Or pickled champignons, but it will be very useful for the variety of the festive table. With such an appetizer you can easily surprise and delight your guests who don’t even know about it.

There can be several dozen options for preparing a herring (herring) roll. More than ninety percent of all recipes are based on cheese. Cheese for herring fish roll is taken in the form of processed cheese, classic processed soft cheese “Yantar” or cream cheeses. In addition to the cheese, greens and vegetables are added to the filling - carrots, bell peppers, cucumbers, green onions, olives.

Today I want to invite you to cook – step-by-step recipe with photos. You can take this recipe as a basis and try making other types of filling.

Ingredients:

• Herring - 1 pc.,
• Processed cheese - 3 pcs.,
• Dill - a couple of sprigs,
• Garlic - 2-3 cloves,
• Mayonnaise - 2 tbsp. spoons.

Herring roll with cheese - recipe

Cooking with herring begins with preparing the herring.

Cut off the tail and head of the carcass. Use a sharp knife to cut open the stomach. Remove all entrails. After this, rinse the fish with cold water. Cut out the dorsal fin. Now use a knife to make a light cut on the inside along the spine. Carefully open the fish carcass.

Take out the spine. Remove all large bones from the resulting fish fillet. As a result, you should get something like this from fish fillets for a herring roll with melted cheese. As you can see in the photo, the fish fillet turned out to be not quite even; the part in the middle of the fillet, where the ridge was located, has a depression.

To make the herring roll beautiful, we need to get a more even layer of fillet. This can be achieved by beating it off. Place it on a cutting board, skin side down.

Cover with cling film. Using a chop mallet, lightly pound the fish fillet, starting from the sides and gradually moving towards the center. Thus, the meat will move to the center of the fillet, where there was a depression.

That's it, the fillet is ready. Now you can prepare the cheese filling for the herring roll. Rinse the dill greens with cold water. Chop it finely.

Grate the processed cheese using a medium-sized grater. Add garlic squeezed through a press to the shredded cheese. Add mayonnaise.

If desired, you can add another pinch of salt and black pepper. Mix all ingredients with a spoon. Even the softest, high-fat curds will not produce a completely smooth, homogeneous cheese mass, unlike cream cheeses. Therefore, to make the roll beautiful in cross-section, it is recommended to blend the cheese filling with an immersion blender. This is the mass I got.

All that remains is to add dill to it and mix with a spoon. If you take the immersion blender again, your curd mass will turn out to be bright green.

So, the fillet and filling for the herring roll with melted cheese are ready and you can start forming the roll. Apply the cheese filling in an even layer onto the prepared herring fillet. You can put sliced ​​cucumbers on top, then you will succeed herring roll with cheese and cucumbers. It is advisable to do all this immediately on cling film.

Wrap the fish fillet lengthwise in the form. Wrap with cling film.

It turned out that the edges of the herring’s belly almost closed together, and the fish turned out to be stuffed with cheese. Now we put this herring roll in the refrigerator and let it cool. To speed up the cooling process, where some elements need to harden, I put many of the dishes in the freezer. Don't be afraid to do this. The main thing is not to forget that you put your dish there, otherwise it will freeze and lose its taste.

My roll stayed in the freezer for about an hour and a half. The filling became dense, but the fish itself was not frozen. It's time to cut it. Herring roll with melted cheese cut into thin slices using a sharp knife. Served on a bowl with greens. Enjoy your meal. I will be glad if you liked this herring roll recipe and find it useful. I also recommend preparing the one you will find on the website.

Herring roll with cheese. Photo

1. Peel the onions, wash and cut into half rings. Place in a container, pour in vinegar and add sugar. Pour in warm water, stir and leave to marinate for 15-20 minutes.

2. Peel the herring from the thin film, cut off the head, fins and tail. Carefully divide into two fillets and remove the backbone. Use tweezers or your hands to remove all the seeds. Rinse the fish under running water and remove the inner black film. Dry the finished fillet with a paper napkin.

