False caviar from herring and carrots - recipe with step-by-step photos. How to make false caviar from herring and carrots?

Nutritional and energy value:

Composition and calorie content of herring caviar

Depending on the place where the herring is obtained, the composition and calorie content of the caviar may vary. For example, fish caught in subpolar latitudes have a significantly higher fat content percentage than Pacific fish. So, the first has 33% fat, while the second has only 12%. The fattest caviar comes from herring caught at the end of the summer season.

Calorie content and ratio of proteins, fats and carbohydrates (BJU) of herring caviar

The product has a rich composition, which includes vitamins, beneficial micro- and macroelements, and fatty acids.

It contains vitamins:

• A, which helps strengthen the immune system, normalizes metabolism, prevents premature skin aging and aging;
• D – responsible for the formation of the skeleton and teeth;
• E is a strong antioxidant that normalizes the functioning of the heart muscle and gonads;
• N - useful because it improves the functioning of the thyroid gland, normalizes blood sugar levels;
• P – improves the body’s absorption of protein, is responsible for the condition of the skin;
• group B - are sources of energy, normalize metabolism, improve skin condition. They lower cholesterol and normalize the functioning of the nervous, blood and digestive systems. They stabilize the functions of muscles and nerves and have regenerative properties.

The useful composition of the product also includes:

• Macroelements such as potassium, calcium, phosphorus, sodium, magnesium, chlorine, silicon. Thanks to their properties, they improve brain function and memory, strengthen the immune system, promote the growth and development of bones, teeth, nails, and hair. In addition, minerals regulate water and acid-base balance;
• Useful microelements: iron, iodine, copper, selenium, fluorine, zinc, which together have antioxidant, anti-inflammatory, strengthening and protecting properties. They normalize the functions of the digestive system, strengthen tooth enamel and bone tissue, renew cells, increase immunity, stabilize hormonal levels;
• Fatty acids - poly- and mono-saturated acids Omega-3, Omega-6 - are involved in metabolic processes, the production of testosterone, regulate the metabolism of protein, sugar, and B vitamins.

Even children who don’t like it so much know about the benefits of fish oil. This is the source of energy needed by the body.

Varieties

1. Punched caviar (typical of European cuisine) is obtained by freeing the eggs from the film, rubbing them through a screen (special sieve) and salting according to a certain recipe (with the addition of marinade, oil, spices). Used for toppings, sandwiches, snacks.
2. Kazunoko-komba (Japanese cuisine). The method of preparation is interesting: the Japanese collect fertilized eggs along with the algae on which spawning took place, season them with spices and salt them. The result is long, thick strips of still fresh, crispy caviar - the most respected and, according to the people of Japan, delicious delicacy. The cost reaches $80 per 1 kg.
3. Dry, strongly salted caviar. Used to make sushi.

Herring pate is like red caviar. 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!

Storage Secrets

Herring caviar in a sealed jar can be stored according to the terms indicated on the packaging (the exact terms depend on the manufacturer).
Important! After opening, be sure to transfer the caviar from the tin into a glass jar. If this is not done, the inner walls of the metal container will begin to oxidize, causing rapid spoilage of the product. . Once opened, consume caviar within 3 days

Store only in the refrigerator at a temperature not lower than –6 °C.

Once opened, consume the caviar within 3 days. Store only in the refrigerator at a temperature not lower than –6 °C.

Caviar oil remains fresh for 1–2 days longer if it is kept under a tightly sealed lid all this time.

Lifehack. Dry-salted caviar may dry out during storage. Adding a small amount of vegetable oil will help to revive it.

A jar of herring caviar on the counter is a familiar sight. And how often do we pass by without even thinking that there is a storehouse of useful substances on the shelf for little money? Maybe we should take it today?

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How to cook herring caviar and what it goes with

Healthy fish eggs can be consumed as an independent product without harm to health. They also go well with a potato side dish, rice, vegetables and are great for making sandwiches.

You can pickle caviar in this way:

1. Release the product from the container.
2. Pour 300 mg of water into the vessel and add 1 tbsp. l. salt.
3. Add 1 tbsp. l. vegetable oil and a couple of bay leaves.
4. Add caviar and mix gently.
5. Place in a cool place for a day.

To make a paste for sandwiches, you need to mash the salted caviar with a fork, mix with softened butter, dill, salt and pepper. Place the mixture in a jar and cover with a lid. Place in the refrigerator. Can be eaten immediately after cooling.

Recipe for “False caviar spread”:

Clean the herring from entrails, skin and bones. Boil carrots until tender.

Twist the herring, carrots, butter, and cheese through a meat grinder and stir. The spreader is ready. Store in the refrigerator for up to 5 days (I don’t know exactly, I’ve never kept it that long). You can spread it on bread, a loaf, on slices of boiled or baked potatoes, stuff eggs, cucumbers, and tomatoes. Bon appetit! I conducted an experiment several times, gave him a bite of a piece of sandwich and asked me to say what it was with, everyone unanimously said, of course, with red caviar!! So it’s cheap and cheerful, but delicious... Try it!!

How will it look like?
Spread “False caviar”

This is the most delicious spread I've ever tried. The taste is very reminiscent of red caviar, it always goes with a bang! Mom “brought” the recipe from a guest many years ago, and now we have this paste very often!!

