Home Living room Is it possible to make pate from smoked fish? Smoked fish pate

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

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 enjoying the delicate delicacies of this silvery beauty. Initially, recipes for fish pates were kept in strict secrecy and each cook tried to add his own twist to them. In their culinary experiments, they noticed that spicy herbs: dill, parsley, celery give the dish a refined taste. But they should be prepared in a special way: lightly simmer 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 know that adding silver skin to the minced meat will make it coarser in consistency. Pay attention to proper serving of the product. Sand baskets decorated with olives and slices of pickled cucumbers are best suited for serving fish paste.

This 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 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 using all sorts of technological tricks. As a result, pseudo-smoked fish ends up on our table, and this is at best.

Try to buy fish from the same store and always ask if it is fresh. Do not hesitate to ask to smell the fish - this is a matter of your health, and what could be more important?! And remember that fish smoked without entrails has a much shorter shelf life.

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Preparing the recipe for “Smoked Fish Pate”:

Step 1

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

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

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

Try it too 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 teaspoon,
French mustard beans – 1 teaspoon,
Mayonnaise – 3 tbsp. spoons.

Homemade smoked fish pate - recipe

The first step in preparing fish pate is preparing the fish fillet.

Any smoked fish should be cut. Cut off its heads and tails. Remove the entrails. Holding the edge of the carcass near the head with your fingers, separate the fillet from the ridge. You don’t need to remove the skin from herring, but from other fish, for example, smoked mackerel, trout, salmon or river fish, first remove the skin, and only then separate the fillet and remove large bones from it, if any. Place the smoked herring fillet in a bowl.

Cut the processed cheese into cubes.

Cut the boiled eggs into large pieces.

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

Beat them until smooth. The fish paste base is ready. Add ingredients for taste and aroma.

Add ground paprika to the pate. Unlike red pepper, it is not hot at all, but it perfectly colors food in a red-orange color. Thanks to it, the pate will take on a more appetizing appearance.

For some heat 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, run the blender for another 2-3 minutes.

Homemade fish pate ready. Place it in a dry, clean jar or plastic tray. You can put it in small ceramic cocotte molds. Flatten with a knife. Drizzle with melted butter. Bon appetit.

Homemade smoked fish pate. Photo

Fish pate is very tasty with bread or crackers. From canned or boiled fish at home.

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

Canned sardine in tomato juice – 150 g
Curd or cream cheese - 2 tbsp. heaped spoons
Red onion - ½ pc.
Salty crackers - 7-8 pcs.
Cherry tomatoes - for decoration
Fresh cucumber - for decoration
Parsley - for decoration

Remove the sardine from the can, mash with a fork, and remove the seeds, if any.

Add cottage cheese or cream cheese.

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

Add finely chopped onion, stir.

Place crackers on a plate.

Place fish paste on crackers. Place in the refrigerator to cool.

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

Before serving, decorate the crackers with pate with slices of cucumber, tomatoes and herbs.

Delicious and tender fish pate on crackers is ready. Bon appetit.

Recipe 2: fish pate at home

Try making 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 teaspoon,
French mustard beans – 1 teaspoon,
Mayonnaise – 3 tbsp. spoons.

The first step in preparing fish pate is preparing the fish fillet.

Cut the processed cheese into cubes.

Cut the boiled eggs into large pieces.

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

Beat them until smooth. The fish paste base is ready. Add ingredients for taste and aroma.

Add ground paprika to the pate. Unlike red pepper, it is not hot at all, but it perfectly colors food in a red-orange color. Thanks to it, the pate will take on a more appetizing appearance.

For sharpness and piquancy, add grains.

The pate 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, run the blender for another 2-3 minutes.

Homemade fish pate is ready. Place it in a dry, clean jar or plastic tray. You can put it in small ceramic cocotte molds. Flatten with a knife. Drizzle with melted butter. Bon appetit.

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

Canned fish and egg pate is a universal mixture consisting of several crushed ingredients, which is great for preparing both holiday and everyday snacks. You can prepare such a simple dish in a matter of minutes and enjoy its attractive taste with rapture, placing it on a piece of bread or just having a bite with it. My recipe with photos will help you cope with it.

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

Boil eggs hard, cool and peel. Remove the spinal bone from the fish (so as not to grind your teeth).

Grind the eggs using a fine grater. Mash the fish into fine crumbs with a fork.

Mix grated eggs with mashed fish, add mayonnaise. The pate is ready, you can make sandwiches from it for breakfast or a holiday feast.

