The name is certainly not very tempting, but believe me, you will like the taste of this snack. In our family, such “false caviar” is no longer a novelty; my grandmother used to prepare it. Well, it’s delicious, right now I’m remembering it and sitting there, licking my lips. After surfing the Internet and searching for similar recipes, I discovered that they exist, but in most of them caviar is prepared not from the remains of herring, but from fillet, caviar or milt. This is a fillet, of course, but why throw away the bones, head and tail, if they can be used in our business. And the amount of oil in them is different. So I present to your consideration exactly the option that has been living in our family for many years.

If you are used to cooking with a different recipe, we will be very glad to get to know your version in the comments below.

Semolina caviar

In order to prepare fake red caviar from semolina and herring bones you will need

Ingredients:

• Herring bones (head, tail, spine) 250 – 300 grams,
• If desired, you can add salted milk, caviar, fillet,
• Tomato paste (good) – 200 grams,
• Semolina – 1 cup,
• Salt and ground black pepper to taste,
• Vinegar (table 9%) – 2 tbsp. spoons,
• Vegetable oil (refined) – 50 grams,
• Water – 3 glasses.

Cooking process:

I pour water into the cauldron and add salted fish remains (head, tail, parts of the ridge) there. Close the lid and cook over medium heat after boiling for 20 - 30 minutes.

Strain the fish broth, throw away the fish scraps, put it back on the fire and add the semolina in a thin stream, stirring constantly. Salt semolina porridge to taste. Since fish scraps are already salted, vary the amount of salt to suit your taste.
Cook the semolina porridge until cooked, just stir it constantly so that there are no lumps.

When the porridge is ready, reduce the heat to low and add tomato paste (can be replaced with homemade tomato juice), table vinegar, ground black pepper and vegetable oil. Mix everything thoroughly, boil for a couple more minutes, and remove from heat.

Cool the false caviar. To serve, I use onions, preferably red or white onions, they are not as bitter as regular onions. I cut the onion into small cubes and add it to the semolina mixture, mix, add vegetable oil to taste. If you decide to prepare an appetizer with herring fillet, milk and caviar, then pass them through a meat grinder and add them to the main mass at this stage.

Serve caviar from semolina porridge to the table, spread on bread.

We store the semolina snack in the refrigerator in a closed jar for no more than a week.

As they say, everything is banal and quite simple, and it’s all the same for me. Why come up with something complicated when it’s enough to rummage through the notebooks of our mothers or grandmothers and find a lot of delicious and easy-to-prepare dishes there! Don't forget your family's traditional dishes, cook and share with us!

Thanks to Slavyana for the recipe and photo.

Bon appetit and good recipes.

Best regards, Anyuta.

Sandwiches occupy a worthy place on the holiday table. There are a huge number of recipes for their preparation. Sandwiches with red caviar are considered the most popular. But not everyone can afford such an expensive pleasure. I suggest preparing an imitation of red caviar, an interesting appetizer - caviar made from semolina and herring. Once upon a time, during times of food shortages, this dish was very popular.

This sandwich spread is very quick and easy to prepare using available ingredients. I offer 2 options, let's start cooking?

We clean the herring from skin and bones. We pass the fillet through a meat grinder. Chop the onion as desired and pass through a meat grinder with a fine wire rack.

Pour oil and tomato juice (mine is homemade) into a small, thick-bottomed saucepan and bring to a boil over heat.

Pour semolina into the boiling mixture in a thin stream, stirring constantly. Stir the mixture until it becomes thick and begins to pull away from the sides of the pan.

Combine the herring mass with the semolina mass, mix thoroughly, let it cool and put it in the refrigerator for 2-3 hours so that the “caviar” from the semolina and herring is infused and imbued with the fishy aroma.

Spread the finished “caviar” from semolina and herring on bread, decorate with herbs and serve.

Surely many of you buy salted herring in a jar or bucket. The herring is eaten, but the brine remains, which is thrown away as unnecessary. I propose to prepare another version of false caviar - “caviar” from semolina in herring brine.

The products you need for cooking are in front of you.

Pre-fry the tomato paste in a small amount of vegetable oil.

Pour vegetable oil and herring brine (pre-strained) into a small saucepan with a thick bottom. Add the fried tomato paste, stir well, put on the fire, and bring to a boil.

