Collection of herring rolls

Herring rolls with forshmak

Ingredients: herring fillet - 2 pcs. egg - 1 pc. carrots - 30 g butter - 10 g curd cheese - 20 g apple for serving - 1 pc. Cooking. Boil hard-boiled egg, carrots - until soft. Cut fillets from each half of the herring into thin layers. We must try to cut off so much that the bottom layer becomes only 3-4 mm thick. We cut all the cut plates of the herring into strips. And chop it into small cubes. They will form the basis of the foreschmak. Remove the yolk from the hard-boiled egg. And chop the protein into small cubes. Cut the boiled carrots into the same small cubes. Combine chopped herring, egg and carrot in a separate plate and season with melted butter. We mix. Add curd cheese (can be processed). Stir again and lightly crush with a spoon to give the forshmak uniformity. Now we cover the work board with cling film, put on it the thin herring fillet that we prepared earlier. On the herring we spread a layer of freshly cooked foreschmak, gently, slightly squeezing and making small indents along the edges. We close the second thin half of the herring - literally wrap it around so that it fits the filling. Wrap the stuffed fillet obliquely in plastic wrap. When we wrap it obliquely, it gives us the opportunity to "press" the herring into a narrower corner and thus pack it tightly. Tie the opposite edge with a knot. We put the workpiece in the refrigerator for 30-40 minutes (in this form it can be stored for no more than 3-4 days). Before serving, we take the workpiece out of the refrigerator and remove the film from it. Now it remains to arrange the dish - we cut the forshmak in the form of rolls. And put them on a plate. Nearby are sliced ​​apple slices.

Herring rolls with beets

Herring goes well with both apple and beetroot. Well, the trio of these ingredients in one dish is simply doomed to success. Fast, tasty and satisfying! Method of preparation 1. Place the herring fillets in a bowl and cover with milk. Leave the fish for 2-3 hours, then drain the milk and dry the fillets with paper towels. Soaking herring in milk is a culinary technique that makes the herring less salty and tastes more tender. 2. Slice each herring fillet lengthwise to make it twice thinner. 3. Meanwhile, boil the beets until tender. 4. Peel the beets and apple, grate on a coarse grater. Sprinkle the mixture with lemon juice, season with vegetable oil and black pepper. 5. Spread the resulting mixture evenly on top of each herring fillet. Roll the herring into rolls, and to keep the rolls in shape, secure them with wooden toothpicks. Tie each roll with a scallion feather and remove the toothpicks.

Bright herring appetizer

You can make a lot of different dishes from herring, not just a salad. For example, how about here the same bright and appetizing appetizer that will look just right on the New Year's table? Ingredients: herring - 1 pc. cucumber - 1 pc. red pepper - 1/2 pc. egg - 1 pc. dill and parsley to taste, carrots - 2 pcs. gelatin mayonnaise Sort the herring into fillets. Don't forget to remove absolutely all bones. Cut the cucumber into thin slices. Cut half of red pepper, carrot and egg into cubes. Chop the herbs. 1 tbsp. l. Soak gelatin in 100 ml of boiling water, stir until completely dissolved. Mix with 3-4 tbsp. l. mayonnaise. With the prepared chopped fish filling (leave the pepper and cucumber separately), mix the mayonnaise with the gelatin. Unfold the cling film and place the fillet half on top of it. Put half the egg and carrot mixture on it, then half the cucumbers and pepper. Then add the egg-carrot mixture, cucumbers and peppers again. Cover with the other fillet. Wrap the herring tightly in plastic wrap and tie the edges. Store in a cool place overnight. The next day, before serving, remove the herring and cut it into thin slices. Bon Appetit!

