Cold herring appetizers. Recipes for herring sandwiches. Video recipe Herring appetizer “Festive”

Snacks are probably the most interesting type of food, and have been since childhood. True, when we ran home as children and grabbed a piece of bread with sausage or lard, we had no idea that even then we were using snacks, but these were real snacks.

I have already given you several recipes, but there are so many of them that we cannot try them all in our entire lives. They are always needed. To put it simply, salads are also snacks, and we’ve already talked about them too.

In the old days, appetizers were considered all cold dishes served before the main hot meal. Moreover, the snacks could be very complex. Some contained up to 50 ingredients.

But we will look at simple, easy to prepare and delicious snacks.

Step-by-step recipes for preparing simple, light and tasty snacks

Let's start with the most favorite snack for most people - herring.

1. Herring appetizer for the holiday table

Preparation:

1. Cut the herring into fillets (you and I have already done this: Recipe for herring with onions and vinegar). Rub each fillet with your hands (as if you were doing a massage), not too much or beat it, but very lightly.

2. Spread processed cheese on the fillet, spreading it evenly throughout the fillet.

3. Place a tablespoon of canned sweet pepper on the cheese and also spread it over the entire fillet.

4. Sprinkle preferably with freshly ground pepper. Sprinkle with chopped dill.

5. Using cellophane film, roll it into a lengthwise roll and put it in the refrigerator for 2-2.5 hours.

During this time, we will prepare the base of this appetizer.

6. Take black bread and cut out circles with a glass. You can simply cut the bread into squares, rectangles, into any shapes, as long as it fits the pieces of herring that we will lay out with you.

7. When our roll has cooled, cut into small pieces and arrange into cut out circles.

Garnish with herbs and serve.

Bon appetit!

1. Herring appetizer

Preparation:

1. Take the herring fillet and cut it into small pieces. Let's start making the marinade.

2. Place the pieces in a deep bowl and add mayonnaise to the herring pieces.

3. Add mustard.

4. Pour in wine vinegar.

5. Chop and add parsley and dill to the cup, pepper to taste.

6. Mix everything and put it in the refrigerator for one hour.

7. While the herring is marinating, cut the bread into triangles or whatever you like. Of course we take black bread. It goes best with herring.

We take the finished herring out of the refrigerator, place it on pieces of bread, decorate with herbs, secure with skewers and serve.

Take all ingredients to your taste. Some people prefer mayonnaise, others prefer vinegar.

Bon appetit!

1. Rolls with ham and cheese

Preparation:

1. Spread the ham slices with soft curd cheese. Use a knife to distribute the cheese evenly over the ham.

2. Place basil leaves on the cheese. Pepper with freshly ground pepper from the mill.

3. Cut the olives into circles and place them on the basil.

4. Wrap the ham in rolls.

5. Cut the rolls diagonally into several pieces. as you wish.

Serve with roasted pine nuts, olives and herbs.

Bon appetit!

1. Ham on toast with stuffing

Preparation:

1. First, prepare the filling. Finely chop the pickled cucumber.

2. Add it to the curd cheese.

3. Add chopped basil or parsley leaves, or other greens that you like. Mix everything thoroughly.

4. Lightly fry pieces of white bread or loaf on both sides.

5. Spread the resulting filling onto a piece of fried white bread or loaf.

6. Place rolled ham slices on top.

7. Cut cherry tomatoes and green olives in half.

Using wooden skewers, first pierce the olives on the convex side, and then, using the same skewer, the tomatoes.

Then stick it all into our toast.

The appetizer is ready.

Bon appetit!

1. Mozzarella appetizer with tomatoes on skewers

Preparation:

Take a nice deep cup (we will serve it in it)

1. Pour olive oil into it, add balsamic vinegar, salt and sprinkle with freshly ground pepper.

2. Place a cherry tomato and a round of mozzarella on a skewer,

3. prick a basil leaf and another round piece of mozzarella.

Dip the skewers into the sauce and serve as is.

Bon appetit!

In all the recipes written above, I did not indicate the amount of ingredients. Everything is simple there. Add as you see fit, depending on the number of people.

1. Champignons in batter and breadcrumbs

Fish or meat is usually cooked in batter. We will cook mushrooms for you. Champignons are best suited for this.

Ingredients:

• Small champignons - 200 g.
• Eggs - 2 pcs.
• Milk - 100 ml.
• Flour - 50 g.
• Vegetable oil - 1-2 cups
• Breadcrumbs - 50 g.
• Pepper, salt - to taste

Preparation:

1. Wash the champignons, peel them and cook in salted water for 10 minutes.

2. Break the eggs into a deep bowl and beat them with milk.

3. Dip the boiled mushrooms into the egg mixture, then roll in flour and dip into the egg mixture again.

4. Roll in breadcrumbs. Place the mushrooms in boiling oil and fry until golden brown.

Serve the dish hot, with fresh herbs and vegetables.

Bon appetit!

1. Tomatoes with shrimp and cheese

Ingredients:

• Cherry tomatoes - 10-15 pcs. Select the size of shrimp.
• Boiled-frozen shrimp - 10-15 pcs.
• Cream cheese - 150-200 g.

Preparation:

Wash the tomatoes, dry them with a towel and cut off the top of each tomato. Carefully remove the middle of the tomatoes. Lightly add some salt to the tomatoes inside and turn them over and place them on a towel to drain the liquid.

