Kiev-style Herring Pate

This traditional recipe for Kiev-style herring is a pate. It somewhat resembles the famous Jewish dish forshmak, but only remotely. The taste of this dish is completely different, try to cook it, diversify your home menu. This pate can be served on crispy chips, crackers, or toasted bread, beautifully garnished with herbs and red caviar, for example, and it will be a wonderful appetizer for a festive table.

Salted Herring

1 fish (herring, 7 oz)

Butter

1 cup (softened)

Cheese

1 cup (hard)

Bread

1 cup (white)

Milk

1 cup

Mustard

1.5 tbsp

Cayenne Pepper

a pinch

To prepare Kiev-style herring, first you need to clean and fillet the herring, removing all the bones. Take the herring, cut off the head. Cut the belly and remove the insides. Now remove the top fin, make a cut along the fin with a knife and carefully remove the fin along with the internal bones by hand (it comes off quite easily). And now, starting from the head, peel off the skin and slowly remove it.

Now hold the spine with one hand, and with two fingers of the other hand, lift the fillet and gradually remove it. At this time, most of the bones remain on the fish skeleton.

Check the resulting fillet, remove any remaining bones, cut into pieces, and place in a blender. Blend the herring. Then add soaked and squeezed bread to the blender. Blend until smooth.

You can also use a meat grinder.