Fish pate at home: the best recipes from canned food, fresh fish, minced fish. How to cook a delicious fish pate in an autoclave, slow cooker, for the winter? Make pate from milk Pink salmon pate from laserson
This is a French dish. Riyette has a more fibrous and coarser texture than pâté and is considered a rustic food. Pink salmon rillette is very tasty. Riyette toast goes well with white wine.
We will prepare all the products.
I will cook in a slow cooker. I'll clean the roots and onions. Pour wine into the multicooker bowl, you can add wine and water in equal proportions. I will add spices, salt and put in the "cook" mode. I will cook for 5 minutes after boiling.
While the broth is cooking, I also clean my fish.
The broth is ready and has become very fragrant.
Put the fish in the broth and cook for 12 minutes after boiling.
When the fish is cooked, it must be removed and cooled. Remove from bones and mash with a fork.
Finely chop salted fish, prepare lemon and sour cream.
Add everything to the bowl and mix. Because I cooked from pink salmon, and this fish, as you know, is not fatty, I added 100 gr. soft butter, it will give plasticity to the rillette and relieve dryness. Squeeze the juice of half a lemon (1-1.5 tablespoons), mix again, and pink salmon rillette is ready.
Have you ever cooked a lightly salted red fish pate? What an unfortunate omission! After all, this is a great snack, from which you can make delicious sandwiches or use it as a filling (eggs, pancakes, pita rolls, for example). And don't think it's complicated - in fact, the recipe is as easy as shelling pears, faster to make and eat than to describe, really!
Let me tell you everything, and you will certainly cook such a pate of lightly salted red fish and treat your family with a new and tasty dish today, agreed?
Ingredients:
- 100 g lightly salted red fish;
- 1 processed cheese (100 g).
Optional:
- sour cream or mayonnaise;
- spices.
Cooking:
We need slightly salted red fish - trout, salmon, pink salmon. At the same time, it is not necessary that these be beautiful, even, neat pieces - any, the most invisible, is just right for the pate. The main thing is that they do not contain bones, even small ones, so carefully examine the pieces of fish before making a pate from them.
We cut the fish into small pieces, we also cut the processed cheese.
We spread the red fish and melted cheese in a blender bowl.
We grind the ingredients, ensuring that a homogeneous mass is obtained. This will be our pate.
Depending on what part of the fish you have and what cream cheese is fat and soft, the consistency of the pate at this stage may be different. In this case, she completely suited me - the pate was well spread on bread, it was not too thick. Otherwise, I would add a little sour cream or mayonnaise to it, mix it again with a blender and get the density of the pate, which would be as required.
The same applies to spices - you can add salt, pepper and other spices (for example, Provence herbs) to the pate, depending on your taste preferences. I like a tender fish paste, not too salty, so the salt that is in the fish is usually enough for me.
You can store this pâté for up to 3-4 days in the refrigerator without any worries. Just remember to transfer it to a container with a lid or wrap it with cling film so that the top of the pate does not get weathered.
Tips & Tricks:
I took processed cheese with a bar, but with a high fat content, it was quite soft. But you can also use spreadable processed cheese - it is also great. Of course, in both cases, processed cheese should be without any fillers - mushrooms, ham, and other things.
Very tasty with bread or crackers - fish pate. From canned or boiled fish at home.
Fish pate on crackers is an original appetizer with a bright taste. Fish pate, depending on the design, can be served on the festive table or just for breakfast.
- Canned sardine in tomato juice - 150 g
- Cream cheese or cream cheese - 2 tbsp. heaped spoons
- Red onion - ½ pc.
- Salted crackers - 7-8 pcs.
- cherry tomatoes - for garnish
- Fresh cucumber - for garnish
- Parsley - for decoration
Remove the sardine from the jar, mash with a fork, remove the bones, if any.
Add cottage cheese or cream cheese.
Mash the cheese and fish with a blender into a homogeneous mass.
Add finely chopped onion, mix.
Place crackers on a platter.
Spread the fish paste over the crackers. Remove to refrigerator to cool.
Wash and dry herbs and vegetables. Cut the tomatoes into slices, and the cucumber into half rings.
Garnish crackers with pâté with slices of cucumber, tomato and herbs before serving.
Delicious and tender fish pate on crackers is ready. Bon Appetit.
