Waffle herring cake

Category: Cold meals and snacks

Ingredients
Wafer cakes (can be round or rectangular)	6-7 pcs (about 100 gr)
Herring fillet (I have homemade dry salting)	about 200 gr
Champignon	300 g
Bulb onions	2 pcs
Boiled carrots	300 g
Mayonnaise (I have homemade thick)	200 g
Hard cheese (preferably parmesan)	100 g
Greenery for decoration

Cooking method

First of all, we will make all the preparations for the preparation of our herring cake.
First, fry the mushrooms and 1 onion in sunflower oil. Cool and grind in a blender.
Grind the herring fillet and 1 onion very finely with a knife or in a blender.
Three carrots on a fine grater. I used the Baby grater from the Burner set.
The cheese can be grated on a medium grater.
Finely chop the greens.
Now we begin to collect our cake.
Put half of the herring and onion mass on the first waffle cake.
Top it with mayonnaise and cover with the second cake.
Put chopped fried mushrooms and onions (also half) on the second cake, cover with mayonnaise and cover with the next cake.
On the third cake there are carrots (half of it), also covered with mayonnaise.
We repeat these layers one more time.
If there are 6 wafer cakes, then generously sprinkle the top carrot layer, greased with mayonnaise, with cheese, and then decorate with herbs.
I had 7 cakes and I sprinkled cheese on 7 cakes.
We let it brew for at least 1-3 hours, it is possible overnight, in the refrigerator. The longer the cake is in the refrigerator (within reasonable limits), the better it will cut. Cut into small pieces, this herring cake will decorate any table, and with its interesting non-trivial taste it may well replace the traditional "fur coat"
Here is such a wonderful snack herring cake we will get. Unfortunately, there is no incision, as I served it on the table to guests and immediately took it apart piece by piece and ate it.

mamusi

Nice cake, I really wanted to!)
I take it to the bins.

Elena Tim

ABOUT! I take it too.
I'll cook it for Christmas.
Nelechka, thanks! Very original "cake".

lettohka ttt

Original! An interesting combination of ingredients! Thank you, Nelechka, I'm taking it to the piggy bank.

nila

Margarita, beautiful, tasty, and most importantly light in both senses
Lenchikand you dropped in? Your attention is especially pleasant. Of course, this cake does not match your recipes. But when you need a quick hand, then very much even nothing
Natasha, and thank you, don't forget to get it out of the box
And I forgot to write yet. My son-in-law does not recognize herring in any form. Salad Fur coat for him must be done separately on a platter with meat.
And she put this cake on the table, and she jumped into the kitchen for some trifle. The guests cut the cake themselves and immediately laid it out on the plates for everyone. And I didn’t have time to warn that there was a herring. I go in, and a piece is on the son-in-law's plate: -. Well, I pretended not to notice. While back and forth, I look at his own piece by both cheeks.
Then I forgot to ask my daughter whether he noticed that herring or not.

Added Monday 02 Jan 2017 10:08 PM

Added to the ingredients that cheese is better than parmesan, or parmesan mixed with other hard cheese. I just didn't have Parmesan, and I lost sight of it.

Vinokurova

nila, Nelechka, and on the dry ambassador throw a reference, pliz !. I have herring fillet in the freezer)))

Song

Nelechka, what an interesting cake, thank you. Need to try.

nila

Anya, thank you for stopping by
I will wait when you try, and I hope you will share your impressions.

Added Monday 02 Jan 2017 10:27 PM

AlenKa, sorry, missed.I have my own recipe for dry salting, I did not upload the recipe. It seems like I mentioned it somewhere in the topics, but I don't remember where, now I'll look.

Added Monday 02 Jan 2017 10:37 PM

AlenKa, HERE Take a look, I remember that I kind of wrote a recipe somewhere.

Vinokurova

Quote: nila

AlenKa, I'm sorry, I missed it. I have my own recipe for dry salting, I did not upload the recipe. It seems like I mentioned it somewhere in the topics, but I don't remember where, now I'll look.
Added Today at 22:37
AlenKa, look HERE, I remember that I kind of wrote a recipe somewhere.

Already gone !. thank you))) otherwise you won't go to bed on time and start looking around the house for food after your goodies!

nila

Alyonka, do not look into recipes for the night, train willpower and endure until morning)))))))))
You can cook a lot of such herring and mackerel and keep it in the freezer until the right moment. For example, now I have only one mackerel left in the chest, I keep it for Christmas. But we need to replenish supplies, it's just that the weather isn't flying, it's better not to go out to the city for purchases without skates.

Vinokurova

nila, so I really liked what I did, put it in the freezer and when necessary, take it out !.
But at the expense

Quote: nila

do not look at recipes at night, train willpower and endure until morning))

This is not friendly ... and I do not want such a strong will ... I am a weak woman, I like to eat deliciously))))

nila

Quote: Vinokurova

I'm a weak woman, I like to eat deliciously))))

found my sister

fedorovna1

nila, Nelya. and this salting mixture for one fish?

mamusi

And I ... copied the whole salting procedure here ... with your permission ...
Here it will be appropriate ...
Nothing? ... Sorry for the arbitrariness ...

Better yet, a separate recipe, eh?

First you need to make a curing mixture.

