Herring pate at home: good old, good recipes

The classic recipe for herring pate with butter is a cheap and versatile snack for every day, familiar to most people from childhood. It is used as a stand-alone dish or as butter for sandwiches.

What is the name of herring pate

A popular option for serving pâté is on slices of black bread

Herring pate is called forshmak and belongs to traditional Jewish cuisine. In Russia, such a dish had a different name - body. It is served both cold and hot.

Initially, this dish was made from not the highest quality herring, so pate was previously considered a budget food. However, there are now festive varieties of this snack.

How to make herring pate

The main ingredient for forshmak is herring. It can be anything: lightly salted, smoked, of varying degrees of fat content. In addition to herring, the composition often includes products such as potatoes, eggs, bread, onions, milk.

Important! The main and only difficulty in making a foreschmak is to achieve a homogeneous mass.

The classic recipe for herring pate with butter

Another interesting option for serving forshmak: portioned in small plates

Getting acquainted with forshmak should start with the classic recipe for herring pate with a photo and a step-by-step description. This is a simple and budget option for a snack that only needs 3 products to prepare.


  • herring - 1 pc .;
  • carrots - 1 pc.;
  • butter - 100-130 g.

Step-by-step process:

  1. The herring is washed in cold water. The head and tail are cut off, the skin is removed with a knife. All entrails and bones are removed. After that, it is washed again and laid out on paper towels or napkins so that the excess liquid is glass. After drying, the herring is cut into small slices.
  2. The carrots are peeled, cut into small pieces and mixed with the prepared fish. The mixture is rolled in a meat grinder or grinded with a blender until smooth.
  3. The oil is melted in a water bath and added to the resulting mass. It is important to stir well so that it is not felt when eating.
  4. The pate is ready. Add salt, pepper and other spices if desired.

Herring, carrot and cream cheese pate

Ready-made pate and herring can be served in a salad bowl

Herring pâté with carrots and butter is often complemented with melted cheese, which gives the appetizer a salty, spicy flavor. It is best to use "Druzhba" or "Karat" cheeses.


  • herring - 1 pc.;
  • butter - 90 g;
  • processed cheese - 1 pc .;
  • small carrot.

Step by step cooking:

  1. The curds are coarsely cut or grated. If you freeze it a little beforehand, it will be easier to cut.
  2. The root vegetable is boiled, cooled and cut into circles.
  3. The herring, washed and cleaned of the head, tail, skin, bones and entrails, is chopped and placed in a blender along with other products.
  4. At the last stage of cooking, add melted butter and salt. After all the ingredients are mixed, the dish is placed in the refrigerator for several hours.

How to make herring pate with nuts and cottage cheese

Ordinary fish pate can be diversified by adding walnuts and cottage cheese to it.

Moldovan traditional cuisine has its own interesting version of forshmak. It has a particularly delicate taste due to its fresh curd.


  • cottage cheese with a fat content of at least 30% - 300 g;
  • herring - 2 pcs.;
  • milk - 1 glass;
  • butter - 60 g;
  • any nuts - 100 g;
  • ground black pepper.

How to cook:

  1. The nuts are peeled and fried in a hot skillet. Then they are finely pricked.
  2. The herring is washed and cleaned of all that is superfluous - bones, skin and other things. The finished fillet is immersed in milk for several hours.
  3. Cottage cheese, nuts and fish with milk are ground in a blender.
  4. The oil is heated and added to the total mass. Then it is passed through a blender again.

Ready-made pate is served on slices of white or black bread. If desired, they are decorated with fresh herbs, onion rings or olives.

Herring pate with butter and egg

Fresh herbs are ideally combined with pâté: parsley, dill, green onions

This recipe for salted herring pate is made up of leftovers from simple foods. You can make this version of an economical dish in just half an hour.


  • salted herring - 350 g;
  • chicken egg - 3-4 pcs.;
  • butter - 200 g;
  • processed cheese - 2 pcs.;
  • any fresh herbs.

