Semolina and herring caviar (from fillet or in brine): recipes

Prepared by: AlenaPrika

03/21/2020 Cooking time: 30 min

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Fragrant false semolina caviar in herring brine is a tasty and satisfying appetizer. Her recipe comes from the last century; in Soviet times it was very difficult to buy salted herring and even pickled herring was prized!

Fish caviar from semolina and herring bones

This recipe differs slightly from the previous one when it comes to the products used, but the process itself becomes more complicated due to the fact that you have to remove the bones from the herring. However, the taste of the resulting caviar fully justifies such labor costs and is significantly different from a dish prepared using fish fillet.

Ingredients:

tomato juice – 0.2 l;
herring bones – 0.35 kg;
onion – 1 piece;
semolina – 0.15 kg;
black pepper (ground) - to taste.

Cooking time: 65 minutes.

Calorie content: 83 kcal.

Preparation progress:

Separate the bones from the fish and soak them in cold water for 60 minutes.
Place the container with the bones (without changing the water) on the fire and boil the contents for half an hour.
After the specified time, pour the resulting broth into another pan, filtering the bones using a colander (the remains of the fish skeleton can then be disposed of).
Cook the semolina in tomato juice and fish broth (pour the cereal into the boiling liquid little by little, breaking up all the lumps, and then wait until the porridge thickens, turning red-orange, and turn off the heat).
Grind the peeled onion and mix thoroughly with semolina.
Infuse the finished caviar in the refrigerator for two hours.
The chilled appetizer is best combined with Borodino bread, butter and fresh herbs.

Pickling recipes

Spiced herring

Top 19 simple recipes for preparing vegetable caviar preparations for the winter

Ingredients:

water – 1 liter;
whole herring – 2 pieces;
sugar – 7.5 grams (1.5 teaspoons);
salt – 50 grams (4 dessert spoons);
dried carnation flowers – 5 pieces;
bay leaf – 4 pieces;
allspice – 10 peas.

Cooking method

Boil water in a saucepan, add spices, salt, sugar.
Cool the brine, pour it over the fish, leave at room temperature for an hour, then put it in the refrigerator for 2 to 7 days.
Before serving, cut into pieces, garnish with pickled onions and herbs.

Spicy herring with mustard

Ingredients:

water – 900 milliliters;
whole herring – 2 pieces;
mustard – 30 grams (2 tablespoons);
sugar – 45 grams (3 tablespoons);
salt – 75 grams (5 tablespoons);
chopped herbs (dill or parsley) – 15 grams (1 tablespoon);
coriander seeds – 15 grams (1 tablespoon);
bay leaf – 10 pieces;
black pepper – 15 peas.

Cooking sequence:

brush the fish with mustard and place in a glass container (enamel or plastic dishes will give the fish a metallic taste);
boil water in a saucepan, add salt, sugar, spices;
cool the brine, pour over the carcasses, leave the herring to marinate for 2 hours;
put in a cool place for three days.

Fish in brine (strong salt solution)

Method for preparing brine:

Boil a liter of water, slowly add salt to the liquid until it stops dissolving. Visually, you will see that the crystals simply begin to settle to the bottom.

You can check the readiness of the brine using a raw egg: lower it into the water; if it starts to sink, this indicates an insufficient amount of salt in the water, and if it floats on the surface, the brine is ready.

To improve the taste, add spices to the liquid, based on your own preferences. These can be: black, white, red ground or allspice, clove buds, bay leaves and juniper berries. Cardamom grains, coriander seeds, mustard seeds, vinegar, onions, horseradish, green sour apple, lemon juice, vodka, and soy sauce will not spoil the taste. However, it is not recommended to use iodized salt to prepare brine.
Place two herring carcasses in a bowl, pour cooled brine over the fish so that it “swims” in the brine. Let it sit for an hour, then put it in the refrigerator for 1 – 2 days.

Dry pickling

Ingredients:

large whole herring – 1 carcass;
ground black pepper – 7.5 grams (1.5 teaspoons);
sugar – 5 grams (1 teaspoon);
salt – 7.5 grams (1.5 teaspoons).

Recipe:

Wipe the fish dry with a paper towel or napkins;
mix black pepper, salt, sugar in a glass container;
thoroughly rub the fish carcass with the mixture on all sides, including the empty cavity under the gill covers;
Wrap the herring tightly in three layers of cling film and place in the refrigerator for 2 days.