Herring rolls with mushrooms

Sometimes even the most familiar food can become the subject of surprise and admiration. Don't believe me? Try to make original herring rolls with mushrooms and bell pepper. Products: 2 fresh or frozen herrings 1 bell pepper 100 g small pickled champignons greens For the marinade: 1/4 cup wine vinegar 1/2 cup water and vegetable oil 1 teaspoon sugar 1-2 teaspoons salt 1/4 teaspoon .spoons of black peppercorns 3-4 allspice peas 2-3 bay leaves 1-2 cloves buds (I don't add stifling pepper and cloves, for my taste they are superfluous and I take 1 spoonful of salt) Marinade: warm water, add black peas and allspice, cloves, bay leaves, salt and sugar, boil for 1-2 minutes. Cool to room temperature, add vinegar and vegetable oil, mix thoroughly. Peel the herring, gut, cut off the head, tail and fins, remove the fillets. Rinse the fillet thoroughly, remove small bones, cut lengthwise into strips 0.7-1 cm wide. Cut the bell pepper into strips, put in boiling water and boil for 2-3 minutes, until soft. Wrap the pickled mushrooms with strips of bell pepper, then herring, secure with wooden skewers. Put the rolls in a container, pour over the marinade, cover and leave to marinate for 5-6 hours. Then put in the refrigerator and let stand for another 5-7 hours. When serving, put the rolls on a plate, garnish with herbs and fresh vegetables. I will add that the rolls can be stored in the refrigerator for a long time, but it is unlikely that you will have them - they are very tasty!

Herring in drops of amber

The recipe has been tried by me many times, a very tasty appetizer. 300 g of herring (salted), 3 boiled eggs, a small bunch of green onions, 50 g of mayonnaise, 1 can of red (black) caviar, (protein can be used) green salad leaves. Remove the herring fillet from the oil or marinade, drain the liquid, blot the fillet with a napkin. Finely chop the boiled eggs and mash with a fork, mix with chopped green onions, season with a little mayonnaise. Spread this minced meat on each piece of herring fillet, put another 3-4 eggs and roll the fillet into rolls. Put the rolls on a dish lined with green lettuce leaves, and put a slide of red caviar on top of each roll, it looks very nice if done with red and black caviar, and place it nicely on a platter.

Herring snack roll

Probably, few tables go without seafood-based dishes or snacks. It can be salads and pies, as well as just ordinary fried fish. Another recipe for a spicy, original, and, at the same time, very tasty dish is a herring roll. To prepare such a roll, you need to purchase: 1. Herring, fillet - 4 pieces 2. Beets - 1 piece 3. Chicken eggs - 3 pieces 4. Hard cheese - 100 grams 5. Mayonnaise - 150 grams 6. Instant gelatin - 1 table spoon 7. Green onions - it tastes like How to cook such a delicious roll? First, take the beets, which you need to boil and cool immediately. Do the same with carrots and eggs. After complete cooling, everything needs to be cleaned. Now dilute the gelatin in a little water, and the water must be hot. Let it cool a little now, then combine with mayonnaise. So, carrots, along with beets, as well as eggs and cheese, must be grated separately on a medium-sized grater. After that, divide the mayonnaise and gelatin into even four parts, each of which mix with the already grated vegetables, cheese and eggs. Spread the fillets on a dense cling film, in the form of a layer, as if overlapping. A rectangle should form. Lay the carrots and eggs, beets and cheese on top of the fillets. Using this very film, roll up the roll, after which, immediately put it in the refrigerator for two to three hours. Has the roll cooled? Now cut it in portions, piece by piece, garnish with green onions or whatever greens you like. The appetizer is ready. It does not take much time to prepare it - everyone will cope with the recipe for sure. Surprise and pamper your guests with new masterpieces, and also, fantasize - this is a guarantee of delicious, original and interesting dishes!

Not a single festive table is complete without salted fish. In this recipe, I suggest replacing the traditional herring and onion appetizer with an original multi-colored fillet roll with gelatin. It turns out very tasty and beautiful.