Step by step cooking:

  1. Chicken eggs are pre-boiled hard-boiled, cooled and chopped.
  2. The herring is washed, carefully peeled and cut into small pieces.
  3. The prepared ingredients are placed in a blender along with processed cheese and crushed until smooth.
  4. Add slightly warmed oil and mix.
  5. After the finished dish is infused in a cold place, it is decorated with sprigs of fresh parsley, onion and dill.

The classic recipe for forshmak - herring pate with stale bread

The rest of the pate can be put in a container and frozen

The remains of hardened white or black bread also found use in salted herring pate.


  • hard bread - 2-3 slices;
  • chicken eggs - 2 pcs.;
  • herring - 1 pc.;
  • milk - 1 tbsp.;
  • apple - 1 pc.;
  • onion head;
  • salt, black pepper and other spices.

Cooking process:

  1. Bread with cut crusts is soaked in milk.
  2. The fish is washed in water, cleaned of bones, skin, head, tail and finely chopped.
  3. Eggs are hard boiled, peeled and crushed in any convenient way.
  4. Onions and apples are also finely chopped.
  5. All ingredients are placed in a meat grinder or blender. For best results, it is recommended to scroll the foods several times in a row.

Jewish herring pate with apple and lemon

The apple halves with the core removed can serve as containers for serving snacks

The Hebrew version of the pate includes apples and lemon juice, which add a delicate and airy flavor to the dish.


  • salted herring - 1 pc .;
  • chicken egg - 2-3 pcs;
  • sour apple - 1 pc .;
  • butter - 100-110 g;
  • onions - 1 pc.;
  • lemon or lemon juice - 1 pc .;
  • ginger root powder, salt, pepper.

Step-by-step description of the process of making herring pate:

  1. Boiled chicken eggs are cooled, peeled and divided into yolk and white. Only proteins are needed to prepare the dish.
  2. Bones are removed from the herring. The head, tail and skin are cut off. The finished fillet is cut into large pieces.
  3. Peel and cut the onion into small cubes.
  4. Peel off the apple, remove the core with seeds. The remaining pulp is also cut and mixed with lemon or lemon juice.
  5. All products, except proteins and oil, are mixed in a blender several times.
  6. Proteins, melted butter and spices are added to the resulting mass. Mix everything thoroughly.

In order for the forshmak to infuse, it is placed in the refrigerator for 6-7 hours.

How to make herring pate with herbs and ginger

Traditionally, walnuts are added to fish pate, but they can be replaced with any other kernels

This simple recipe for lean herring pate will help prepare a dish even for those who do not have culinary knowledge and experience. The list of products used is very simple - if desired, it can be supplemented with other components.


  • slightly salted herring - 1 pc .;
  • butter - 80 g;
  • walnuts - 60 g;
  • dried or fresh ginger;
  • dill, parsley, basil - to taste;
  • salt and black pepper.

How to cook in stages:

  1. Fresh herbs are washed in cold water and chopped finely.
  2. Peel and rub the ginger root on a fine grater.
  3. Nuts are peeled from the shell, fried in a pan for a few minutes and crushed into small pieces.
  4. The washed and peeled herring is cut into pieces and passed through a meat grinder.
  5. The resulting mass is mixed with melted butter, fresh herbs and salted.
  6. Forshmak is put in a mold and left to infuse in a cold place.

Salted herring pate with olives

The top of the forshmak is decorated with a composition of olives and fresh lettuce leaves

Delicious herring pate is great for making sandwiches. All ingredients are inexpensive and can be prepared in minutes.


  • herring - 1 pc.;
  • white bread - 1/2 loaf;
  • butter - 80-90 g;
  • olives - 70 g.

Step by step process:

  1. First of all, you need to prepare the herring: cut off the excess parts, peel off scales and bones. The resulting fillet is cut into large pieces.
  2. Pits are removed from the olives and placed in a blender along with fish fillets. It is recommended to roll the mass several times in a row.
  3. Add butter to the fish puree and mix. Before that, it is better to melt it a little.
  4. Paste is spread on the prepared bread parts. Sandwiches can be laid out on a platter and served.

Recipe for herring pate with semolina

Ready forshmak is often sprinkled with mustard powder.

