Is it possible to make pate from smoked fish. Smoked fish pate

Surely, you will agree that the store assortment of fish pastes is not so great. I would even say poor. 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 according to numerous recipes and from completely different fish. Sea and river fish, smoked, boiled, salted, pickled and canned fish can become the basis of a delicious homemade pate.

In addition to smoked fish, the pate will include processed cheese, eggs, French mustard and paprika. The set of products is minimal, but the finished pate turns out to be very tasty. It is especially good with toasted toast and fresh Borodino bread.

Try and cook 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 in grains - 1 teaspoon,
Mayonnaise - 3 tbsp. spoons.

Smoked fish pate at home - recipe

The first step in the preparation of fish paste is the preparation of fish fillets.

Any smoked fish should be butchered. Cut off her head and tails. Remove the insides. Holding the edge of the carcass near the head with your fingers, separate the fillet from the ridge. You can not remove the skin from the herring, but from another fish, for example, from smoked mackerel, trout, salmon or river fish, the skin is first removed, and only then the fillet is separated and large bones are removed from it, if any. Put the smoked Baltic herring fillet in a bowl.

Cut melted cheese into cubes.

Cut boiled eggs into large pieces.

So, the main ingredients for the pate are ready and you can start grinding them. Put the fish, eggs and processed cheese into the blender bowl.

Beat them until a homogeneous mass. The base of the fish paste is ready. Add ingredients for taste and aroma.

Pour ground paprika into the pate. Unlike red pepper, it is not hot at all, but it perfectly colors foods in a red-orange color. Thanks to her, the pate will take on a more appetizing look.

For spiciness and piquancy, add French beans.

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, turn on the blender for another 2-3 minutes.

Fish pate at home ready. Put it in a dry, clean jar or plastic tray. You can put it in small ceramic molds-kokotnitsy. Smooth out with a knife. Drizzle with melted butter. Enjoy your meal.

Homemade smoked fish pate. A photo

Here it is - the snack of my dreams! As the main ingredient, namely smoked fish, we chose hot smoked mackerel.

Ideally, the hot-smoking process looks like this: the fish is salted and smoked in a very hot smoke for about 2 hours until cooked. Thus, the fish becomes smoked and baked at the same time. Very tasty, it also retains its beneficial properties. But this is ideal. Unfortunately, now manufacturers neglect the rules of smoking and speed up the process with the help of all sorts of technological tricks. As a result, pseudo-smoked fish comes to our table, and this is at best.

Try to buy fish from the same store and always ask if it's fresh. Feel free to ask to smell the fish - this is a matter of your health, and what could be more important?! And remember that smoked fish without entrails is stored much less.

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Cooking recipe "Smoked fish pate":

Step 1

For fish pate, take: smoked fish, processed cheese (creamy taste), mustard, pepper.

Is your catch enviable? Have you already cooked, salted, smoked fish?

Homemade already overate on fish dishes in all forms? But don't worry, there is more to surprise them! You can cook a pate of smoked fish.

Pate recipe

You can cook pate from any smoked fish - perches, bream, crucian carp - it doesn’t matter. Smoked fish is very easy to peel. And in the dorsal part of the fish there are practically no bones. If you wish, you can, of course, clean the smoked meat from the rest of the fish, but this is optional.

The meat was cleaned, the volume was visually determined and the same amount of butter is needed. It should melt a little to make it easier to mix.

Pate Ready!

Now the oil and peeled fish meat should be transferred to a blender, a little salt and pepper, you can add fresh herbs. And beat until smooth!

It remains to shift the pate into a plastic dish in which it will be stored.

It turned out to be an excellent "spread" on a sandwich - for breakfast, lunch, dinner for guests.

Very tasty with bread or crackers - fish pate. From canned or boiled fish at home.

Fish pate on crackers is an original appetizer with a bright taste. Fish pate, depending on the design, can be served on the festive table or just for breakfast.

Canned sardine in tomato juice - 150 g
Cream cheese or cream cheese - 2 tbsp. heaped spoons
Red onion - ½ pc.
Salted crackers - 7-8 pcs.
cherry tomatoes - for garnish
Fresh cucumber - for garnish
Parsley - for decoration

Remove the sardine from the jar, mash with a fork, remove the bones, if any.

Add cottage cheese or cream cheese.

Mash the cheese and fish with a blender into a homogeneous mass.

Add finely chopped onion, mix.

Place crackers on a platter.

Spread the fish paste over the crackers. Remove to refrigerator to cool.

Wash and dry herbs and vegetables. Cut the tomatoes into slices, and the cucumber into half rings.

Garnish crackers with pâté with slices of cucumber, tomato and herbs before serving.

Delicious and tender fish pate on crackers is ready. Enjoy your meal.

Recipe 2: homemade fish pate

Try and cook smoked fish pate at home. I'm sure you'll like it.

Cold smoked herring - 400 gr.,
Eggs - 1 pc.,
Processed cheese - 2 pcs.,
Paprika - 0.5 tsp,
French mustard in grains - 1 teaspoon,
Mayonnaise - 3 tbsp. spoons.

The first step in the preparation of fish paste is the preparation of fish fillets.

Cut melted cheese into cubes.

Cut boiled eggs into large pieces.

So, the main ingredients for the pate are ready and you can start grinding them. Put the fish, eggs and processed cheese into the blender bowl.

