How to cook salted fish pate. Pate of slightly salted red fish. Snack pate in a hurry

Agree that we rarely eat fish pates, even if we love fish. Except that ? For some reason, more popular and meanwhile, fish pies, including home-made, a wonderful snack in every respect. First of all, it's very tasty. In addition, fish pate is an interesting, non-banal option for any menu, even everyday, even festive: it will be a great substitute for salted or smoked fish, and you won’t have to bother with removing bones at the table. Additionally, put a plate with small bread toasts, crispy slices of pita bread or airy rice cakes and you will see how quickly the fish disappears from the table.

The appetizer is prepared simply, the number of ingredients is reduced to a minimum: the pate consists of hot smoked mackerel, processed cheese and tartar sauce. It will be perfect if you cook. If there is no time, add some chopped pickled cucumbers and a couple of olives to the mayonnaise, and nothing else is needed.

Mackerel fish paste resembles in its consistency, since small pieces are preserved in it. This gives it an extra flair. Due to the fact that the fish is smoked in a hot way, it is not difficult to separate it into tender pieces.

Cooking time: 15 minutes / Yield: about 300 grams

Ingredients

• hot smoked mackerel 1 carcass
• processed cheese 1 piece
• Tartar sauce 2-3 tbsp. spoons
• spicy mustard 1 teaspoon
• ground black pepper to taste

Cooking

Calories: Not specified
Cooking time: Not specified

If you think that there are only pates, then you are deeply mistaken. Pates are made from mushrooms, and from vegetables, and, of course, from fish. Moreover, the latter are impossibly tasty, and, in my opinion, are one of the most successful appetizers from red fish. Bribes in them not only taste and appetizing appearance. Hostesses will like the fact that preparing such a pate is very simple and fast. And on the festive table, such an appetizer will look very advantageous and impressive. So, cooking fish pate at home according to the recipe with a photo is very simple and not time-consuming.

- 200 gr of red fish;
- 100 gr cream cheese.

For submission:

- toast;
- lemon for decoration;
- greens for decoration.

Recipe with photo step by step:

To prepare the pate, we need red fish - trout, pink salmon, salmon ... The fish can be smoked or lightly salted - depending on what taste you want to get from the pate in the end. This time I cooked a lightly salted trout pate. And I salt the fish myself - it's very simple and fast. The easiest way I will now briefly describe to you. It is necessary to mix salt and sugar in equal proportions and coat the piece of fish fillet with this mixture on all sides. Then put the fish in a resealable container and leave in the refrigerator for at least a day. After such pickling-salting, the fish will turn out to be very tender and tasty. And you will be sure that no chemicals were used in its preparation.




If your piece of red fish fillet is with a skin, then the skin must be carefully removed to prepare the pate. If you pull on the edge of the skin, it will lag behind the fillet. Holding the fillet with one hand and acting slowly, you can easily remove the skin.




It is necessary to carefully examine the fish - whether there are any bones in the piece, even small ones. If they are, they need to be pulled out.
Cut the fish into small pieces of any size. The fact is that we will grind the fish to the state of pate with a blender. And in order for the technique to cope with its task, you need to cut the fish into small pieces.




Grind the pieces of red fish with a blender to a paste-like state. It will only take you a couple of minutes.






Then add cream cheese to the chopped red fish.
And again we work with a blender - we mix cheese and fish. At the same time, the mass will change slightly in color - it will become not so bright, but still very beautiful.




We just have to try the fish pate, to make sure that it turned out amazingly tasty and tender, as we wanted. Now it can be transferred to a salad bowl (or some other suitable container) and served.




One way to serve fish pâté is on toast, garnished with herbs. This way, in my opinion, will be very effective.




Another option is to make small ones from white bread or a loaf. You can additionally decorate such a sandwich with a slice of lemon. Lemon goes very well with red fish in any form, including pate.

Bon Appetit!

Fish pate - general principles of cooking

Fish is useful for children and adults, and it is very strange that in the days of the Soviet Union there was only one fish day in canteens - Thursday. It is in your power to make fish the basis of your diet. But if your family gets tired of constantly eating fish, you can turn it into a variety of “unfamiliar” dishes. For example, you can try to saddle fish pate. It can be made fatty from fried fish or sprats, or it can be made almost dietary from white fish.

