Herring Pate With Red Caviar
by Editorial Staff
Herring fillet with apple, onion, eggs and butter is ground to a state of pate. Then red caviar is added to the herring pate, and the appetizer is served to the table.
Cook: 15 mins
Servings: 10
Ingredients
- Lightly salted herring fillet – 400 g
- Red caviar – 3 tbsp
- Boiled eggs – 3 pcs.
- Green apple – 1 pc.
- Bulb onions – 1 pc.
- Vegetable oil – 1-2 tablespoons
- Butter – 100 g
- Black pepper (optional) – to taste
- Dill greens (for decoration) – to taste
Directions
- Let’s take the products on the list. Boil eggs in advance and cool.
- Remove all bones from the herring fillet.
- Add a peeled onion, a green apple without a peel, and boiled eggs to the herring. Cut all products into pieces.
- Then we puree (pass through a meat grinder).
- Add delicious vegetable oil.
- Add soft butter. Stir or puree again. Pepper if desired.
- Gently mix the herring pate with red caviar.
- After decorating the fish pate with a branch of fresh dill, serve homemade herring pate with red caviar to the table, with slices of rye bread.
Bon Appetit!
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