Herring Pate With Melted Cheese. Step-by-step Recipe With Photo

Fish paste for sandwiches is a delicious spread on bread that can be easily prepared even without any culinary experience! Herring pate with melted cheese, carrots and dill will keep well in the refrigerator, and you can easily make yourself a quick snack anytime with a piece of fresh bread on hand.

You can use ready-made salted fish for cooking or salt herring at home. Mackerel or pink salmon are also suitable for the recipe for herring pate with melted cheese.

Cooking time: 20 minutes
Quantity: 1 jar with a capacity of 500 ml

Ingredients for herring pate with cream cheese

400 g of lightly salted herring;
200 g carrots;
100 g butter;
150 processed cheese;
a bunch of dill;
black pepper, sea salt.

Method of making herring pate with melted cheese

Any slightly salted herring is suitable for this recipe. I advise you to salt it at home - no hassle, but a complete guarantee of quality. Here's how easy it is to salt the herring. We take frozen fish, cut off the head and tail, remove the insides, rinse thoroughly under the tap.

We cut the fish into three parts, put it in a clean glass jar. Add 3 teaspoons of salt, laurel leaf and mustard seeds. Pour cold boiled water and a tablespoon of vinegar 9%, put in the refrigerator. After 3-4 days you will have quality home-salted fish on your table.

We carry out with a sharp knife along the ridge, remove the skin. Divide it in half, remove the skeleton and small visible bones.

Now that the fish is filleted, you can cook the pate.

Put the fillet pieces on a cutting board, cut it into very small cubes with a sharpened knife.

I do not recommend using a blender, it turns out a viscous mass.

Scrape the carrots, cut into slices, send them to a pot of boiling water. Blanch for 5-8 minutes until it becomes soft, then put it on a sieve and cool.

Rub the blanched carrots on a fine grater, send them to a bowl with chopped herring.

Now add the processed cheese. Choose its variety according to your taste, but remember that any fish from the herring family has a rather strong smell, so the aroma of cheese is unlikely to be able to interrupt it and the expensive variety will simply be lost against this background.

Chop the cheese finely or simply divide it into small pieces with your hands, add to a bowl.

Cut the softened butter (fat content not less than 82%) into cubes and add to the rest of the ingredients.

It remains only to season all our products with finely chopped dill. We cut off the twigs, chop, add to the bowl.

Thoroughly knead and mix the food with a fork or tablespoon until smooth. If you like the smooth consistency of the pate, you can grind all the ingredients in a food processor. But, in my opinion, the beauty of homemade food is that we see what we eat! Therefore, if you find small pieces of fish, carrots or cheese in your pate, there is nothing wrong with that.