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
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Stuffed herring
Many dishes are prepared from herring, including holiday meals. This fish is used to decorate any feast for its taste and nutritional properties. The famous herring under a fur coat serves as a lifesaver for almost every housewife and at the same time is her signature dish. Because every cook adds his own twist to any recipe, making it unique.
Stuffed herring is no less popular. It cooks very quickly. The filling can be any products currently available in the house. The dish is interesting because it can be prepared from anything, varying the ingredients and comparing tastes - a fertile opportunity to show your imagination and surprise family and friends.
Content:
Stuffed herring in the oven and refrigerator
The process begins with the preparation of carcasses. Their scales, fins and tails are removed, their gills are cut out, and their entrails are removed. Heads are cut off or left, guided by their own desire. They carefully check that the belly is clean - the film lining its walls and imparting bitterness has been scraped out.
To fasten the edges of the bellies, prepare a needle with oiled thread for sewing, or wooden toothpicks so that the minced meat remains inside and does not fall out when turning, for example, when frying the carcasses on a grill.
Stuffed fish is prepared in different ways:
- fry
- stew
- baked.
The easiest way to make stuffed herring is in the oven: you just need to come up with and add the filling, then place the fish in a heated oven. After 25-40 minutes you can enjoy the great taste.
Before stuffing, the fish can be marinated and kept in the refrigerator for a couple of hours. The marinade will give a different taste. This is an easy way to add variety to a dish.
Options for fillings for herring
- Mushrooms. Pre-boil, then fry with onions. Dried ones must be soaked to swell.
- Eggs. Added raw, to bind minced meat, or boiled as part of other ingredients.
- Cheese, hard or processed. Sometimes different types of cheese are mixed. Add to minced meat and sprinkle on top when baking.
- Vegetables: carrots, bell peppers, zucchini, eggplant, tomatoes.
- Cereals. Rice and barley porridge, boiled until half cooked.
- Cut minced herring fillets or fillets from other types of fish.
Seasonings and spices must be added to the fillings, softening the unpleasant fishy smell and adding piquancy to the finished dish.
Recipe for stuffed herring with mushrooms
For 2 fresh herrings (fresh frozen ones can also be used):
- mushrooms (champignons) - 400-500 g
- onion - 1 pc.
- egg (boiled) - 1 pc.
- butter - 2 tbsp. l.
- horseradish - 1 tsp. grated root
- parsley - a large sprig of greenery
- salt, pepper - as much as you want.
Boil the mushrooms, remove the thick skin, and chop finely. Chop the onion and grind the egg. Mix everything, add salt and pepper. The filling is placed in the bellies of the herring.
Softened butter is mixed with horseradish and chopped parsley leaves, the mixture is spread on two sheets of foil. Place fish on top. Each fish is wrapped separately, not too tightly, so that there is a small gap between the carcasses and the foil.
Bake in an oven already heated to 200°. For small fish, 30 minutes is enough.
Note:
You can make cuts across the backs and insert slices of tomatoes, lemon, and green leaves into them.
Horseradish is replaced with garlic. If you don’t like either one, you need to take more herbs, for example, add dill - it goes well with fish.
Recipe for stuffed lightly salted herring without baking
For one large lightly salted herring you will need:
- boiled carrots - 1 pc.
- fresh bell pepper (red) - 1 pc.
- cheese (processed cheese) - 50 g
- butter - 30 g
- boiled egg - 1-2 pcs.
- greens - optional
- salt - under no circumstances!
Clean the insides from the carcass, cut off the heads, remove the skin. Cut along the back, divide the fish into two halves, remove the backbone with bones.
Remove some of the pulp from each half so that a layer of fillet of uniform thickness, no more than 0.5 cm, remains.
Finely chop the cut pulp. Grind carrots, peppers, eggs. Add chopped greens, mix thoroughly. Note: it is easier to blend all the ingredients in a blender or meat grinder, but it is better to cut them with a knife.
Add grated processed cheese and melted butter to the minced meat.
Place half of the herring on cling film, level the minced meat on top, cover with the other half, and wrap the herring tightly in film. It is enough to keep it in the refrigerator for an hour, then cut it into thin circles, place it on a dish, and sprinkle with small herbs. If you are short on time, refrigerate the herring for 30 minutes.
Recipe variations:
You can add finely chopped onions or sweet red onions to the minced meat. Instead of boiled, put raw carrots. It is easy to replace butter with vegetable oil, cream, mayonnaise or a mixture of mayonnaise and dissolved gelatin. By adding different spices to the minced meat, the dish will have a new flavor every time.
If you are too lazy to cut off the flesh, you can simply arrange the halves differently, giving them a rectangular shape: align the tail of the upper part with the neck part of the lower half. Thus, each piece will be compensated for in thickness.