For the curing mixture, we need:
1 tablespoon sugar
1 tablespoon coarse salt
1/3 part teaspoon ground black pepper
1/3 teaspoon allspice powder
2-3 bay leaves, hand-chopped
Mix all this in a small bowl.
Prepare paper towels. Defrost the fish until it can be washed and peeled. You can simply wash it under running water. Cut off the head, tail and fins and remove the guts. Rinse again under running water and pat dry with paper towels.
The fish should not be wet.
The mackerel must be cut into the inside of the carcass from the belly to the skin on the back.
You don't need to cut the herring.
We begin the ambassador: one large herring usually requires 2.5 tbsp. l of dry mixture.
For mackerel - the same amount.
Inside the fish, you need to use about 1 tablespoon of the mixture. The rest is on the back and a cut at the head. If caviar or colostrum is present, rinse and place in the belly.
Now you need to wrap each fish VERY TIGHTLY in plastic wrap or a bag. If there are several fish, each separately. Wrap the bag with an elastic band or twine. I usually wrap food around. with a film, and then I put it intact. a bag of hard spaghetti or noodles. These bags are usually very tight, and then I wrap with an elastic band. We send the finished packages to the freezer.
The herring will be ready in 12 hours.
The mackerel is ready in 24 hours.
The necessary time will pass, remove from the freezer, unfold and use a napkin to clean off excess grains of salt, pieces of lavrushka and peppercorns. The fish will not take in excess salt. Can be rinsed.
I always have salted herring and mackerel in the freezer. I take it out and defrost it as needed.

Added Tuesday 03 Jan 2017 07:59

Nelya, Nellichka, forgive me for managing ...
Ah .. I just have 2 mackerels in the freezer. Salt ...
Thank you!

gala10

Nelechka, thanks for the recipe! Very interesting and original. I take it to bookmarks.

fedorovna1

I read everything carefully and understood. I went to salt.

nila

Daisy, straight confused right away. I go to my recipe topic, and I thought that I was in the wrong place.
Well, since I copied the salting procedure, then let it be here too. Maybe someone else will come in handy, but I was already lost in the Gazebo, I myself could hardly find where I wrote.
A separate recipe was the thought to expose, but I still can't film the process, I need to take pictures.
fedorovna1, well, until I got to the computer, you figured it out yourself. I hope everything worked out!
Galinochka, Thank you

Rituslya

What a recipe! Wow!
I love fish always and in everything. : nyam: I love it very much!
I will try to try, Nelechka, yes.
The recipe is amazing!
Thank you!

nila

Ritusyathanks for the promise
I will wait when you try

Tatka1

Nelechka, another wonderful salad! Very cool idea! I took it to bookmarks!))
Thanks for the recipe!

Radushka

I love snack cakes! THANK YOU!

nila

Tanya, Radushka, I am pleased that they dropped by and left a review!
Cook and please your loved ones))))

lappl1

Nelya, a wonderful cake. Thank you for sharing your recipes - beautiful, easy to make and delicious.

eta-007

nila, Nelya, thank you very much for the recipe. I made from Ashanov cake for Christmas (there are 12 of them and I folded them 6 in two piles). It turned out to be a huge cake for the whole tray. Although I declared it as a herring under a fur coat, the guests said that it was better than a fur coat - this is a "royal robe". All laurels to you. 20 people wished you health and well-being for your awesome recipe.

nila

Svetlana, well, niche yourself a royal mantle
It's nice that 20 people praised and ate such a simple snack cake!
Did you double the filling, or are your cakes from Auchan not big? We sell just rectangular very small ones, and I didn't think of buying 2 packages.
Ludmila, sorry, missed your post.
Thank you for your words!

fedorovna1

nila, Hands have not yet reached the cake. But the herring has already been salted and one fish has already been devoured. I liked it very much. Thank you!!! And very convenient. When necessary I took it out of the freezer.

nila

That's good, not only the recipe for the snack cake came in handy, but I also liked the recipe for the herring
Yes, it is really very convenient when you need to get ready-made herring or mackerel. Wiped or washed off and can be cut, or sent to salad)

solmazalla

Must be done for the old new year. The herring remained in the freezer, but I don't want fur coats after the New Year's table. So I'll try a new option

eta-007

nila, Nelya, cakes from Ashan are slightly smaller than A4 format, I increased the filling a little (let's say, I didn't put it on, but spread it). About the fact that they ate one of my cake - this is certainly said loudly. The food we have for Christmas, except the cake ... It's just that everyone tasted and praised. Unusual and tasty.

knob

Nicholas! Thank you so much for the recipe! Old New is just around the corner, so I'll definitely do it!

nila

eta-007, Svetlana, yes, it's hard to gorge on this one cakes, you have to eat half of the cake yourself. And if the piece is not large, then you will not notice. It is very lightweight.
knob, try it! I will wait for your opinion)

Olima

Nelya, take the report.
The truth was not round, but rectangular cakes. And the top layer was made of carrots, hello to my multiple sclerosis
It was a rehearsal for a large feast, well, I can't cook untested recipes for guests. The test recipe has passed, the only cakes I will buy in the next. times others. These are some kind of rubber, but I really liked the taste of the cake.

nila

Olima, Olya, thanks for the report!
Good rehearsal and worked out, and ate ourselves. And what you do on the table instantly disperses among the guests.
I know these cakes that you have. Rectangular? I also looked at them in ATB, but still chose round ones. Normal, non-gummy cakes.

Olima

I bought them at ATB, I do not recommend them for this cake.

nila

Thank you, Olya, for warning. I'll know!