3. Place the herring on a board and cover it with cling film. Beat it with a kitchen hammer so that it is of uniform thickness on all sides.

4. The fillet should be approximately 3-5 mm thick.

5. Use a fork or grate the processed cheese on a medium grater. Although you can cut it into thin slices.

6. Connect two herring fillets, placing them overlapping each other in the form of a rectangle. Apply melted cheese on top in an even layer.

7. Place pickled onions on the cheese, squeeze them well to remove the marinade and excess moisture. On top, in the center, place an apple cut into thin bars.

8. Carefully roll the herring into a roll and wrap it in cling film. Send the snack to cool in the refrigerator for 1-2 hours, or better yet, leave it overnight. The roll should form well and take shape.

9. To beautifully serve the appetizer on the table, cut out circles from the bread that are approximately the same diameter as the herring. To do this, use a special serving ring or take any round mold, such as a glass, shot glass or cookie cutter.

10. You should have beautiful circles of bread. Instead of black bread, you can use a baguette, which you don’t have to cut at all, or a regular white loaf.

11. Carefully cut the herring roll into rings about 1 cm thick. I recommend doing this in plastic, and then removing the bag from the pieces. This way the roll will hold better.

12. Place herring rolls on bread and garnish with fresh herbs before serving.

Watch also the video recipe on how to prepare a herring roll.

Another recipe for a spicy, original, and at the same time very tasty dish is a snack roll with herring.

2 large herrings
2 onions
2-3 pickled cucumbers
200-250 g butter
5-7 pieces boiled eggs
green onions, dill, parsley

First, let's prepare all the ingredients. Finely chop the onion. I believe that herring is very friendly with onions and therefore I do not hesitate to put more of it.
We fillet and cut the herring into small pieces. Two large pieces will be enough. If the herring is over-salted, it is better to soak it a little in milk or tea in advance. I had an excellent herring, large, lightly salted, fatty.
Mix the herring and onion and set aside for now.
Cut 2-3 pickled cucumbers into small cubes. To make the “cream” of the roll tender, I peeled the cucumbers.
Let's prepare the egg butter. To do this, beat 200-250 g of butter. Beat as for cream on a cake until light and white. Do not spare 5 minutes of running the mixer for this.
Grate 5-7 boiled eggs on a fine grater.
Continuing to work with the mixer, mix the butter with grated eggs, chopped pickled cucumber and add more chopped dill. If the herring is lightly salted, then add a pinch of salt. Try how tender and tasty the “cream” turned out. Sprinkling it on top of a sandwich with green onions in the morning is very tasty for breakfast with green tea.
Let's start assembling the roll. To do this, chop the greens. A mixture of dill, parsley and green onions is very tasty.
Cut off and spread a piece of cling film on the table. Pour chopped greens onto the film in the shape of a square or rectangle.
Place chopped herring fillets on the greens with a fork or spoon (whichever is more convenient).
And also spread the “cream” on top of the herring. There is no point in trying to spread this mixture, since the pieces of herring will “jump” and crawl out of their place.
Well, now you need to carefully roll everything into a roll using film. There's no need to rush. We try to wrap each turn more tightly and align it through the film along the entire length of the roll and press it with our hands.
We tighten the film tightly, twist the ends so that the film does not open and send it in this form to the refrigerator to cool for at least 4 hours. I leave it overnight.
Here is the roll the next day, ready for slicing. I want to warn you. There is one BUT. I don’t know what the consistency of butter is in the country where you live. We have the “current” drain. oil, not like the “modern” one. Solid water. And when cutting the roll, this butter will not want to cut “like butter”, but will begin to crumble. Therefore, I either let the roll lie on the table for 20 minutes before slicing, so that the butter melts slightly, or I cut it by dipping a knife into a glass of hot water. I immediately transfer each cut slice to the dish in which it will be served. And then, before serving, I put the sliced ​​roll in the refrigerator so that each piece cools well and “seizes.”
When the time comes When the time comes to set the table, all that remains is to take the roll out of the refrigerator and serve. Due to the whipped “cream”, the roll is very tender and tasty and did not leave any herring lovers indifferent.