Throw the shrimp into boiling salted water and boil for no longer than 1-1.5 minutes (if the shrimp are not boiled, but fresh frozen, you need to cook longer, 2-3 minutes after boiling). Cool and clean the shrimp. We remove the heads.

Fill the tomatoes with cream cheese and insert the shrimp, tail up, into the cheese. If you can fit two shrimp, stick two in at a time.

Bon appetit!

1. Ham and cheese rolls

Ingredients:

• Ham - 200 g.
• Hard cheese - 100 g.
• Garlic - 1-2 cloves
• Mayonnaise, herbs - to taste

Preparation:

Grate the cheese on a coarse grater, transfer to a deep cup, add mayonnaise, squeeze the garlic into it. Finely chop the greens and add to the cheese. Mix everything thoroughly.

Spread the ham pieces with the cheese mixture and roll up. Secure the rolls with colorful skewers.

Transfer the finished rolls to a dish and you can decorate, if desired, with sprigs of herbs.

Bon appetit!

1. Potato pancakes with salmon

Ingredients:

• Potatoes - 500 g.
• Onion - 1 head
• Red onion - 1 head
• Egg - 1 pc.
• Flour - 3 tbsp.
• Sour cream - 200 g.
• Smoked salmon - 200 g.
• Vegetable oil
• Salt, pepper - to taste

Preparation:

Wash the potatoes, peel them, wash them again and grate them. Squeeze thoroughly, mix and squeeze again. Peel the onions, chop finely and add to the potatoes. Lightly beat the egg and add it to the potatoes along with the flour. Salt, pepper and mix thoroughly.

Heat vegetable oil in a frying pan. Spoon the potato dough into the boiling oil like pancakes. It’s better to add a little at a time so that the pancakes are free in the pan. Fry for a few minutes on each side until golden brown.

Place the finished pancakes on paper napkins to remove excess oil. Transfer to a plate and spread sour cream on top. Then add some red onion, cut into half rings, and plastic fish.

Bon appetit!

1. Stuffed eggs on the holiday table

Option 1.

Ingredients:

• Eggs - 5 pcs.
• Cream or curd cheese - 2 tbsp.
• Lightly salted salmon or salmon - 50 g.
• Dill - 1-2 sprigs
• Salt, pepper - to taste

Preparation:

Cook the eggs in boiling water until cooked. We put them in cold water, let them cool, and peel them. Cut each egg in half and remove the yolks. Cut the lightly salted fish into very small pieces, the smaller the better. If you like dill, you can also finely chop and add it.

Place the yolks in a small bowl and mash with a fork. Add salmon, dill and cream cheese to them. Mix everything well. Salt and pepper to taste, or no salt at all. Mix again.

Carefully stuff the egg halves. Place on lettuce leaves and serve. You can decorate with greenery.

Bon appetit!

1. Stuffed eggs with cheese

Option 2.

Ingredients:

• Eggs - 6 pcs.
• Butter - 100 g.
• Sour cream - 4 tbsp.
• Hard cheese - 200 g.
• Salt, pepper - to taste

Preparation:

For this option for stuffing eggs, you will also need to boil the eggs, cool, peel, cut in half, and remove the yolk.

Then grind the yolk with softened butter, add the cheese grated on a medium grater, mix well. Gradually add sour cream to the resulting mass and grind until a fluffy mass is obtained. Salt and pepper.

Place egg white halves on a plate and fill them with cheese cream. You can add parsley and place it on lettuce leaves. For those who like it, sprinkle a little red pepper.

The eggs are ready. They can be placed equally on a plate with the first version of stuffed eggs.

Bon appetit!

1. Cold appetizer with red fish

Ingredients:

• Lightly smoked-salted salmon plastics
• Philadelphia cream cheese or other
• Basil, parsley
• Italian spices
• White baguette

Preparation:

Cut the baguette into equal pieces approximately 1 cm wide (it is advisable for the baguette to be “plump”). It is better to cut with a special bread knife so that our pieces do not get wrinkled. Place them on a plate.

Let's take the cheese. We have Philadelphia. You can use any other cream cheese, preferably without any additives. Place it in a deep plate and knead it to a smooth paste.

Take fresh parsley leaves and fresh basil leaves, wash and dry. We cut them into medium pieces, you can, of course, tear them as you like. Mix the leaves and put them in a mortar. Grind the leaves into a paste. If you don't have a mortar, you can use any masher. Pour a pinch of Italian herbs into the herbal mixture and mix everything thoroughly again.

Pour everything we got into the mashed cream cheese and mix everything very well.

Take the cut pieces of baguette and spread the resulting mass with a knife. Spread in an even medium layer. And so all the pieces. We roll the red fish into a roll (roses) and place it on our baguette pieces, spread with cheese cream. I prefer lightly salted-smoked fish; you can use simply salted fish or salt it yourself.

A beautiful, delicious appetizer is ready.

Bon appetit!

1. Fly agarics

Ingredients:

• Any ham or sausage - 70 g.
• Cheese - 70 g.
• Boiled eggs - 2-3 pcs.
• Large cucumber - 1 pc.
• Cherry tomatoes - 10 pcs.
• Mayonnaise - 3-4 tbsp.
• Greens, salad
• Salt pepper
• Garlic - 1 clove (optional)

Preparation:

Grate the ham into a deep bowl on a fine grater. You can also chop it finely. We also grate eggs and cheese here. Season with mayonnaise and mix everything well. You can add a clove of garlic, I don’t really like garlic, so we don’t add it.

