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Herring Spread "Fake Caviar"
Instructions
I prepare all the necessary ingredients. I peel the carrots. I clean the herring, cut off the head and tail, remove the spine and bones – this leaves two fillet pieces.
I cut the carrots into small pieces so they are easier to put through the meat grinder.
I also cut the herring fillet into pieces convenient for loading into the meat grinder.
It is better to load the ingredients into the meat grinder in this order: put the soft products (butter or cheese) at the bottom, and place the herring or carrot on top of them. This way the products are ground more evenly.
I mix everything thoroughly.
The herring spread "Fake caviar" is ready. I spread it on bread, and on top you can add tomatoes if you like.
Tips
- 1
SOFT PRODUCTS FIRST into the meat grinder (butter, cheese), then the firm ones (carrot, herring) – this way the mixture comes out more even.
- 2
TAKE THE BUTTER OUT IN ADVANCE – it should be at room temperature. Cold butter will not blend with the other ingredients.
- 3
CLEAN THE HERRING CAREFULLY of bones – large bones are easy to spot, but small "needle" bones spoil the experience.
- 4
THE CARROT IS RAW, not boiled – it gives the characteristic fresh taste and a nice orange colour. The same principle works in other fish spreads.
Video
FAQ
Which herring should I choose? +
The ideal choice is lightly salted herring, preferably Atlantic (Murmansk or imported). Medium fat content – not too fatty (the paste will turn out "oily") and not too dry. Do not take herring in oil or in wine – these additions will spoil the taste of the spread. Spiced-salted herring is also not suitable. A test: press on the side – it should be firm, not loose. The skin should be shiny, the eyes clear (if whole). You can use ready fillet in vacuum packaging – but check the ingredients: only herring, salt, water, spices.
What can replace processed cheese? +
Alternatives: ordinary grated hard cheese (a different, denser taste), cream cheese such as Almette or Hochland (creamy texture), homemade cottage cheese + 2 tablespoons of sour cream (a lighter version), mozzarella (more expensive, unusual). Processed cheese gives the classic "Soviet" taste of the spread. Choose a good-quality one – without palm oil in the ingredients. The best cheeses are "Druzhba", "Yantar", "Viola". Avoid cheeses with added ham or mushrooms – they will spoil the fish flavour.
How long does the spread keep? +
In the refrigerator in a tightly closed container – 3–4 days. On the second day the taste is brighter – the ingredients have "made friends". Store in a glass or plastic container with a lid so it does not dry out. Do not keep it at room temperature – fish with butter spoils quickly. I do not recommend freezing – after thawing the texture becomes "watery". Make it in small portions, as I do – for 1–2 meals.
What to serve "fake caviar" with? +
The classic is on dark bread, especially "Borodinsky". The bread can be toasted or made into croutons. For breakfast – with a boiled egg and fresh herbs. For a festive table – in tartlets (mini baskets) as an appetizer. On sandwiches with beer or vodka – perfect "with something strong". With crunchy pickles. For a "restaurant" presentation – as a ball on toasted baguette with a sprig of dill on top. You can spread it on boiled eggs (cut in half) – this gives "stuffed eggs with herring".
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