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“fake” herring caviar with processed cheese and carrots. False herring caviar

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Fried herring caviar turns out to be a bit dry, but lightly salted or salted herring caviar is very tasty and juicy. It is perfect as a cold appetizer even on a holiday table. Lightly salted herring caviar can be used to make excellent sandwiches. And preparing salted caviar is not at all difficult.

Ingredients: Herring caviar(fresh)

- 300 grams Water

– 1 glass (300 ml) Salt large

- 1 tbsp Oil large

vegetable Bay leaf

- 1 PC

1 Brine for caviar . In a glass with cold water add 1 tablespoon coarse table salt

2 . Mix.

. Then pour 1 tablespoon of vegetable oil into the brine.

3 How to prepare salted herring caviar at home

4 . Place thawed fresh herring caviar on the bottom of an enamel pan (cup). Pour the prepared brine over the herring caviar. Season with bay leaf. Cover the pan with a lid and place it on the bottom shelf of the refrigerator.

. After 10-12 hours (to be sure), the caviar is ready. With such a concentration of salt, the caviar turns out lightly salted, so it is better to keep it longer. If you add 1.5-2 tablespoons of salt, then herring caviar can be eaten within 2-3 hours.

Delicious salted herring caviar is ready

Bon appetit!

Herring caviar Herring roe

The vitamins and elements contained in herring caviar are important and indispensable for the body. Lecithin is especially useful. It has the best effect on the condition of the blood - it maintains and stabilizes the level of hemoglobin; herring caviar is recommended to be included in the diet of people suffering from anemia. This product also eliminates problems with blood pressure, stabilizes it, and is recommended for both hyper- and hypotensive patients. The only thing you should pay attention to is the amount of salt in herring caviar; it is usually sold already salted from a barrel, and excessive salt consumption can negatively affect the condition of the kidneys and heart. Therefore, it is better to salt herring caviar yourself, using our recipe.

Herring caviar is an excellent remedy for the immune system due to its high content of vitamins different groups, such as A and D, B and also E. The elements that saturate herring caviar are also necessary for healthy life internal organs, bone and muscle tissue, nervous and vascular systems, heart, as well as vision, restoration of the immune system. The composition of caviar includes: zinc and selenium, iron and calcium, iodine and magnesium, potassium and sulfur. This set of elements and substances allows you to combat problems associated with the functioning of the thyroid gland, nervous system. Moderate use herring caviar will allow you to protect yourself from colds, this product is also useful during the recovery period for acute respiratory infections, as well as after injuries and fractures, sprains and dislocations, since the protein contained in caviar is absorbed easily and quickly, helping muscle and bone tissue bounce back faster.

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. That's all preparatory stage finished, 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 festive table, That's why a large number don't be surprised by each ingredient.

To prepare a dish on big 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, let alone eggs, stuffed with caviar, even if it is not real, will seem to many to be simply a masterpiece. A somewhat unusual solution would be a kind of “sandwich”, in which a cucumber slice is used instead of bread.

Of course, this appetizer only partially resembles fish roe, but it turns out no worse than this delicacy and is several times cheaper. The taste of the dish largely depends on the taste of the fish: if the herring is over-salted or stale, then the caviar will not taste good. The remaining ingredients should also be of high quality: use bright, sweetish carrots, real processed cheese, not a cheese product, and good butter. Then it will be truly delicious! How to prepare herring caviar with processed cheese and carrots, see below.

Ingredients:

- lightly salted herring – 400 g;
- processed cheese – 200 g;
- carrots – 2 pcs. medium size;
- butter (unsalted) – 70-100 g;
- spices - to taste and desire.