Ingredients:

• Salted herring - 1 pc.
• Egg - 1 pc.
• Fresh cucumber - 1/2 pc.
• Bulgarian pepper - 1/2 pc.
• Carrots - 1/2 pc.
• Gelatin - 15 g
• Mayonnaise - 2 tablespoons
• A bunch of green onions.
• Water - 100 g

Step-by-step photos of how to cook a recipe:
We clean the herring from the ridge and all small bones, and also remove the skin.

Dissolve gelatin in hot water. When the grains of gelatin disperse, add mayonnaise, stir and pour the resulting mixture into vegetables.

We put the mixture in the refrigerator for 2 minutes so that the gelatin thickens a little.

Put the fillet on cling film and thoroughly blot the inside with a napkin so that the gelatin-vegetable mixture sticks well to the fish.

We spread the salad with a slide on the herring.

Cover the mixture with the second fillet, wrap the roll tightly and put it in the refrigerator.

After a couple of hours, the roll can be cut and served.

It turns out a very original, tasty and beautiful appetizer for a holiday.

Bon Appetit!

There are many recipes for cooking herring that can be used for a festive table. One of them is a roll with the addition of eggs, gelatin and vegetables. The dish will look especially relevant on such a big holiday as, for example, New Year's or Christmas. It's delicious, filling, cooks quickly and looks good.

You must be able to choose the right fish in the store:

1. high-quality and fresh herring, salted without breaking technology, should be elastic to the touch and clean;
2. the color of a good salted fish is natural, without a yellow tint and spots;
3. the quality of the herring can also be evidenced by its gills. A quality product has dark red gills, elastic to the touch. A yellowish tint, a loose texture and an unpleasant odor indicate that the fish is stale;
4. it is best to purchase fish that is stored in a clear brine.

How to remove small bones

After the herring is purchased, it should be cleaned of skin and bones. First, the carcass is placed on the board with its back up and pressed to straighten it. Then they turn it over and carefully pull out the ridge, trying not to damage the fillet. After that, small bones can be removed with tweezers.

There is another way to remove bones. To do this, an incision is made at the tail, then the fillets are hooked up and pulled carefully, trying not to leave meat on the ridge. The second half of the fillet is also separated.

This appetizer has a wide range of useful properties, since its main ingredient is herring. This fish enriches the body with vitamins of group B, D, E, calcium, iron, iodine, sodium. It contains a lot of omega-3 fatty acids, which the cardiovascular system really needs. The vegetables in the recipe provide fiber and vitamins, and gelatin is good for joint health.

To make the festive snack not only very tasty, but also low-calorie, you can use sour cream instead of mayonnaise.

As for the other ingredients, you can take any vegetables you want for the filling of the roll. Cucumber, peppers, and carrots may well replace ingredients such as canned corn or peas. You can take potatoes, beets, decorate the dish with fresh herbs. There are many options, everything is limited only by the imagination of the cook. As a result, such a roll can be served for any celebration, including a birthday.

Rate the recipe

A herring snack roll that will disappear from the dining table in no time!

The products that make up the dish are ridiculously simple, and even a novice housewife can handle the recipe for its preparation.
INGREDIENTS
1 lightly salted large herring
1 processed cheese
1 tsp sour cream
1 tsp mayonnaise
1 tbsp. l. sweet pickled pepper
3-5 sprigs of parsley (or other herbs to taste)
black pepper to taste
bread for serving
French mustard for serving
The herring must be peeled and boneless and cut into fillets. Place the fillets overlapping on cling film and cover the last. Beat the herring with a hammer until an evenly flat surface is obtained. Ready! Remove the top film.

Mash melted cheese, add mayonnaise and sour cream. Mix thoroughly.

Place the resulting mixture on the herring fillet in an even layer, pepper to taste.

Put chopped pickled peppers and parsley on a layer of melted cheese. By the way, if you add pickled cucumbers instead of pepper, the dish will be no less tasty!

Gently wrap the herring in a tight roll, helping yourself with cling film.

Place the appetizing snack in the freezer for 1 hour. When the roll has cooled, cut it into neat rings 1.5–2 cm in diameter.