At this point I add a little salt and pepper. Try it, many don’t add salt or pepper at all. Who likes what. Set the resulting mixture aside.

Take a cucumber and cut into thin slices. If you have a special knife, use it to cut the cucumber slices into waves.

Place lettuce leaves on a plate and place cucumber slices on them. Place mushroom stems onto the cucumbers either with a spoon or a suitable mold. We set our clearing aside.

We cut the cherry tomatoes into halves and place them on the stems. Using any suitable stick, we draw dots on the fly agarics using mayonnaise.

The appetizer is prepared immediately before serving. Since tomatoes and cucumbers prepared in advance will begin to leak.

An elegant, beautiful appetizer is ready. This appetizer is suitable for any holiday table.

Bon appetit!

1. Cheese snack

Appetizer with three different fillings.

Ingredients:

• Hard cheese 50% fat or higher - 500 g.
• Creamy processed cheese - 250-300 g.
• Raw smoked sausage – 250 g.
• Walnut - 100 g.
• Dill - 50-70 g.

Preparation:

We cut the hard cheese into three equal parts, for three different fillings. Place all three pieces of cheese in boiling water, turn off the heat and leave the cheese for 20 minutes.

While the cheese softens in boiling water, prepare the filling.

We clean the sausage and cut it into small pieces. Finely chop the dill. Chop the walnuts.

The cheese has already softened, we take one part out of the water and on a cutting board, previously wrapped in cling film so that the cheese does not stick, we begin to roll the cheese like dough into a flat cake.

Grease a flatbread of rolled cheese with creamy processed cheese over the entire surface.

Place the sliced ​​sausage on the cheeses and wrap the cheese in a long roll. Wrap the roll in cling film and place it on a plate.

Roll out the second piece. We also spread the processed cheese and spread the dill evenly on the cheese. We wrap it in a roll. Wrap the roll in cling film and also place it on a plate.

With the third piece, we repeat the same procedure, only instead of greens, we spread walnuts over the entire surface. Don’t forget to spread melted cheese on the flatbread before doing this. We also roll it up and wrap it in cling film.

Place all three rolls in the refrigerator until completely cooled.

We take the chilled rolls out of the refrigerator, they have become hard and now we can cut them.

We put it beautifully on a dish and serve it on the table.

Bon appetit!

1. Quick snack with crab sticks

Ingredients:

• Cheese - 200 g.
• Eggs - 4 pcs.
• Garlic - 5 cloves
• Crab sticks - 200 g.
• Mayonnaise - 100 g.
• Salad leaves

Preparation:

Grate the eggs on a fine grater. Grate the cheese on the same grater. Mix eggs with cheese. Pass the garlic through a press or you can also grate it. We also grate the crab sticks on a fine grater.

Add garlic to the egg and cheese mixture. Mix everything well and add mayonnaise. Mix everything thoroughly again.

Make small balls from the mixture and roll them in grated crab sticks.

What beautiful candies we made. Quickly put them in your mouth.

Bon appetit!

Video: Red fish sandwiches

Video: Canapes for the festive table

Bon appetit!

Any holiday table is always filled not only with delicious treats, but also with beautiful table settings. To choose the right dishes for a special event, you don’t have to be a master in cooking; you just need to know the preferences of guests and household members.

Photo recipe for herring snack

Many celebrations involve serving light and simple snacks. Simple and delicious sandwiches with herring will please everyone, no doubt.

The slightly crispy loaf and juicy herring filling will conquer everyone who loves to eat delicious food! This snack will be the center of attention!

Cooking time: 40 minutes

Quantity: 6 servings

Ingredients

• Herring fillet: 150 g
• Loaf: 1 pc.
• Garlic: 2-3 cloves
• Onion: half
• Fresh dill: 10 g
• Mayonnaise: 1.5 tbsp. l.
• Ground black pepper: to taste

Cooking instructions

Jewish herring snack

A Jewish dish based on a classic recipe will be highly appreciated by both guests and household members. It will take a lot of time to cook, but the result is worth the highest praise.

Products:

• Herring – 1 pc.
• Fresh apples, preferably sour ones, – 1-2 pcs.
• Onion – 1 pc.
• Eggs – 3 pcs.
• Butter – 100 gr.

Preparation:

1. Soak the salted fish in milk to remove excess salt.
2. Boil hard-boiled eggs, peel.
3. Peel the onions and wash off the dirt.
4. Wash the apples, remove the core and stem.
5. Keep the oil at room temperature.
6. Cut the components, the second option is to pass through a meat grinder.
7. Cool the mixture in the refrigerator.
8. Serve in a beautiful bowl or directly on toast.
9. Decorate to your own taste.

From chopped herring

A mixture of various products is an excellent filling for holiday sandwiches. You'll have to tinker a little, but rave reviews will be a worthy reward.

Ingredients:

• Chopped herring – 150 gr.
• Fresh carrots – 1 pc.
• Processed cheese – 100 gr.
• Eggs – 1 pc.
• Butter – 100 gr.