How to cook with photos step by step

1. It is better to take herring that is not too salty for preparing false caviar, because the cheese also has a salty taste, and the appetizer will not be very tasty. A large, fatty herring carcass must be filleted. Of course, you can try to prepare a dish from a ready-made fillet, but most likely it will not be as tasty, because the finished fillet is usually soaked in vinegar brine, which gives the fish a specific flavor. It is best to prepare caviar from herring, so you definitely can’t go wrong. Take the fish and cut off its head and tail, carefully remove the fins. Then, lifting the skin from above, begin to pull it towards the tail and gradually remove it, like a stocking. Now cut the belly and take out the insides. Milk or caviar can be used to prepare a snack or eaten immediately; they are very tasty. Then remove the backbone and rinse the carcass thoroughly. Using special tweezers, manually remove all bones from the fish, especially large ones. The herring can be finely chopped with a knife, similar to “Shuba” or even finer. But there is a simpler option - grind all the caviar ingredients through a meat grinder. But there is one nuance here: in order for the consistency of the snack to be heterogeneous, with grains, almost like real caviar, you only need to use a manual meat grinder. You won't be able to achieve this effect with an electric one. It is for this reason that it is not recommended to use a blender. If you don’t have an “old” meat grinder, you will have to grind all the ingredients by hand. Place the chopped herring in a deep bowl.

2. Before cutting the herring, it is advisable to let the carrots cook, because they need to be added to the caviar already cooled, otherwise the appetizer will quickly disappear. Wash the root vegetable thoroughly and cover with cold water. Set to simmer; as soon as the water boils, reduce the heat slightly and cook from this point on for 20-30 minutes until the carrots are fully cooked (depending on their size). While the carrots are cooking, start preparing other ingredients. Processed cheese ok grate on a medium grater. If it is too soft, put it in the freezer for 5-7 minutes, it will freeze a little and it will be easier to grate. If you use a meat grinder to prepare herring caviar, simply twist the cheese.

3. Do the same with butter. But it’s better to keep it in the freezer longer so that it hardens well.

4. Peel the cooled carrots and also chop them using the chosen method - on a grater or in a meat grinder.

5. Place all ingredients in a deep container that is convenient for mixing. If desired, you can add a little ground black pepper, mustard or other spices. But I think this is unnecessary, the caviar turns out very tasty anyway.

6. Mix everything thoroughly and chill in the refrigerator for at least 30 minutes.

7. Serve herring caviar with melted cheese and carrots on toast, bread or simply on slices of bread. Very tasty and filling!

Also on our website you can study the best ones to create an excellent holiday menu.

Bon appetit!

Herring caviar with carrots and melted cheese (also called false caviar) is one of the tricks of cooking. You could even say it’s a kind of trick.

In fact, this is not red caviar, although it looks and tastes very much like it. The red color is created by the carrots, and the slight saltiness of the fish combined with delicate butter and cheese gives a very original taste. Herring caviar Also called caviar oil or spread, student caviar and even mincemeat.

In fact, mock red caviar made from herring, carrots and melted cheese is one dish. A traditional Jewish forshmak- a completely different culinary story. But you can even call this student caviar - it’s wonderful a budget option, which will be affordable for any student.

If you want to treat yourself to a new food that is simple and quick to prepare and will go well with any drink, prepare false herring caviar.

False caviar herring is a great appetizer

To prepare herring caviar with carrots and melted cheese you will need the following products.

Ingredients

salted herring – 1 medium fish (or ready-made herring fillet in a jar);
carrots – 2 medium pieces;
processed cheese – 2 pieces (pack of 100g);
butter – 1 small pack (100 g).

To prepare red caviar from carrots, herring and cheese, we proceed in this way.

Recipe step by step: how to prepare false caviar

Step 1. First, cook the carrots (preferably with their skins on): fill the root vegetable with cold water and put it on the fire. As soon as the water boils, reduce the heat slightly and cook for 15-20 minutes until the carrots are fully cooked, cool and peel.

If the carrots are not very large, it is better to take 3 pieces. Moreover, several pieces will be used to decorate the finished dish.

Step 2. Meanwhile, pass the processed cheese through a meat grinder. You can also grate them - it would be better to keep the curds in the freezer for a short time first. Then they will not stick to the grater and will rub easier. Place the grated cheeses in a deep bowl, in which it will be convenient to mix all the ingredients.

Step 3. We cut and clean the herring - from the entrails, skin and bones. We thoroughly wash and cut the fillet into pieces and also pass through a meat grinder. Of course, ready-made herring fillet from a can will significantly save your time - you can immediately chop it.