No holiday table is complete without salted fish. In this recipe, I propose to replace the traditional appetizer of herring with onions with an original multi-colored fillet roll with gelatin. It turns out very tasty and beautiful.



Ingredients:

• Salted herring - 1 pc.
• Egg - 1 pc.
• Fresh cucumber - 1/2 pcs.
• Bell pepper - 1/2 pcs.
• Carrots - 1/2 pcs.
• Gelatin - 15 g
• Mayonnaise - 2 tbsp.
• A bunch of green onions.
• Water - 100 g

Step-by-step photos on how to prepare the recipe:
We clean the herring from the ridge and all small seeds, and also remove the skin.

Dissolve gelatin in hot water. When the gelatin grains disperse, add mayonnaise, stir and pour the resulting mixture into the vegetables.

Place the mixture in the refrigerator for 2 minutes so that the gelatin thickens a little.

Place the fillet on cling film and thoroughly blot the inside with a napkin so that the gelatin-vegetable mixture adheres well to the fish.

Place the salad in a heap on the herring.

Cover the mixture with the second fillet, wrap the roll tightly and put it in the refrigerator.

After a couple of hours, the roll can be cut and served.

It turns out to be a very original, tasty and beautiful holiday snack.

Bon appetit!

There are many recipes for cooking herring that can be used for the holiday table. One of them is a roll with the addition of eggs, gelatin and vegetables. The dish will look especially relevant on such a big holiday as, for example, New Year or Christmas. It is very tasty, filling, quick to prepare and will look good.

You need to know how to choose the right fish in the store:

1. high-quality and fresh herring, salted without violating technology, should be elastic to the touch and clean;
2. the color of good salted fish is natural, without a yellow tint or spots;
3. The quality of the herring can also be indicated by its gills. A high-quality product has dark red gills that are elastic to the touch. A yellowish tint, loose texture and unpleasant odor indicate that the fish is stale;
4. It is best to purchase fish that is stored in clear brine.

How to remove small seeds

After the herring is purchased, it should be cleaned of skin and bones. First, the carcass is placed on the board with its back up and pressed to straighten it. Then they turn it over and carefully pull out the backbone, trying not to damage the fillet. After this, small bones can be removed using tweezers.

There is another way to remove bones. To do this, make an incision at the tail, then pick up the fillet and carefully pull, trying to ensure that there is no meat left on the ridge. The second half of the fillet is also separated.

This snack has a wide range of beneficial properties, since its main ingredient is herring. This fish enriches the body with vitamins B, D, E, calcium, iron, iodine, and sodium. It contains a lot of omega-3 fatty acids, which the cardiovascular system really needs. The vegetables included in the recipe provide fiber and vitamins, and gelatin is good for joint health.

To make the holiday snack not only very tasty, but also low-calorie, you can use sour cream instead of mayonnaise.

As for other ingredients, you can use any vegetables you want to fill the roll. Cucumber, pepper and carrots can easily replace ingredients such as canned corn or peas. You can take potatoes, beets, and decorate the dish with fresh herbs. There are many options, everything is limited only by the cook’s imagination. As a result, such a roll can be served for any celebration, including a birthday.

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Herring rolls =================== To make herring rolls we need pickled herring or ready-made fillets. Delicious snack, quick to prepare. Ingredients For 2 herrings (4 fillets) for filling: 0.5 tbsp. steamed prunes 0.5 tbsp. nuts 50 gr. butter 1 tbsp. mayonnaise Salt, pepper. Preparation: Separate the herring fillet from the bones and remove the skin. Pass the steamed prunes and nuts through a meat grinder or chop with a blender. Grind all ingredients for the filling thoroughly until smooth. Spread the fillet with the filling and roll it into a roll, starting from the wide side. Prick with a skewer or toothpick. Place in the refrigerator for several hours. Before serving, cut the herring rolls into pieces less than 1 centimeter thick with a very sharp knife.

