Herring oil classic recipe

6 servings
20 min

How to make herring oil a classic recipe? Prepare all the necessary ingredients for cooking. Best of all, take a herring of slightly salted or spicy salt. The main thing is that it is fresh and not stale, otherwise the oil will acquire an unappetizing smell. There should be no yellow marks on it, a sure sign of a laid product. Remove the oil from the refrigerator in advance (2-3 hours before cooking) so that it becomes soft.

Take the herring, clean it from the insides, fins, head, remove the skin. Make fish fillet, remove all bones. Try to choose even the smallest bones, because no matter how hard you try to grind, the bones can still get caught. And this can lead to undesirable consequences. This can be easily done with regular tweezers. Then cut the herring into pieces. Or you can buy ready-made fillets.

Put the soft butter and mustard in the blender bowl. Mustard can be taken at will. It depends on what taste the finished oil will have - sharp or savory. Russian mustard gives sharpness, and grain piquancy. The main thing is to know the measure so that the taste of mustard does not interrupt the taste of fish. I took Russian mustard.

Wash the egg in running water with soda, as there can be harmful bacteria on its surface. Boil the egg until tender, cool in cold water and peel off the shells. Roughly chop it, add it to the bowl with the butter and mustard. The color of the finished oil directly depends on the egg. After all, the brighter the yolk, the yellow the oil will turn out.

Add the peeled, cut herring to the blender bowl. If desired, pour in lemon juice, this smooths out the fish smell a little.

Mix everything with a blender at medium speed. After achieving a uniform consistency, continue to work as a blender for some time. After all, if you break through the mass for a long time, then pieces of herring in oil will come across, and we need to achieve a completely homogeneous structure of the finished product. Taste and, if necessary, salt a little, although this is usually not required.

Dill the dill in running water and be sure to thoroughly dry with a paper towel. After all, the moisture that has fallen will speed up the process of spoiling the product. Crush it with a knife and add to the blender bowl. If you don't like dill, replace it with parsley or any other greens. Stir a little with a blender and the herring oil is ready.

With such butter, you can make excellent sandwiches, complementing them with fresh vegetables or fill tartlets for the festive table. Enjoy your meal!