How to cook herring butter: 8 recipes

Seafood is considered very useful because of the high content of iodine and other elements in an easily digestible form. This applies equally to algae, shrimp, fish. And the latter is the most accessible and varied in taste. It is delivered in frozen form, but if all the rules of preparation and transportation are observed, its useful substances are preserved in full. Not all lovers of fish like to bother with cutting it up and washing the sticky smell off their hands. However, many people will enjoy eating the prepared dishes. Such recipes, which are present in various national cuisines, include herring oil, which allows and hands to keep clean and enjoy the favorite taste.

The herring benefits

Herring is often treated with some neglect, and in vain. Yes, it is relatively inexpensive, it is obtained in large quantities and is not a delicacy. But it is no less useful than pink salmon or rainbow trout, and much more accessible to the wallets of all segments of the population.

The herring family is quite extensive. It includes 60 species, including sprat, cavassi, herring, oriental ilisha and Black Sea-Caspian tulka. Even several species of sharks belong to the same family, but they are hardly suitable for the usual dishes, and herring is somehow nicer and safer. It rarely reaches the size of 75 cm, usually its body length is a little more modest. It is believed that the fatter the carcass, the more delicious it is, and the usefulness of fish oil has long been proven theoretically and practically.

Herring shoals are found in fresh and salt water. It is found in the Volga, the Don, and the Dnieper. Among the oceans, the Atlantic holds the commercial primacy, although the fish is unpretentious to conditions and temperatures, so it is also found in the Pacific and Arctic. The most popular is Atlantic herring. It is larger, the carcasses are more well-fed and fatty. Fish spawn year-round, so in the same batch in the store there are spawned individuals and common.

Important: The taste depends on the time of catch.

Fish caught before or after spawning are the tastiest; they lose a lot of weight during the migration period.

The fish has absolutely no carbohydrates, but the percentage of fat can reach 20%. Protein is about the same. The special nutritive value lies in the ease of digestion, and since fish can be eaten fresh, salted, smoked, baked and marinated, the number of recipes and, consequently, the flavors are inexhaustible. Unlike meat, the fish table is indicated even for gastrointestinal and other diseases, replenishing the necessary amount of nutrients in the body.

Among them:

• Vitamins A, PP, K, D, C, E, the entire B group;
• potassium;
• magnesium;
• calcium;
• sodium;
• iodine;
• iron;
• fluorine;
• selenium;
• manganese;
• Omega fatty acids 3 and 6;
• sterols;
• amino acids.

Interesting: 250 grams of herring fillets fully covers the daily requirement for protein for an adult.

The benefits of introducing fish into the diet are great. It contains so-called essential amino acids, which a person gets only from the outside, with food. Its presence in the diet reduces the risk of eye disease, improves brain circulation, strengthens the cardiovascular system, stabilizes the nervous system, improves mood, strengthens immunity.

And no matter in what state the product is consumed, the benefits remain. But it's best not to subject it to a long temperature treatment, so the option of salted fish is preferable, of course, in reasonable quantities. Since she does not store for a long time in this state, you can cheat a little and prepare herring butter, where by combining the products, their shelf life is noticeably increased.

What is herring oil good for?

In principle, all the benefits of fish remain the same. For example, for women is important high content of the whole line of vitamins B, essential amino acids and iodine to maintain beauty and youthfulness, relieve emotional overload and increase resistance to colds and viral diseases. Fish in general and herring in particular are useful for children, and since not every kid can be tempted by a piece of fillet, it is sometimes possible to talk him into a sandwich with special butter, especially if you draw a fish silhouette on its surface with a stick.

Men should remember that fish improves the quality of sperm and increases sexual desire, as well as making up for the lack of protein responsible for strength and endurance. Herring and other fish are especially useful for the elderly, supporting the speed of thought processes and preventing age-related changes.

How to make herring butter: recipes

Every housewife has her own secrets, but there are also traditional ways of cooking the dish, which are taken as a basis.

Classic

There are only 2 ingredients in this composition: fillets of salted herring and butter. The fish is completely freed from the bones, passed through a blender or meat grinder, and then combined with room temperature butter. Since both components are soft, it is necessary to mix them until a homogeneous mass is obtained. The finished product is stored in the refrigerator in a container under a lid. If necessary, it can be shaped into a sausage, placed in a bag or foil and frozen.

With Cheese

Greens and melted cheese are introduced into the appetizer for a creamy flavor and creamy texture. Ingredients:

• Herring and butter - 200 g each;
• melted cheese - 100 gr;
• green onions - 2 tbsp;
• lemon juice - 1 tbsp.

You can do without lemon if you don't like sourness in taste. The cooking process is the same as for the classic, but because of the onion, you can store such a treat no more than 3 days, then it will get an unpleasant taste. And it is best to prepare the snack just before consumption.

With carrots

Gives a wide field for experimentation, as it combines the sweetness of carrots, the salty taste of fish and a piquant note of Dijon mustard. You can also vary the texture by mashing cooked carrots, rubbing them with shavings or slicing them thinly. Ingredients:

• herring - 300 g;
• butter - 250 g;
• Boiled carrots - 1 pc;
• Dijon mustard - 1 tsp;
• black pepper to taste.

The ingredients are put in a blender at the same time, whipped into a light fluffy mass. The appetizer is cooled, served with toasts, crackers, on slices of soft white bread.