Recipe 4: Homemade fresh red fish pate

Pastes are made from mushrooms, vegetables, and, of course, fish. Moreover, the latter turn out to be incredibly tasty, and, in my opinion, are one of the most successful red fish appetizers. What captivates them is not only their taste and appetizing appearance. Housewives will like the fact that preparing such a pate is very simple and quick. And on the festive table such an appetizer will look very advantageous and impressive. So, preparing fish pate at home using a recipe with a photo is very simple and not time-consuming.

200 grams of red fish;
100 grams of cream cheese.

To submit:

toast;
lemon for decoration;
greens 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 the pate to have in the end. This time I prepared lightly salted trout pate. Moreover, I salt the fish myself - it’s very simple and quick. I will briefly describe the easiest way to you now. You need to mix salt and sugar in equal proportions and coat a piece of fish fillet on all sides with this mixture. Then place the fish in a sealed container and leave in the refrigerator for at least a day. After such marinating and salting, the fish will turn out very tender and tasty. And you will be absolutely sure that no chemicals were used in its preparation.

If your piece of red fish fillet has skin, then to prepare the pate, the skin must be carefully removed. If you pull the edge of the skin, it will pull away from the fillet. By holding the fillet with one hand and working slowly, you can easily remove the skin.

You need to carefully examine the fish to see if there are any bones in the piece, even small ones. If they are there, they need to be pulled out.

Cut the fish into small pieces of arbitrary size. The fact is that we will grind the fish into a pate using a blender. And for the technique to cope with its task, you need to cut the fish into small pieces.

Grind the pieces of red fish in a blender to a paste. It will only take you a couple of minutes.

Then add cream cheese to the chopped red fish.

And again we use a blender - mix the cheese and fish. At the same time, the mass will change slightly in color - it will not be so bright, but still very beautiful.

All we have to do is try the fish pate and make sure it turns out amazingly tasty and tender, just as we wanted. Now it can be transferred to a salad bowl (or some other suitable container) and served.

One way to serve fish pate is on toast, garnished with herbs. This method, in my opinion, will be very effective.

Another option is to make small sandwiches with pate from white bread or a loaf. You can decorate this sandwich with an additional slice of lemon. Lemon goes very well with red fish in any form, including pate.

Recipe 5: how to cook fish pate with cheese

From boiled fish you can quickly and easily prepare a delicious fish pate. The cold fish appetizer is served on a separate dish as a salad, spread on canapes or slices of homemade bread, or filled with shortbread or puff pastry tartlets. Decorate the aromatic 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

Chop the peeled onion into 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.

We pass the boiled fish fillet through a meat grinder or use a blender to bring it 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 smooth and tender.

We put the fish pate into the herring bowl, give it the shape of a fish, use peppercorns to mark the eyes, 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 ingredients depend on your preferences. If you want a beautiful orange pate, add more carrots. If you don’t want to overpower the taste of the fish, add a little onion, but you can skip the carrots altogether.

Burbot liver
Carrot

Cut the liver into large pieces or boil it whole. Place in boiling salted water and reduce heat. Cook over medium heat. 10 minutes if in pieces, about 10-15 minutes if the liver is whole. Don't rush to pour out the broth!

We check readiness by making an incision. The cut should be uniform in color without blood or pink spots. Cut the burbot liver (if cooked whole) into pieces.

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

Place the ingredients in a blender. Add salt and a little broth left after cooking the liver. Approximately 1 cm from the bottom. Grind the pate.

Recipe 7: how to make Croatian fish pate

Delicate fish pate that melts in your mouth. Recipe brought from sunny Croatia. It can be made from fish (red, white), shrimp and any seafood. Amazing! Universal recipe.

Tuna - 350 g
Red onion - 1 piece
Garlic - 2 teeth.
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... Making this pate is very simple. And it’s just as quick and enjoyable to eat. Take the 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 remaining ingredients.

Place fish, onion, garlic, anchovies, olive oil, parsley, a piece of butter, and capers into a blender bowl. Set everything to grinding. For 3-5 minutes.

After our pate is well beaten, check again for salt and pepper and, if everything suits you, cover with cling film and put in the refrigerator for about an hour. I make it in the evening, put it away at night. In the morning for breakfast with a cup of coffee...

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

Is your catch to be envied? Have you already fried, salted, smoked the fish?

Have your family already eaten too much fish in all its forms? But don’t be upset, there is still something to surprise them with! You can make pate from smoked fish.

Pate recipe

You can make pate from any smoked fish - perch, 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 would be needed. It should melt a little to make it easier to mix.

Pate Ready!

Now you need to transfer the oil and cleaned fish meat into a blender, add a little salt and pepper, and you can add fresh herbs. And beat until smooth!

All that remains is to transfer the pate into a plastic container in which it will be stored.

It turned out to be an excellent “spread” for a sandwich - for breakfast, lunch, and dinner for guests.

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