Today we will discuss the recipe for caviar from semolina and herring. Once, in Soviet times, during a period of total deficit, this dish was very popular with Russian housewives. But, as it turned out, semolina caviar is a dish well-known abroad. Since the recipe does not require any special investments, and the dish is prepared quite simply and quickly, we recommend that you try it.
Experienced housewives claim that such caviar is no worse, and even an order of magnitude better than the one you buy in the store. Various preservatives, dyes and additives harmful to the body are added to herring shop caviar. We will not do this. The dish will be environmentally friendly, as they say now, tasty and satisfying. Such caviar from semolina and herring, the recipe of which we offer today, is perfect for canapes and sandwiches, tartlets and sandwiches.
Semolina caviar and herring fillet
There are two most common cooking recipes. One recipe for caviar from semolina and herring is based on the use of fish fillets, the other on the use of chopped fish bones. Yes, do not be surprised. Maybe this recipe sounds scary, but judging by the reviews, the dish turns out to be tasty and healthy. As you know, fish bones contain a huge amount of calcium and phosphorus, so necessary for our body.
First, we will tell you how to cook fish caviar from semolina and herring fillet.
Essential Ingredients
- 500 grams of peeled herring fillet.
- 300 milliliters of tomato juice.
- 200 grams of semolina.
- 250 grams of vegetable oil.
- One large onion.
Cooking process
To begin with, it will be necessary to weld the semolina. Only we will do this not on milk or water, as usual, but on tomato juice. It is thanks to him that the red color of the caviar is obtained. Pour juice into the pan, then add vegetable oil to it and wait until the juice boils. Then with a thin stream add semolina. Make sure that during the cooking process you do not form unpleasant cereal lumps.
As soon as the whole cereal is added, mix and reduce the heat under the saucepan. It remains to cook semolina. As it thickens, you can turn it off and off the stove.
Now let's cook herring fillet. In a meat grinder (choose the finest grinding), grind the fish fillet. Add the onion head there. Ground herring with pepper and onion. Salting is optional, as the herring is already salty.
It remains only to connect the two components. Caviar from semolina and herring, the recipe of which has just been reviewed, is ready for use in two to three hours. But she must stand this time in the refrigerator.
Herring bone caviar with semolina
Homemade red caviar from semolina and herring bones is prepared almost on the same principle as the recipe, where the fish fillet is involved. But be patient, you have to tinker with the bones a bit. For cooking, take:
- A glass of tomato juice.
- 350 grams of herring bones.
- One onion.
- A glass of semolina.
- Salt pepper.
- 200 grams of vegetable oil.
According to the reviews of the hostesses, such a dish of bones is much tastier than caviar from semolina and herring. A step-by-step recipe will help you quickly cope with the task and surprise guests with an unusual dish.
First step . Herring bones we will need to soak in cold water. Soaking time - one hour.
Step Two Boil the bones for thirty minutes. Mistresses say that you can cook bones directly in the same water in which you soaked them. Then we take a large container, put a colander on it and drain the resulting fish soup. The bones remaining in the colander can already be thrown away; they played their role in the preparation. For further work we will need only a rich broth.
Step Three We cook semolina on tomato juice in the same way as in the case of caviar from fillet. We pour only a little less juice than in the first recipe. Most of the fluid is a decoction of bones. As soon as the porridge becomes thick and acquires a rich red-orange color, you can turn off the gas under the saucepan.
Step Four Not a single recipe for caviar from semolina and herring is complete without onions. If in the previous recipe we chopped onions right away with fish, then in this case the onions go on a single “trip”. After grinding, add it not to the herring, but to semolina. Thoroughly interfere.
Step Five It remains only to remove the eggs for storage in the refrigerator for two hours. For any appetizer, such caviar from herring with semolina is perfect. The recipe for sandwiches is very simple: we smear butter on the Borodino black bread, then comes a layer of homemade caviar from herring, and then fresh dill and a little green onion are added.
Fake caviar from carrots, semolina and herring
There is another, slightly less popular, but no less tasty recipe for caviar from semolina and herring. It will require a slightly larger set of ingredients. Reviews say that such caviar turns out to be more saturated in color and bright in taste.
Product set
- Herring fillet - 100 grams.
- 1.5 cups of clean cold water.
- 100 grams of vegetable oil.
- Four tbsp. spoons of semolina.
- One teaspoon of vinegar.
- One large carrot.
- Chives or chives.
- Salt, spices.
Add semolina to ordinary boiling water, as you usually do when you cook porridge. There are no secrets, the main thing is that there are no lumps. In a separate pan, in the meantime, you should already be cooking carrots. Cooking blender capacity. We put peeled boiled carrots, pieces of herring, onions in it. If you take green onions, then it should just be chopped and added later in semolina.
The crushed herring and carrot mass is added to the semolina. There we put chopped green onions and pour vinegar. Lastly, vegetable oil is added to the dish. Thoroughly mix the mass and put in the refrigerator for three hours.
Price and calories
According to the reviews of experienced housewives, who have repeatedly cooked caviar from semolina and herring according to such recipes, its average cost is around 100 rubles. Agree, you can and even need to treat your home to such an inexpensive yummy.
Homemade caviar from herring and semolina will be an excellent find for losing weight. For one hundred grams of the finished product - only 147 kilocalories. This is a great alternative to butter, a piece of sausage or cream cheese.
Tip 1 . It is better to salt the caviar in the final stages of cooking. As a rule, housewives use already salted herring, and in it there is so much salt.
Tip 2 . Do not get expensive herring for such homemade caviar, which has a tender fillet (which is a plus), but does not have the usual herring smell (which is a minus). Caviar must have at least a distant smell of herring.
Tip 3. Try not to tell the guests what was made of caviar for snacks. According to reviews, the reaction is always very interesting and pleasant. It is always the same: how can ordinary semolina and the most banal herring be so tasty?