Fresh fish pate. What to cook from small fish? Awesome fish paste. Mackerel fish pate: recipe

Every housewife dreams of preparing a new delicious dish every day, such that all household members are satisfied, it is a pleasure to cook, and it doesn’t take much time either.

One of the excellent options for a gourmet dish is pate. As you know, there are different pates made from meat, liver, poultry, fish, and so on. Today we will focus on preparing pate from, especially, this dish will appeal to those housewives whose families have fishermen. If you don’t like plowing much, you can read about it.

Making river fish pate

The most delicious pate is made from small river fish, which successful fishermen usually release back into their habitat, as it allows them to catch much more interesting trophies. For the most part, such small fish are small perches and other small fish (half palm size). For pate, you can cook the fish either peeled from the heads, tails and “feathers”, or whole – it turns out richer and more flavorful.

You will need a large onion, several carrots, a couple of black peppercorns, and washed fish. All ingredients are placed in a pan and filled with water so that it slightly covers the fish. Then cover with a lid and leave to boil, do not forget to skim off the foam. As soon as the contents of the pan boil, turn the heat to minimum. (now the fish will languish), leave it in this state for 5 hours.

In order for the pate to turn out a beautiful rich color (it will be a pale gray color, the same as the fish itself) you can do the following:

cook an onion with an unpeeled husk of a rich color together with the above ingredients;
add beets to the contents, which are divided into 4 parts, so the pate will acquire a single shade;
You can add fried tomato paste to the contents, however, this option is not for everybody, since tomato has its own special taste, which can overpower the aroma of fish.

While the fish is simmering in the pan, you will have plenty of time to prepare the ingredients for making the pate. Start by sautéing the onion, when it turns caramel color, add the carrots and add herbs. (for example, cilantro, marjoram, basil - to your taste) and fry the carrots until darkened.

So, the fish is ready, remove the cooked onions, carrots and peppercorns, then drain the broth, leaving a little in the pan (a slotted spoon will help you carefully drain the broth).

Now add sauteed onions and carrots with herbs to the fish with a small part of the broth, do not skimp on the butter, this will make the pate more tender. Add some salt. Pepper it. Beat with a blender or whisk.

If desired, you can transfer the pate into any dish for cooking in the oven and place it there for an hour at a temperature of about 150-180 degrees. Bon appetit!

Fish pate prepared at home can become a decoration for any holiday table. If you want to surprise your family and friends with bright, original snacks, then read this article carefully.

Salmon pate

This wonderful dish is perfect for those who do not have time to have a full lunch during the working day due to lack of time. In addition, you can prepare it for a picnic if you suddenly decide to go out into nature or to the country with your friends. What products will we use:

500 grams of fillet - if you cannot afford expensive fish, then replace it with more budget-friendly varieties (for example, cod).
300 ml heavy cream.
Two egg whites.
Salt and spices.

Prepare homemade fish pate:

Cut the fish into small pieces, remove the bones and place in a deep bowl.
Start grinding the fillet with a blender at low speed, gradually adding cream and adding spices.
Separately, beat the whites and salt until they turn into thick foam.
Combine all the products and place the resulting mass in a silicone muffin mold.
Pour water into another larger baking container, place the dish with the future pate in it and send the entire structure to the oven. A tasty and healthy dish will be ready in about an hour.

Multi-colored pate

So that the housewife can delight her family with a variety of tastes every day, she needs to have a lot of original recipes in stock. And today we want to tell you the secret of how to prepare aromatic fish pate at home. For it you will need to take:

Red fish fillet (for example, salmon) - 400 grams.
White fish fillet (you can take sole) - 400 grams.
Four egg whites.
500 grams of shrimp.
Cream - 700 ml.
Dill, spinach leaves, salt.

Using a food processor or a regular blender, grind the fish (each type separately in different containers). If you want the finished fish pate to be especially tender, you can additionally pass the resulting minced meat through a sieve. This way you will get rid of the remaining seeds and break up large pieces. Whisk the egg whites and salt into a thick foam, divide the mixture in half and mix with the fish. Add cream to the minced meat, and chopped dill and pepper to the white fish. Steam the spinach leaves and place in the bottom of a rectangular baking dish. Then add tongue mousse, a layer of shrimp and a layer of minced salmon. Cover the container with foil, place it on a tray of water until ready. Serve the colorful fish pate chilled. Bon appetit!

