Sprat pate recipe at home. Sprat pate

I just love simple and tasty recipes, on my list they are called “bonus”, they are prepared for some 5-7 minutes, and everyone is happy with the result. Today I suggest you cook one of these options - sprat pate with an egg at home. Oh, how delicious this one turns out, words simply can’t convey, if you are a lover of fish snacks, be sure to prepare all the ingredients on the list already. The recipe is very simple. You can serve such a pate to the table both in the daily menu and for the holiday. You can stuff eggs with pate, you can stuff tartlets, make mini-sandwiches, serve with pancakes, in general, such a pate goes well with a lot of things, you can even bake small potatoes in the oven, serve on a dish in a duet with pate. It is sprats that give the appetizer this pleasant light smoked flavor, but the pate is also quite satisfying, as there is melted cheese and chicken eggs. If you do not believe that it will take you some 5-7 minutes to cook, let's check, the only thing is to cook a couple of eggs in advance.

- sprats in oil - 150 gr.;
- onion - 1 pc. (small);
- lemon juice - 2-3 tablespoons;
- processed cheese - 1 pc.;
- chicken eggs - 2 pcs.;
- salt, pepper - to taste;
- mayonnaise - 2 tbsp.

How to cook with a photo step by step

Peel the onion, rinse and throw into the blender bowl, chop on high power. Pour in a couple of tablespoons of lemon juice. Do not remove the lemon far, you will still need it at the end.

Put the sprats from the jar into the bowl, grind again with a few clicks on the "Start" button in the blender bowl.

Add a couple of pre-boiled hard-boiled chicken eggs, just break the eggs in half and throw them into a blender.

Place one delicious processed cheese here, add mayonnaise. If you wish, you can cook mayonnaise yourself, so the appetizer will only taste better.

Grind everything again in a blender bowl, achieve uniformity of all ingredients.

That's all, transfer from the bowl to a bowl, season with salt, pepper, add more lemon juice if desired, mix. Take a sample of the pate, adjust the taste to the desired one. As you can see, it took very little time, and what an excellent result turned out, just a feast for the eyes.

Enjoy your meal!

Cooking at home is no more difficult than any other sandwich spread. Obviously, homemade sprat is much tastier and healthier than the one sold in the store. I am sure that many of you know that in the fish food industry, sprat pate is prepared from substandard fish. In our case, you will know for sure that the pate will contain fish, and not its parts, including the heads.

To date, there is no single recipe for sprat pate, for the reason that different ingredients are used to prepare it. Of course, the main component of any sprat pate is sprats. for pate can be used in the form of canned food in oil, and dry sprats without oil, which are sold by weight. In addition to sprats, sprat pate may include butter, herbs, soft types of cream cheeses, onions, carrots, processed cheese, eggs, mayonnaise.

Today I want to offer you a delicious and simple sprat pate recipe with butter, eggs and melted cheese. According to this recipe, the pate turns out to be very tender, with a pronounced smell characteristic of sprats. Sprat pate, homogeneous in consistency, can be used to make sandwiches and festive tartlets. This sprat fish paste goes especially well with rye and Borodino bread.

Ingredients:

Eggs - 1 pc.,
can of sprats,
Processed cheese - 1 pack (100 gr.),
Butter 72% fat - 100 gr.,
Spices: paprika, black pepper,
Salt - optional.

Sprat pate - recipe

After all the above ingredients are prepared, you can start cooking sprat pate. Hard boil one egg. After cooling, cut it into cubes.

Open a jar of sprats. Transfer the fish to a bowl.

To prepare sprat pate at home, you will also need butter. So that all the ingredients can be beaten to a paste-like state, the oil must be soft. Therefore, take it out of the refrigerator or freezer in advance. Cut butter into cubes.

It remains to cut into cubes and.

Combine all the ingredients of sprat pate - butter, sprats, processed cheese and an egg in one bowl. Add a pinch of paprika and ground black pepper.

With an immersion blender, beat all the ingredients until a thick and homogeneous mass is obtained.

Taste the finished pate. If it seems to you that it lacks salt, you can slightly salt it. Like all other homemade meat and fish pies, this pate should be stored in the refrigerator in a tightly sealed container, for example, in a jar or tray. Enjoy your meal. As you can see, prepare sprat pate at home very simple and easy. I would be glad if you liked this sprat pate recipe and come in handy. I also recommend cooking

Sprats are something that a feast rarely does without. 19 recipes from sprats will open up a lot of possibilities for you, because you can cook a lot of yummy from them!

