Baltic-Style Egg Caviar
Description
The recipe won’t take much time. This caviar is an excellent appetizer—you can serve it on sandwiches, with crackers, or spoon it into tartlets, and I use herbs and fresh vegetables as garnish. The ingredients for this dish are affordable and easy to find, so you can make this treat often. The finished caviar can be used right after cooking or stored in the refrigerator. 1. First, I wash the carrots, put them in a pot, cover with water, and cook until fully tender, then let them cool. I peel the cooked carrots and cut them into large pieces. 2. I clean the herring: slit the belly and remove the innards, cut off the tail and head, pull out all the bones, and rinse the fillet. 3. I grind the boiled carrots and herring fillet through a meat grinder, put them in a bowl, and mix. 4. I add butter and soft processed cheese to the mixture and mix thoroughly until smooth. If desired, you can blend the mixture with an immersion blender. 5. I serve the finished caviar at the table with bread and put the rest in the refrigerator for storage. The appetizer is ready. Serve right away.