Herring rolls with mincemeat I liked the recipe for an unusual mincemeat from one chef... There, of course, there was a lot of fancy in the design and details when serving. I moved away from these lyrics, grasping the very essence - herring with herring filling. Ingredients: herring fillet - 2 pcs. egg - 1 pc. carrots - 30g butter - 10g curd cheese - 20g apple for serving - 1 pc. Preparation. Boil hard-boiled egg and carrots until soft. Cut fillets from each half of the herring into thin layers. We must try to cut off enough so that the bottom layer becomes only 3-4 mm thick. We cut all the cut plates of the herring into strips. And chop into small cubes. They will form the basis of the mincemeat. Remove the yolk from a hard-boiled egg. And chop the protein into small cubes. Cut the boiled carrots into the same small cubes. Combine chopped herring, egg and carrots in a separate plate and season with melted butter. Mix. Add cottage cheese (can be processed). Mix again and lightly press with a spoon to give the mincemeat uniformity. Now cover the work board with cling film and place the thin herring fillet that we prepared earlier on it. Place a layer of freshly prepared mincemeat on the herring, gently squeezing it slightly and making small indentations along the edges. We close the second thin half of the herring - literally wrap it around so that it fits around the filling. Wrap the stuffed fillet diagonally in plastic wrap. When we wrap it diagonally, it gives us the opportunity to “press” the herring into a narrower corner and thus pack it tightly. We tie the opposite edge with a knot. We put the workpiece in the refrigerator for 30-40 minutes (in this form it can be stored for no more than 3-4 days). Before serving, take the product out of the refrigerator and remove the film from it. Now all that remains is to decorate the dish - cut the mincemeat into rolls. And put them on a plate. Nearby are chopped apple slices.

Herring rolls with beets Herring goes well with both apples and beets. Well, a trio of these ingredients in one dish is simply doomed to success. Fast, tasty and satisfying! Cooking method 1. Place herring fillets in a bowl and pour milk. Leave the fish for 2-3 hours, then drain the milk and dry the fillets with paper towels. Soaking herring in milk is a culinary technique that makes the herring less salty and more delicate in taste. 2. Cut each herring fillet lengthwise to make it half as thin. 3. Meanwhile, boil the beets until tender. 4. Peel the beets and apples and grate them on a coarse grater. Sprinkle the mixture with lemon juice, season with vegetable oil and black pepper. 5. Spread the resulting mixture in an even layer on each herring fillet. Roll the herring into rolls, and to keep the rolls in shape, secure them with wooden toothpicks. Tie a feather of green onion around each roll and remove the toothpicks.

Bright herring appetizer You can prepare a lot of different dishes from herring, not just salad. For example, how about the same bright and appetizing snack that will look perfect on the New Year's table? Ingredients: herring - 1 pc. cucumber - 1 pc. red pepper - 1/2 pcs. egg - 1 pc. dill and parsley to taste carrots - 2 pcs. gelatin mayonnaise Separate the herring into fillets. Be sure to remove absolutely all bones. Slice the cucumber into thin slices. Cut half a red pepper, carrots and egg into cubes. Chop the greens. 1 tbsp. l. Soak gelatin in 100 ml of boiling water, stir until completely dissolved. Mix with 3-4 tbsp. l. mayonnaise. With the finished chopped fish filling (leave the pepper and cucumber separately), mix mayonnaise with gelatin. Unroll the cling film and place half the fillet on it. Place half of the egg-carrot mixture on it, then half of the cucumbers and peppers. Then add the egg-carrot mixture, cucumbers and peppers again. Cover with the other half of the fillet. Wrap the herring tightly in cling film and tie the edges. Place in a cool place overnight. The next day, before serving, remove the herring and cut it into thin pieces. Bon appetit!