Then pour in the semolina in a thin stream, stirring constantly, avoiding the formation of lumps, boil for half a minute, remove from heat.

Add the onion, previously chopped with a blender or meat grinder, mix until smooth.

That's it, semolina caviar in herring brine is ready.

According to experienced housewives, homemade caviar from semolina and herring is much better than store-bought caviar. The purchased product is filled with dyes and preservatives, and also contains a number of additives that may pose a certain health hazard.

These factors have nothing to do with homemade herring caviar. With a little effort and very little money, anyone can prepare a delicious and filling snack for their friends and family.

Recipe for red caviar from semolina and herring

This version of the dish can be called basic. It is the most widely known and used quite often.

Preparation progress:

Fish caviar from semolina and herring bones

This recipe differs slightly from the previous one when it comes to the products used, but the process itself becomes more complicated due to the fact that you have to remove the bones from the herring. However, the taste of the resulting caviar fully justifies such labor costs and is significantly different from a dish prepared using fish fillet.

Ingredients:

• tomato juice – 0.2 l;
• herring bones – 0.35 kg;
• onion – 1 piece;
• semolina – 0.15 kg;
• black pepper (ground) - to taste.

Cooking time: 65 minutes.

Calorie content: 83 kcal.

Preparation progress:

1. Separate the bones from the fish and soak them in cold water for 60 minutes.
2. Place the container with the bones (without changing the water) on the fire and boil the contents for half an hour.
3. After the specified time, pour the resulting broth into another pan, filtering the bones using a colander (the remains of the fish skeleton can then be disposed of).
4. Cook the semolina in tomato juice and fish broth (pour the cereal into the boiling liquid little by little, breaking up all the lumps, and then wait until the porridge thickens, turning red-orange, and turn off the heat).
5. Grind the peeled onion and mix thoroughly with semolina.
6. Infuse the finished caviar in the refrigerator for two hours.
7. The chilled appetizer is best combined with Borodino bread, butter and fresh herbs.

Semolina caviar in fish herring brine

The recipe for the third version of caviar differs in that instead of broth, brine containing herring is used. Such a snack usually has a truly bright and pronounced taste, and the technology for its preparation is the simplest.

Ingredients:

• brine – 0.2 l;
• water – 0.2 l;
• semolina – 0.1 kg;
• onion – 1 piece;
• vegetable oil – 1 teaspoon;
• egg - 2 pieces;
• tomato paste – 2 tablespoons.

Cooking time: 40 minutes.

Calorie content: 74 kcal.

Preparation progress:

1. In a low and wide saucepan, mix the prepared brine with water and oil.
2. Add tomato paste to the same container.
3. Turn on the stove, place a pan of brine on it and, stirring continuously, bring the liquid to a boil.
4. Pour the cereal slowly and little by little into the boiling contents of the saucepan.
5. When all the semolina is in the pan, you need to cook it for a little less than a minute, and then turn off the flame and let the caviar cool.
6. After this, boil the eggs, peel the onion and chop both of these ingredients as much as possible (preferably using a blender, but you can just use a knife).
7. Mix chilled semolina with eggs and onions.
8. The caviar is completely ready to serve.

How to cook caviar from semolina, carrots and herring

This recipe is not as well known as the previous ones. However, the taste of the caviar obtained by following it is definitely worth the time spent on preparation. A distinctive feature of this snack is its rich color, which makes it a real decoration for the holiday table.

Ingredients:

• herring (fillet) – 0.1 kg;
• water (cold) – 0.3 l;
• vegetable oil – 0.1 kg;
• carrots (large) – 1 piece;
• semolina – 4 tablespoons;
• vinegar – 1 teaspoon;
• onion – 1 piece;
• salt, spices - to taste.

Cooking time: 55 minutes.

Calorie content: 200 kcal.

Preparation progress:

1. Boil plain water and boil the semolina in it, breaking up all the lumps, or better yet, preventing their formation at all.
2. At the same time, cook the carrots in a separate container.
3. Grind the cooked carrots along with the fish fillet and onion using a blender.
4. Mix the resulting carrot-herring gruel with semolina and season the appetizer with vinegar.
5. At the last stage, season the caviar with vegetable oil, mix all the ingredients thoroughly and put the appetizer in the refrigerator for a couple of hours.
6. After the specified time, the treat can be served.