Step 4. Add softened butter to the cheese and herring. You can grind the butter in the same way - a grater, blender or meat grinder. And of course, it would be nice to keep the butter in the freezer for a while beforehand.

Step 5. Lastly, grind the carrots in a meat grinder. Why in this order? Just carrots will perfectly clean the meat grinder of herring and oil.

Step 6. Mix everything thoroughly in a deep container. If you like, you can also add ground black pepper. Our herring caviar with carrots and melted cheese is ready - you just need to put it in the refrigerator for at least 30 minutes.

Step 7 In the meantime, prepare the toast - you can dry the bread a little in the oven. All that remains is to remove the caviar from the refrigerator and spread it on the prepared bread. And also decorate with carrots, cut using a special food processor or a curly knife, and herbs.

The result is a tasty and tender herring spread for sandwiches. You can serve it on white, gray, or rye bread.

It will also be very beautiful to serve herring caviar on pieces of zucchini - as in the photo. To make it more realistic, you can take some real red caviar and scatter the grains over the surface. It's a matter of taste.

Herring caviar with carrots and melted cheese is good for sandwiches

This dish is somewhat reminiscent of herring under a fur coat. The delicate creamy taste of butter and melted cheese harmonizes perfectly with salty herring and sweetish carrots.

Of course, you won’t be able to indulge in such caviar every day. Although it can be made quite quickly using this recipe (in 20-30 minutes), the calorie content of a herring snack exceeds lunch (730 kcal per 100 g). But sometimes please yourself and serve home table such a dish is possible.

Herring caviar with carrots and melted cheese is an excellent food that can be prepared both on holidays and on weekdays. It's pleasing to the eye and guaranteed to lift your spirits.

Delicious salted herring caviar is ready

BUDGET DISHES False red caviar - several recipes and all delicious

False caviar from childhood

The recipe is very old, my mother used to give me these sandwiches to school! Great appetizer and overall just delicious!
Ingredients:
The main thing here is that the fish has caviar! This is the secret of the recipe. We sell herring caviar separately... but in my case - 1 herring with caviar,
half a glass of semolina,
1 small onion
1 tablespoon red pepper,
3 tablespoons olive oil,
2 tablespoons vinegar.
I put the finished caviar in an airtight jar, and it is stored for a week without problems, instead of pate for my dear soul!
Preparation:
Cook the semolina until it reaches a spoon-like consistency in the water, add a little salt, it is very important that it COOL COMPLETELY!

We clean the herring, separate it from the skin, I also cut off the bellies with bones... I don’t like them... and wash them thoroughly along with the caviar

Then we pass the caviar, herring and onion through a meat grinder 2!! times

Combine all the ingredients, semolina mixture of herring and onions, pepper, vinegar and oil... and mix thoroughly. The finished mass can be put into jars and eaten on bread.

Delicious! I recommend you try it! And the caviar crunches on your teeth, it feels like you are eating real caviar... hence the name, fake! :)))))

False caviar 2*Student (with eggs)

And another interesting and tasty putty for sandwiches
Ingredients:
2-3 boiled carrots,
1 herring,
100 gr. butter,
2 processed cheese
two hard-boiled eggs.

Preparation:
By definition, I don’t have a meat grinder; I always use a food processor with knives. Here it is more convenient for someone.
So, put all our ingredients in the bowl

and grind until smooth

You can add salt to taste if the herring is lightly salted.
Spread it on the bun and drink tea :)

We put the leftovers in the refrigerator for the future :)

Http://i.ovkuse.ru/blogs/kulinarija/pashtety-iz-seldi-v-3-variantah.html?utm_source=marketing&utm_medium=feed4x2&utm_campaign=favorites-top

Recipe for red herring caviar (without semolina)

Did you know that you can make amazing food out of ordinary salted herring? delicious caviar for sandwiches? No! Then we will tell you everything in detail now.

Fried herring caviar turns out to be a bit dry, but lightly salted or salted herring caviar is very tasty and juicy. It is perfect as a cold appetizer even on a holiday table. Lightly salted herring caviar can be used to make excellent sandwiches. And preparing salted caviar is not at all difficult.

sliced bread - 300 g;
processed cheese - 150 g;
herring fillet - 150 g;
carrots - 1 pc.;
butter - 50 g.