1. Sprats at home

1 kg of small fish (capelin, herring, sprat)
1 kg onion
20 black peppercorns
1 tsp french mustard
2 cups vegetable oil
1/4 cup vinegar
1 tsp liquid smoke
1 glass of water
1 tsp sea salt

Wash the fish, cut off the head, clean the insides, put on paper napkins and dry thoroughly. Onion cut into half rings. Heat half the oil in a frying pan. Fry the fish in small portions on each side until cooked through. Lightly fry the onion too. Put the onion on the bottom of the pan, then the fish. Spray with liquid smoke. Place bay leaf and black pepper on top. Dilute vinegar with water, mix with vegetable oil, mustard and salt to taste. Bring to a boil and pour over the fish. Cover and leave to infuse in the refrigerator for 24 hours.

2. Sprats at home-2 option.

1 kg. fresh sprat (small sardines),
150 g. odorless oils
1 cup boiling water
3 tsp dry brewing tea (you can take 3 tea bags),
2 Chicken Bouillon Cubes Maggi, Galina Blanca, etc.

Brew tea in 1 cup boiling water, leave for 15 minutes, strain and dilute bouillon cubes in it. I take vegetable bouillon cubes, I like them more than chicken ones (I don’t know if there are fish cubes?)
Peel the sprat and place in a frying pan, pour oil and tea.
Simmer covered over very low heat for 1 hour. at the end of cooking, the liquid will completely evaporate, leaving only the oil.
I also sprinkled the fish with black pepper. It turns out a very tasty fish, and the truth is similar to sprats.
There is no salt in the recipe, because the cubes are already salty. This fish is delicious both hot and cold, you can make sandwiches with it.

3. Sprat salad

Sprats 1 bank (preferably medium and not very smoked)
Canned peas 1 can
Pickled cucumbers 2 pcs (small)
Eggs 2 pcs
Rice boiled 2-2.5 cups (more possible)
Mayonnaise 1 pack 150 gr

We put boiled rice, peas, diced cucumbers, chopped eggs, sprats in a salad bowl - finely broken with a fork, but not chopped. Mix everything well and season with mayonnaise, salt and pepper to taste.

4. Sprats "under a fur coat"

1 can of Riga sprats (it is better to take small sprats)
1 fresh cucumber
2 eggs
200 g white bread crumbs
mayonnaise
dill greens 1/2 bunch
olives

Prepare croutons. Cut white bread into cubes and dry in a pan on all sides until golden brown. Salt. Put the sprats in a bowl, mash with a fork. Wash the cucumber and cut into small cubes. Put them on sprats. Boil the eggs, cut into cubes, add to the mixture. Lastly, add croutons. Season the sprat mass with mayonnaise and mix well. Top the dish with fresh herbs and chopped olives.

5. Homemade sprat pate

sprats 1 bank
onion 1 pc.
carrot 1 pc.
melted cheese 200 g
mayonnaise 1 tbsp. l.
green onions and fresh cucumbers for garnish
black sesame seeds

Chop carrots and onions randomly and fry until golden brown.
Put the sprats into the blender.
Add vegetables.
Put mayonnaise.
Add the cheese and beat the whole mass well until smooth.
Put the pate in a container and put in the refrigerator for two hours. Spread bread with pate, garnish with whole fish and finely chopped green onions, decorate with fresh cucumber as you wish.

6. Brussels sprouts with sprats

Brussels sprouts (koshki) - 12 pcs.
sprats - 1 bank
butter - 4 tbsp.
Dutch cheese - 100g
bechamel sauce - 1.5 cups

Using a special metal notch, make a recess in each brussels sprouts, stuff them with sprats, place them on a greased baking sheet, sprinkle with grated cheese. Bake in the oven, adding butter during baking.

Preparation of bechamel sauce. Lightly fry 1 tablespoon of flour in a pan, dilute with 1 glass of hot milk and boil for 5-10 minutes, stirring constantly. Add raw egg yolks and salt to a medium-thick sauce. The density of the sauce can be increased by adding flour. Serve the sauce in a separate bowl.

7. Sprat salad with corn and beans

sprats - 1 bank
sweet corn (canned) - 120g
white beans (canned) - 120g
cheese - 100g
black crackers (Borodinsky) - 1/2 pc.
garlic - 2 cloves
mayonnaise, herbs - to taste.

Pour the sprat oil into a bowl with crackers and leave to soak for 5~10 minutes. Mash the sprats with a fork. Drain liquid from beans and corn. Press the garlic through the garlic press. Rub the cheese on a fine grater.
Mix sprats, crackers, beans, corn, cheese and garlic. Fill with mayonnaise. If desired, sprinkle with finely chopped herbs.
Serve immediately after cooking, otherwise the croutons will lose their crunchiness.

8. Vegetable salad with sprats

potatoes (boiled) - 3 pcs.
carrots (boiled) - 1 pc.
cucumbers - 2 pcs.
peas (green canned) - 100g
sprats - 160g
lemon juice - 1 tsp
parsley, salt - to taste.