Category: Snacks › Pates

Ingredients for “False caviar spread”:

Try cooking together

False herring caviar

Sandwiches are never a bad idea on the holiday table. There are so many recipes for making them! Sandwiches with red caviar are considered the most popular. But this is a very expensive pleasure. By preparing pate according to this recipe, you will surprise your guests with a new product. Red herring caviar tastes almost indistinguishable from real red caviar.

To prepare this delicacy, you will need one fillet of lightly salted herring, about one hundred grams of butter, a couple of processed cheeses (“Friendship”, “Orbita” or another of your choice, just not softened), three medium-sized carrots. How to clean herring from bones is described at the beginning of the article. Boil carrots and cool. We grind all the ingredients through a meat grinder (while scrolling the oil, alternate it with other products). It is not recommended to use a blender as the consistency will be too liquid. There is no need to add salt; cheese curds and herring contain enough salt, which can ruin the taste. Mix and place on the table. If desired, add greens - dill and parsley.

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Caviar made from herring with the addition of semolina

Another delicious recipe made from affordable fish is herring caviar. To prepare this dish you will need lightly salted herring (two pieces), a glass of tomato juice, a glass of vegetable oil, a glass of semolina and pickled onions. Boil the juice and butter, cook the semolina in this liquid. Grind the herring and onion through a meat grinder and mix with semolina. The number of ingredients is designed for a large company. To prepare such caviar for the home table, you should reduce the ingredients by three. Instead of herring, you can use caviar from it.

Calorie content of foods possible in the dish

• Carrots – 33 kcal/100g
• Boiled carrots – 25 kcal/100g
• Dried carrots – 275 kcal/100g
• Herring in vegetable oil – 301 kcal/100g
• Herring in sour cream – 97 kcal/100g
• Herring in tomato sauce – 159 kcal/100g
• Hot smoked herring – 215 kcal/100g
• Pickled herring – 192 kcal/100g
• Fresh herring – 161 kcal/100g
• Salted herring – 217 kcal/100g
• Processed cheese 45% fat content – ​​294 kcal/100g
• Processed cheese 60% fat content – ​​354 kcal/100g
• Cheese “viola” – 307 kcal/100g
• Megle cheese – 590 kcal/100g
• Cheese "chavrou cheese" (goat) – 173 kcal/100g
• Tartar cheese – 348 kcal/100g
• Peasant unsalted butter – 661 ​​kcal/100g
• Peasant salted butter – 652 kcal/100g
• Amateur unsalted butter – 709 kcal/100g
• Butter 82% – 734 kcal/100g
• Ghee – 869 kcal/100g

Calorie content of foods: Herring, Butter, Processed cheese, Carrots

What are the benefits of herring caviar?

Herring caviar has a number of useful properties. The minerals and other beneficial elements included in its composition protect the body from colds, strengthening the immune system.

Lecithin, which the product contains, maintains health at the desired level, stabilizing blood pressure, restoring damaged tissue, and increasing hemoglobin.

Due to the benefits of salted herring caviar and minimal harm, it can be eaten while adhering to a dietary diet.

Retinol promotes the formation of carotene, which is responsible for the health of human eyes.

Salt, which is part of the fish composition, kills bacteria and inhibits the activity of toxic substances. But for people suffering from edema or having kidney problems, lightly salted herring caviar will be more beneficial.

Useful properties also include:

• anti-inflammatory and restorative effect;
• beneficial effect on the body as a whole;
• strengthening the skeleton, bones, joints, teeth, nails;
• normalization of the thyroid gland;
• slowing down the aging process.

For men, the benefits of herring caviar are much higher than the harm.

Useful microelements help improve the condition of the reproductive system. Consumption of the product helps improve sperm quality, increases libido, and enhances the motility of germ cells.

The risks are associated with an overdose of the salty product, which can lead to a decrease in the male hormone testosterone.

The benefit of herring caviar for women is that, thanks to vitamin E, the condition of the reproductive system improves. Omega acids promote the production of healthy eggs, which gives you a chance to get pregnant faster and serves as the key to the correct formation of the fetus.

Peeling herring from bones is easy

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.

Preparing caviar from herring brine

When the fish is eaten, the brine is poured out of it. But experienced housewives know the use for such a seemingly completely unnecessary product. Many people buy caviar in the store to spread on bread (pollock caviar with spices, butter or tomato). Such a jar of caviar is not cheap. Let's make exactly the same one at home, without spending money on purchase and without pouring out the brine (marinade) from the herring. This spread is called “herring semolina caviar.”

Take one glass of brine, half a glass of vegetable oil (flavorless), a glass of water, two-thirds of a glass of semolina, two tablespoons of tomato paste or tomato ketchup (without seasonings and without a slide), a small onion, a couple of boiled eggs, herbs to taste ( you can do without it). All liquid ingredients are poured into a saucepan, brought to a boil, paste is added and stirred well. Reduce heat, slowly add cereal, stirring.

When the semolina has swollen enough, remove from the stove and cool. Finely chop the onion and egg and add to the resulting caviar. Onions are not necessary in this recipe; greens will suffice.