Herring rolls “With vodka” Sometimes even the most familiar food can become a subject of surprise and admiration. Don't believe me? Try making original herring rolls with champignons and bell peppers. Ingredients: 2 fresh or frozen herrings 1 bell pepper 100 g small pickled champignons greens For the marinade: 1/4 cup wine vinegar 1/2 cup water and vegetable oil 1 teaspoon sugar 1-2 teaspoons salt 1/4 tsp .spoons black peppercorns 3-4 allspice peas 2-3 bay leaves 1-2 buds of cloves (I don’t add allspice and cloves, for my taste they are too much and I take 1 spoon of salt) Marinade: heat the water, add black peas and allspice, cloves, bay leaves, salt and sugar, boil for 1-2 minutes. Cool to room temperature, add vinegar and vegetable oil, mix thoroughly. Clean the herring, gut it, cut off the head, tail and fins, remove the fillet. Rinse the fillet thoroughly, remove small bones, cut lengthwise into strips 0.7-1 cm wide. Cut the bell pepper into strips, place in boiling water and boil for 2-3 minutes until soft. Wrap the marinated champignons in strips of bell pepper, then herring, and secure with wooden skewers. Place the rolls in a container, pour over the marinade, cover with a lid and leave to marinate for 5-6 hours. Then place in the refrigerator and let stand for another 5-7 hours. When serving, place the rolls on a plate, garnish with herbs and fresh vegetables. I’ll add that the rolls can be stored in the refrigerator for quite a long time, but it’s unlikely that you’ll have any left over - they’re so delicious!

Herring in drops of amber I have tried the recipe many times, a very tasty appetizer. 300 g of herring (salted), 3 boiled eggs, a small bunch of green onions, 50 g of mayonnaise, 1 can of red (black) caviar, (white if possible) green salad leaves. Remove the herring fillet from the oil or marinade, let the liquid drain, pat the fillet dry with a napkin. Finely chop the boiled eggs and mash with a fork, mix with chopped green onions, season with a small amount of mayonnaise. Spread this minced meat on each piece of herring fillet, add 3-4 more eggs and roll the fillet into rolls. Place the rolls on a dish lined with green lettuce leaves, and on top of each roll put a pile of red caviar, it looks very nice if you make it with red and black caviar, and place it nicely on the dish.

Snack roll with herring Probably, few tables are complete without seafood-based dishes or snacks. It can be salads, pies, or just regular fried fish. Another recipe for a spicy, original, and at the same time very tasty dish is a snack roll with herring. To prepare such a roll, you need to purchase: 1. Herring fillet - 4 pieces 2. Beets - 1 piece 3. Chicken eggs - 3 pieces 4. Hard cheese - 100 grams 5. Mayonnaise - 150 grams 6. Instant gelatin - 1 tablespoon spoon 7. Green onions - taste How to prepare such a delicious roll? First, take the beets, which need to be boiled and immediately cooled. The same must be done with carrots and eggs. After complete cooling, everything needs to be cleaned. Now dilute gelatin in a small amount of water, and the water must be hot. Now let it cool a little, then combine with mayonnaise. So, carrots together with beets, as well as eggs and cheese, must be grated separately on a medium-sized grater. After this, divide the mayonnaise and gelatin into even four parts, mix each of them with the already grated vegetables, cheese and eggs. Place the fillet on thick cling film in the form of a layer, as if overlapping. A rectangle should form. Place carrots and eggs, beets and cheese layer by layer on the laid out fillet. Using this very film, roll the roll, and then immediately put it in the refrigerator for two to three hours. Has the roll cooled? Now cut it into portions, piece by piece, garnishing with green onions or any greens that you like. The appetizer is ready. It doesn’t take much time to prepare it – everyone can definitely handle the recipe. Surprise and pamper your guests with new masterpieces, and also use your imagination - this is the key to delicious, original and interesting dishes!