What to do:

1. Boil the egg and carrots.
2. Freeze the cheese a little and leave the butter in the room.
3. Grate all ingredients, except fish fillet, using a fine grater.
4. Mix with fish pieces.
5. Serve on a slice of black bread.

Appetizer of herring with onions

If you don’t want to go through the hassle of chopping the ingredients, you can do the following. The final dish will be an excellent snack.

Take:

• Herring – 1 pc.
• Onion – 1 pc.
• Sunflower oil – 2 tbsp. l.
• Greenery.
• Baguette.

How to cook:

1. Clean the fish from skin, bones and entrails.
2. Cut the fish into strips.
3. Peel the onion and chop into thin half rings.
4. Place fish strips on a baguette circle and onion half rings on top.
5. Drizzle with oil and sprinkle with herbs.

With black bread

Delicious sandwiches made from dark bread with herring filling are an excellent offer for a light snack.

Ingredients:

• Onion feathers - 1 small bunch.
• Herring – 1 pc.
• A little dill.
• Eggs – 3 pcs.
• Mayonnaise.

Process:

1. Cut the bread into squares and fry.
2. Boil the eggs, chop finely.
3. Stir in chopped onion feathers.
4. Chop the herring meat finely and mix with the main mass.
5. Add a little mayonnaise.
6. Place on toast and serve immediately.

Herring snacks– the most common category of dishes made from this wonderful fish. Most often, we buy already salted herring and quickly turn it into an excellent appetizer or salad. Just put a piece of salted herring fillet on a slice of rye bread, add a couple of onion rings - and the herring appetizer is ready.

Beetroot pancakes with herring

Ingredients:

• 1 cup flour
• egg 2 pcs.
• kefir 1 glass
• water 1 glass
• salt 1 pinch
• sugar 2 tbsp.
• baking powder 1 tsp.
• beets 1 pc.
• vegetable oil
• filling
• boiled egg 2 pcs.
• lightly salted herring 250 g
• green onion bunch pcs.
• cream cheese 70 g
• black pepper to taste

Cooking method:

1. First, cook or bake the beets until soft. Let it cool and puree it in a blender. The beets should be tasty and non-fibrous so as not to spoil the pancakes.
2. Mix the eggs with sugar, salt and kefir diluted with water. Add flour, vegetable oil and baking powder. Pour beet puree into the dough. Mix well and leave for 15-20 minutes. We bake pancakes in a frying pan in the usual way.
3. Let's prepare the filling. Wash the green onions, shake off the moisture and chop. Let's boil the eggs hard. Clean and fillet the lightly salted herring. Let's cut everything smaller.
4. Spread each pancake with cream cheese. Spread the filling on half of the pancake and roll it up. Chill in the refrigerator before serving.

Herring forshmak

Ingredients:

• herring fillet 400 g
• slice of loaf 2 pcs.
• boiled egg 2 pcs.
• small onion 1 pc.
• green apple 1 pc.
• butter 50 g
• horseradish 1 tsp.
• sugar 1 pinch
• black pepper 1 pinch
• milk 100 ml

Cooking method:

1. Soak the bread in milk and leave for a few minutes. Then squeeze.
2. Cut the onion into cubes and pour boiling water over it to remove any excess bitterness. Peel the apple and remove seeds.
3. Grind all ingredients except 1 egg in a blender. Transfer the prepared mincemeat into a container and place in the refrigerator for 1 hour.
4. Before serving, transfer to a herring bowl and sprinkle with finely grated egg and green onions.

Tartlets with herring tartare

Ingredients:

• 1 package of lightly salted herring
• 1 small loaf of Borodino bread
• 20 yolks of very fresh quail eggs
• 1 can of pike caviar
• 2 crispy cucumbers
• 1 small green apple
• juice of half a lemon
• half a bunch of chives
• olive oil
• salt, black pepper

Cooking method:

1. Cut off the crust of the bread and cut into 20 thin, 5 mm pieces. Sprinkle with water and oil to make the bread pliable. Place each piece in a baking dish and press into the edges until the bread takes the shape of a basket. Place in an oven preheated to 180°C and toast until crispy edges, about 7 minutes. Then cool.
2. Cut the herring with a very sharp knife into neat pieces with a side of 5 mm. Season with pepper.
3. Cut the cucumbers into cubes smaller than the herring. Lightly salt and pepper, stir and add to the herring.
4. Peel the apple, remove the core, cut the pulp into the same cubes as cucumbers. Pour in lemon juice, stir, let stand for 3-4 minutes, shake off the lemon juice and add to the herring and cucumber. Finely chop the chives and stir into the tartare.
5. Remove the cooled Borodino bread baskets from the molds and place them on a beautiful dish or tray. Carefully spoon herring tartare into each. Make a well in the center of the tartare in each basket.
6. Carefully separate the quail egg yolks from the whites. Place a yolk in each cavity. Next to the yolk - a little pike caviar (so that the tartare is clearly visible). Serve immediately.