Express method of salting herring

For quick cooking, clean one fish, remove the insides, remove the skin, separate the fillet from the backbone, finely chop and place in a glass container. Then prepare the brine: dissolve 45 grams of table salt (3 tablespoons) in a liter of cold water. Pour it over the fish and wait an hour and a half. Drain the brine and make a new one: mix 250 milliliters of cold water with 15 milliliters of 9% vinegar. Pour it over the herring for 5 minutes. Drain the brine. Cut the onion into half rings, add to the fish, stir. Pour vegetable oil over the herring and leave for 25 minutes. The fish is ready to eat.

Cooking method:

Peel the herring, gut it, cut into pieces;
provide the fish with salt and spices, leave for half an hour;
beat the egg, add flour;
put the frying pan on the fire, add vegetable oil;
Bread each piece of herring in egg and flour, fry until cooked on both sides;
Place on a napkin to drain excess fat.

Fried fish is recommended to be served with fresh vegetables.

Remember, when exposed to air, herring fat oxidizes under the influence of oxygen, which leads to the appearance of a rancid taste, unpleasant odor and “rusty” color. Cut fish is stored exclusively in vegetable oil, and whole fish is stored in brine or marinade.

Semolina caviar in fish herring brine

The recipe for the third version of caviar differs in that instead of broth, brine containing herring is used. Such a snack usually has a truly bright and pronounced taste, and the technology for its preparation is the simplest.

Ingredients:

brine – 0.2 l;
water – 0.2 l;
semolina – 0.1 kg;
onion – 1 piece;
vegetable oil – 1 teaspoon;
egg - 2 pieces;
tomato paste – 2 tablespoons.

Cooking time: 40 minutes.

Calorie content: 74 kcal.

Preparation progress:

In a low and wide saucepan, mix the prepared brine with water and oil.
Add tomato paste to the same container.
Turn on the stove, place a pan of brine on it and, stirring continuously, bring the liquid to a boil.
Pour the cereal slowly and little by little into the boiling contents of the saucepan.
When all the semolina is in the pan, you need to cook it for a little less than a minute, and then turn off the flame and let the caviar cool.
After this, boil the eggs, peel the onion and chop both of these ingredients as much as possible (preferably using a blender, but you can just use a knife).
Mix chilled semolina with eggs and onions.
The caviar is completely ready to serve.

Delicious potato cutlets are a great dish for Lent.

Try making hot guacamole sauce using our step-by-step photos and tips. This is a great snack to go with chips or French fries.

Chinese fried rice is unusual, tasty and filling. Our step-by-step recipe is here.

Peeling herring from bones is easy

Almond dacquoise: the most delicious recipe, method of preparation with photos

The most unpleasant part of preparing herring for serving is cleaning it from the bones. A person who does not know how can turn a fish into mush, trying to get rid of everything unnecessary in it. How to clean herring from bones so that it retains its shape? Of course, it is simply impossible to get rid of the smallest and thinnest bones, but if you sprinkle the fish with lemon juice or a weak solution of vinegar, the bones will soften and will not be felt at all.

We get rid of the main seeds. First you need to take a sharp thin knife, a cutting board or paper napkins. Place the herring on the board, get rid of the tail and head

To remove the insides, you need to cut off the fins and rip open the abdomen with a knife - very carefully so as not to damage the caviar. Herring caviar will be useful for preparing the next dish. After removing the insides, rinse the carcass with cold water and place on a napkin to drain off excess water.

There is a notch left from the upper fin on the back; using it, we carefully divide the herring in half along the back, pick up the skin, and remove it. When the fish is divided in two, you can take the bones. Grasp the ridge and slowly pull the tip of the tail upward. The bones will begin to fall away without damaging the fillet. Clean the second part of the fish in the same way. Remove any remaining protruding seeds by hand. All that remains is to cut the fish, season it if necessary and serve

After removing the insides, rinse the carcass with cold water and place on a napkin to drain off excess water. There is a notch left from the upper fin on the back; using it, we carefully divide the herring in half along the back, pick up the skin, and remove it. When the fish is divided in two, you can take the bones. Grasp the ridge and slowly pull the tip of the tail upward. The bones will begin to fall away without damaging the fillet. Clean the second part of the fish in the same way. Remove any remaining protruding seeds by hand. All that remains is to cut the fish, season it if necessary and serve.

