Fish pate is a great way to diversify your sandwiches. For example, I love sandwiches and different types and spread options. And therefore I constantly come up with something that can be used instead of standard cheese with butter to put or spread on top of a piece of bread (or loaf). And I also want such snacks not to be too fatty and harmful - the figure is still the same;)

In general, today I offer you another idea for quick snack- fish pate, which we will cook from canned fish. I used canned tuna, but in principle, you can use absolutely any canned fish in oil that you like - mackerel, sardine, or at least sprats. It will still be delicious.

Headings:
Preparation time: 10 minutes
Cooking time: 10 minutes
Total time: 20 minutes
Output: 5 servings

Fish Pate Ingredients

• green onion- 1 bunch
• Canned fish in oil - 1 can
• Dill and parsley - 1 bunch
• Eggs - 2 pcs.
• Salt, pepper - to taste
• Mayonnaise - 2-3 tbsp.

Step by step pâté recipe

The pate is prepared very quickly and simply. The main thing is to boil the eggs in advance (hard boiled). So, when all the vegetables are prepared, we “collect” the pate.

A bunch of green onions (I took a bigger bunch) washed in cold water, blotted moisture with a paper towel and cut.

I did the same with dill and parsley - washed, dried and chopped.

boiled chicken eggs cleaned, and then put on the smallest grater.

She drained the oil from canned fish, kneaded the fish meat with a fork. Laid out to the greens and eggs.

Slightly salted, ground a mixture of peppers, mixed.

cook delicious canned fish pate at home- easy peasy. In just a few minutes you will get delicious fish paste for toasts, canapes, and snack rolls from simple and available products that are in every home. Personally, I like to experiment with a set of products for this kind of pate. This time I decided to cook mackerel pate, eggs and carrots and melted cheese. It turned out very tasty, so I am happy to share my recipe with you.

Cooked foods - carrots, eggs and processed cheese, put in a blender bowl.

Grind them for 2-3 minutes to a paste-like consistency.

Pour in the spices. They will enhance the taste of the finished pate. In this canned mackerel pate recipe, I used a mixture of red pepper, paprika, curry, turmeric and coriander. Dried Provence herbs are also good.

Add ketchup. With the help of it and spices, the pate will acquire an orange color.

Lastly, add the canned sardines.

Turn on the blender for 2-3 minutes.

The finished pate should be thick and uniform in texture. Simple and delicious canned fish pate with egg ready. Transfer it to a clean jar. Close the lid tightly. After standing in the refrigerator for 3-5 hours, the pate will harden and become thicker. It is especially good with Borodino bread. Try it, it's very tasty. It can be stored in a cold place for no more than 5 days. Good appetite. Also quickly and easily you can cook and

Published 11.12.2017
Posted by: Enchantress
Calories: Not specified
Cooking time: 20 minutes

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 with it. Cope with it will help my recipe with a photo. See how it's being prepared.




Ingredients:

- canned food "Saira" natural - 1 can;
- selected chicken egg - 3 pcs.;
- mayonnaise - to taste.

Cooking time is 15-20 minutes.

How to cook with a photo step by step

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 breakfast sandwiches from it or festive feast. Not only, but it also turns out delicious.






Bon Appetit!

Addition to the recipe:

To prepare the pate, any canned fish with or without oil is suitable, but not in a tomato;
you can supplement the composition of the pate with melted or soft (like ricotta) cheese, chopped onions or / and garlic, fresh or frozen herbs (dill, parsley, basil, cilantro), spices (ground pepper, paprika), boiled grated carrots, finely chopped pickled cucumber or gherkins;
you can use pate not only for spreading on bread, but also for filling snack tartlets.

Calories: Not specified
Cooking time: Not specified

Today we want to offer you one option for preparing a fish snack - pate from canned fish with an egg. This appetizer is ideal for sandwiches and will appeal to all lovers. fish dishes. The pate is prepared in minutes, all you need is a blender and a small composition of products, so this is the top recipe on the list. Well, where you can apply such a paste, this is already a choice. The easiest option is to serve sardine pate with toasted toast, you can also stuff pancakes, shortbread or waffle baskets with pate. If desired, such a pate can be served with baked ruddy potato slices - very tasty.