You can serve an amazing herring roll on slices of bread (black or white), cut it into rings and garnish with French mustard. Delight!


This fantastic herring appetizer is very easy to make. Your family and guests will love it, we promise!
ADVICE
Before you cook your herring, you need to choose the right one. A good herring has a firm and firm carcass. The skin of the herring should be free of spots and visible damage. The fish should not contain foreign odors. By the way, a carcass with a thick back is often tastier. But fish with red eyes are usually less salty. We wish you a good choice!

Herring roll with melted cheese and cucumber is a great option for an appetizing snack that will not take much time and effort. This appetizer can be prepared with different fillings, fans of experimenting in the kitchen will definitely like it!
Bell peppers, pickled mushrooms, olives, capers, red onions, chopped omelet with herbs, or Korean carrots are suitable as a filling. Instead of vegetables, you can use seafood such as squid or mussels.

Exactly the same appetizer can be prepared not only from herring, but also from mackerel. When slicing, it can be served on a buffet table, it will go well on New Year's holidays. If you add boiled beets and potatoes to the filling, you get a new version of "a fur coat in a herring".

This appetizer is somewhat reminiscent of rolls, but of course in our Russian variation and from our favorite fish.

TIME: 30 min.

Average

Ingredients

• Norwegian herring 370 g;
• processed cheese 70 g;
• fresh cucumber 1 piece;
• Dill;
• Garnet;
• black cumin;

Preparation

To prepare the roll, it is necessary to take large herring, it is desirable that it be lightly salted. If you come across salted fish, soak it in milk for 30 minutes. This should be done when the herring is already deboned. Do not forget to blot the fish with napkins afterwards.

To begin with, cut off the head of the herring, rip open the belly from below and remove all the insides.

Place plastic wrap on your work surface. Uncover the herring and cut out the backbone, using tongs, remove all bones.

Peel the herring and place the fillet halves back on the plastic wrap. Cover the top of the fish and beat lightly with the back of the hammer to smooth the surface of the herring.

Open the film and brush the herring fillet with melted cheese. If you will use processed cheese, which has a pasty consistency, I recommend sending the roll into the freezer after curling for 3-4 hours.

If you use processed cheese in a briquette, keep it in the freezer for 15 minutes before making the roll to make it easier to rub. To soak the herring, put it in the refrigerator, its consistency is elastic, without freezing.

In addition to or instead of processed cheese, you can use mayonnaise, cream or curd cheese, Caesar salad sauce.

Cut fresh or pickled cucumber into slices, put on a cheese layer.

Roll the roll up like a roll using a film, tie the ends tightly with food thread. For a better and crisper cut, refrigerate for 40 minutes.

Using a sharpened knife, cut the herring roll with cheese and cucumber into portions for serving.

This appetizer is served cold, you can pre-cool the roll in the refrigerator, and then cut it.

Place the ready-made herring roulettes beautifully on a flat plate. You can first put dried pieces of dark bread on a plate, and place rolls on them. The second option is convenient for a buffet table. Garnish your plate with pomegranate seeds, black cumin, pickled onions, or radish and dill.

Cooking tips:

• Mackerel or horse mackerel can be used instead of herring.
• You can add greens, fried or pickled mushrooms to processed cheese.
• As a filling, you can use Korean carrots, Chinese cabbage, olives, feta cheese, boiled rice.

Herring rolls =================== To make herring rolls, we need pickled herring or a ready-made fillet. Delicious appetizer, quick to prepare. Ingredients For 2 herring (4 fillets) for the filling: 0.5 tbsp. steamed prunes 0.5 tbsp. nuts 50 gr. butter 1 tbsp. mayonnaise Salt, pepper. Preparation Separate the herring fillet from the bones, remove the skin. Pass the steamed prunes and nuts through a meat grinder or grind with a blender. Thoroughly grind all ingredients for the filling until smooth. Spread the fillet with the filling, roll it up, starting from the wide side. Stab with a skewer or toothpick. Refrigerate for several hours. Before serving, cut the herring rolls into pieces less than 1 centimeter thick with a very sharp knife.

