Herring pate
Origin of the recipe
Herring pâté is a traditional Russian dish that originated in the 19th and 20th centuries. Its origins lie in Russia's rich fishing tradition, where herring was an affordable and popular product. The recipe developed as a way to use up leftover or inexpensive fish, turning it into a tasty and nutritious dish. Over time, pâté became a staple of home cooking and festive feasts, maintaining its popularity to this day. Herring is the most common appetizer in Russian, and indeed, other cuisines. However, ordinary canned salted herring can quickly become boring, although turning it into a delicious and even elegant spread for sandwiches is effortless; even a novice can handle it. Prepare this delicious and filling pâté, a treat you won't be ashamed to share with your guests.
What do you need for cooking?
Ingredients
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Lightly salted herring
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Eggs
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Butter
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Apples (sour)
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White onion
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White wine vinegar
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Ground black pepper
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Salt
Kitchen utensils
- Knife
- Board
- Blender
Step-by-step recipe
Step 1:
Boil the eggs until done.
Step 2:
Peel the eggs.
Step 3:
Peel the apple.
Step 4:
Cut the onion, eggs, and apples into medium-sized pieces.
Step 5:
Place herring, butter, white onion, eggs, and apples in a blender.
Step 6:
Pour white wine vinegar into a blender, add black pepper and salt.
Step 7:
Grind the contents of the blender until smooth.
Step 8:
Place the resulting mass in the refrigerator for 1 hour.
Cooking tips
If your blender is small and not very powerful, then chop the mixture of ingredients in batches; not all small blenders can handle this amount well enough.
When adding the herring, drain the liquid beforehand. Excess liquid in the pâté can turn it into a sauce rather than a thick pâté.