Canned meat pate. Canned fish paste

Calories: Not specified
Cooking time: Not indicated

Today we want to offer you one option for preparing a fish appetizer - pate from canned fish with egg. This snack is ideal for sandwiches and will appeal to all lovers. fish dishes. The pate is ready in a matter of minutes, all you need is a blender and a small mixture of ingredients, so this is the leading recipe on the list. Well, where you can use such a pate is up to you to choose from. The simplest option is to serve sardine pate on toasted toast; you can also stuff pancakes, shortbread or shortbread with the pate. waffle baskets. If desired, this pate can be served with baked ruddy potato pieces - very tasty.

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

Recipe with photos step by step:

First you need to work with the onion - peel it and rinse it, chop it finely and place it in a bowl. Drizzle onion slices wine vinegar, you can also get by with apple cider vinegar or any other fruit vinegar. If desired, replace the vinegar with lemon juice. For marinating, add a little ground pepper and a pinch of salt. Leave the onion in cool place for 10 minutes.

Meanwhile, uncork the jar of sardines. By the way, you can cook it yourself at home. We choose sardines blanched in oil; if you took a sardine with spices, they need to be filtered. Place the fish pieces into a blender bowl, and first add a few tablespoons of juice from the jar to the bowl. We don’t pour out the juice right away; we will use it to regulate the thickness of our pate.

The day before, boil the chicken eggs “hard-boiled”, traditionally, as everyone is used to - 8 minutes in salted water. We peel the eggs, break them randomly and place them in a blender bowl with the fish. We will also add processed cheese, preferably traditional, without any flavor enhancers. Cut the cheese as desired and place it in a blender bowl.

We also transfer the already marinated pieces here. onions.

Start the blender and grind everything at high speeds. homogeneous mass. We adjust the density, if necessary, add a little juice from tin can. Also, at the end of mixing, take a test for salt/pepper.

Transfer the pate into a jar or bowl and let it sit on the refrigerator shelf for several hours. Serve the sardine pate in oil to the table.

Bon appetit!
You can still make a tasty and quick meal from sardines in oil.

Cook delicious pate from canned fish at home- as easy as pie. In just a few minutes you will get delicious fish paste for toasts, canapés, and snack rolls from simple and available products, which are in every home. Personally, I like to experiment with a range of products for this type of pate. This time I decided to make a pate of mackerel, eggs and carrots and melted cheese. It turned out very tasty, so I’m happy to share my recipe with you.

Place the prepared foods - carrots, eggs and processed cheese - into a blender bowl.

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

Add spices. They will enhance the taste of the finished pate. IN this recipe pate from canned mackerel I used a mixture of red pepper, paprika, curry, turmeric and coriander. Dried Provençal herbs also work well.

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 have a uniform structure. 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 cool place for no more than 5 days. Enjoy your meal. You can also quickly and easily prepare

I suggest making it delicious fish appetizer for any occasion - pate from canned sardines, which can be used for canapés, in the form of a sauce, spread on toast and eaten just like that.
Recipe contents:

Many housewives almost always have a jar or two of sardines or other canned fish among their household supplies in the refrigerator or on the pantry shelf. After all, sardines in oil in an airtight jar can be stored for up to 6 years! When such a jar is at hand, you can quickly prepare a snack from it for unexpected guests. Although fish pate suitable not only for the festive table, but also daily menu. We came home after work and had nothing to eat for dinner: in just a few minutes we boiled the spaghetti, twisted the sardines and the food was ready. Fast, simple, affordable - the main advantages of the dish.

This pate is widely used in cooking. It is served on a piece of bread and a loaf with a cup of hot tea. Spread with pate thin pancakes, which are cut into a roll, then it turns out interesting portioned snack. The spread perfectly replaces the boring sausage and cheese for sandwiches. A suitable dish for fillings when baking pies. The pate harmonizes simply with the served boiled potatoes, and even in uniform. In general, the choice is great, the main thing is that the dish is quickly prepared without preservatives or harmful fillers, which makes it much healthier than store-bought.

Calorie content per 100 g - 187 kcal.
Number of servings - 400 g
Cooking time - 10 minutes

Ingredients:

Sardines in oil - 1 can (240 g); You can use any other canned food: herring, sprats, mackerel, pink salmon
Eggs - 1 pc.
Processed cheese- 100 g (can be hard)
Butter - 20 g

Making canned sardine pate

1. Remove the sardines from the can and let all the oil drain. To do this, you can blot the fish with a paper napkin or towel to ensure that it is removed. After, canned seafood put it in the bowl in which you will cook the pate and crush it a little with a fork to mash large pieces.

2. Boil the egg hard, cool in ice water, peel, cut in large pieces and add to the sardines. To speed up the cooking process, you can boil the egg in advance.

3. Cut the processed cheese into pieces and add to the food.

4. Put the pieces butter and use a blender to grind the ingredients.

5. You should get a homogeneous, smooth mass without lumps or grains. If you do not have a blender, then pass the products through a meat grinder, installing the attachment with the smallest holes. Stir the ingredients several times to ensure the consistency of the pate is uniform.

Canned fish paste

1 jar of canned fish (sprat, sprats, sardines, etc.), 125 g butter, crumb of two pieces stale bread, 1 /2 teaspoons tomato puree, 1/2 teaspoons lemon juice, salt and black ground pepper on the tip of the knife.

Strain the sauce from various canned foods, then soak the crumbled sauce in it. White bread. Rub the fish and crumbled bread through a fine sieve, add to the resulting puree tomato puree, lemon juice, salt and black pepper. Stir, combine with whipped butter and stir again until smooth.

This pate serves as a good base for sandwiches, garnished with whole fish, egg, etc.

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A wonderful canned meat pate that you can store and then use for many dishes, for example, pancakes, pasta, or simply spread on toast or croutons. My husband doesn’t know how to cook, so I cook this pate for him if he leaves home for work. At any moment he can open a jar and have a tasty and satisfying meal. This pate is perfect for students, and, in principle, as a homemade. It turns out very tasty. In general, I advise you to try it, there is nothing complicated in this recipe) let’s get started:

Ingredients:

Pork meat 1.5 kg.
Lard 1.5 kg.
Lightweight 0.5 kg.
Liver 0.5 kg.
Heart 0.5 kg.
Onion 5 goals.
Eggs 5 pcs.
Ground black pepper half tsp.

Preparation:
1. I used all pork products. We soak the liver, lungs and heart in water so that more blood comes out, we don’t need it. Leave it like this for about twenty minutes. Wash the meat and lard and cut into large cubes.

2. Cut the liver into large pieces convenient for you. Rinse again under running water.

3. Cut the lungs and heart in the same way and wash them too. All meat ingredients ready to use.

4. Peel and wash the onion.

5. We pass all products through a meat grinder along with onions. Add raw eggs, black pepper and salt.

6. Cans of 0.5 l. Wash it thoroughly. Pour a little boiled water into the bottom of each jar. Laying it down raw pate into jars and leave about two centimeters on top.

7. Cover the baking sheet with foil, or sprinkle thickly with salt. We put jars with lids on it. Do not roll up, just cover the jars so that everything is sterilized together. Place in a cold oven and turn on the temperature to 150 C. So we cook the pate for three hours.