Herring rolls with forshmak I liked the recipe for an unusual forshmak from one chef ... There, of course, there was a lot of fancy in the design, details when serving. I moved away from this lyrics, grasping the very essence - herring with herring filling. Ingredients: herring fillet - 2 pcs. egg - 1 pc. carrots - 30g butter - 10g curd cheese - 20g apple for serving - 1 pc. Cooking. Boil hard-boiled egg, carrots - until soft. Cut fillets from each half of the herring into thin layers. We must try to cut off so much that the bottom layer becomes only 3-4 mm thick. All cut plates of herring are cut into strips. And chop it into small cubes. They will form the basis of the foreschmak. Remove the yolk from the hard-boiled egg. And chop the protein into small cubes. Cut the boiled carrots into the same small cubes. Combine chopped herring, egg and carrot in a separate plate and season with melted butter. We mix. Add curd cheese (can be processed). Stir again and lightly crush with a spoon to give the forshmak uniformity. Now we cover the work board with cling film, put on it the thin herring fillet that we prepared earlier. On the herring we spread a layer of freshly cooked foreschmak, gently, slightly squeezing and making small indents along the edges. We close the second thin half of the herring - literally wrap it around so that it fits the filling. Wrap the stuffed fillet obliquely in plastic wrap. When we wrap it obliquely, it gives us the opportunity to "press" the herring into a narrower corner and thus pack it tightly. Tie the opposite edge with a knot. We put the workpiece in the refrigerator for 30-40 minutes (in this form it can be stored for no more than 3-4 days). Before serving, we take the workpiece out of the refrigerator and remove the film from it. Now it remains to arrange the dish - we cut the forshmak in the form of rolls. And put them on a plate. Nearby are sliced ​​apple slices.

Herring rolls with beets Herring goes well with both apples and beets. Well, the trio of these ingredients in one dish is simply doomed to success. Fast, tasty and satisfying! Method of preparation 1. Place the herring fillets in a bowl and cover with milk. Leave the fish for 2-3 hours, then drain the milk and dry the fillets with paper towels. Soaking herring in milk is a culinary technique that makes the herring less salty and tastes more tender. 2. Slice each herring fillet lengthwise to make it twice thinner. 3. Meanwhile, boil the beets until tender. 4. Peel the beets and apple, grate on a coarse grater. Sprinkle the mixture with lemon juice, season with vegetable oil and black pepper. 5. Spread the resulting mixture evenly over each herring fillet. Roll the herring into rolls, and to keep the rolls in shape, secure them with wooden toothpicks. Tie each roll with a scallion feather and remove the toothpicks.

Bright herring appetizer You can make a lot of different dishes from herring, not just a salad. For example, how about here the same bright and mouth-watering snack that will look just right on the New Year's table? Ingredients: herring - 1 pc. cucumber - 1 pc. red pepper - 1/2 pc. egg - 1 pc. dill and parsley to taste, carrots - 2 pcs. gelatin mayonnaise Sort the herring into fillets. Don't forget to remove absolutely all bones. Cut the cucumber into thin slices. Cut half of red pepper, carrot and egg into cubes. Chop the herbs. 1 tbsp. l. Soak gelatin in 100 ml of boiling water, stir until completely dissolved. Mix with 3-4 tbsp. l. mayonnaise. With the prepared chopped fish filling (leave the pepper and cucumber separately), mix the mayonnaise with the gelatin. Unfold the cling film and place the fillet half on top of it. Put half the egg and carrot mixture on it, then half the cucumbers and pepper. Then add the egg-carrot mixture, cucumbers and peppers again. Cover with the other fillet. Wrap the herring tightly in plastic wrap and tie the edges. Store in a cool place overnight. The next day, before serving, remove the herring and cut it into thin slices. Bon Appetit!

