviar in it and let it stand for 1 hour. Remove the caviar from the sauce, dip into a dough made from 1 cup flour, a tablespoon of oil, a piece of yeast stick, the size of a nut, 1 egg and a little cold water. Fry the caviar in very hot oil.

Herring caviar and semolina

1 herring, 100 g semolina, 3 onions, 1/2 cup vegetable oil, 1 tbsp. a spoonful of lemon juice, 1 teaspoon of red pepper, salt, herbs.

Boil thick water semolina and cool. Peel the herring, pass the fillet through a meat grinder with a fine grate and mix with semolina. Add finely ground red pepper and beat first with a fork and then with a spoon, continuously adding vegetable oil. When will it work homogeneous mass, add lemon juice or citric acid, stir well, put on a plate, decorate with finely chopped greens.

Appetizer of salted herring caviar

caviar 3-4 herring, 1 teaspoon mustard, 2 teaspoons vegetable oil, 1 teaspoon vinegar, 1 onion, a piece of mashed lemon peel, ground pepper,

Well-washed salted herring caviar is freed from films and mixed with finely chopped onion, oil and seasonings.

Salted herring caviar with vegetables and tomato

300 g herring fillet, 1/2 kg stewed or canned carrots, 2 onions, 3 tbsp. tablespoons of vegetable oil, 3 tbsp. spoons of tomato puree, 2 tbsp. spoons of vinegar, 1 tbsp. a spoonful of sugar, herbs, bay leaf.

Pass carrots through a meat grinder. Finely chop the onion and fry in oil until soft. At the end of sautéing add tomato puree and bay leaf. Then combine with carrots, add oil and simmer until thickened, 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 of fish caviar of partial breeds

400 g fresh caviar, 1 onion, 1/3 cup water, 80-100 g wheat bread, 1/2 tbsp. tablespoons of vegetable oil, salt, pepper.

Fresh caviar along with soaked and squeezed wheat bread pass through a meat grinder, add chopped onion, salt, pepper and mix. Put the mass on a greased baking sheet, bake in an oven and cool. Serve caviar cut into portions with marinated or fresh vegetables. Separately, serve horseradish sauce with vinegar.

Anycloset from modern to classic you can find on a specialized site!

Red caviar is a popular delicacy, but not everyone can afford such a product. It is not surprising, because real caviar quite difficult to get - in each individual fish there is relatively little of it, and fish are usually caught far in the North, where industrialists agree to go only for big money, and even then not all. However, even if you do not have enough money to feed absolutely everyone with this gourmet treat, you can try to cheat by serving a skillful imitation on the table, which will cost much less.

Recipes

You can’t even hide that it’s just a fake - then the guests will surely admire the skill of the hostess, who managed to cook such simple things from such simple things. gourmet snack. The advantage of this solution lies in the fact that there are at least three recipes that involve different ingredients.

Option one

It is assumed that the resulting snack with a head is enough for six people.

It is better to choose salted fish, but without an excessive amount of spices. Some reviews indicate that it is better to choose it whole - not in pieces, however, it is also possible to buy ready-made fillets, which no longer have to be specially de-boned. If possible, try herring - if it is too salty, soak it in water for a while so that it is not so pungent. If the choice fell on a whole carcass, do not forget to clean it from both the skin and the bones.

Carrots are boiled directly with the skin, it will take about 20-25 minutes. After it has cooked, it is allowed to cool and only then it is cleaned. That's all preparatory stage finished, because the rest of the 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 this or that order of grinding the ingredients, but in fact the only really relevant advice is not to leave the oil in the end so that the products following it help clean the meat grinder, and carrots are best for the last cleaning. At the end, all the resulting minced meat is thoroughly mixed until smooth - this is our snack.

Option two

Next recipe will certainly appeal to those housewives who believe that none of the products for which money is paid should be thrown away. In this case, the herring marinade will become the basis for the caviar imitation - using brine at home, you can make something like 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 of brine;
• 100 ml of refined vegetable oil;
• 200 ml of water;
• 150 g semolina;
• 2 tablespoons of ketchup;
• 1 small onion (optional)
• 2 boiled eggs;
• if the soul desires, a little greenery (any).

Marinade, water and oil are placed in a saucepan and kept on fire until they boil, after which ketchup is added to the boiling liquid. Having kneaded the seething brew, the fire is reduced, after which, without stopping stirring, they begin to gradually add semolina. On low heat, the mass continues to be cooked until the groats noticeably increase in volume.

After that, the pan is removed from the heat and the resulting porridge is allowed to cool. Meanwhile, eggs, onions and greens are finely chopped and added to the resulting mass, stirring thoroughly. At this point, the imitation caviar is ready - it is assumed that individual particles of cereal will create a feeling of eggs, while the marinade will give them a characteristic fishy flavor.

Option three

In order not to completely deceive people, you can act by analogy with how many unscrupulous manufacturers do - prepare "red" caviar from herring caviar, adding some other, cheaper ingredients to significantly increase the volume. In general, this recipe is very similar to the previous one, but due to the increased plausibility, it is often prepared not for everyday use, and on festive table, because a large number each ingredient do not be surprised.

To prepare a dish for a large company you will need:

• 500-600 grams of real herring caviar;
• 200 ml of tomato juice;
• the same amount of refined oil;
• 200 g of semolina;
• one pre-pickled onion.

As in the recipe above, the liquids are mixed and boiled, and then semolina is added there and cooked until tender. While the cereal is being cooked, you need to pass the herring and onion through the meat grinder. When the brew is cooked and cooled, all the ingredients are mixed together - and gourmet dish ready.

Serving and storage

In terms of serving, false caviar is no different from the real one - many people think that you can only eat it with a spoon, but in fact there are many recipes for dishes with it. Moreover, if the imitation turned out to be imperfect, it is even desirable to prepare something more complex from it - it will be more difficult to determine the fake.

The easiest solution for caviar is, of course, to spread it on fresh or lightly toasted bread. A more aesthetic solution is the preparation of tartlets or profiteroles, and even eggs, stuffed with caviar, albeit not real, will seem to many just a masterpiece. A somewhat unusual solution would be a kind of “sandwich”, in which a cucumber slice is used instead of bread.

False caviar is not among the most perishable products, because it can be prepared in advance, and it does not matter if it is not eaten all at once. In the refrigerator, such a product can be stored for three or even five days, but with a prerequisite - the container must be airtight.

If the mass is overexposed or simply not sealed, the smell provided by a relatively small proportion of the product may simply disappear, and then the caviar will turn into an obscure porridge.

For more information on how to cook "false caviar" from herring, see the following video.