This appetizer can be found under the name "fake caviar", but in fact it is still the same forshmak with changed ingredients. It contains semolina. It was this recipe that was very popular during the Soviet years.


  • herring - 1 pc.;
  • semolina - 4 tbsp. l .;
  • carrots - 1 pc.;
  • vegetable oil - 2-3 tbsp. l. for semolina and 5-6 for fish;
  • vinegar or lemon juice - 1 tsp;
  • green onions.

How to cook step by step:

  1. First of all, boil semolina. To do this, pour about 2 cups of water into a small saucepan. After boiling, semolina and sunflower oil are poured into it. Boil the groats until tender.
  2. Boil carrots and cut into large pieces.
  3. Then minced herring is made: the fish is washed, peeled and rolled in a meat grinder.
  4. The crushed ingredients are mixed with each other, adding onions and vinegar, which can be substituted for lemon juice.

Delicious smoked herring fish paste

Another serving idea is lemon and boiled egg slices

This version of the fish paste is made from smoked herring. It can be used as butter for breakfast sandwiches or as a party snack at a feast.


  • smoked herring - 1 pc .;
  • chicken egg - 1-2 pcs.;
  • processed cheese - 180 g;
  • butter - 90 g;
  • salt and black pepper;
  • crackers and fresh herbs for serving.

Stage-by-stage production:

  1. Chicken eggs are boiled so that the yolk remains runny.
  2. The herring is cleaned of bones and excess parts, chopped into large pieces.
  3. Put butter, crushed cheese, fish and egg in a blender. Grind everything several times, adding salt and pepper.
  4. The finished mass is cooled for at least an hour. After it is laid out on crackers. The top is decorated with sprigs of greenery.

Important! Forshmak is not only fish, but also meat: for example, with beef, roast trimmings, lamb.

Economy version of herring pate with potatoes

Fish forshmak is a hearty and cheap sandwich addition

This simple and budget recipe for pâté for every day will not leave indifferent households and guests. It can be served on a bread or flat dish, or pickled pickles as a decoration.


  • pickles - 150 g;
  • herring - 1 pc.;
  • chicken eggs - 3 pcs.;
  • potatoes - 300 g;
  • sour cream - 3 tbsp. l .;
  • onion head.

How to cook step by step:

  1. The washed, peeled and coarsely chopped root vegetables are boiled in salted water until tender. After kneading in mashed potatoes.
  2. The herring cleared of bones and scales is crushed.
  3. Eggs are boiled hard-boiled, peeled and divided into yolks and whites.
  4. Peel and cut onions into half rings.
  5. All ingredients are mixed in a blender. Add sour cream to the total mass and mix again.
  6. The dish is laid out on a plate and decorated with cucumber circles.

Advice! Instead of sour cream, mayonnaise, tomato paste, or yogurt are also suitable.

Beet and herring pate

Forshmak with beets compares favorably with the rest with a bright festive color

Beets give forshmak an unusual bright pink hue. You can decorate it with frozen cranberries or any other.


  • herring - 1 pc.;
  • chicken eggs - 1-2 pcs.;
  • beets - 1 pc.;
  • butter - 90 g;
  • onion.

Step by step process:

  1. Beets and eggs are boiled until tender and peeled.
  2. The head and tail of the herring are cut off, the scales and bones are removed.
  3. Chopped onions.
  4. All ingredients are coarsely chopped and placed in a blender along with butter. Mix everything thoroughly.
  5. The finished pate can be served after it has cooled completely.

Storage rules

Fish dishes require special storage conditions. This is due to the fact that the reproduction of pathogenic bacteria occurs in it much faster than in meat. Herring is stored at room temperature for no more than 3 hours, in a refrigerator - up to a day.


The classic recipe for herring pâté with butter is an old proven dish that does not require large financial or time costs. The main advantage of this snack is its versatility. Forshmak will be appropriate both for a family dinner and as a festive snack.

Watch the video: Signature Paté en Croûte at 1 Michelin star Bozar restaurant in Brussels, Belgium (January 2022).

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