How to make fake semolina caviar without fish for vegans

Not only “carnivorous” citizens like to indulge in fake caviar, but also those who, guided by certain principles, do not want to eat any living creatures, including fish. The recipe below was created especially for these purposes.

Ingredients:

• tomato juice – 0.1 l;
• vegetable oil – 10 ml;
• sea ​​cabbage (dry) – 15 g;
• semolina – 70 g;
• salt, spices - to taste.

Cooking time: 35 minutes.

Calorie content: 67 kcal.

Preparation progress:

1. Wash the seaweed and then pour boiling water over it.
2. After 5 minutes, without removing the cabbage from the water, chop the cabbage using a blender.
3. Mix vegetable oil and tomato juice in a small saucepan and place over medium heat.
4. When the juice boils, add water with chopped cabbage, season with spices and salt.
5. Heat the resulting mixture for another 2-3 minutes, and then pour semolina into it, continuously stirring the contents of the pan.
6. Finally, stir everything thoroughly again and extinguish the flame (if the caviar turns out to be too thick, you can dilute it with a small amount of boiling water).
7. Once the snack has cooled, it can be offered to guests.

You can make a perfect snack if you follow a few simple tips:

1. In recipes using carrots, onions can be replaced with green onions, but in this case they should be added to the already prepared dish.
2. It is not recommended to salt caviar from semolina during the cooking process; it is better to do this when the appetizer is already fully prepared (it is quite possible that salt will not be needed at all, since the herring is already salted).
3. To prepare such a treat, you should not buy too expensive fish (it has a tender fillet, but, unfortunately, does not give a characteristic smell, without which the appetizer will no longer resemble caviar).
4. Prepared caviar should be stored in a closed container in the refrigerator, but even then it remains usable for no longer than a week.

If you take these subtleties into account, you can easily turn a delicious snack into a real culinary masterpiece that will impress even the most discerning gourmets.

Today we will discuss a recipe for caviar made from semolina and herring. Once upon a time, in Soviet times, during a period of total shortage, this dish was very popular among Russian housewives. But, as it turned out, caviar made from semolina is a dish known abroad. Since the recipe does not require any special investment, and the dish is prepared quite simply and quickly, we advise you to try it.

Experienced housewives assure that such caviar is no worse, and even an order of magnitude better, than what you buy in the store. Various preservatives, dyes and additives harmful to the body are added to store-bought herring caviar. We won't do this. The dish will be environmentally friendly, as they say now, tasty and satisfying. This semolina and herring caviar, the recipe for which we offer today, is perfect for canapés 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 is based on the use of crushed fish bones. Yes, don't be surprised. This recipe may sound scary, but judging by the reviews, the dish turns out tasty and healthy. As you know, fish bones contain huge amounts of calcium and phosphorus, which are so necessary for our body.

First, we will tell you how to prepare fish caviar from semolina and herring fillets.

Required 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

First you will need to cook the semolina. Only we will do this not with milk or water, as is usual, but with tomato juice. It is thanks to this that the red color of caviar is obtained. Pour the juice into a saucepan, then add vegetable oil to it and wait until the juice boils. Then add semolina in a thin stream. Make sure that during the cooking process you do not form any unpleasant cereal lumps.

Once all the cereal has been added, stir and reduce the heat under the saucepan. All that remains is to cook the semolina. Once it thickens, you can turn it off and remove it from the stove.

Now let's start preparing the herring fillet. Grind the fish fillet in a meat grinder (choose the finest grind). Add the onion head there. Pepper the ground herring and onion. It is not necessary to add salt, since the herring is already salted.

All that remains is to connect the two components. Caviar from semolina and herring, the recipe for which has just been reviewed, is ready for use in two to three hours. But it must stand in the refrigerator for this time.

Herring bone caviar with semolina

Homemade red caviar from semolina and herring bones is prepared almost according to the same principle as the recipe that involves fish fillet. But be patient, you will have to tinker a little with the bones. To prepare we 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 housewives, this bone dish is much tastier than caviar made from semolina and herring. A step-by-step recipe will help you quickly complete the task and surprise your guests with an unusual dish.

