Classic Herring Butter
Quick and very simple, for weekdays and celebrations. Even an inexperienced cook can make this classic herring butter recipe. It takes very little time. You can simply spread it on bread or make a wonderful festive appetizer in tartlets.
Updated : 19 March, 2026
Easy
About 20 min.
Ingredients
0.5
Herring
0.5 teaspoon
Ready-made mustard
100 grams
Butter
1
Eggs
0.5 teaspoon
Lemon juice
to taste
Dill
Table
Table of volume measurements:
- teaspoon - 5 ml
- dessert spoon - 10 ml
- tablespoon - 20 ml
- glass - 200 ml
Preparation
Step 1
How do you make classic herring butter? Prepare all the necessary ingredients. It is best to use lightly salted or spiced cured herring. The main thing is that it should be fresh and not old, otherwise the butter will develop an unappetizing smell. There should be no yellow traces on it, as that is a sure sign of a product that has been sitting too long. Take the butter out of the refrigerator ahead of time, about 2-3 hours before cooking, so it becomes soft.
Step 2
Take the herring, clean out the insides, remove the fins and head, and take off the skin. Fillet the fish and remove all the bones. Try to remove even the smallest bones, because no matter how thoroughly you blend it, bones can still remain. That can lead to undesirable consequences. You can easily do this with ordinary tweezers. Then cut the herring into pieces. Or you can buy ready-made fillets.
Step 3
Put the softened butter and mustard into the bowl of a blender. You can use any mustard you like. It will determine what flavor the finished butter will have - sharp or piquant. Plain prepared mustard gives heat, while whole-grain mustard gives a more piquant taste. The main thing is to use moderation so that the mustard flavor does not overpower the taste of the fish. I used plain prepared mustard.
Step 4
Boil the egg until done, cool it in cold water, and peel it. Cut it into large pieces and add it to the bowl with the butter and mustard. The color of the finished butter depends directly on the egg. The brighter the yolk, the yellower the butter will be.
Step 5
Add the cleaned, chopped herring to the blender bowl. If desired, pour in the lemon juice; this softens the fishy smell a little.
Step 6
Blend everything on medium speed. Once the mixture reaches a smooth consistency, continue blending for a little longer. If you do not blend it long enough, pieces of herring will remain in the butter, but we need to achieve a completely smooth texture in the finished product. Taste it, and if needed, add a little salt, although that usually is not necessary.
Step 7
Wash the dill under running water and be sure to dry it thoroughly with a paper towel. Any moisture that gets in will speed up spoilage. Chop it with a knife and add it to the blender bowl. If you do not like dill, replace it with parsley or any other herbs. Blend a little more, and the herring butter is ready.
Step 8
You can make excellent sandwiches with this butter, adding fresh vegetables, or fill tartlets for a festive table. Enjoy your meal!
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