Sockeye salmon and herring terrine

Ingredients:

• 120 g slices of lightly salted sockeye salmon
• 1 package of herring with juniper
• 3 medium sheets of thin tandoori lavash
• 400 g mascarpone
• 100 g sour cream 15% fat
• 1 medium bunch of dill
• 1 lemon
• 1 sheet of gelatin
• freshly ground black pepper
• sockeye salmon caviar for serving

Cooking method:

1. Cut the pita bread in advance with scissors into rectangles measuring 15x20 cm. Place on a tray and dry, 3-4 hours.
2. Remove the zest from the lemon with a grater. Squeeze the juice out of the lemon. Remove the hard ends of the dill stems and chop the greens very finely. Dry the herring fillets.
3. Soak gelatin in 50 ml of cold water for 5 minutes, then heat until dissolved and mix with sour cream. Add herring, dill, lemon zest and a little juice and blend with a blender. Transfer to a bowl and stir in the mascarpone using a spatula.
4. Gently brush each sheet of pita bread with the herring mousse and assemble the terrine like a cake. Cover with film and refrigerate for at least 2 hours.
5. Before serving, place slices of sockeye salmon on top and garnish with caviar.

Herring rollmops

Ingredients:

• 8 fillets of lightly salted herring
• 2 tbsp. l. hot mustard
• 2 small onions
• 4 small gherkins and/or 2 tsp. capers

For the marinade:

• 500 ml white or red wine vinegar
• 4 medium onions
• 16 black peppercorns
• 2 tsp. mustard seeds

Cooking method:

1. Place the herring fillets on the board, skin side down. Run your fingers through the pulp. If you can feel the bones, remove them using tweezers.
2. Cut each herring fillet in half crosswise. Peel and chop the onion very finely.
3. Cut the gherkins into quarters. Wash the capers and chop them fairly coarsely.
4. Grease each piece of herring with mustard on the inside, sprinkle with chopped onions, place a quarter of a gherkin and/or some chopped capers on one side.
5. Roll the fillet into a roll, starting from the side where the gherkins and capers lie. Secure closer to the middle with two toothpicks or beautiful skewers.
6. For the marinade, boil 250 ml of water with vinegar, add the onion cut into half rings, peppercorns and mustard seeds.
7. Cool to 40°C, pour the resulting marinade over the rollomps, close and refrigerate for 3–5 days. Serve cold, with boiled potatoes and black bread.

Appetizer of herring with apples and sour cream

Ingredients:

• 500 g lightly salted herring fillet
• 250 g fat sour cream
• 1 large white onion
• 1 large green apple
• juice and zest of half a small lemon
• 1–3 tbsp. l. mustard
• salt, freshly ground black pepper
• milk, as needed
• brown bread for serving

Cooking method:

1. Try the herring - if it is salty, soak it in milk for 30 minutes. up to 4 hours. Then dry with paper towels and cut into small, easy-to-eat pieces.
2. Peel and core the apple, chop the pulp into as thin strips as possible. Pour half the lemon juice over the apple, sprinkle with zest and stir.
3. Peel the onion, quarter it lengthwise, then slice it crosswise as thinly as possible. Pour the remaining lemon juice, salt and remember with your hands.
4. Mix sour cream with mustard to taste, add salt and pepper, and beat. Add apples and onions to sour cream, mix gently. Let stand for 15 minutes.
5. Place the herring in the mixture of sour cream, apples and onions, stir gently, cover and let sit in the refrigerator for at least 1 hour.
6. Before serving, toast the pieces of black bread in a toaster or oven. Place cold herring appetizer on warm toast and serve immediately.

Herring under a fur coat in a new way

Ingredients:

• Herring - 1 piece (small)
• Processed cheese - 100 grams
• Beetroot - 1-2 pieces
• Egg - 3 pieces
• Carrots - 2 pieces
• Mayonnaise - To taste
• Salt, ground black pepper - To taste

Cooking method:

1. Prepare the ingredients for the salad. Boil the eggs hard-boiled and the vegetables until tender (with their skins on). Clear everything. Herring should be boneless and skinless.
2. Cut the herring into cubes, and grate the remaining vegetables and eggs on a coarse grater
3. The salad can be served either in portions or in one large salad bowl. I will cook in portions. The first layer of salad is herring.
4. The second layer is carrots, spices and mayonnaise. Use a fork to tamp down the salad a little.
5. The next layer is processed cheese. There is no need to salt it if it is salty. Make only a mayonnaise mesh.
6. The penultimate layer of the salad is boiled beets. Salt it, pepper it and make a mayonnaise grid.
7. The last layer of salad is grated boiled eggs. Press down carefully with a fork. Remove the serving ring using a press.

Appetizer of herring and potatoes

An appetizer of herring and potatoes is a dish that will make a real splash on your holiday table. An interesting presentation form and original dressing will make this dish the highlight of the program. Not a single guest leaves without asking for the recipe.

Ingredients:

• potatoes - 10 pieces;
• onion - 1 head;
• herring - 2 pieces;
• vegetable oil - 100 milliliters;
• mustard - 1 tablespoon;
• lemon - 1 piece;
• greens - for decoration;
• pomegranate seeds - for decoration;
• salt - to taste;
• bay leaf - 2 pieces.

Cooking method:

1. To begin with, to prepare our dish, wash the potatoes well and let them cook in their skins. Add salt to taste and bay leaf.
2. While our potatoes are cooking, let's make the herring. Cut off the head, tail and fins.
3. Clean off the entrails and remove the backbone and small bones. If you wish, you can also remove the skin.
4. Cut the finished fillet into small cubes.
5. Peel the onion, chop it into small cubes, add to the herring.
6. For the dressing, cut the lemon in half, squeeze out the juice from one half, add vegetable oil and mustard, mix everything thoroughly and add to the herring.
7. Cool the finished potatoes and peel them. Cut off the top and remove the core using a teaspoon.
8. Stuff the potatoes with the prepared filling.
9. Top with pomegranate seeds and chopped herbs.