Recipe 2: homemade fish pate
In addition to smoked fish, the pate will include processed cheese, eggs, French mustard and paprika. The set of products is minimal, but the finished pate turns out to be very tasty. It is especially good with toasted toast and fresh Borodino bread.
Try and cook smoked fish pate at home. I'm sure you'll like it.
- Cold smoked herring - 400 gr.,
- Eggs - 1 pc.,
- Processed cheese - 2 pcs.,
- Paprika - 0.5 tsp,
- French mustard in grains - 1 teaspoon,
- Mayonnaise - 3 tbsp. spoons.
The first step in the preparation of fish paste is the preparation of fish fillets.
Any smoked fish should be butchered. Cut off her head and tails. Remove the insides. Holding the edge of the carcass near the head with your fingers, separate the fillet from the ridge. You can not remove the skin from the herring, but from another fish, for example, from smoked mackerel, trout, salmon or river fish, the skin is first removed, and only then the fillet is separated and large bones are removed from it, if any. Put the smoked Baltic herring fillet in a bowl.
Cut melted cheese into cubes.
Cut boiled eggs into large pieces.
So, the main ingredients for the pate are ready and you can start grinding them. Put the fish, eggs and processed cheese into the blender bowl.
Beat them until a homogeneous mass. The base of the fish paste is ready. Add ingredients for taste and aroma.
Pour ground paprika into the pate. Unlike red pepper, it is not hot at all, but it perfectly colors foods in a red-orange color. Thanks to her, the pate will take on a more appetizing look.
For spiciness and piquancy, add in grains.
More liquid and elastic pate will be due to mayonnaise. You can replace it in this recipe with sour cream, a piece of butter or cream.
After adding these ingredients, turn on the blender for another 2-3 minutes.
Fish pate at home is ready. Put it in a dry, clean jar or plastic tray. You can put it in small ceramic molds-kokotnitsa. Smooth out with a knife. Drizzle with melted butter. Good appetite.
Recipe 3: canned fish pate (step by step with photo)
Canned Fish and Egg Pate is a versatile blend of several ground ingredients that is great for both festive and everyday snacks. You can cook such a simple dish in a matter of minutes and enjoy its delectable taste with rapture, laying it on a piece of bread or just a bite with it. My recipe with a photo will help to cope with it.
- canned food "Saira" natural - 1 can;
- selected chicken egg - 3 pcs.;
- mayonnaise - to taste.
Hard-boil eggs, cool and peel. Remove the spinal bone from the fish (so that it does not creak on the teeth).
Grind the eggs with a fine grater. Mash the fish with a fork into small crumbs.
Mix grated eggs with mashed fish, add mayonnaise. The pate is ready, you can make sandwiches from it for breakfast or a festive feast.
Recipe 4: Homemade Fresh Red Fish Pate
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. Captivating in them is not only the 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;
- greenery for decoration.
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 sandwiches with pâté from white bread or a long 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.
Recipe 5: how to cook fish pate with cheese
Boiled fish can be used to quickly and easily prepare a delicious fish pate. A cold fish appetizer is served on a separate dish as a salad, spread on canapés or slices of homemade bread, tartlets are filled with shortbread or puff pastry. Decorate the fragrant fish pate with lemon slices and herbs.
- Boiled fish fillet - 500 gr.
- Boiled chicken egg - 2 pcs.
- Hard cheese - 100 gr.
- Butter - 70 gr.
- Onion - 2 pcs.
- Mustard - 1 tsp
- Salt, pepper - to taste
Grind the peeled onion in half rings and sauté in a small amount of oil for 3 minutes over low heat.
Grate peeled boiled chicken eggs and hard cheese on a coarse grater.
Pass the boiled fish fillet through a meat grinder or use a blender to bring to a homogeneous mass.
In a separate bowl, combine minced fish, eggs, cheese, sautéed onions, softened butter, mustard, pepper, salt and mix everything thoroughly until a smooth, tender consistency.
We spread the fish paste in the herring, give it the shape of a fish, mark the eyes with peppercorns, lightly sprinkle with herbs and serve. A fragrant slice of bread with fish pate for tea is a very tasty and nutritious snack.
Recipe 6: Fish Liver Pate (Step by Step Photos)
The proportions of the ingredients depend on your preferences. If you want a beautiful orange pate, add more carrots. If you don't want to interrupt the taste of the fish, add a little onion, and you can completely miss the carrots.