How to cook caviar from semolina, carrots and herring

This recipe is not as well known as the previous ones. However, the taste of the caviar obtained by following it is definitely worth the time spent on preparation. A distinctive feature of this snack is its rich color, which makes it a real decoration for the holiday table.

Ingredients:

herring (fillet) – 0.1 kg;
water (cold) – 0.3 l;
vegetable oil – 0.1 kg;
carrots (large) – 1 piece;
semolina – 4 tablespoons;
vinegar – 1 teaspoon;
onion – 1 piece;
salt, spices - to taste.

Cooking time: 55 minutes.

Calorie content: 200 kcal.

Preparation progress:

Boil plain water and boil the semolina in it, breaking up all the lumps, or better yet, preventing their formation at all.
At the same time, cook the carrots in a separate container.
Grind the cooked carrots along with the fish fillet and onion using a blender.
Mix the resulting carrot-herring gruel with semolina and season the appetizer with vinegar.
At the last stage, season the caviar with vegetable oil, mix all the ingredients thoroughly and put the appetizer in the refrigerator for a couple of hours.
After the specified time, the treat can be served.

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How to make fake semolina caviar without fish for vegans

Not only “carnivorous” citizens like to indulge in fake caviar, but also those who, guided by certain principles, do not want to eat any living creatures, including fish. The recipe below was created especially for these purposes.

Ingredients:

tomato juice – 0.1 l;
vegetable oil – 10 ml;
sea cabbage (dry) – 15 g;
semolina – 70 g;
salt, spices - to taste.

Cooking time: 35 minutes.

Calorie content: 67 kcal.

Preparation progress:

Wash the seaweed and then pour boiling water over it.
After 5 minutes, without removing the cabbage from the water, chop the cabbage using a blender.
Mix vegetable oil and tomato juice in a small saucepan and place over medium heat.
When the juice boils, add water with chopped cabbage, season with spices and salt.
Heat the resulting mixture for another 2-3 minutes, and then pour semolina into it, continuously stirring the contents of the pan.
Finally, stir everything thoroughly again and extinguish the flame (if the caviar turns out to be too thick, you can dilute it with a small amount of boiling water).
Once the snack has cooled, it can be offered to guests.

How not to make a mistake in choosing

What type of honey is the most delicious and healthy?

Herring caviar can be purchased from a barrel (it is easy to evaluate the color, taste, smell) or in a jar.

How to choose the right product in a closed container?

There are no dents or signs of swelling on the can. Find the production date and shelf life (all numbers are extruded from the inside). Caviar is canned immediately after extraction, no later than October; December caviar is frozen, less tasty, and contains a lot of water. The product does not contain additives: glycerin E400, methenamine E239, etc. Shake the jar

It’s great if the caviar moves in it. After opening, pay attention to the cleanliness of the inner surface of the lid - a quality product never sticks to the walls. The quantity is at least 65% of the container volume.

Carefully! If stored for a long time, toxic tyramine can accumulate in the tin. There are two reasons for this: initially stale raw materials and the amount of salt incorrectly selected by the manufacturer

. It turns out that caviar is safer to cook at home

But for this you should choose high-quality herring with caviar:

It turns out that caviar is safer to cook at home. But for this you should choose high-quality herring with caviar:

Signs of freshness: high elasticity (there are no dents left when fingers press on the carcass); eyes are light, without film; the skin is shiny, without mucus and yellow spots.
The fish should be chilled, not frozen.
The smell is specific, characteristic of raw herring, but not repulsive.
The length is at least 25 cm, the mouth is rounded (characteristic of females), and not narrow and elongated (as in males).

Useful tips

You can make a perfect snack if you follow a few simple tips:

In recipes using carrots, onions can be replaced with green onions, but in this case they should be added to the already prepared dish.
It is not recommended to salt caviar from semolina during the cooking process; it is better to do this when the appetizer is already fully prepared (it is quite possible that salt will not be needed at all, since the herring is already salted).
To prepare such a treat, you should not buy too expensive fish (it has a tender fillet, but, unfortunately, does not give a characteristic smell, without which the appetizer will no longer resemble caviar).
Prepared caviar should be stored in a closed container in the refrigerator, but even then it remains usable for no longer than a week.