Traditional mincemeat with herring

Forshmak, which was familiar to many Soviet children from childhood, was made a little differently, but the most delicious thing was to grease the bun with fresh mince and wash it down with sweet hot tea.

Ingredients:

• Herring;
• 2 boiled eggs;
• 4 pieces of loaf (can be from yesterday);
• 1 sour apple: “Antonovka” or “white filling”;
• 2 onions;
• 80 grams of butter.

Cooking method:

1. Soak the loaf in milk or water to soften the pieces.
2. Pass the peeled herring fillets, apples, eggs and onions through a meat grinder.
3. Add the soaked bun to the resulting mass and mix thoroughly.
4. Salt and pepper are added to taste. After this, add softened butter to the mixture.
5. Sprinkle the mincemeat laid out on a dish with egg yolk.
6. In addition to these recipes, there are also versions of the dish with meat and potatoes, chicken, and cottage cheese.

Herring appetizer

Ingredients:

• lightly salted herring - 1 piece (450 g)
• French mustard beans - 1 tbsp.
• butter - 70 g
• cranberries - 30 g
• dried or fresh dill - 1 tbsp.
• mint greens - 2 sprigs

Cooking method:

1. Preheat the oil until soft. In this case, you can use sandwich butter, it is softer and more elastic.
2. Add chopped dry dill and mustard beans. Mix all ingredients thoroughly.
3. We buy lightly salted herring, preferably weighed. We choose a fish that is large, elastic, and has shiny scales.
4. We peel the herring, remove the head and entrails. Rinse thoroughly under running water and dry with a paper towel. We cut the fillet into two halves, removing the spine, ribs and small bones.
5. Place the fish on a flat surface and carefully cut off the meat from the inside, leveling the fillet.
6. Place our prepared oil on the leveled surface of the herring. Spread evenly over the entire fillet. And cut into portions
7. Decorate the prepared herring appetizer with cranberries and herbs. This appetizer is well suited for buffet tables and small snacks.

Excellent appetizer of herring and processed cheese

An appetizer of herring and melted cheese is a great idea for the table. A very tasty appetizer that can be served on slices of bread or on slices of boiled potatoes. Instead of 200 g of finished fillet, you can use 1 whole herring.

Ingredients:

• Herring fillet – 200 grams (or 1 whole herring)
• Processed cheese – 200 grams
• Carrots – 50 grams
• Butter – 50 grams

Cooking method:

1. Place the cheese in the freezer for 20 minutes, then it will be easier to chop it. Cook the carrots until they become soft (this is about 20 minutes), after which they need to cool.
2. Cut the herring fillet into small pieces. Cut the cheese in the same way, into small pieces.
3. Peel and chop the carrots with a knife. Take out a bowl and mix herring, cheese, carrots and slightly melted butter.
4. Place the snack in the refrigerator to cool slightly. This appetizer is very good served on slices of bread.

Original herring appetizer

Ingredients:

• salted herring - 1 pc.
• beets - 1 pc.
• blue onion - 1 pc.
• dill greens
• potatoes 2-3 pcs.
• lemon juice
• olive oil
• parsley
• sesame

Cooking method:

1. Boil potatoes and beets. Cool and peel.
2. Grate the beets on a fine grater, grind the potatoes into puree, mix.
3. For the filling, mix herring and onion, cut into small cubes with chopped dill.
4. We make a flat cake from the beetroot-potato mixture and place a teaspoon of filling in the middle, forming a strawberry.
5. Drizzle the strawberries with a sauce of olive oil mixed with lemon juice, then sprinkle with sesame seeds.

Appetizer of herring and processed cheese

Ingredients:

• 200 grams of lightly salted or salted herring fillet;
• 200 grams of processed cheese;
• 50 grams of fresh carrots (one small carrot);
• 50 grams of butter.

Cooking method:

1. Wash the carrots, boil until tender, cool.
2. Advice. It is not enough to simply boil carrots. It must be cooled after cooking. This simple procedure will give the carrots a slight crunch, and in the finished caviar it will crunch a little, just like real eggs, except that they do not burst.
3. Then we peel the carrots and chop them as finely as possible. Better yet, grate it on a fine grater.
4. Lightly salted herring fillet, peeled and pitted, cut into very small pieces.
5. Advice. It is better to take lightly salted herring for caviar, because in combination with salty processed cheese, the appetizer can turn out to be overly salty.
6. Cut the processed cheese into very small cubes. To make this easier, wet the knife blade in water.
7. Place all the prepared ingredients into a deep bowl: carrots, herring, melted cheese and mix.
8. Then add soft butter to the rest of the products (take it out of the refrigerator an hour before cooking).
9. Cover the bowl with a lid or cling film and place in the refrigerator for one hour to allow all ingredients to combine and the appetizer to cool.
10. Advice. Store false caviar from herring and carrots in the refrigerator, in a closed container, for 3-5 days.
11. We serve this appetizer on slices of white or black (which is much tastier) bread.
12. Personally, I like the so-called false caviar best on a slice of toasted baguette or toast and certainly with a mug of sweet black tea. And at a buffet it can be served in the form of profiteroles - well, just a royal appetizer.
13. Advice. You can serve caviar by spreading it on a piece of bread or toast. Fill tartlets or profiteroles with it, or stuff, say, eggs. This caviar looks original and fresh on slices of fresh cucumber. Our most popular option is on crackers (unsalted and without flavoring).

