Pea and fish pate 1 can of sprats, 1 small can of 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

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

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. 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;
- 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!

Pate is a dish of French origin, made from carefully mashed boiled meat or poultry. Initially, it was prepared for the second, baked in a thin layer of unleavened or puff pastry. This meal was served warm. Over time, they began to make pate as an appetizer, grinding boiled meat, poultry, fish or offal into a homogeneous mass and bringing it to the table chilled in a frame of fresh herbs.

The first recipes for an old snack included only the main component, fat and various spices, which, it should be noted, were worth their weight in gold at that time. Therefore, a simple and unpretentious dish acquired the status of an exquisite delicacy, available only to selected aristocrats and monarchs. Around the 18th century, pâté recipes got a little more complicated. They began to include butter, crackers, steamed root crops and vegetables, eggs and herbs, nuts, as well as rice flour and rice, which were outlandish at that time, and potatoes.

In modern cooking, there are many options for making pâté. It is made in the form of a good old meat or fish snack without the inclusion of any other components. Some pates are prepared with the addition of rice porridge, cereal flakes, crackers and bread, vegetables, root crops, etc.

Part of the products in the recipe plays the role of a binding agent that gives the dish a certain plasticity and the ability to keep its shape. Other ingredients soften the main component and contribute their share of taste and aroma.

This article is about five ways to make fish pate.

Dietary fish pate

Delicate dish, suitable for children (from 2 years old) and sparing food.

List of ingredients:

• Fillet of white fish - 1 kg.
• Onion - 1 pc.
• Breadcrumbs - 150 g.
• Butter - 150 g.
• Salt.

Cooking method:

1. Finely chopped onion to simmer until transparent in a spoonful of butter. It is not necessary to wait for the appearance of goldenness, as soon as the pieces become transparent, they must be removed with a slotted spoon into a separate bowl.
2. Add a clean fillet without skin and bones to the remaining oil. Literally 30 seconds, hold it in oil and pour half a glass of water.
3. Cover the pan loosely with a lid. Stew the fish until soft, salt and season with all the spices.
4. Cool the fillet to a warm state and chop with a meat grinder or blender until smooth, along with soft onions, 2-3 tbsp. breadcrumbs and the same amount of butter.
5. The pate is already ready to eat, but it can be additionally baked in the oven, then a delicious crust forms on the surface.
6. Sprinkle a small form generously with breadcrumbs and put the fish paste into it. Smooth, coat with soft oil, salt, sprinkle with breadcrumbs.
7. Bake for 10 minutes (200 degrees). The oven must be preheated well. It is important.

Salmon fish pate

The peculiarity of red fish is its high fat content, therefore, unlike pates from “skinny” white varieties, little butter or lard is added to snacks with it. More often, such recipes use potatoes, bread or viscous rice porridge.

The pate according to the recipe below is often served in the form of a loaf or a stylized fish, on top of which is beautifully decorated with slices of salted fish in thin slices. For their fastening, soft cream cheese or mayonnaise is used, with which the figure formed from the pate is coated.

List of ingredients:

• Salmon (fresh or canned) - 500 g.
• Potatoes - 150-200 g.
• Chicken egg - 2 pcs.
• Carrots - 50 g.
• Sour cream - 100-150 g.
• Onion - 50 g.
• Black pepper.
• Lemon juice - 2 tbsp. l.
• Nutmeg.
• Salt.
• Dill or parsley - 20 g.

Cooking method:

1. Salmon fillet boiled or fried with salt and spices. Cool and puree until smooth.
2. Boil potatoes. Peel and cool the roots. Saute carrots and onions in a small amount of fat.
3. Mash well-boiled eggs with a fork. Chop greens.
4. Grind fish puree again with a blender along with potatoes, sautéed vegetables and herbs. Pour in all the lemon juice, add nutmeg and pepper with salt.
5. Add mashed eggs separately when the pâté mass is already fully formed.
6. Cool the finished salmon pate, lay out in the form of an arbitrary figure or place in a salad bowl or portioned forms.
7. If desired, the pate can be decorated with lightly salted cuts of red fish, completely covering the surface of the snack with it. Under the red fish, make a layer of mayonnaise, sour cream with mustard and spices or cream cheese.

