Surely, you will agree that the store-bought assortment of fish pastes is not that great. I would even say, meager. Basically you can only buy sprat, which not everyone likes. If you want a delicious fish pate, fish pate recipes come to the rescue. You can make fish pate at home using numerous recipes and from completely different fish. Sea and river fish, smoked, boiled, salted, pickled and canned fish can become the basis for a delicious homemade pate.
In addition to smoked fish, the pate will include processed cheese, egg, French mustard and paprika. The set of products is minimal, but the finished pate turns out very tasty. It is especially good with toast and fresh Borodino bread.
Try it too homemade smoked fish pate. I'm sure you'll like it.
Ingredients:
- Cold smoked herring – 400 gr.,
- Eggs – 1 pc.,
- Processed cheese - 2 pcs.,
- Paprika – 0.5 tsp,
- French mustard beans – 1 teaspoon,
- Mayonnaise – 3 tbsp. spoons.
Homemade smoked fish pate - recipe
The first stage of preparing fish pate is preparing the fish fillet.
Any smoked fish should be cut. Cut off its heads and tails. Remove the entrails. Holding the edge of the carcass near the head with your fingers, separate the fillet from the ridge. You don’t need to remove the skin from herring, but from other fish, for example, smoked mackerel, trout, salmon or river fish, first remove the skin, and only then separate the fillet and remove large bones from it, if any. Place the smoked herring fillet in a bowl.
Cut the processed cheese into cubes.
Cut the boiled eggs into large pieces.
So, the main ingredients for the pate are ready and you can start chopping them. Place fish, eggs and processed cheese into a blender bowl.
Beat them until smooth. The fish paste base is ready. Add ingredients for taste and aroma.
Add ground paprika to the pate. Unlike red pepper, it is not hot at all, but it perfectly colors food in a red-orange color. Thanks to it, the pate will take on a more appetizing appearance.
Add French beans for heat and piquancy.
It will become more liquid and elastic thanks to mayonnaise. You can replace it in this recipe with sour cream, a piece of butter or cream.
After adding these ingredients, run the blender for another 2-3 minutes.
Homemade fish pate ready. Place it in a dry, clean jar or plastic tray. You can put it in small ceramic cocotte molds. Flatten with a knife. Drizzle with melted butter. Enjoy your meal.
Homemade smoked fish pate. Photo
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 everyone, 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...)!
Quite often, fishing ends with a rich catch of various little things, which many do not know what to do with. Many people release the fish back into the pond or they go to feed the cat. However, from small fish you can prepare a rather tasty dish - pate.
In this article we will share a simple recipe for making fish pate from small fish. What’s remarkable is that absolutely any fish can be used: small perch, crucian carp, roach, bleak, etc. will do. and so on.
Previously, small fish were fed to the cat
Recipe
First of all, you need to clean and gut each fish. We agree, it’s a tedious matter. But you can clean small fish quickly and easily if you know one.
Then you need to cut off all the fins from each fish and cut off the head. After that, it was time to put the catch through a meat grinder. This procedure should be done several times so that the minced meat turns into “porridge”. To do this, you will need to scroll 3 or 4 times.
After this, the resulting minced fish should be transferred to a saucepan or cauldron with a thick bottom. You need to add some water and a little vegetable oil to the minced meat. As soon as the future pate begins to boil, you need to reduce the heat to minimum, cover the pan with a lid and simmer for about 2 - 2.5 hours.
The pate should be checked periodically, adding boiled water if necessary, stirring and making sure that it does not burn. During this heat treatment, all unrolled bones will be completely cooked and softened.
10 minutes before the end of cooking, add salt to the pate (to taste) and add ground black pepper (also to your taste). If you wish, you can also add a little tomato paste, which will give the finished pate a slightly reddish tint.
But small fish make amazing fish pate
However, not everyone likes a fishy smell in their apartment or car. But, there is one thing that will help get rid of unpleasant odors, both the smell of fish and tobacco smoke, dust, pollen, etc.
This is a car ionizer, which can also be adapted for use in an apartment. If you buy this little thing, then neither in the car nor in the house there will ever be such an unpleasant fishy aroma for some.
After this, all that remains is to transfer the finished pate into a glass container (plastic containers are possible). When the pate has cooled completely, close the lid tightly and put it in the refrigerator. Before serving, you can sprinkle the sandwiches with herbs.
Small fish can also be used to make a great appetizer for a Friday glass of beer.
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