If you have unexpected guests, you can surprise them with a delicious appetizer made from the simplest ingredients:

One can of canned mackerel.
Walnuts.
Onions and mayonnaise.

Grind all ingredients in a food processor or mince, and then mix with mayonnaise. Spread the finished mousse on bread, crackers or pancakes and serve with drinks.

Lightly salted herring pate

This savory appetizer is quite simple to prepare:

Peel one carrot and one onion, chop and fry in vegetable oil.
Place processed vegetables, pieces of herring and a little butter in a deep container. Mix all the ingredients in a blender and serve the finished fish pate with pieces of toasted black bread.

Sandwiches can be decorated with herbs, onions or aromatic herbs.

Smoked trout fish pate

A delicate fish mousse served for breakfast on Sunday will lift the spirits of all members of your family. To make eight to nine sandwiches, you need the following ingredients:

250 grams of cold smoked fish.
150 grams of cream cheese.
A little butter.
One lime.
Nutmeg and black pepper to taste.

Fish pate at home is prepared as follows:

The trout should be cleaned, head, bones and skin removed.
Grind the fish pieces, lime juice and other ingredients using a blender or food processor for this purpose.
Place the resulting mass in a glass container, cover with cling film and put in the refrigerator.
Cut the baguette into thin slices, dry in the oven or lightly fry in a frying pan. Spread the mixture onto the baguette pieces.

We will be glad if you like the recipes for the original pates that we described in our article. Now you can make beautiful and healthy snacks for the holiday table from a minimum amount of ingredients. Remember that the form in which the fish mousse is served is very important. If you want to please your guests, then make sandwiches on thin bread and arrange them beautifully on a platter. As a decoration, you can use greens, red caviar, or Don’t be afraid to experiment with ingredients and change the composition of the dish - in this case, new dishes with wonderful tastes will appear on your table every time.

My husband is an avid fisherman. True, this was many years ago and we lived in Uzbekistan then, he went fishing on the Syr Darya, brought back grass carp so huge that it did not fit in our bathtub! He smoked the fish himself. They ate all kinds of it. But there were also quite small fish that I simply didn’t want to bother with... Some of them my husband cleaned, salted and dried... for beer. And I also cleaned most of it—the scales and innards—and made a pate from it, which the children really adored! I want to say that one of the sons did not like fish since childhood, but ate pate spread on bread!

Pate is prepared from whole (gutted) fish, as well as from the smallest fish, as well as from heads, tails and fins. I even put leftovers from boiled fish into the boiled raw fish - all the bones, uneaten tails and heads. You can also cook it from frozen fish, the cheapest and smallest (half the size of your palm).

The fish takes a long time to cook (like jellied meat), about 6-7 hours, so be careful not to over-salt it, because the water will boil away by a third, but the salt will remain! No matter how much fish you prepare for cooking, the water should cover it by a third (you can do it a little more, you won’t be mistaken, you can drain the excess after cooking rather than adding more).

Place the whole fish, a whole onion and a whole carrot into boiling water. Add salt, pepper (preferably peas), bay. After boiling, remove the foam, reduce the heat to moderate so that it simmers slightly, cover with a lid without closing it tightly. If you want to get a beautiful shade of pate, then put an unpeeled onion and small beets into the water.

While the fish is cooking, prepare the frying - fry the onions and carrots in vegetable (or butter) oil until golden brown. About an hour before the end of cooking, when there is little water, you need to remove the boiled vegetables from the pan - onions and carrots, as well as bay leaves and peppercorns. Instead of all this, cook with the fish and add a little fragrant herbs (cilantro, marjoram, basil). But the greens are not for everybody, you don’t have to put them in.

Yes, it is better to cook in a thick-walled container to avoid burning when there is very little water. The thickened mass must be stirred frequently and it will begin to gurgle and splash heavily! Therefore, keep the lid on even while stirring. Try the bones after they are cooked, they will be soft!

If after cooking there is some broth left, then in any case you need to put everything in a colander so that the liquid drains! Then I scrolled everything twice in a meat grinder with a fine grid. But you can grind all this in a blender (I don’t have one...). That's all. Transfer to a jar and into the refrigerator!
I also want to note that pate is a perishable product - it can be stored in the refrigerator for 2-3 days! If you want it longer, then put it in the freezer.

