Herring Will Not Be Much: Cakes, Stuffed Pancakes And Jelly

Almost no feast is complete without salted or pickled herring. There are dozens of options for serving this budget and tasty fish.

 

Almost no feast is complete without salted or pickled herring. There are dozens of options for serving this budget and tasty fish. From the banal - with pickled onions, mushrooms, fried carrots and bell peppers, to the solemn - in the form of a cake with vegetables or airy mousse. From salted herring, you can prepare the filling for tartlets and pie, oil, use it as a component of the salad, including the legendary Olivier. Some housewives say that it is better to buy a herring with a head and clean it yourself. Others have found their manufacturer and claim that the finished fillet in pieces is just as good. The choice is yours!

We invite you to get acquainted with three original recipes for cooking herring, which will become an undoubted decoration of any holiday. The first cold appetizer is herring cakes decorated with bean cream and red caviar. The second dish is bright beetroot pancakes stuffed with herring, cheese and eggs. And the third appetizer - Estonian tarendis or fresh sour cream aspic with herring.

Snack cakes from herring

To prepare this snack, you will need 200 g of salted herring, 100 g of boiled or canned beans, a boiled egg, a couple of tablespoons of olive oil, a loaf of black rye bread, salt and pepper to taste, a couple of teaspoons of red or artificial protein caviar. A blender will also come in handy. So, put the beans in the blender bowl and add olive oil, grind to a puree. We recommend that you boil and cool the beans in advance or use canned beans. White, red or mix - it doesn't matter.

 

Send the peeled egg and sliced ​​\u200b\u200bherring to a blender. Salt, pepper. Beat until creamy. Add a spoonful of caviar to the finished cream and mix gently so that the eggs remain intact. Cut the crust off the bread and cut into rectangles or squares. For the cake, we will use three slices of bread. Lubricate one piece, put the second on top, also grease with cream and cover with the third. Decorate the top of the cake with cream using a pastry bag with embossed nozzles for decorating pastries, lay out the caviar. You can decorate with fresh or dried herbs, or use pickled red peppercorns instead of caviar. Put the cakes on a dish, serve chilled.

Beetroot pancakes stuffed with herring

The feature of this appetizer is the bright pink color of the pancakes. In the traditional dough of thin pancakes, we will add boiled beetroot puree. It is worth noting that raw beetroot juice will not give such a rich color. Therefore, pre-cook the beets - bake in the oven or boil. You can buy boiled marinated.

 

So, first you need to fry the pancakes. If you do not have a favorite recipe, then we offer this one. In a bowl with a glass of flour, beat two chicken eggs, add a little salt, a glass of water, a spoonful of vegetable oil. Some people add a teaspoon of baking powder, but pancakes will turn out without it. Grind the boiled beets into puree with a blender, add to the dough, mix and let stand for about 20 minutes. At this time, prepare the filling.

A bunch of green onions, two boiled peeled eggs and herring fillet finely chop and mix.

Back to pancakes. We heat a flat frying pan well, pour out half a ladle of dough, while distributing the dough over the pan. A pancake on one side is baked for no more than a minute, as soon as the dough grabs, turn over with a wide narrow spatula and bake until cooked. Fold the pancakes in a pile, brushing each with butter.

Lubricate ready-made pancakes with soft cream or curd cheese to taste. The whole appetizer will take no more than 100 g of such cheese. Spread the filling over the cheese and roll up the rolls. You can cut the pancakes in portions, secure with skewers and decorate with herbs.

By the way, if you don't want to mess around with beets, you can make spinach green pancakes! To do this, add 200 g of fresh spinach leaves to the dough and beat with an immersion blender.

Herring tarendis or sour cream jelly with herring

Surprise your guests with tender and fresh Estonian aspic. Sour cream, salted herring, cucumbers and herbs are a win-win combination. Tarendis will be served in portions in large glasses or glasses.

 

To prepare a snack you will need: 300 g of salted herring fillet, 400 g of sour cream, two teaspoons of gelatin, onion, three fresh cucumbers, a few sprigs of dill.

Pour gelatin with water, half a glass will be enough, leave to swell. Finely chop the onion and drain with boiling water to remove excess bitterness, fold in a colander. Peel cucumbers and cut into small cubes. Chop the herring fillet. Mix cucumbers with chopped dill, herring, onions. Heat the gelatin until completely dissolved, in no case boil. Cool and mix with sour cream. Pour the resulting mixture over our sliced ​​\u200b\u200band mix. Pour into glasses, small glasses or bowls and refrigerate for 6 hours. Serve chilled with a sprig of dill.