Fish pate - preparation of food and dishes

Fish pate can be made from raw fish meat, lightly salted, fried and even canned. The essence of cooking is simple - you grind the fish to a homogeneous consistency, add spices, seasonings, fat and bake in the oven or slow cooker. If you bake fish mass in dough, according to the international culinary classification, you will get a dish called “pate” at the exit, and if in the form, then such a dish is called “terrine”. However, all these subtleties are useless. Today, pate is called meat or fish "spread" for a sandwich.

Goose Pate Recipes:

Recipe 1: Cod Liver Fish Pate

A very quick option for preparing pâté, as you will spend no more than 15 minutes preparing it.

• 1 jar of cod liver
• 1 chicken egg
• 1 spoon of olive oil
• Garlic 1 prong
• condiments

1. Remove the husk from the garlic.
2. Place all ingredients in a blender and grind them to a paste.
3. Put the finished mass into a mold (preferably silicone) and bake in the oven for about ten minutes.

Recipe 2: Salmon Fillet Fish Pate (multi-cooker recipe)

Try making pâté raw meat red fish. This is not at all difficult to do, but the finished dish will shake your imagination.

• 250 grams salmon fillet
• 2 spoons of olive oil
• 40 grams white bun
• 2 egg yolks
• condiments
• Dried herbs of Provence
• Spices

1. Carefully clean the fish from the bones - even a tiny bone can spoil the taste of the pate. Wash the fillet and cut into pieces.
2. Place all ingredients in a blender bowl and blend until smooth.
3. Put the resulting mass into the multicooker bowl. Set the temperature to 120 degrees and cook in the general mode for 15 minutes. Cool the finished pâté and serve.

Recipe 3: Fish pate from white fish meat

Quite light and almost dietary, fish pate will turn out if you cook it from the meat of white fish - cod, pollock, hake.

• 400 grams of white fish meat
• 50 grams of cod liver
• 2 egg yolks
• 2 tablespoons olive oil
• 1 spoon of sour cream
• Vegetable oil 1 spoon
• condiments

1. Wash the fish, remove the bones and cut into pieces.
2. In a blender, combine cod liver, fish fillet, egg yolks, olive oil, a spoonful of sour cream.
3. Preheat the oven. Set the temperature to 150 degrees.
4. Transfer the fish mass to a mold pre-greased with sunflower oil and bake for fifteen to eighteen minutes.

Recipe 4: Fish pate with sprats and tomatoes

You will get a fairly tasty spread pate if you make it from ordinary canned sprats. You will need some canned food, sun-dried tomatoes and dill. It should be noted that for the preparation of such a pate, you do not need to use heat treatment methods.

• 2 cans of sprat
• Cod liver 1 can
• 50 grams canned tomatoes
• Dill fresh
• 1 egg yolk
• condiments

1. Open a jar of sprats and cut off the tails of all the fish. Also try to cut off the fins of each fish and remove the bones.
2. Open a jar of cod liver.
3. Wash the dill.
4. Put the cod liver, sprats, egg yolk, sun-dried tomatoes, dill, seasonings into the blender bowl. Grind everything into a homogeneous homogeneous mass.
5. Place the pâté in the refrigerator and serve chilled.

• Fish goes well with olive oil, not only in taste, but also in usefulness. By combining fish and oil, you get a whole range of fatty acids that the body needs for a full existence and work.

• Try making pâté by baking it in pastry baskets.

• Fish pate can also be served at the festive table, pre-decorating it beautifully. To do this, spread thin crackers or bread with pate, putting a basil leaf with a lime wedge on top of the “spread”.

• How can you diversify the taste of fish paste? If you are making a salted fish pate, it would be appropriate to add capers, green olives or lightly salted cucumber - a slight sourness will make the finished dish spicy. For boiled or fried fish, salted capers are an excellent addition. Add a spoonful of lemon juice to the red fish pate.

• If you are making canned fish pâté, then after chopping it with vegetables, there is no need to heat it. Add boiled grated carrots and mushrooms to such a pate.

• Another good addition to fish pate is a boiled egg. It will make the dish both more satisfying and healthy.

• What spices are appropriate to use when preparing fish pate? It can be basil, dill, mustard seeds, dried Provence herbs, green onions.