Appetizer of herring in jelly (aspic)

Ingredients:

• bulb onions;
• vinegar for pickling onions;
• red fish (lightly salted salmon or trout) or herring is an economical option (no less tasty);
• carrot;
• chicken egg;
• raisin;
• lemon;
• mayonnaise;
• greens for decoration;
• food gelatin.

Cooking method:

1. Peel the onion and cut into thin half rings and place in a jar.
2. Dilute table vinegar 9% with water - you should get a slightly sour solution.
3. Pour the onion with this solution and leave overnight, drain in the morning, rinse with water and let the residue drain off; the onion is ready.
4. Boil the eggs and cut into slices or as you like.
5. Wash the carrots, peel and cut into slices.
6. Cut the fish or herring, carefully remove all the bones and cut into small slices.
7. Lemon - I cut some into segments, some into circles (to decorate the aspic).
8. Rinse the raisins and soak for 30 minutes in cold water.
9. You can start assembling the aspic: it’s better to make small portioned dishes - I do it in bowls. Very convenient later at the table.
10. So: a layer of pickled onions, then slices of fish or herring, raisins, a slice of egg, a thin slice of lemon - grease with mayonnaise. Repeat until the top of the bowl.
11. Prepare the gelatin solution according to the instructions on the bag and pour into the prepared bowls.
12. Place in the refrigerator.

Lightly salted jellied herring

Finnish cuisine is especially revered by adherents of healthy eating. Simple combinations of simple products, their naturalness provide excellent taste and benefits. A worthy reason for Finnish-style lightly salted jellied herring to appear on your menu.

Ingredients:

• Herring (lightly salted) – 1-2 pcs. Depends on size
• Dill with parsley (young, fresh herbs) – 1 bunch
• Carrots (bright color) – 1 pc.
• Gelatin – about 25g.
• Onion (white or red) – 2 pcs.
• Celery – 1 stalk.
• Vinegar, pepper (or mixture), lemon.

Cooking method:

1. You can prepare lightly salted jellied herring in Finnish style like this:
2. Cut the herring. Check that there are no small bones left in the fillet. For aspic, use small pieces or strips. Leave 2-3 strips of herring fillets to decorate the aspic.
3. Soak the gelatin for 20 minutes. The water must be cold!
4. Coarsely chop the carrots, celery, one onion (into 4 parts) and place in a saucepan. Pour in water (about 0.4 liters). Add spices, be sure to add salt and sugar, and some herbs. Boil the vegetables and remove them with a slotted spoon. Be careful not to overcook the carrots. It will come in handy as a jelly ingredient.
5. Cut the other onion into cubes. Sprinkle them with vinegar and pour boiling water over them for just a few seconds. Then rinse with cold water in a colander. Read more:
6. Strain the vegetable broth. Cool and pour lemon juice into it (based on your taste).
7. Also cut the boiled carrots for the herring jellied into small cubes. Chop the greens. Add onion. Place the ingredients in the molds.
8. Heat the swollen gelatin. Be sure to stir until it is completely dissolved. But so that the liquid does not boil. Pour into the broth (see instructions for gelatin), cool to room temperature.
9. Fill the molds with herring with broth and let them harden. In order not to disturb the composition of the finished dish, before removing it from the molds, place the dishes in warm water. The outer layer will melt and the herring aspic will “slip out” onto the plate.

In Russia, a rare feast is complete without herring. And for the holidays you always want something special. I bring to your attention 5 simple, tasty and very beautiful herring snacks. At the bottom of each recipe is a video tutorial.

Ingredients:

• Salted herring fillet (finely chopped) – 2 pcs.
• Cottage cheese – 150 gr
• Tomatoes – 2 pieces
• Mayonnaise – 2 tablespoons
• Boiled potatoes – 2 pcs.
• Hard cheese – 100 gr.
• Dill
• Ground black pepper

Boil the potatoes in their jackets, peel, cool and cut into slices.

Mash the egg yolks with a fork. Add cottage cheese, mayonnaise, black pepper and chopped herring fillet to the yolks. Mix well.

Cut the tomatoes into circles. Grate the cheese on a fine grater.

Roll the curd into balls, roll them in cheese and place them on the potatoes and tomatoes. Add dill and a piece of herring on top. That's it, a simple and tasty snack is ready.

SNACK "CAKES" from HERRING

Ingredients:

• Salted herring fillet – 2 pcs.
• Boiled beans – 100 gr
• Hard boiled egg – 1 piece
• Olive oil or butter - 3 tbsp. l
• Red Caviar – 3 tsp.
• Rye bread
• Pepper
• Greens for decoration

Soak the beans and boil until tender and grind in a blender. (By the way, if you don’t want to bother with beans, you can replace them with boiled eggs.) Add butter or olive oil, herring and egg to the bean puree.

Blend everything again in a blender until smooth. Season with salt and pepper to taste and add red caviar.

