Herring butter spread
Herring butter is a Russian finger foods spread. This savoury paste can be spread over crisps or canape style bread, especially coriander flavoured Borodinsky bread. It can also be served in a small bowl for the guest to spread it over snacks themselves.
In the basic and traditional recipe you blend 2 parts of pickled herring fillet cut into small pieces with 1 part of unsalted butter. Then refrigerate. As straightforward as possible!
There are also a slightly more complex recipe, where such ingredients as a bit of mustard, hard boiled egg, lemon juice and herbs are aded. In this variation it is more of Vorschmak-style bread.
Recipe 1: Classical herring butter
Ingredients:
300 gr pickled herring –
200 gr unsalted softened butter
Method
- Cut the boneless pickled herring fillet into small pieces.
- Combine with unsalted butter and blitz the mixture.
- Put in a form you wish to later serve the herring butter in and cool down.
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Recipe 2. Herring butter a la Vorschmak
Ingredients:
300 gr pickled herring –
200 gr unsalted softened butter
1 hard boiled egg
1 teaspoon mustard
2 tablespoons lemon juice
1 bunch parsley, chopped
Method
- Cut the herring into small pieces (smaller then the pieces needed for Herring under fur coat salad). Break the boiled egg with the fork.
- Combined prepare herring and egg with other ingredients. Put into a serving bowl and refrigerate.
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