Herring rolls "Under vodka" Sometimes even the most familiar food can become the subject of surprise and admiration. Don't believe me? Try to make original herring rolls with mushrooms and bell pepper. Products: 2 fresh or frozen herrings 1 bell pepper 100 g small pickled champignons greens For the marinade: 1/4 cup wine vinegar 1/2 cup water and vegetable oil 1 teaspoon sugar 1-2 teaspoons salt 1/4 teaspoon .spoons of black peppercorns 3-4 allspice peas 2-3 bay leaves 1-2 cloves buds (I don't add stifling pepper and cloves, for my taste they are superfluous and I take 1 spoonful of salt) Marinade: warm water, add black peas and allspice, cloves, bay leaves, salt and sugar, boil for 1-2 minutes. Cool to room temperature, add vinegar and vegetable oil, mix thoroughly. Peel the herring, gut, cut off the head, tail and fins, remove the fillets. Rinse the fillet thoroughly, remove small bones, cut lengthwise into strips 0.7-1 cm wide. Cut the bell pepper into strips, put in boiling water and boil for 2-3 minutes, until soft. Wrap the pickled mushrooms with strips of bell pepper, then herring, secure with wooden skewers. Put the rolls in a container, pour over the marinade, cover and leave to marinate for 5-6 hours. Then put in the refrigerator and let stand for another 5-7 hours. When serving, put the rolls on a plate, garnish with herbs and fresh vegetables. I will add that the rolls can be stored in the refrigerator for a long time, but it is unlikely that you will have them - they are very tasty!

Herring in drops of amber The recipe has been tried by me many times, a very tasty appetizer. 300 g of herring (salted), 3 boiled eggs, a small bunch of green onions, 50 g of mayonnaise, 1 can of red (black) caviar, (protein can be used) green salad leaves. Remove the herring fillet from the oil or marinade, drain the liquid, blot the fillet with a napkin. Finely chop the boiled eggs and mash with a fork, mix with chopped green onions, season with a little mayonnaise. Spread this minced meat on each piece of herring fillet, put another 3-4 eggs and roll the fillet into rolls. Put the rolls on a dish lined with green lettuce leaves, and put a slide of red caviar on top of each roll, it looks very nice if done with red and black caviar, and place it nicely on a platter.

Herring Snack Roll Probably, few tables are complete without seafood-based dishes or snacks. It can be salads and pies, as well as just ordinary fried fish. Another recipe for a spicy, original, and, at the same time, very tasty dish is a herring roll. To prepare such a roll, you need to purchase: 1. Herring, fillet - 4 pieces 2. Beets - 1 piece 3. Chicken eggs - 3 pieces 4. Hard cheese - 100 grams 5. Mayonnaise - 150 grams 6. Instant gelatin - 1 table spoon 7. Green onions - it tastes like How to cook such a delicious roll? First, take the beets, which you need to boil and cool immediately. Do the same with carrots and eggs. After complete cooling, everything needs to be cleaned. Now dilute the gelatin in a little water, and the water must be hot. Let it cool a little now, then combine with mayonnaise. So, carrots, along with beets, as well as eggs and cheese, must be grated separately on a medium-sized grater. After that, divide the mayonnaise and gelatin into even four parts, each of which mix with the already grated vegetables, cheese and eggs. Spread the fillets on a dense cling film, in the form of a layer, as if overlapping. A rectangle should form. Lay the carrots and eggs, beets and cheese on top of the fillets. Using this very film, roll up the roll, after which, immediately put it in the refrigerator for two to three hours. Has the roll cooled? Now cut it in portions, piece by piece, garnish with green onions or whatever greens you like. The appetizer is ready. It does not take much time to prepare it - everyone will cope with the recipe for sure. Surprise and pamper your guests with new masterpieces, and also, fantasize - this is a guarantee of delicious, original and interesting dishes!