False caviar, the recipe of which we will consider in detail today, tastes very similar to red caviar. This is a great option for making sandwiches for the casual and festive table.
False caviar: cream cheese recipe
To prepare this paste, you will need the following set of ingredients:
- large herring (oily) in an amount of 1 pc.;
- half (about 100 or 150 g) packs of butter;
- processed cheese - 2 pcs.;
- small carrots - 3 pcs.
False caviar: step-by-step cooking instructions
As can be seen from the composition of the recipe, all the ingredients are more than affordable, and even in small quantities. It will take you very little time to prepare the paste , but the result will surprise and delight the most demanding gourmets.
1 step
Choose large, fatty herring and preferably with caviar. Clean it from the skin, viscera. Cut off the heads, remove the fins and separate the flesh from the bones. You should get fish fillet.
2 step
Wash the carrots and boil until cooked.
3 step
Using a meat grinder, grind all the ingredients to the state of mincemeat. You can use a blender. If neither one nor the other is available, finely chop finely the ingredients and mix with melted butter. Cheese can be grated on a fine grater.
4 step
Knead properly, try to taste. You can add a little pepper (optional). If there was caviar in the herring, then it can be used to decorate sandwiches. Otherwise, put slices of boiled carrots and greens on top of the paste.
Recommendations
False caviar is perfect for complementing recipes. For example, a simple boiled potato will acquire a new original taste if cut into halves and spread with paste. False caviar, the recipe of which we have presented above, is suitable for stuffing. Eggs, tomatoes and even cucumbers are very tasty. Those who once try a sandwich with false caviar will be truly surprised - after all, the taste is very similar to real red caviar.
False caviar: semolina recipe
Another interesting way to prepare the paste includes the following set of ingredients:
- a glass (approximately 200 ml) of tomato juice;
- a glass (about 200 g) of semolina;
- a glass (200 ml) of vegetable (sunflower) oil;
- large herring (oily) in an amount of 2 pcs. or fillet weighing 500 g;
- onion bulb of medium size;
- greens (at will and taste, you can add any, for example, dill).
Cooking technology
Mix in a saucepan or saucepan with a thick bottom a glass of sunflower oil with a glass of tomato juice. Wait for the mixture to boil, then gently, in a thin stream, stirring constantly, pour in the semolina. Stir until the mixture thickens. It will turn orange in color and should soon be easily behind the pan walls. Cut herring: remove the fins, remove the skin, cut off the head and tail. Remove the insides and gently separate the flesh from the bones. Grind the finished fillet in a meat grinder or chop finely and finely with a knife. Peel one onion, chop it in any way (best in a meat grinder). Mix the onion-herring mince with the semolina mixture. Add dill if desired. Mix everything. Put the caviar to infuse in the refrigerator. Semolina should be saturated with fish aroma. There is no need to add salt to this dish. Put caviar on bread and eat with pleasure! Enjoy your meal!