Cake
Fake caviar
Category: Cold meals and snacks
Ingredients
Herring fillet 1 pc.
Processed cheese 1 pc.
Large carrots 1 pc.
Butter 50 g
Cooking method

Boil the carrots in any way (steamed, in the microwave, in a slow cooker).
Put all ingredients in a food processor and turn on for a couple of minutes until completely homogeneous.
It turns out such a pale orange pate, in which the starting products are completely unclear. Everyone who tried it couldn't guess. But they admitted that it was delicious.
Supplements. If the herring is not very salty, you can put more. If, on the contrary, it is too salty, then either soak it, or put 2 carrots. In any case, DO NOT SALT THE PATTERN. There is enough salt in the original herring products and curds. Take cheese like "Friendship" or "City"

Note
This pate tastes very much like fish caviar. It cooks quickly, the products are inexpensive, and it looks delicious.

Well, it seems like she explained it clearly .... It's a pity I didn't have time to take a picture - they ate it, cursed ones ..
Always at home
wai, real magic, magic, carrots plus herring turns out to be red caviar)))) I will definitely try to cook it for the new year!
mish
Wonders! The recipe "the need for invention is cunning" - anti-crisis! My applause! I will try.
Cake
If the recipe is "anti-crisis", then the sample of the nineties ... An old recipe, then, friends .... So, not one crisis has survived. And now by the way.
Always at home! Cheap and simple for the New Year's table. Rather, it is an everyday dish. For the holiday, they usually do something more intricate.
Good luck to everyone!
irza
Cake, thanks for the recipe.
Did it twice already. The first time - strictly according to the recipe, ate quickly, very gently. And today I decided to do it again with only some additives. I wanted to add boiled eggs (2 pcs.), A little mayonnaise and ground pepper. It turned out very well. I still made some toast, and on top of this pate is a BOMB!
matroskin_kot
No, guys, this recipe is from the distant 70s, my mother made the same caviar with carrots and they also cooked steep semolina with tomato juice and added ground herring, eggs, onions, it seems, pepper, butter is a must, although grandma loved forshmak add a little vegetable. And it was red caviar, and black caviar without tomato juice, how many types of caviar I had in my pioneer childhood! It is necessary to open Mamanka's records, to look more precisely. By the way, I really liked the "black caviar". Now you reminded me, I'm going to ask my mother to make such a tasty herring, just bought today. Thank you for reminding me. With hot sweet and strong tea, and on a fried toast, EH AND TASTY SAME! We don't care about crises!
irza
Quote: matroskin_kot

No, guys, this recipe is from the distant 70s, my mother made the same caviar and also cooked steep semolina with tomato juice and added ground herring, eggs, onion, it seems, pepper.

matroskin_kot, the recipe about which you are writing is a completely different story, it turned out like eggs from semolina. And the Tortyzhkin recipe is softer, more like a pate.

What you write about here https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&topic=36154.0
matroskin_kot
So I'm not arguing, I just say that the recipes are old.
ka.mar
can this caviar stand in the refrigerator for a day? In general, you, Tortyzhka, are a sorceress!
Crochet
ka.mar
Until Cakes no, let me answer you? This caviar can stand in the refrigerator for much longer than a day, it usually costs me 5 days, not to spoil completely.
irza
I support Crumble... I did it the day before yesterday, and today I smeared it on a toast and had a delicious breakfast. But it turns out delicious that it doesn't stay long
ka.mar
thanks, Krosh and Irza! I need to cook something for tomorrow.
ka.mar
oops! I didn't buy processed cheese! ... Can I use mozzarella?
ka.mar
Did everything according to the recipe ...
Actually delicious ... it would be if it weren't for so much salt. Salt was not added at all, such herring. I tried to dilute it with butter and another carrot, but apparently I will throw it out and do it again. Not with Matthias herring anymore.
irza
Quote: ka.mar

Did everything according to the recipe ...
Actually delicious ... it would be if it weren't for so much salt. Salt was not added at all - such herring. I tried to dilute it with butter and another carrot, but apparently I will throw it out and do it again. Not with Matthias herring anymore.

Much depends on the herring. It's a pity to throw it away. Try adding a grated boiled egg (2-3 pcs.)
Joy
I made caviar according to this recipe with Matias herring. I took a small package - there are 2 full-fledged fillets + another piece. I made a double portion, adding this piece too. It turned out just super.
I didn’t report only because I was completely wrapped up and there was no time to take pictures.
And the recipe is great. Thank you very much, Cake.
ka.marmaybe you put in a lot of herring?
Wildebeest
I have known this recipe for a long time, but under the name "student caviar".
I really like this "caviar" and when I make it, I remember my youth.
ka.mar

ka.marmaybe you put in a lot of herring?

maybe ... Previously, Matthias often took it, because it was delicious. But this is the second time I run into a byaka. I won't fix it, I'd rather make new caviar. It's just that YOU DO NOT REPRESENT WHAT IT IS SALT !!! Just herring and carrot salt! Well, okay, but the other four salads are good. And who else makes what herring?
Wildebeest
Quote: ka.mar

And who else makes what herring?
For such a dish, I always take an ordinary herring of low salt, this is the one with the head, tail and fins. When cleaning such a herring, you can test it for salt. If there is an excess of salt, then soak it either in tea or in milk.
ka.mar
Wildebeest, of course it should be! only I will not make up my mind. How many minutes does it take to cut a herring?
Wildebeest
Quote: ka.mar

Wildebeest, of course it should be! only I will not make up my mind. How many minutes does it take to cut a herring?
How many? This is who has some knack for peeling herring. I always clean it slowly, I never timed it. Then I usually clean 2-3 pieces immediately.
I still think that it takes 5-10 minutes for one fish.
Luysia
To whom this spread seemed salty, I think that you just need to choose the ratio of products that would be delicious for you. Carrots are sweet, more can be added, etc.

I take this ratio as a basis:

1 herring
150 g butter
2 processed cheese
3 small carrots

ka.mar
thanks, delicious caviar turned out.
Aha Bach
Quote: Tortyzhka

This pate tastes very much like fish caviar. It prepares quickly, the products are inexpensive, and it looks delicious.

Herring fillet - 1 pc.
Processed cheese - 1pc
Carrots -1 large.
Butter -50g.

Boil the carrots in any way (steamed, in the microwave, in a slow cooker).
Put all the ingredients in the food processor and turn on for a couple of minutes until completely homogeneous.
It turns out such a pale orange paste, in which the starting products are completely unclear. Everyone who tried it couldn't guess. But they admitted that it was delicious.
Supplements. If the herring is not very salty, you can put more. If, on the contrary, it is too salty, then either soak it, or put 2 carrots. In any case, DO NOT SALT THE PATE. There is enough salt in the original herring products and curds. Take cheese like "Friendship" or "City"
Well, I kind of explained it clearly ... It's a pity I didn't have time to take a picture - they ate it, the persecuted ...

I will insert a wedge into your recipe, at my house this dish has been cooked for more than 40 years, it's just that I'm already 40, and I've been eating it since childhood.
Only we have raw carrots, and the proportions are different, if you take the finished cut herring fillet, then 2 packs. 250g each, 2 curd cheese friendship, a pack of butter and 2-3 large carrots (raw) so much tastier
Elenka
I have also been preparing this dish for a long time. But I forgot, and today I cooked it in the same proportions as in Cakes... Very tasty with fried karshoshechka in MV!
solmazalla
Wow, but my mother-in-law had it under the code name forshmak. Well, I really didn't do it for 10 years, but it was delicious for me. I will have to do it, I will not even be too lazy to peel the herring. Thank you for reminding!

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