• You can add squid meat to the fish paste, so it will become denser in consistency. To do this, mark raw squid carcasses in boiling water for one and a half to two minutes, remove, remove the film, cut and chop well in a blender with other ingredients. Squid can be added to any type of fish pate, as it has a neutral taste.

• If you are making red salted fish pate, you can use sweet and sour apple as one of the ingredients. Bright juicy taste will make the food gourmet for perception.

If you want to cook a very simple and at the same time delicious snack, pâté is the perfect option for you. At its core, this is a small minced meat, almost a paste, which is used both as a separate dish and as a spread on bread.

What to choose for pate?

Usually it is made from the liver, but fish pate has a much more interesting taste.

You can use any fish for this:

• shallow river;
• maritime;
• with white or red meat;
• canned food;
• caviar;
• milk;
• liver;
• seafood, etc.

By adding various ingredients, you can achieve a unique taste. Be sure to try to prepare this dish according to one of the recipes presented.

canned tuna

The fastest, but incredibly tasty pates are obtained from canned fish. Of particular note is the appetizer of tuna in its own juice. For this dish you will also need tender cream cheese, spices and a little lemon juice.

First, drain all the liquid from the canned food. Divide the tuna into smaller pieces and transfer to a blender. Then add cream cheese to it. The more it is, the more tender the pate will turn out, but do not overdo it so as not to drown out the fishy taste. For flavor, add young dill.

Also season it all with ground black pepper, sprinkle with lemon juice and lightly salt. Grind the ingredients in a blender into a homogeneous mass. Serve with bread slices, pancakes, tarts, croutons and fresh dill.

Forshmak

Almost every housewife knows the recipe for Jewish herring pate - forshmak. There are many variations of its preparation, however, the combination of minced herring with eggs, onions and apples is considered a classic. Additionally, you can add a little cheese, stale loaf, nuts, green onions, etc.

To make such an appetizer, first clean the herring carcass from the skin, entrails and bones, rinse it thoroughly. Cut the fish into small pieces and grind in a blender. Do the same with eggs and a loaf soaked in milk.

Chop the onion and dip in boiling water with the addition of vinegar. Also grind it in a blender. Take a sour apple and peel it from the core and peel, chop. Combine all the ingredients in a homogeneous minced meat, pepper and season with softened butter, garnish with dill on top.

Cod liver

A very interesting recipe for a delicious fish pate is cod liver with potatoes and cheese. For this dish you will also need eggs, onions and mustard. To start, finely chop the onion. Add some mustard to it and pour boiling water over everything. Let the onion marinate in this for a few minutes, then drain.

Remove the cod liver from the jar and mash with a fork in a bowl. Add onion to it and repeat the procedure. Potatoes and eggs must be boiled and cooled in advance. Grate the potatoes and cheese on a coarse grater, mash the eggs with a fork. Mix all the ingredients together and mix thoroughly, kneading the mass with a fork. Let the pâté cool down and you can prepare delicious snack sandwiches.

Salmon and blue cheese

This dish will be a great decoration. holiday table thanks to the ingredients used and the method of serving. The combination of the taste of red fish and blue cheese makes the pâté amazing.

First, prepare the salmon. It must be washed and boiled in salted water with the addition of onions, dill stalks and black peppercorns. Everything is prepared very quickly, try not to overcook the salmon in order to preserve its taste. Divide the pieces into smaller ones so that it is convenient to select the bones. Also remove the skin and dark meat. Add sour cream, mayonnaise and tomato paste and also some lemon juice.

To get a fluffy and tender mass, whip the cream and add them to the fish. It is better to knead it with a fork. But the cheese is cooked in a blender to make it easier to turn it into a homogeneous mass. To do this, cut it into cubes, add a little sour cream and mayonnaise, and then gently fold in the second half of the whipped cream. Soak the gelatin in advance and add it at the very end to the salmon and cheese.

To form a beautiful roll, put slices of smoked salmon on the bottom of the form. Then distribute the fish mass, and on top - a layer of cheese. Lay the smoked slices on top again. Let it freeze.

Mackerel with walnuts

Such a simple, but at the same time incredibly tasty dish will complement any table. In order to cook it, you will need canned mackerel, onions and walnuts.