Snack pate in a hurry

Hearty pate for canapés, tartlets, mini sandwiches and other snack dishes for a buffet table. If a dish based on pure red fish seems too greasy, then it can be softened and diluted with white breadcrumbs.

List of ingredients:

• Hot smoked pink salmon - 400 g.
• Chicken eggs - 3-4 pcs.
• Cream cheese - 200-250 g.
• Green onions - 50 g.
• Other greens to taste.
• Salt.
• Black pepper.
• Butter - 2 tsp.
• Crackers - 1-2 tbsp. l. optional.
• Garlic - 1 pc.

Cooking method:

1. Boil eggs. Fillet pink salmon and pass the meat through a meat grinder along with cold butter, one clove of garlic and 1 - 3 tbsp. l. crackers at least twice.
2. Finely chop the onion feathers. Mash the eggs with a fork. Combine onions and eggs with fish mass. Taste and add salt and pepper to taste. You can pour a little soy sauce, any sour juice or vinegar.
3. Mix very thoroughly. Cool down. Then use it for its intended purpose - as a ready-made snack or filling to create it.

caviar pate

Pates can be made not only from fish fillets, but also from offal - milk and small caviar (cod, pollock). It is very difficult to find fresh caviar, and in the conditions of megacities it is almost impossible. Therefore, below is an unusual recipe for a pate of salted caviar and soft cheese, which is perfect for lush pancakes and toast, and also as a filling for various kinds of snacks.

List of ingredients:

• Salted caviar - 50 g (1 bank).
• Potatoes - 50-80 g or
• Thick rice porridge - 50-80 g.
• Soft cream cheese (Ricotta, Philadelphia) - 70 g.
• Black pepper.
• Apple cider vinegar - a few drops
• Lemon juice is the same.
• Salt - optional.
• Green onion - 30 g.
• Butter - 1 tbsp. l. without a slide (30 g.).

Cooking method:

1. Cook porridge from round rice or bake (boil) one small potato. Cool until warm.
2. Beat rice (potatoes) with cold butter. Gradually add cream cheese.
3. Drip lemon juice or apple cider vinegar, add green onions, chili and black pepper. Carefully stir in a jar of fine-grained caviar. Taste and adjust if needed.
4. Cool the finished pate and use as directed.

Snack pate with crab sticks

Coarse-grained fish pate with pieces of crab sticks.

List of ingredients:

• White fillet - 500 g.
• Onion - 2 pcs.
• Butter - 150 g.
• Rice - 50 g.
• Crab sticks - 150 g.
• Green onions - 30 g.
• Chile.
• Salt.
• Black pepper.
• Citric acid, juice or apple cider vinegar - 2 tbsp. l.
• Corn - 2 tbsp. l.

Cooking method:

1. Fry fillet pieces with onions. Cool until warm.
2. Boil 150-200 g of salted round rice porridge. Grate crab sticks. Chop corn kernels and green onions.
3. Grind the fish with onion, butter and rice porridge in a blender into a homogeneous mass. Mix with chopsticks and chopped corn.
4. Form nicely and refrigerate.

This article brings you the most delicious and easy homemade fish pate recipes. You can easily prepare a snack and shaving brush with simple ingredients.

Homemade fish pate will be a great appetizer for a festive and everyday table. Such a pate can be spread on bread in the form, stuffed with it and added to salads. You can make your own pate even at home, using the advice of this article.

The simplest and most delicious rye pate You can use absolutely any fish: sprats, saury, sardines, pink salmon. Tuna pate with eggs has a rich and mild taste. Canned tuna can be bought at any store, the main thing is to pay attention to the jar and buy tuna in pieces, not chopped.