Beat them until a homogeneous mass. The base of the fish paste is ready. Add ingredients for taste and aroma.

Pour ground paprika into the pate. Unlike red pepper, it is not hot at all, but it perfectly colors foods in a red-orange color. Thanks to her, the pate will take on a more appetizing look.

For spiciness and piquancy, add in grains.

More liquid and elastic pate will be due to mayonnaise. You can replace it in this recipe with sour cream, a piece of butter or cream.

After adding these ingredients, turn on the blender for another 2-3 minutes.

Fish pate at home is ready. Put it in a dry, clean jar or plastic tray. You can put it in small ceramic molds-kokotnitsa. Smooth out with a knife. Drizzle with melted butter. Enjoy your meal.

Recipe 3: canned fish pate (step by step with photo)

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 a bite with it. My recipe with a photo will help to cope with it.

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

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 sandwiches from it for breakfast or a festive feast.

Recipe 4: Homemade Fresh Red Fish Pate

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;
greenery for decoration.

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 sandwiches with pâté from white bread or a long 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.

Recipe 5: how to cook fish pate with cheese

Boiled fish can be used to quickly and easily prepare a delicious fish pate. A cold fish appetizer is served on a separate dish as a salad, spread on canapés or slices of homemade bread, tartlets are filled with shortbread or puff pastry. Decorate the fragrant fish pate with lemon slices and herbs.

Boiled fish fillet - 500 gr.
Boiled chicken egg - 2 pcs.
Hard cheese - 100 gr.
Butter - 70 gr.
Onion - 2 pcs.
Mustard - 1 tsp
Salt, pepper - to taste

Grind the peeled onion in half rings and sauté in a small amount of oil for 3 minutes over low heat.

Grate peeled boiled chicken eggs and hard cheese on a coarse grater.

Pass the boiled fish fillet through a meat grinder or use a blender to bring to a homogeneous mass.

In a separate bowl, combine minced fish, eggs, cheese, sautéed onions, softened butter, mustard, pepper, salt and mix everything thoroughly until a smooth, tender consistency.

We spread the fish paste in the herring, give it the shape of a fish, mark the eyes with peppercorns, lightly sprinkle with herbs and serve. A fragrant slice of bread with fish pate for tea is a very tasty and nutritious snack.

Recipe 6: Fish Liver Pate (Step by Step Photos)

The proportions of the ingredients depend on your preferences. If you want a beautiful orange pate, add more carrots. If you don't want to interrupt the taste of the fish, add a little onion, and you can completely miss the carrots.

Burbot liver
Carrot

The liver is cut into large pieces or boiled whole. We put in boiling salted water, reduce the fire. We cook on medium heat. 10 minutes if in pieces, about 10-15 minutes if the liver is whole. Do not rush to pour out the broth!

Check readiness by making an incision. The cut should be uniform in color without blood and pink blotches. Cut the burbot liver (if cooked whole) into pieces.

Peel the carrots and onions, chop, sauté (fry until soft, until the first blush appears).

We send the ingredients to the blender. Add salt and a little broth left after boiling the liver. Approximately 1 cm from the bottom. Grind the pate.

Recipe 7: How to Make Croatian Fish Pate

Delicate fish paste that melts in your mouth. Recipe brought from sunny Croatia. You can make both from fish (red, white), and from shrimp and any seafood. Awesome! Universal recipe.

Tuna - 350 g
Red onion - 1 pc.
Garlic - 2 tooth.
Bay leaf - 2 pcs
Anchovies - 5 pcs
Capers - 1 tbsp. l.
Parsley - 1 bunch.
Olive oil - 7 tbsp. l.
Butter - 10 g

Let's get started ... Cooking this pate is very simple. And just as fast and pleasant to eat it. Take a fish!

Heat 2-3 tablespoons of oil in a saucepan, heat the bay leaf and cook the fish.

Like this. Salt and pepper to taste.

Cool the fish. Prepare the rest of the ingredients.

Place the fish, onion, garlic, anchovies, olive oil, parsley, butter stick, capers in a blender bowl. Put everything into grinding. For 3-5 minutes.

After our pate is well whipped, check again for salt and pepper and, if everything suits you, cover with cling film and put in the refrigerator for "hours. I do it in the evening, I clean it at night. In the morning for breakfast with a cup of coffee ...

That's all. The recipe is extremely simple and incredibly delicious! You can also cook with any fish! With any seafood. It turns out incredibly tasty!

All kinds of jellies and hodgepodges, zrazy and cutlets were not translated on the tables of Russians. And today we cannot deny ourselves the pleasure of feasting on delicate delicacies from the silvery beauty. Initially, the recipes for fish pates were kept in strict secrecy and each chef tried to add his own flavor to them. In their culinary experiments, they noticed that spicy herbs give the dish an exquisite taste: dill, parsley, celery. But they should be prepared in a special way: lightly put a bunch of greens in boiling water, then chop and mix with the fillet.

The five most commonly used ingredients in recipes are:

With the advent of kitchen gadgets, the process of preparing this dish has become faster. The ideal consistency can be achieved by passing the prepared minced meat first through a blender and then through a sieve. Those who are preparing the delicacy for the first time should be aware that the silver skin added to the minced meat will make it coarser in texture. Pay attention to the correct serving of the product. Shortbread baskets garnished with olives and pickled cucumber slices are best suited for serving fish paste.