First, drain the oil and juice from the mackerel in which it was canned. If there are bones left, try to remove them. Next, chop the onion, you can half rings. It needs quite a bit, just to give the pate flavor. Then peel the walnuts. The more of them, the more saturated their flavor will be in the finished dish, so determine the proportions at your discretion.

Grind all three ingredients in a blender. To achieve greater uniformity, you can grind each product separately, and then combine all three masses. Add mayonnaise and you are ready to serve.

Sprats

This dish can be served for breakfast. It is prepared from boiled eggs, mayonnaise and canned sprats. In principle, a similar dish can be prepared from any other canned fish, but it is sprats that have the same unique taste.

First, boil the eggs. Remove the sprats from the oil and transfer to a bowl. Thoroughly mash them with a fork. Do the same with the eggs so that everything is mixed together. Then add some mayonnaise. You can pepper the mass a little. The pate is ready. It can be spread on sandwiches.

Pink salmon milk

Few people know that pate can also be prepared from some parts of the insides of fish. For example, such a dish made from pink salmon milk is very tasty. This pate recipe is different in that it is necessary to add some ingredient with a brighter taste to the milk, otherwise the dish will turn out faded in this regard. Olives, canned sweet peppers, pickled or pickled cucumbers, chili, walnuts, etc. can serve as such products.

First, rinse the milk under running water and cut it into several pieces. Take the onion and chop it, and grate the carrots. Then heat a frying pan with butter and fry the vegetables in it. Add milk and let them brown.

Transfer the cooled products to a blender and grind into minced meat, adding, for example, green olives. Salt, pepper, season with lemon juice, butter and mix. Put the pate on a plate and additionally garnish with olives and herbs.

Shrimps and trout

From any red fish you can cook an incredibly delicious pate or any other dish. For example, you can take salmon or trout and combine it with seafood, in this case shrimp.

Cut off a whole piece of trout, salt, pepper it, you can add a little spicy herbs like Mediterranean. Wrap in foil and put in the oven to bake for about 20 minutes at a temperature of about 200 degrees.

At this time, prepare the shrimp. They need to be boiled in salted water with dill seeds and stalks, black and allspice. Also soak gelatin in warm water. While the ingredients are cooking, prepare the pâté mold. Lay lightly salted red fish thinly sliced ​​on its bottom. For a contrast of tastes, you can use smoked.

Remove trout from oven and cool. Drain the juice to the gelatin and add a little broth to the shrimp. Remove all bones and skin. In a blender, grind the meat into a tender paste-like minced meat. Peel the shrimp from the shell and add to the pate.

Boiled fish pate

125 g butter, 250–300 g fresh fish, 1 onion, 2 boiled potatoes, crumb of two slices of stale bread, 1 teaspoon raisins, 1 tbsp. a spoonful of vinegar, a pinch of zest, ground black pepper and salt to taste.

Peel the fish, cut into large pieces and boil together with onions in lightly salted water (as soon as the water boils, add vinegar). When the fish is ready, strain the broth, and separate the fish from the bones and rub through a sieve along with boiled potatoes. Add salt, pepper and soaked in broth and squeezed bread. Mix well, add raisins, zest and whipped butter.

If you are using the pâté on its own, garnish with parsley, lemon wedges, hard-boiled eggs, and olives.

From the book Nutrition for Stomach Diseases author Melnikov Ilya

BOILED FISH SOFFLE Products: fish 145 g, milk 30 g, butter 5 g, 1/3 egg, salt. Boil the fish fillet in vegetable broth, remove the skin from the finished fish and pass through a meat grinder twice. Add thick bechamel sauce, butter, egg yolks to the crushed mass

From the book Nutrition for diseases of the liver and biliary tract author Melnikov Ilya

STEAM SOFFLE FROM BOILED FISH Products: fish 145 g, milk 30 g, butter 5 g, 1/3 eggs, salt. Boil the fish fillet in vegetable broth, remove the skin from the finished fish and pass through a meat grinder twice. In the crushed mass, add thick bechamel sauce, butter, egg

From the book Cold Appetizers and Salads author Sbitneva Evgenia Mikhailovna

Canned fish pate Butter - 125 g, canned fish - 1 can, tomato paste - 1 teaspoon, lemon juice - 1 teaspoon, white bread - 2 slices, salt, pepper to taste. Fish is laid out in a deep container. Oil from canned food smear slices of bread. fish and bread