Peeled potatoes, carrots and cucumbers cut into cubes. Lay the vegetables in a salad bowl in layers, put sprats and green peas on top.

Pour the lemon juice over the salad and the oil left over from the sprat mixed with salt. Garnish with greenery when serving.

9. Sprats baked in puff pastry

puff pastry - 400g
sprats - 1 bank
egg - 1 pc.
parsley for decoration.

Put the sprats out of the jar and let the oil drain.
Roll out the dough into a layer 0.5 cm thick, cut it into long strips 9-10 cm wide, brush with egg.

Sprats put on a strip of dough, and cover with another strip, then cut without damaging the fish. Press the edges of the dough lightly, connecting the top and bottom layers.

Place the products on a baking sheet moistened with water, brush with egg on top and bake. Put the baked sprats on a dish covered with a paper napkin and garnish with parsley sprigs.

10. Rosettes of cheese with sprat mass

cheese - 300g
cottage cheese - 200g
sprats - 1 bank
butter - 50g
pickled mushrooms and cucumbers - to taste.

Cut the cheese into slices 0.5 cm thick, from which squeeze circles with a glass. Mash sprats in oil and grind with cottage cheese and butter. Put the finished mass between two circles of cheese, spread the top circle with it. Put a mushroom or a piece of cucumber on top. Instead of sprats, you can use sprat pate.

11. Baltic sprat pie

Milk - 1 glass;
Flour - 2 cups;
Vegetable oil - 2 - 3 tablespoons;
Dry yeast - 1 sachet (11 grams);
Sugar - half a teaspoon;
Egg - 2 pieces;
Salt - half a teaspoon.

For filling:

Sprats - 1 - 2 cans;
Sour cream - 200 grams;
Onion - three heads;
Hard cheese - 200 grams;
Greens.

First, knead the yeast dough. To do this, sift the flour through a sieve into a deep saucepan, add salt, sugar, dry yeast, pour in warm milk, sunflower oil. Knead soft dough. Cover with a plate and leave to "approach" in a warm place for one hour.

During this time, we make the filling. We rub the cheese on a medium grater and mix with sour cream. Finely chop the onion and simmer in a frying pan.

We roll out the dough and give it the shape of our baking sheet, then carefully, winding it on a rolling pin, transfer it to a baking sheet covered with parchment. Then we spread the fried onion, grated cheese with sour cream on the dough piece and spread the sprat one after another, slightly pressing them into the dough. Sprinkle finely chopped greens on top and put in a preheated oven for 35-45 minutes.

12. Sandwich cake with sprats

round rye bread
butter
lemon - 1 pc.
sprats or sprats - 12-15 pcs.
green onions - to taste
carrots (boiled) - 1
sweet pepper (strips) - 5-7 pcs.
pickled garlic - 9-10 cloves.

Cut off the top of the bread. Cut the remaining part in the form of a circle into two layers: spread the bottom layer with butter, cover it with the top layer of bread and also spread with butter. Gently put sprats (or sprats), green onion feathers, pieces of red pepper, garlic, lemon slices in a fan, decorate with a carrot flower. To do this, thoroughly wash the carrots, boil, peel and gently, as it were, "remove the chips

13. Seaweed salad with sprats

sea kale
sprats
crab sticks
egg
mayonnaise.

Seaweed - finely chopped, Sprats - mash or chop, Crab sticks - finely diced Egg - finely chopped Mix everything and season with mayonnaise. The taste is unusual due to smoked sprats, so it is better not to replace other canned fish.

14. Salad with sprats and prunes

sprats - 1 bank
egg - 5 pcs.
potatoes - 2 pcs.
apple - 1 pc.
onions - 2-3 pcs.
nuts, mayonnaise, prunes - to taste.

Mash the sprats with a fork. Grate the egg white on a coarse grater, a layer of mayonnaise, butter (on a grater). Grate potatoes (cook in uniform); grate the egg yolk on a fine grater. Apple - on a coarse grater, onion (fry), mayonnaise. Scroll the nuts in a meat grinder.
Top with chopped prunes.

15. Bagels with sprats and cheese

flour - 1.5 cups
cream (boiled) - 1.5 cups
vegetable fat - 2 tsp
granulated sugar - 2 tbsp.
salt - to taste
For filling:
cheese (grated) - 100g
sprats - 1 bank.

Sift flour into a heated bowl, make a well in the middle, pour in salted cream, add granulated sugar, vegetable fat. Knead soft dough (it should not be kneaded too long), refrigerate for 5-6 hours.