You will need:

• Tuna pieces- 1 can (in oil)
• boiled egg- 3-4 pcs. (the number of eggs can be more, depending on your preferences).
• Mayonnaise - several st. l. (high fat)
• Green onion- a few feathers
• Pepper mix- a few pinches

Cooking:

• Boil the eggs in advance, cool and grate very finely on a culinary grater.
• In the resulting egg crumbs, add the tuna, crushed with a fork in a jar of oil.
• Thoroughly mix the mass (you can manually, you can use a blender)
• To prevent the pate from being “dry”, add fat mayonnaise and pepper mixture (for flavor) to the mass.
• Green onions should be very finely chopped. It can be added to the pate, or it can be left to sprinkle on a sandwich or.

Fish liver pate: recipe

You can also prepare a delicious fish liver pate at home. To do this, you will need cod liver, which is easy to buy in any modern supermarket.

You will need:

• Cod liver- 1 jar in oil
• Egg- 1-2 pcs. (whatever you like)
• Bulb- 1 PC. (not large)
• Potato- 1 PC. (small)
• Mayonnaise- 1-2 tbsp.
• Onion green- some feathers

Cooking:

• Before cooking the pate, you should drain all the oil from the liver can, as the product is very fatty.
• Boil the egg in advance with the potatoes and grate on a fine grater. These ingredients in the pâté will help neutralize excessive liver fat.
• The liver is kneaded thoroughly with a fork, mixed with grated egg and potatoes.
• The mass should be seasoned with a small amount of mayonnaise so that it is not thick and dry.
• It is best to chop the onion with a blender or meat grinder, squeeze out excess water and add to the pate.
• Chopped green onions are needed to sprinkle the finished sandwich with liver pate or tartlets.

How to make fish pate in an autoclave for the winter?

An autoclave is a special technique in which, under the influence of high temperatures and pressure, you can cook delicious preservation.

You will need:

• A fish- 1 kg. (any sea or river)
• High fat butter, butter- 300-330 g.
• Carrot- 4-5 pcs. (depending on fruit size)
• Onion- 3-4 pcs. (depending on size)
• A mixture of ground peppers and salt(you can add any other spices).

Cooking:

• Surprisingly, preparing such a fish pate is very simple.
• The fish should be cleaned, fins, heads and large bones removed.
• Remove the tails and impurities from the onion and, together with the husk (this is important for the beautiful color of the pate), put in a saucepan.
• Send fish, spices there and fill everything with water.
• In this state, the ingredients should be stewed at low temperatures for about 4 hours.
• Fry the carrots separately, add to the fish, draining the excess broth.
• All ingredients should be thoroughly smashed with a blender and rolled into jars, then sent to the autoclave.

How to cook fish paste from fresh river fish in a slow cooker?

A slow cooker is an ideal kitchen appliance for making pâté, as it can process the product for a long time at the required temperature in a closed bowl.

You will need:

• A fish- 1 kg. (river or sea)
• Onion- 2 pcs. (medium size)
• Carrot- 2-3 pcs. (depending on size)
• Spice "Italian herbs"- taste
• Vegetable oil- a few tablespoons
• Salt

Cooking:

• Fish should be washed and cleaned
• Put the fish in a slow cooker, add one onion, cut into slices, 1 or 2 carrots.
• In the "Stew" mode, you should simmer the fish for up to 5 hours, checking the water level (the ingredients should not be left without the broth).
• Stewed fish should be ground with vegetables and fried from one onion and carrot.
• Season the pâté with spices, pepper and salt to taste.

Fish Milk Pate: Recipe

You will need:

• Milk of fish- 350-400 g.
• Garlic- several teeth
• Onion- 1 PC. (large)
• Cream(at least 30% fat) - 180-200 ml.
• Butter(high fat) creamy - 80-100 g.
• Spices And salt to your liking

Cooking:

• Onions and garlic are carefully chopped, sent to the butter in the pan.
• Milk is cut into small pieces, sent to the onion.
• Stew milk for 10-15 minutes and add cream
• After that, cover the pan with a lid and simmer milk for another 20-30 minutes over low heat.
• Pour the stewed milk into a blender, add the remaining butter and spices, grind thoroughly.

How to make fish pate from pink salmon or other red fish?

A pate made from red fish (and absolutely any) will become a delicious delicacy on the festive table or just as a snack at any time of the day. The dish has a delicate and mild taste, in addition, it is very useful.