From the book Therapeutic Nutrition for Respiratory Diseases author Rychkova Yulia Vladimirovna

Fish pate Pike perch fillet - 300 g, tomatoes - 4 pcs., onion - 2 pcs., mayonnaise - 100 g, dill - 50 g, lemon - 1 slice, salt, pepper to taste. The fish fillet is stewed, cooled and kneaded. Tomatoes are scalded, peeled, finely chopped and lightly squeezed. Onions and greens

From the book Etudes on Nutrition the author Mogilny N P

Sea fish pate Sea fish - 300 g, cottage cheese - 200 g, onion - 1 pc., carrots - 1 pc., butter - 100 g, vegetable oil - 30 g, salt and pepper to taste. Bones are removed from the fish, the skin is removed, the resulting fillet is washed, stewed in salted water. Onions and carrots

From the book Salads from meat, fish, poultry. For the village and the capital author Zvonareva Agafya Tikhonovna

Boiled fish and greens salad Ingredients: pollock fillet - 100 g, green salad - 1 bunch, olive oil - 2 teaspoons, salt to taste. Method of preparation Pollock fillet is washed, boiled in salted water until tender and finely chopped. Green salad washed, crushed, mixed with

From the book Fish Dishes. Recipes for every taste author Zvonareva Agafya Tikhonovna

Fish pate 700 g fish (perch, pike, salmon), 1/2 tbsp. fish broth, 2 glasses of white wine, bay leaf, salt, pepper to taste. For minced meat: 500 g fish fillet, 1 tablespoon vegetable oil, 1 onion, 1/2 tbsp. cream, 2 slices wheat bread(no rinds), salt, pepper

From the book of spices author Shedo Anton

Pate of carp fish, pike perch, grass carp, cut cod into fillets without skin and bones and stew with salt and pepper. Finely chop the carrots and stew in fish broth with oil. Pass the finished fillet along with carrots through a meat grinder with a frequent grate,

From the book Dishes with raisins, dried apricots and prunes author Treer Gera Marksovna

Pate of fish and cheese Grind butter and sardines in oil in an enamel bowl, add boiled yolks, cheese and mayonnaise, chopped on a grater. Then add boiled egg whites, diced, grated horseradish, season all this together with lemon juice and

From the book 100 recipes for dishes rich in vitamin B. Tasty, healthy, mentally, healing author Evening Irina

Boiled Beef Pate Beef broth in most of our families is an integral part of the festive dinner. However, not everyone likes boiled beef, so its use in the family is a problem. You can make an excellent pate out of it. Let's bring

From the book 100 recipes for stress. Tasty, healthy, sincere, healing author Evening Irina

Layered boiled fish salad with prunes, fried mushrooms, corn, cheese, pickled cucumbers and Brigadirsky mayonnaise 200–300 g boiled fish fillet of any fish 150 g prunes 150 g any mushrooms 150 g grated hard cheese 1/2 can of canned corn 1–2

From the book System minus 60. Menu for every day. Breakfasts, lunches, dinners author Mirimanova Ekaterina Valerievna

Fish pate Ingredients: 200 g fish fillet, 1 carrot, 1.5 tbsp. l. vegetable oil, 1.5 tsp. butter, lemon acid to taste. Simmer the fish fillet in a small amount of water over low heat until tender. Stew a small carrot in a little water with

From the book Lenten Kitchen. 600 delicious recipes author Shabelskaya Lidia Olegovna

Fish pate Ingredients: 200 g fish fillet, 1 carrot, 1.5 tbsp. l. vegetable oil, 1.5 tsp. butter, citric acid to taste. Put the fish fillet in a small amount of water over low heat until tender. Stew a small carrot in a small amount

From the book 100 recipes for thyroid diseases. Tasty, healthy, sincere, healing author Evening Irina

From the author's book

Pea and fish pate 1 can of sprats, 1 small can canned peas(250 g), ? medium apple without peel (not very sweet), ? onion heads Drain liquid from peas, oil from sprats. Place all ingredients in a blender, grind into a paste

From the author's book

Fish pate Ingredients: 200 g white fish fillet, 1 carrot, 1.5 tbsp. l. vegetable oil, 1.5 tsp. butter, citric acid to taste. Simmer the fish fillet in a small amount of water over low heat until tender. Stew a small carrot in a little water with