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My recipe

Herrings pate

This pate has a finnish background, as in Finland it is very popular to eat herrings with the sour-cream.

Herrings pate

  • 150 g fillet light-salted herrings
  • 1/2 sweet onion
  • 3 hard boiled eggs
  • 75 ml breadcrumbs
  • 200 ml light cream (light sour-cream)
  • 50 ml chopped dill
  • 50 ml chopped spring onion
  • Black pepper
  • On a dry pan toast the breadcrumbs until golden
  • Chop the eggs finely
  • In a food processor pulse the herrings and onion, add in the breadcrumbs, cream and pepper
  • Transfer to a serving bowl, add the eggs, sprinkle with the dill and spring onion
  • Leave overnight in the fridge
  • Serve with the black bread or baked potatoes

For more flavour I prefer to use the herring in some marinate - wine, mustard or dill. I take 50:50 cream and sour-cream.