If you take these subtleties into account, you can easily turn a delicious snack into a real culinary masterpiece that will impress even the most discerning gourmets.

Pate “Red Caviar” - original recipe for pate

In my family, it is customary to always have something “tasty” in the refrigerator. Naturally, in a family there is always a first course and a second course, and there is probably often dessert. But my family means by the word “delicious” something that cannot be called a full meal, but something you can quickly snack on or chew something on. And also enjoy this food. I agree that sometimes you want some kind of fiction, but you just don’t have the mood to eat something in detail.

For such a case, I have a very interesting recipe for pate made from herring, carrots, and processed cheese. We call this pate red caviar because it really tastes like this delicacy. Delicate taste, light consistency - very tasty and extremely simple. But such a pate should not be abused by those who are watching their figure, because if there is this pate in the house, the bread flies away at a breakneck speed, and this does not reflect well on the figure. Intrigued? Let's cook and try!

Ingredients:

Butter – 1 pack
Herring fillet – 2 pcs.
Processed cheese – 2 pcs.
Carrots – 2 large

Preparation:

Even the most novice housewife can handle preparing this pate. So, wash the carrots well and boil them.
Rinse with cold water and let cool.
Separate the herring fillet from the skin and cut into small pieces.
If there is no fillet, then we cut up the fish carcass and carefully select the bones.
Prepare the carrots - peel and cut the vegetables into several pieces.
Prepare a meat grinder and pass processed cheese, herring, butter and carrots through it.
It is best to put several pieces of each ingredient into the meat grinder at a time, then the mass will be more homogeneous.
When everything is chopped, mix the mass in a large bowl.
As a rule, there is no need to salt the pate, since the herring is quite salty, however, try it, you may need to add a little salt to suit your taste.

Our miracle pate is ready.

If you have a blender at your disposal, then everything will turn out much easier. Only the consistency will be more uniform and airy.

Bon appetit!

Cooking process

First you will need to cook the semolina. Only we will do this not with milk or water, as is usual, but with tomato juice. It is thanks to this that the red color of caviar is obtained. Pour the juice into a saucepan, then add vegetable oil to it and wait until the juice boils. Then add semolina in a thin stream. Make sure that during the cooking process you do not form any unpleasant cereal lumps.

Once all the cereal has been added, stir and reduce the heat under the saucepan. All that remains is to cook the semolina. Once it thickens, you can turn it off and remove it from the stove.

Now let's start preparing the herring fillet. Grind the fish fillet in a meat grinder (choose the finest grind). Add the onion head there. Pepper the ground herring and onion. It is not necessary to add salt, since the herring is already salted.

All that remains is to connect the two components. Caviar from semolina and herring, the recipe for which has just been reviewed, is ready for use in two to three hours. But it must stand in the refrigerator for this time.

Cooking process:

I pour water into the cauldron and add salted fish remains (head, tail, parts of the ridge) there.
Close the lid and cook over medium heat after boiling for 20 - 30 minutes. Strain the fish broth, throw away the fish scraps, put it back on the fire and add the semolina in a thin stream, stirring constantly. Salt semolina porridge to taste. Since fish scraps are already salted, vary the amount of salt to suit your taste. Cook the semolina porridge until cooked, just stir it constantly so that there are no lumps. When the porridge is ready, reduce the heat to low and add tomato paste (can be replaced with homemade tomato juice), table vinegar, ground black pepper and vegetable oil. Mix everything thoroughly, boil for a couple more minutes, and remove from heat. Cool the false caviar. To serve, I use onions, preferably red or white onions, they are not as bitter as regular onions. I cut the onion into small cubes and add it to the semolina mixture, mix, add vegetable oil to taste. If you decide to prepare an appetizer with herring fillet, milk and caviar, then pass them through a meat grinder and add them to the main mass at this stage.

Serve caviar from semolina porridge to the table, spread on bread.

We store the semolina snack in the refrigerator in a closed jar for no more than a week.

As they say, everything is banal and quite simple, and it’s all the same for me. Why come up with something complicated when it’s enough to rummage through the notebooks of our mothers or grandmothers and find a lot of delicious and easy-to-prepare dishes there! Don't forget your family's traditional dishes, cook and share with us!

Thanks to Slavyana for the recipe and photo.

Bon appetit and good recipes.

Best regards, Anyuta.

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