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Herring is one of the most common products on our table. It is difficult to imagine a feast that would not include some kind of herring appetizer. I would like to invite you to prepare an unusual appetizer that will surprise and delight your guests at the holiday table. It looks very impressive and bright.
To prepare the appetizer, we will need lightly salted herring, purple onion, carrots, pickled cucumber, red sweet pepper, egg, gelatin, sour cream, salt, pepper, herbs and lemon juice.
Pre-boil carrots and eggs. Peel the carrots and cut into cubes. 
Also cut the bell pepper into cubes.
Chop the onion.
Cut the herring into 2 fillets, removing the backbone and small bones. 
Pour gelatin into 40 ml of cold water and heat until completely dissolved. 
Mix gelatin well with sour cream, add chopped peppers, carrots, onions and a boiled egg. Add salt, pepper and lemon juice to taste. Also add some finely chopped herbs and mix well. 
Place one piece of herring fillet on cling film, inside side up. Place half of the sour cream and vegetable mixture on top. Slice the pickled cucumber into thin slices lengthwise and place it on top. 
Then add the second part of the sour cream and vegetable mixture and cover with the second herring fillet, inside side down. 
Wrap the herring tightly in cling film and put it in the refrigerator overnight. 
Herring roll with melted cheese and cucumber is an excellent option for an appetizing snack that will not take much time and effort. This appetizer can be prepared with different fillings; those who like to experiment in the kitchen will definitely love it!
Suitable fillings include bell peppers, pickled mushrooms, olives, capers, pickled red onions, chopped omelette with herbs, or Korean carrots. Instead of vegetables, you can take seafood, such as squid or mussels.
Taste Info From fish and seafood
Ingredients
- Norwegian herring 370 g;
- processed cheese 70 g;
- fresh cucumber 1 piece;
- dill;
- pomegranate;
- black cumin;
How to cook herring roll with melted cheese and cucumber
To prepare the roll, you need to take large herring, preferably lightly salted. If you come across salted fish, soak it in milk for 30 minutes. This must be done when the herring is already cleaned of bones. Don’t forget to blot the fish with napkins afterwards.
First, cut off the head of the herring, rip open the belly from below and remove all the entrails.
Place cling film on a work surface. Open the herring and cut out the backbone, using tongs, remove all the bones.
Remove the skin from the herring and place the fillet halves back on the film. Place the top of the fish and pound lightly with the back of a mallet to even out the surface of the herring.
Open the film and brush the herring fillet with melted cheese. If you use processed cheese, which has a paste-like consistency, I recommend placing the roll in the freezer for 3-4 hours after rolling.
If you take processed cheese in a briquette, before preparing the roll, keep it in the freezer for 15 minutes to make it easier to grate. To soak a roll with this cheese, put it in the refrigerator; its consistency will be elastic, without freezing.
Cut fresh or pickled cucumber into slices and place on the cheese layer.
Roll the roll like rolls using film, tie the ends tightly with food thread.
Using a sharpened knife, cut the herring roll with cheese and cucumber into portions for serving.
This appetizer is served cold; you can pre-cool the roll in the refrigerator and then cut it.
Place the finished herring rolls beautifully on a flat plate. You can first place dried pieces of dark bread on a plate and place the rolls on them. The second option is convenient for a buffet table. Garnish the plate with the finished dish with pomegranate seeds, black cumin and dill.
Cooking tips:
- Instead of herring, you can use mackerel or horse mackerel.
- You can add herbs, fried or pickled mushrooms to the processed cheese. Instead of processed cheese, use cream or cottage cheese.
Ingredients
To prepare herring stuffed with cheese and cucumber, we will need:
herring - 1 pc. or 2 fillet halves;
boiled egg - 2 pcs.;
processed cheese - 1 pc.;
garlic - 1 clove;
bell pepper - a couple of cubes;
fresh cucumber - a couple of cubes.
Cooking steps
Prepare food. First hard-boil the eggs and cool. Peel the eggs. Grate the eggs and processed cheese on a fine grater, add garlic, passed through a press, mix the filling well.
Place 1/2 of the prepared cheese and egg filling on one half of the herring fillet.
Place the cucumber and pepper slices on the cheese filling and press lightly.
Place the remaining filling on top of the vegetables.
Place the other half of the herring on top of the filling.
Wrap the snack tightly in cling film, tie it well on both sides and put it in the freezer for an hour, then put it in the refrigerator for a couple of hours. 
Remove the finished snack from the film and cut into portions. Herring stuffed with cheese and cucumber is a very beautiful, bright and tasty appetizer that can be served on a holiday table.