You will need:

• Fillet of red fish- 700-800 g (or tail, fresh meat)
• White loaf without peel- 200 g.
• Fat mayonnaise- 1 tbsp.
• Cream(at least 30% fat) - 100 ml. 9look at the consistency of the paste, it should not be too liquid).
• Mustard(not spicy, American) - 1 tsp
• Lemon juice- 1-2 tbsp.
• Butter- 1-2 tbsp. (soft)

Cooking:

• The fish is pre-boiled in salted water until fully cooked.
• While boiling the fish, soak the pulp of the roll in cream.
• Boiled fish and soaked bread pulp should be slaughtered in a blender.
• Add mustard, if required, salt and other spices, lemon juice and soft butter, and run the blender again.

Minced fish pate: recipe

You will need:

• Fish fillet- 700-800 g. (any fish)
• Bulb- 1 PC. (large, or 2-3 small)
• Egg- 2-3 pcs. (you can add more or less to taste).
• oily sour cream(20% -25%) - 100-150 g (can be replaced with cream).
• Butter high fat content- 50-70 g.
• tomato paste- 2-3 tbsp.
• Salt And seasonings on taste

Cooking:

• Fish fillets should be washed, dried and passed through a meat grinder twice, or use a blender.
• The onion should be peeled and finely chopped, fry for several minutes in oil in a pan.
• Minced meat should be placed in a blender bowl, sautéed onions should be sent there.
  The egg should be boiled and finely grated, adding to the total fish mass.
• Sour cream is mixed with tomato paste in a homogeneous sauce, added to the fish.
• Send soft butter there and grind everything thoroughly for several minutes.
• The pate mass is placed in an even layer in the deck and baked at an average temperature of 170-180 degrees for up to an hour. The pâté should then be completely cooled before serving or eating.

Fish Head Pate: Recipe

You will need:

• fish head- up to 1 kg. (it is better to take the head of salmon or trout fish).
• Onion- 2-4 pcs. (depending on size)
• Carrot- 1-3 pcs. (depending on size)
• Butter- up to 100 g (according to your taste)
• Any spices

Cooking:

• Gills and eyes should be removed from the head
• Rinse the head thoroughly and cut in half
• Put your head in a saucepan and fill with water
• There you should also cut large carrots and put to boil over moderate heat, add salt to the water.
• Remove foam periodically
• Boil the head for 3-4 hours, during which time the bones soften.
• Remove the head, let it cool, remove large, not boiled bones.
• Put the mass into a blender bowl, add chopped and fried onions, spices, butter and chop everything.

Mackerel Fish Pate: Recipe

You will need:

• mackerel meat- 200 -300 g.
• Bulb- 1 PC. (medium)
• Fatty sour cream- 2-3 tbsp.
• Greens to taste(dill, or parsley), spices

Cooking:

• Mackerel should be washed, cut into pieces and boiled.
• Remove bones from meat
• Fry the onion and add to the meat, pour into a blender
• Add chopped herbs and sour cream, chop

How to cook smoked fish pate?

You will need:

• Smoked fish- 400-500 g (for example, herring)
• Egg- 2-4 pcs. (according to your preferences)
• Cheese fused- 1-2 pcs. (creamy)
• Dijon mustard- 1 tsp
• Fatty mayonnaise- 2-3 tbsp.

Cooking:

• Clean the fish, separate the meat
• Place the meat in a blender
• Send a grated finely boiled egg and processed cheese there.
• Put a few tbsp. mayonnaise and 1 tsp. mustard
• Grind thoroughly

How to cook salted fish pate?

You will need:

• Salty fish - 400 g (for example, herring fillet)
• boiled egg- 2-3 pcs.
• Onion- 1 PC. (not large)
• Butter fat- 100-120 g.
• Spices and pepper mixture, salt

Cooking:

• Herring fillet is cleaned of bones, put into a blender bowl.
• A chopped onion and a grated boiled egg are also sent there.
• The oil should be soft, add it to the mass, you can also add one or two tablespoons of fat mayonnaise and spices, chop.

Video: "French fish pate"