- sardine in oil - 1 can,
- chicken eggs - 2 pcs.,
- processed cheese - 90 g,
- onion - 60 g,
- wine vinegar - 20 ml,
- hot black pepper - 1 g,
- salt - to taste,
- greens - for serving pate.

Recipe with photo step by step:

First you need to work with the onion - we clean it and rinse it, chop it finely and dump it into a bowl. Sprinkle the onion slices with wine vinegar, you can also do with apple or any other fruit vinegar. If desired, replace the vinegar with lemon juice. For pickling, add a little ground pepper, a pinch of salt. Leave the onion in a cool place for 10 minutes.




Meanwhile, uncork a jar of sardines. By the way, you can cook at home yourself. We choose sardines blanched in oil, if you took a sardine with spices, they must be filtered. We transfer the pieces of fish to the blender bowl, and first add a few tablespoons of juice from the jar to the bowl. We do not immediately pour the juice, we will use it to regulate the density of our pate.




We boil the chicken eggs the day before “hard boiled”, traditionally, as everyone is used to - 8 minutes in salt water. We clean the eggs from the shell, randomly break them and send them to the blender bowl to the fish. We also add processed cheese, preferably traditional, without any flavor enhancers. We cut the cheese arbitrarily, transfer it to the blender bowl.




Here we also shift the already marinated pieces of onions.






We start the blender, at high speeds we grind everything into homogeneous mass. We adjust the density, if necessary, add a little juice from a can. Also, at the end of mixing, we take a sample for salt / pepper.




We shift the pate into a jar or bowl, let it stand on the shelf of the refrigerator for several hours. We serve the sardine pate in oil to the table.




Bon Appetit!
From sardines in oil, you can still cook delicious and quick

Composition:
150 g canned fish in oil (tuna, salmon, mackerel)
* weight without oil, you will first need to drain it, and leave the fish in a sieve or colander to glass all excess oil.

1 egg and 1 yolk
125 g ricotta (or soft non-acidic cottage cheese)
garlic cloves, salt

2 tbsp grated cheese (parmesan or any other hard cheese to your taste)
*Cheese is not the main ingredient, it makes the pate more tasty, but you can do without it)

1 medium boiled potatoes
* You can make pate without potatoes, then you just need to take a little more canned fish and a little more ricotta (cottage cheese).

Breadcrumbs

* You can also add chopped greens, finely chopped olives or Bell pepper fried mushrooms...

Preparation (1 way):
Mash potatoes, mix with eggs, ricotta, garlic, salt, canned fish and grind it all with a blender into a homogeneous mass. Then add grated cheese and breadcrumbs, mix.

Crackers need to be added so much that the mass becomes thicker and you can form it with your hands (approximately 3-4 tablespoons of crackers will be needed).

Put the mass on a sheet of parchment paper, form a small "sausage" with your hands, wrap it in paper, twist and tie the ends (carefully so that the paper does not tear). Then wrap the "sausage" in foil and twist the ends again.

In a fairly deep and wide pot or pan, put the "sausage" in foil and pour enough water so that the "sausage" begins to float a little. Close the lid, bring to a boil and cook over medium heat under the lid for 20-30 minutes (during cooking, I sometimes turn it over in water). Then remove from the water, let cool, remove the paper and foil and wrap the finished pate in cling film by tying the ends.

Refrigerate for a few hours, after which the pate can be cut and served.

2 way:
The mass for the pate is prepared in exactly the same way. Transfer it to a cake pan (if not silicone, then it is better to lay it parchment paper so that later it is easy to take out the pate) and bake the pate in the oven at 180 degrees for 20-30 minutes (make sure that the surface of the pate does not become too dry).

Allow to cool directly in the form, then carefully remove and wrap the pate in cling film, put in the refrigerator for several hours.

3 way:
You can also make pate delicious croquettes. To do this, prepare the mass, as described in the first method, form small cutlets or balls out of it, roll in breadcrumbs and fry for vegetable oil from all sides to golden brown. Put the finished croquettes on a paper towel to drain excess oil.