When reading, it may seem difficult and long, but we are making jellied meat, and it’s worth it!
But how nice and tasty it is to spread a piece of bread with pate instead of butter for breakfast (or you can use butter...)!

Agree that we eat fish pastes extremely rarely, even if we love fish. Except that ? For some reason, fish pastes, including homemade ones, are more popular and a wonderful appetizer in all respects. First of all, it is very tasty. In addition, fish pate is an interesting, original option for any menu, whether everyday or festive: it will be an excellent replacement for salted or smoked fish, and you won’t have to bother with removing the bones at the table. Additionally, put a plate with small toasted bread, crispy pieces of pita bread or puffed rice bread and you will see how quickly the fish will disappear from the table.

The appetizer is prepared simply, the number of ingredients is kept to a minimum: the pate consists of hot smoked mackerel, processed cheese and Tartar sauce. It will be ideal if you cook. If you don’t have time, add some chopped pickled cucumbers and a couple of olives to the mayonnaise, and you don’t need anything else.

Mackerel fish pate is similar in consistency, since small pieces are preserved in it. This gives it an extra flair. Due to the fact that the fish is hot smoked, cutting it into tender pieces is not difficult.

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

Preparation

Fish pate - general principles of preparation

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

Fish pate - preparing food and utensils

Fish pate can be made from raw fish meat, lightly salted, fried and even canned. The essence of the preparation 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 end up with a dish called “pate”, and if in a form, then such a dish is called “terrine”. However, all these subtleties are useless. Today, pate is a meat or fish “spread” for a sandwich.

Goose pate recipes:

Recipe 1: Cod liver fish paste

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

1 jar cod liver
1 chicken egg
1 spoon of olive oil
Garlic 1 clove
Seasonings

Remove the peel from the garlic.
Place all ingredients in a blender and blend to a paste.
Place the finished mixture in a mold (preferably silicone) and bake in the oven for about ten minutes.

Recipe 2: Fish pate from salmon fillet (multi-cooker recipe)

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

250 grams salmon fillet
2 tablespoons olive oil
40 grams of white buns
2 egg yolks
Seasonings
Dried Provençal herbs
Spices

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

Recipe 3: Fish pate from white fish meat

Fish pate will be quite light and practically dietary if you prepare 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
Seasonings

The fish must be washed, pitted and cut into pieces.
In a blender, combine cod liver, fish fillet, egg yolks, olive oil, and a spoonful of sour cream.
Preheat the oven. Set the temperature to 150 degrees.
Transfer the fish mixture into 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 several canned goods, sun-dried tomatoes and dill. It should be noted that to prepare such a pate you do not need to use heat treatment methods.

2 cans of sprat
Cod liver 1 jar
50 grams of canned tomatoes
Fresh dill
1 egg yolk
Seasonings

Open a jar of sprats and cut off the tails of all the fish. Also try to cut off the fins and remove the bones from each fish.
Open the can of cod liver.
Wash the dill.
Place cod liver, sprats, egg yolk, sun-dried tomatoes, dill, and seasonings into a blender bowl. Grind everything into a homogeneous homogeneous mass.
Place the pate in the refrigerator and eat chilled.

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

Try making pate by baking it in pastry baskets.

Fish pate can also be served at the festive table, having previously decorated it beautifully. To do this, spread the pate on thin croutons or bread, placing a basil leaf with a slice of lime on top of the “spread.”

How can you diversify the taste of fish pate? If you are making pate from lightly salted fish, it would be quite appropriate to add capers, green olives or lightly salted cucumber - a slight sourness will make the finished dish piquant. 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 pate from canned fish, then after chopping it with vegetables, there is no need to thermally treat it. Add boiled grated carrots and mushrooms to this 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? This could be basil, dill, mustard seeds, dried Provençal herbs, green onions.

You can add squid meat to the fish pate, so it will become denser in consistency. To do this, place raw squid carcasses in boiling water for one and a half to two minutes, remove, remove the film, cut and grind thoroughly 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 pate from red salted fish, you can use sweet and sour apple as one of the ingredients. The bright juicy taste will make the food delicious to taste.