Herring oil classic recipe

Step-by-step preparation

Cooking time: 20 mins

1. STEP 1

   

   How to make herring oil classic recipe? Prepare all the necessary ingredients for cooking. It is best to take lightly salted or spicy salted herring. The main thing is that it is fresh and not stale, otherwise the oil will acquire an unappetizing smell. There should be no yellow marks on it, a sure sign of a stale product. Remove the butter from the refrigerator in advance (2-3 hours before cooking) so that it becomes soft.

2. STEP 2

   

   Take a herring, clean it from the insides, fins, head, and remove the skin. Fillet the fish, remove all bones. Try to choose even the smallest bones, because no matter how hard you try to grind, bones can still get caught. And this can lead to undesirable consequences. This can be easily done with ordinary tweezers. Then cut the herring into pieces. Or you can buy ready-made fillets.

3. STEP 3

   

   Place soft butter and mustard in a blender bowl. You can use any mustard you want. It determines what taste the finished oil will have - spicy or piquant. Russian mustard gives heat and grainy piquancy. The main thing is to know when to stop so that the taste of mustard does not overwhelm the taste of the fish. I took Russian mustard.

4. STEP 4

   

   Wash the egg in running water and soda, as there may be harmful bacteria on its surface. Boil the egg until tender, cool in cold water and peel off the shell. Chop it coarsely and add it to the bowl with the butter and mustard. The color of the finished butter directly depends on the egg. After all, the brighter the yolk, the yellower the butter will turn out.

5. STEP 5

   

   Add peeled, chopped herring to the blender bowl. If desired, add lemon juice, this will smooth out the fishy smell a little.

6. STEP 6

   

   Mix everything with a blender at medium speed. After achieving a homogeneous consistency, continue working with the blender for some time. After all, if you don’t punch through the mass for long, you will end up with pieces of herring in the oil, and we need to achieve a completely homogeneous structure of the finished product. Taste and add a little salt if necessary, although this is usually not required.

7. STEP 7

   

   Wash the dill in running water and be sure to dry thoroughly with a paper towel. After all, trapped moisture will speed up the process of product deterioration. Chop it with a knife and add to the blender bowl. If you don't like dill, replace it with parsley or any other greens. Mix a little with a blender and the herring oil is ready.

8. STEP 8

   

   With this oil you can make excellent sandwiches, complementing them with fresh vegetables or filling tartlets for a festive table. Bon appetit!

Comments on the recipe

lika

04.10.2023

4.8

Just what you need for sandwiches! The recipe reminded me of mince pate, very tasty!

Natalia M

04.10.2023

4.6

I was looking on the website for a new way to serve lightly salted herring and found this classic herring butter recipe. After cutting, the herring was thoroughly pitted using special fish tweezers. But just in case, I beat the mixture longer. The color of my herring oil was determined not by the yolk, but by the dill) It was probably very rich and juicy. But, despite the unusual color, the taste of herring is clearly felt in this green oil. A boiled egg softens the taste and texture. And mustard gives a pleasant spice. The herring oil turned out thick, and in the refrigerator it became even thicker. It is very convenient to spread on pieces of bread. My husband and I liked the sandwiches with unusual, delicious butter.

lianaN

04.10.2023

4.9

Great herring oil! simple, fast, delicious! shine!

Lidia

04.10.2023

4.8

I won’t add a photo, since I already ate all the butter) and specially registered to leave a comment. I prepared herring oil according to this recipe from trimmings and ugly pieces of herring left after cleaning. I ate it in one bite with great pleasure. I didn’t save the link to the recipe, so I had to look for it again. But I found it, thank God))). Many thanks to the author, yesterday I cleaned another portion of fatty herring. And I’ll make another herring butter. Well, very tasty!!!