Preparation

Now we’ll tell you how to make caviar from herring. Cut the herring fillet into small cubes. If you bought a whole herring, then pay close attention that you need to select all the seeds and very carefully.

Wash the carrots, boil until tender, peel and chop into small pieces. Cool the processed cheese and butter in the freezer, and then cut into small cubes. Now we combine herring, carrots, butter and processed cheese in one bowl.

Next, take a blender, beat everything thoroughly until a thick, homogeneous mass is formed and put it in the refrigerator. Cut the bread into slices, fry them in a toaster and place a small amount of red herring caviar on each slice. We decorate the finished sandwiches to your liking and serve with fresh cucumbers.

Recipe for herring caviar (with semolina)

lightly salted herring - 1 pc.;
onion - 1 pc.;
vegetable oil- 0.5 tbsp;
tomato puree - 0.5 tbsp.;
semolina - 2 tbsp. spoons.

Preparation

So, to prepare herring caviar with semolina, take a liter mug and pour it into required quantity sunflower oil and tomato puree. Then we put the dishes on low heat, without stirring the liquids: they remain floating in layers.

After a few minutes, when the mixture begins to bubble slightly, add semolina in a thin stream, constantly stirring the contents of the mug so that no lumps form. Right before your eyes, the semolina will begin to combine with the tomato, and the butter remains to float on its own. After exactly a minute, remove the mug from the stove and leave the mixture to cool.

During this time, let's take care of the fish: take the herring, process it, cut it into fillets, remove the bones and grind it together with the peeled onion in a blender. Transfer the fish mass and semolina, cooked in tomato and oil, into a deep container. Mix all ingredients with a spoon until smooth. Then beat everything again with a blender so that the mass turns out airy and fluffy. That's all, homemade caviar the herring is ready. Now you can spread it on bread or stuff pancakes with it.

False caviar with tomato paste

Ingredients:

Herring 3 pcs

semolina 1 glass

tomato juice 2 glasses

sunflower oil 1 glass

bulb onions 3 pcs

black pepper 10 peas

Recipe for making herring caviar:

1. Boil oil and tomato juice (you can take a glass tomato paste and dilute with a glass of water). Add semolina and cook over low heat with continuous stirring for 10 minutes. Leave to cool to room temperature.

2. While the “eggs” are cooling, clean the herring, remove it from the bones and chop it finely. Chop the onion as finely as grains of rice. Herring and onions can be minced in a meat grinder.

3. Mix all ingredients and add pepper.

Herring caviar can be smeared on either black or White bread, and sprinkle on top green onions, dill, parsley, etc.

We recently bought some herring. And somehow I didn’t want to eat it in its usual form. So this old recipe came to mind, forgotten, in my opinion, not deservedly at all. My mother prepared it when I was a child, lovingly calling it “Soviet-style red caviar.” I didn’t think about the name then, but now I understand that the taste of the dip is very reminiscent of red granular caviar and is quite suitable for breakfast sandwiches. Stores well in the refrigerator for up to 5 days.
A few more words about cooking. Mom always minced all the ingredients in a meat grinder. I took a kitchen device - a blender and whipped the mixture into a mousse. I can’t say exactly how it turned out tastier. I advise you to try both cooking options and choose your favorite.

To prepare carrot and herring snack, you will need:

sliced bread -200-300 g
herring fillet – 150 g
processed cheese - 50 g
medium-sized carrots - 1 pc.
butter - 50 g

How to prepare carrot and herring snack

1. Cut the herring fillet into small cubes.
If you have a whole herring, please note that the bones must be selected very carefully.
2. Boil carrots and cut into small pieces.

3. Cool the processed cheese and butter in the freezer and cut into cubes.

4. Combine herring, carrots, butter and processed cheese in one bowl.
Blend with a blender into a homogeneous mass.

5. Toast the bread in a toaster.

6. Place a small amount of herring appetizer on each piece and decorate to your liking.