The next day, divide the prepared dough into 3 parts and put in the refrigerator for a day. Roll out each part of the frozen dough into a layer the size of a baking sheet. Cut the rolled dough lengthwise into 5 identical strips and cut them all across in half to make 10 strips from each layer. Sprinkle them with grated cheese. In the middle of each strip, closer to the edge, put a teaspoon of the filling, covering it from the sides with dough so that the filling does not leak out, then roll each strip into a tube and bend each tube in the middle, giving it the shape of a horseshoe. Arrange the tubes on a baking sheet, grease them with an egg and sprinkle with grated cheese. Place the baking sheet in a well-heated oven. As soon as the bagels begin to brown, reduce the heat and continue baking, but do not let them brown too much.

Filling preparation. Sprats, together with the oil in which they are canned, put in a bowl and carefully grind with a spoon into a homogeneous mass, then pour grated cheese into the same place and mix.

16. Potato casserole with mushrooms and sprats

potatoes (boiled) - 4 pcs.
onion - 2 pcs.
champignons - 200g
sprats - 1 bank
sour cream - 4 tablespoons
egg - 3 pcs.
white pepper (ground) - 1/3 tsp
salt - 1/3-1/2 tsp
soda - on the tip of a knife.

Boil potatoes in their skins. Cool down. Clear. Cut into slices. Finely chop the onion and fry over medium heat until lightly browned.

Cut mushrooms into slices, put in a pan with onions. Turn up the fire to the max. Fry the mushrooms while stirring until the liquid evaporates and a golden crust appears. Put onions with mushrooms in a bowl, straining off excess oil. Cool down.
Drain the oil from the sprats, break the sprats into small (1.5-2 cm) pieces.

Grease the mold with oil.
Lay out a layer of potatoes, lightly salt. Then a layer of fish and a layer of mushrooms with onions. To fill the eggs, shake with salt, pepper, soda and sour cream. Pour the fish and potato layers with the egg mass.

Preheat the oven to 180C and bake for 20-30 minutes, depending on the desired firmness of the casserole. Serve hot or cold.

17. Stuffed tomatoes

tomatoes - 150g
cucumbers - 25g
mustard ready - 2g
vinegar - 2g
onion - 15g
parsley, salt - to taste
sprats - 50g.

Finely chop the sprats. Add chopped cucumbers, grated onions, chopped greens, salt, season with mustard, oil and vinegar.
Fill the tomatoes peeled from seeds and partitions with the minced meat.

18. Pizza with sprats

For test:

200 grams of flour
10 grams of yeast
120 ml. milk or water
2 tablespoons olive or sunflower oil
1/4 teaspoon salt
1 chicken egg

For filling:

8 tomatoes
150 grams of cheese
12 sprats
2 heads of onion
greens
spices
10 tablespoons olive oil

For mold lubrication:

butter or vegetable oil

Finely chop the onion and fry until golden brown. Scald the tomatoes, remove the skin from them, and then cut into several pieces. Grate the cheese, chop the greens.

Prepare the dough according to the basic recipe and leave it in a warm place to rise. Roll out the risen dough into a cake, put it on a greased baking sheet. Place the tomato slices on top of the dough so that they fit snugly together.

Salt the tomatoes, pepper, sprinkle with grated cheese. Put the pieces of sprat next to it.

Cover the pizza topping with fried onions, add spices and pour over the product with olive oil.

19. Sandwiches with sprats and potato pate

Sprat pate is an inexpensive and affordable product, but the one offered in the store is not always satisfactory. And who knows what was put there? So it's better to implement this simple recipe yourself. Boiled eggs, carrots, onions and other vegetables stewed in oil can be added to the fish. Fresh herbs will always be appropriate, whether it be parsley, dill or green onions. Spices and spices also do not hurt. Since canned fish is oily, the pâté will not be dry, so you don't need to add anything to soften it. But if you want, add a little mayonnaise or sour cream.

Ingredients

1 small onion
1 small carrot
100 g canned sprats
1 st. l. refined vegetable oil
1 st. l. mayonnaise
3-4 sprigs of parsley
3 pinches of salt
2 pinches ground black pepper
greens for serving

Cooking

1. Prepare vegetables for frying. Roughly chop the carrots, you can grate on a coarse grater. Finely chop the onion.

2. Heat oil in a frying pan. Put the chopped vegetables, fry over low heat, stirring with a spatula. Saute the vegetables until soft - 5-7 minutes, then transfer to a bowl, let cool slightly. Add sprats to vegetables.

3. You can grind food with a fork, but it is more convenient to use a submersible or regular blender, food processor. In the process of grinding, add salt, spices and mayonnaise (optional).

4. Finely chop the parsley and send it to the pate, mix. Try it - suddenly there is not enough salt or spices.