Slice the bread and remove the crusts. And apply herring-caviar cream. Place another piece on top and coat with cream again. And again a piece of bread on top.

Decorate each herring cake with the remaining cream using a pastry bag.

And decorate with the remaining eggs.

Watch a video recipe on how to make snack “cakes” from herring

“EMERALD” HERRING APPETIZER

Ingredients:

• Herring – 1 piece
• Boiled potatoes – 2 pcs.
• Processed cheese – 100 gr
• Hard-boiled eggs – 2 pcs.
• Butter – 50 g
• Dill
• Pomegranate seeds
• Ground black pepper

Chop the herring fillet finely, grate the potatoes and eggs on a coarse grater. Mix melted cheese into this mixture.

Add chopped herring, butter, pepper and mix again. Place in the refrigerator for 15 minutes.

Meanwhile, finely chop the washed, dried dill. We take the workpiece out of the refrigerator. Roll it into balls and roll in dill. Place a pomegranate seed on each ball.

And a video recipe for “Emerald” Herring Appetizer

This is a very tasty and delicate-tasting herring under a fur coat; this dish will pleasantly surprise you!

Ingredients:

• Salted herring (cut) – 500 g
• Hard-boiled eggs – 4 pcs.
• Mayonnaise – approximately 200 gr.
• Boiled beets – 1 large or 2 small pieces
• Boiled carrots – 2 pieces
• Lavash - 3 pieces
• Parsley
• Leek
• Food foil

Place 3 pita breads together and cut in half.

These are blanks for 2 rolls.

Grind the beets on a coarse grater, and chop the carrots on a fine grater.

We put 1 layer of pita bread on the foil, as you remember, we have 3 of them! Coat it with mayonnaise and distribute half the beets over the surface. And cover with a second layer of lavash.

Spread mayonnaise on the second layer of pita bread and spread half of the carrots in a thin layer. Cover with lavash again.

Spread the third layer of pita bread with mayonnaise and lay out the grated eggs - exactly half.

Roll it up, place it on foil, wrap it in foil and put it in the refrigerator for half an hour.

We do the same with the second part of the pita bread, beets, carrots, eggs and mayonnaise. We saved them for the second roll... This is how we put the rolls in the refrigerator.

After 30 minutes, take the rolls out of the refrigerator and carefully cut into portions. Place onion cut into rings on each piece, and herring and parsley on top.

Video recipe Herring under a fur coat in lavash

Appetizer with herring on puff pastry

Ingredients:

• Salted herring fillet – 1 piece
• Puff pastry (buy at the store) – 500 gr.
• Leek – 35 g
• Mayonnaise – 2 tbsp. l.
• Boiled beets – 2 pcs.
• Egg for brushing cakes – 1 pc.
• Fresh cucumber – one
• Dill and parsley
• Radishes for decoration
• Parchment paper for baking

First you need to bake the base of their puff pastry. To do this, divide the dough layer into about 33 equal parts. Place on a baking sheet lined with parchment paper.

Beat the egg and brush the dough pieces. Place in the oven, wait for our shortcakes to turn golden brown and remove from the oven.

Grind the salted herring fillet in a meat grinder or blender. Add chopped onion and mayonnaise to the ground fillet and mix with a spoon.

Three beets on a coarse grater, add 1 spoon of mayonnaise, salt and mix.

Sprinkle the dish with finely chopped herbs to serve the herring appetizer. Cut fresh cucumber into slices.

Place the baked pieces of puff pastry on a plate and place a slice of cucumber on top. And place minced herring on one half of each piece, and minced beetroot on the other half directly on the cucumber slices.

Decorate the dish with finely chopped radishes and folded into rosettes and you can serve.

And watch the video recipe

Who among us doesn’t love delicious herring under a fur coat! Almost no holiday feast is complete without this dish. But recently, many have begun to think about the dangers of mayonnaise, some are watching their figure, others are following a certain diet for health reasons. Of course, it can be done, and yet this product contains most of the vegetable oil. Therefore, for lovers of herring under a fur coat, I want to offer alternative options for its preparation. It's just as incredibly tasty, but without mayonnaise. Prepare and judge for yourself! Herring snacks.

Appetizer herring under a fur coat

Recipe No. 1

Appetizer egg with herring

• 2-3 medium boiled beets
• lightly salted herring
• 2-3 boiled eggs
• 20 g butter
• salt pepper
• dill or green onion

Grate the boiled eggs on a fine grater, add softened butter and herring cut into small cubes. Mix everything.

Peel the beets and cut into circles about 0.5 cm thick.

Then you can use cookie cutters to cut out shaped circles.

Place egg and herring mixture on each beet circle. Sprinkle chopped herbs on top.

Recipe No. 2

Appetizer with herring and beets

• 2 small boiled or baked beets
• lightly salted herring pieces
• Rye bread
• 1 clove of garlic
• small handful of walnuts
• 1 tsp wine vinegar
• salt pepper
• parsley, dill or green onions

Peel the beets and grate them. Add garlic passed through a press, chopped nuts, salt and pepper. Mix or grind with a blender.

Cut the bread into small pieces. Spread the beet mixture onto the bread and place a piece of herring on top. Decorate with greens. For convenience, you can put it on skewers. By the way, rye bread slows down the absorption of fats.

Here’s a festive appetizer made from herring, really simple and delicious!

BON APPETIT!

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