How to make herring oil at home

From ancient times, herring oil is considered a kind of delicacy. Despite its refined taste, the product is a budget option, unlike in-store products. To date, in the culinary world have opened many recipes for snacks. The cooking method is simple, consider the most common variations of herring oil.

Selection of herring for butter

1. If possible, check with the seller where the product was extracted. If the fish lived in a dirty environment, it can have a detrimental effect on the body after eating the finished oil. Find out through acquaintances where they get the checked goods.
2. When buying fish, pay attention to its freshness and appearance. If possible, push the herring, the meat should return to its original state. A similar feature indicates the freshness of the product. Also, under pressure on the fish, no liquid should be released.
3. When buying fish, pay attention to the eyes, they should not be cloudy. Choose a herring with a fat belly, its meat is more tender and tasty. The carcass should not emit an unpleasant odor.

Herring Oil: a classic of the genre

• herring fillet (slightly salted) - 95 gr.
• butter - 210 gr.

1. Just before cooking herring oil, check the fish fillet for bones, so that when you eat this factor would not be a surprise to you. Get rid of them if necessary.
2. Place the prepared carcass in a blender, add butter to it. Grind the ingredients until smooth. Move the composition to a small container and refrigerate. Optionally, add spices, fresh herbs.

Herring butter with milk and mustard

• salted fish fillet - 75 gr.
• butter - 190 gr.
• mustard - 20 gr.
• milk - 40 ml.

1. Pour milk into a small deep dish, place the herring fillet in it. Send the composition to the refrigerator, let it brew for about 1.5-2 hours.
2. Then remove the fish and pat it with a paper towel. Then put the fillet in a blender, add mustard and butter to it.
3. Bring the composition to a homogeneous slurry. Transfer the composition to a convenient container, put in the refrigerator.

Herring-based oil with carrots

• herring fillet - 100 gr.
• butter - 90 gr.
• carrot - 1 pc.
• mustard - 15 gr.
• light mayonnaise - 50 gr.

1. Rinse and peel the carrots, boil until cooked. Grate the vegetable on a fine grater, combine with mayonnaise and mustard. Grind the fish and oil in a food processor to a uniform mass.
2. Then mix the two masses together. In case the delicacy turned out to be too thick, it can be diluted with butter. Add salt and ground pepper if desired.

Herring and Egg Oil

• lightly salted herring - 1 pc.
• butter - 220 gr.
• chicken eggs - 2 pcs.
• garlic - 4 cloves
• red onion - 1 pc.
• fresh herbs - 35 gr.
• mustard - 12 gr.

1. Leave the butter at room temperature for a while. Then proceed to cooking the eggs, cook them hard boiled. If the herring is whole, cut it: chop off the head and fins, open the belly, get rid of the insides.
2. Remove all bones with tweezers, then rinse the carcass with water. Then mix the fillet, eggs and butter in a common bowl. Grind the composition to a pasty consistency.
3. Put it in a separate container, combine finely chopped onion and garlic with the total mass.Add mustard and greens, mix well the resulting delicacy.
4. After that, put almost finished herring oil on a plastic film. Give the composition a bar shape and refrigerate for about 1 hour. Such a move will simplify the use.
5. Herring oil is preferably eaten in the morning, as it is considered a storehouse of calories. Enjoying it in the early days, you will charge yourself with energy for the whole day.

Herring butter with cream cheese

• milk - 65 ml.
• butter - 195 gr.
• processed cheese - 145 gr.
• ground red pepper - 3 gr.
• lemon juice - 25 ml.
• fresh herbs - 30 gr.
• smoked herring fillet - 240 gr.

1. Combine milk, cream cheese and butter in a common container. Beat the mixture with a mixer until the air mixture.
2. After that, add all the ingredients to the container of the food processor, grind until smooth. Put the oil in the refrigerator.

Herring oil with green onions

• light-salted herring - 1 pc.
• green onions - 25 gr.
• lemon juice - 15 ml.
• mustard - 20 gr.
• fresh dill - 15 gr.
• butter - 370 gr.
• nutmeg (ground) - to taste
• garlic pepper - 7 gr.

1. Butcher the fish: remove the head, tail and fins, gut the insides, rinse the carcass under the tap. If there are milk or caviar, do not rush to get rid of them. Eat them or add to the composition of the oil.
2. After that, remove the ridge and get rid of the remaining bones with tweezers. Chop the fillet into small pieces. Rinse and chop finely. Leave the butter at room temperature for a couple of hours to soften.
3. After that, combine all the ingredients in a common bowl and grind with a blender. Add spices, lemon juice and mustard to the resulting mass, mix well. Then transfer the composition to a dense foil and put in the refrigerator for a while.

Milk based herring butter

• milk - 1 pc.
• butter - 120 gr.
• spices to taste
• greens - 20 gr.

1. Thoroughly clear the milk of various plaque and films. Then combine the fish portion with soft butter, herbs and spices.
2. Place the composition in the bowl of the food processor, turn on the appliance at full power. Get a uniform air composition. Transfer to a suitable container, send to the refrigerator.

Try to cook herring oil according to the recipes presented to please the household. Rest assured, no one will remain indifferent to a delicious snack. Also, the treat can be served on the festive table. When cooking herring oil do not be afraid to experiment with the ingredients, bring something new for yourself.

Video: herring oil recipe