Pate herring

Description

As far as I know, and that conscious 30 years old, in my family prepare this pate. So sometimes it happens - the fridge starts salty-salty herring... And mess with her, well, no mood, no! So it helps out this recipe! Pate turns out tender, with a slight creamy taste and bright colors! And sometimes that's really want to cook this yummy and well-salted herring as if back into the sea I sailed! Well, not nowhere - then take the salted and taste doselevel ready-made pate.

Ingredients

Herring

1 piece
Butter

180 g
Carrots

1 piece
Chicken egg

1 piece

Cooking

Here our products. The time is specified without boiling carrots and eggs. Herring and butter should be taken in about equal proportions. Herring parsed from the bones to get fillets. Oil better withstand before cooking in the freezer (so it easily passed through the meat grinder). Foods should be as dry (if a lot of moisture, need to wet a paper towel)

Mince our products - first herring, then oil,

Then the egg and carrot. Grandma says that if you observe the sequence, then it will be easier to remove with the grinder the smell of fish. This time I remembered these words of her, and the next day checked the smell and it's really not.

All mix thoroughly and spread in the form for storage. If not planned prodolgenia Banquet, we send our sunflower oil in the fridge

Well, if you decide at once "to the table", I suggest a way of serving. Cut slices of bread (any loved one - just try to smear and you decide how for you it is better matched. We love with whole grain, parents love with white sliced). Molds for cutting cookie crumb cut out small squares, circles, flowers - who on that fancy enough.

Spread our billet pate and build turret 3 in a row. Collect all the skewers and serve. Such tasty snacks to make with slices of boiled potatoes or beets In General... a lot of room for imagination!

You can separately submit black and red pepper for those who like it hot...

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