Step one. We will need to soak the herring bones in cold water. Soaking time is one hour.

Step two. Boil the bones for thirty minutes. Housewives say that you can boil bones directly in the same water in which you soaked them. Then we take a large container, place a colander on it and drain the resulting fish soup. The bones remaining in the colander can now be thrown away; they played their role in the preparation. We will only need rich broth for further work.

Step three. Let's cook semolina in tomato juice in the same way as in the case of fillet caviar. Just pour a little less juice than in the first recipe. Most of the liquid is bone broth. 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 semolina and herring caviar is complete without onions. If in the previous recipe we chopped the onion immediately with the fish, then in this case the onion goes on a solitary “journey”. After grinding, add it not to the herring, but to the semolina porridge. Mix thoroughly.

Step five. All that remains is to store the caviar in the refrigerator for two hours. This herring caviar with semolina is perfect for any appetizer. The sandwich recipe is very simple: spread butter on black Borodino bread, then add a layer of homemade herring caviar, and then add fresh dill and a little green onion.

Fake caviar from carrots, semolina and herring

There is another, slightly less popular, but no less tasty recipe for caviar made from semolina and herring. Here you will need a slightly larger set of ingredients. Reviews claim that such caviar is richer in color and brighter 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.
• Green or onions.
• Salt, spices.

Add semolina to regular boiling water, as you usually do when cooking porridge. There are no secrets here, the main thing is that there are no lumps. In the meantime, you should already have carrots cooking in a separate pan. Prepare the blender container. In it we put peeled boiled carrots, pieces of herring, and onions. If you take green onions, then you should simply chop them and add them to the semolina later.

Add the chopped herring and carrot mixture to the semolina porridge. Put chopped green onions there and pour in vinegar. Lastly, vegetable oil is added to the dish. Mix the mixture thoroughly and refrigerate for three hours.

Price and calorie content

According to reviews from experienced housewives who have repeatedly prepared caviar from semolina and herring according to such recipes, its average cost is around one hundred rubles. Agree, it is possible and even necessary to pamper your family with such an inexpensive delicacy.

Homemade caviar made from herring and semolina will be a great find for those losing weight. Per hundred grams of the finished product - only 147 kilocalories. This is an excellent alternative to butter, a piece of sausage or processed cheese.

Tip 1. It is better to salt caviar at the final stages of cooking. As a rule, housewives use already salted herring, and it already contains a lot of salt.

Tip 2. Do not buy expensive herring for such homemade caviar, which has a tender fillet (which is a plus), but does not have the usual herring smell at all (which is a minus). Caviar must have at least a vague smell of herring.

Tip 3. Try not to tell guests what the caviar for appetizers was made from. 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?

We continue to delight you with “fish” dishes without fish! And today we have vegetarian “fish” caviar made from semolina, the recipe for which was sent by Ostya Gorgots:

is a holiday that takes us back to childhood. I remember with particular warmth the treats that our parents treated us to. One of these dishes is “fish” caviar from semolina, which our mothers prepared during the total shortage of the 90s, although with the addition of herring, but believe me, caviar with seaweed is in no way inferior .

Those who are not familiar with this “delicacy”, do not be alarmed - everything is not as scary as it sounds - no one will recognize semolina in its finished form. Even my husband, who before becoming a vegetarian did not like fish caviar, but is a lover of “spreads on bread”, devoured it with pleasure.

Vegan “fish” caviar from semolina “Nostalgie”

This caviar is obtained completely and is prepared easier and faster than. And if you miss fish dishes, try it too, it completely replaces the real thing to taste.

Compound:

glass – 100 ml

• 1 glass of thick tomato juice (preferably homemade) or tomato paste with water
• 1/3 cup vegetable oil (I used corn oil)
• 15 g dry seaweed (can be replaced with nori leaves)
• 2/3 cup semolina
• salt and spices to taste (I used 2/3 tbsp salt, black pepper, dried parsley and a little cumin)

Preparation of vegetarian fish caviar without fish:

When the caviar has cooled, you can spread it on bread and enjoy.

Fish caviar from semolina and seaweed

Bon appetit!

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Julia author of the recipe