With egg

The recipe differs from the classic by the introduction of a boiled egg, the proportions and method of preparation are the same. The appetizer turns out more dense, rich golden color if you take eggs with a bright yolk. The quantity varies from 1 to 3. The dish can be stored no more than 2-3 days in the refrigerator.

With apple

An unusual combination and delicate taste lurks in the ensemble of fish with fruit. Product compatibility is excellent. You will need:

• herring fillet - 200 gr;
• Melted butter - 120 g;
• apple - 1 pc;
• lemon - 1/4;
• spices to taste.

Important: The apple is taken a hard green variety with a sour-sweet taste. The fruit is cleaned of seeds and peel, cut into small translucent cubes, and pour lemon juice on it for 10 minutes. Then it is added to the rest of the ingredients, chopped in a blender. You can also prepare a homogeneous paste, at the discretion of the cook.

With pink salmon

The cooking principle is classic, the nuance is that the color and taste of this snack resembles red caviar. Unlike the purchased product it is completely natural and does not contain any preservatives and flavor enhancers, but it does not keep more than a week. In the composition: salted pink salmon, butter, French mustard, cardamom, black pepper.

According to GOST

In Soviet times, herring butter was a respected snack, was on the menu of restaurants and, accordingly, was prepared in strict compliance with the recipe and technology. However, there were a few little secrets known only to experienced cooks.

1. The amount of fillet was strictly 1/3 of the weight of the butter.
2. The fish was soaked for 5 hours in milk, which removed excess salt.
3. Fillet was grinded into a homogeneous paste, the presence of bone fragments is not allowed.
4. To ensure a homogeneous structure, previously mashed fish was additionally rubbed through a sieve.
5. The appetizer could be kept for no longer than 24 hours.

For 200 gr. fillets we need 700 gr. butter, 250 ml. milk, 30 gr. mustard. After soaking, the herring was dried, minced or mashed into a paste, then again through a sieve, mixed with butter and mustard, and whipped into an airy mass.

With fried onions

Roasted onions are used to give a tangy flavor with a caramelized hint. They are slowly simmered in butter with a pinch of granulated sugar until golden and honey-colored. You will have to stand at the stove, constantly stirring this rather capricious ingredient, achieving even frying. It is then stirred into the main mixture and served on crackers or toast.

Dishes with herring butter

In addition to traditional sandwiches, there are many more interesting uses for this snack.

Tartlets

A great option for buffets and friendly parties. On the bottom of the basket is placed a coarse shavings grated boiled potatoes, top with a pastry syringe squeezed out a wavy line of herring mass and decorated with a small portion of red caviar.

Stuffed Eggs

Boiled peeled eggs are cut in half, egg yolk is taken out and mixed with ready herring paste. Stuff the halves of the whites with the mixture and decorate with greenery.

Roter Herring

A traditional German salad with the addition of herring butter symbolizes prosperity in the home. For it you will need:

• 260 grams of herring butter;
• 1 green apple;
• 2 pickled cucumbers;
• 1 medium-sized beet;
• 1 large red onion;
• 1 tbsp. 9% vinegar;
• 1 tsp. mustard and sugar;
• 50 gr. mayonnaise;
• 200 gr. sour cream;
• Black pepper, salt and fresh dill to taste.

The ingredients are cut into cubes, dressed with a whipped mixture of sour cream, mayonnaise and herring oil. The salad is served with a festive mood.

Rules for herring selection

The quality of the original products will determine the taste of the appetizer. Particular attention is paid to fish. Herring can be large and not very large, but definitely with a pronounced flavor without any signs of mustiness, acidity or the so-called "stuffing. The pulp is dense; if you press the hole with your finger on the carcass, it quickly disappears; the meat does not depart from the bone, but adheres to it tightly. Do not buy fish without the head and fins, it is likely that they were removed because the product began to spoil.

You can buy ready-made salted fillets or preserves, but the best way to salt fish yourself if you have the time and desire to obtain a high quality product. To do this, the freshly frozen carcass is taken, the tail is cut off, and the gills are removed. Then the fish is placed in an enamel bowl and poured in brine at the rate of 500 ml of water for 4 tablespoons of salt. It is brought to a boil, 2 bay leaves and 7 peas of black pepper are added and cooled to room temperature. There is no need to fear that the fish will over-salt, it will take exactly as much as necessary. It is enough to keep it in this solution for 4-5 hours, turning it regularly, and then put it in the refrigerator for 4 days.

You can salt the carcasses without brine, dry method. To do this, they defrost naturally, remove the head and insides, rub with a mixture of 2 tbsp. salt, 1 tsp. sugar and 1/4 tsp. black pepper. Then wrap in cling film or wrap tightly in a plastic bag and keep in the refrigerator for 2 days.

How to cut the fish into fillets.

To obtain even layers, in which almost no bones remain, you need to follow some simple rules. The classic method involves removing the head along with the pectoral fins. Then the insides are removed, and the carcass is cut along the back. The fin is removed, the skin is carefully removed, and then the meat is removed from the backbone and ribs in the direction from the head to the tail with the fingers. Small bones are removed with tweezers. If you want to keep the "silver" on the fillet, the fish is first covered with a bag or foil and tapped with a knife with a turned flat blade.

There is another way. Put stripped fish on the board with its belly down, open like a book, and press firmly to the surface. And then in one movement remove the backbone along with large bones in the ribs. The last step is to remove the skin.

In order for the knife and board not to smell of fish, they are wiped with lemon juice after work.

Cooking herring butter takes very little time and pleases with a rich taste, bringing undoubted benefit and good mood.