Step-by-step recipe with photos. Smoked fish pate

Surely, you will agree that the store's assortment of fish pate is not so great. I would even say zakud. Basically, you can only buy a vertical, which not everyone likes. If you want a delicious fish pate, fish pate recipes come to revenue. You can make fish pate at home by numerous recipes and completely from different fish. Sea and river fish, smoked, boiled, salted, pickled and canned fish can be the basis of a delicious homemade pate.

In addition to smoked fish, the patenta will include melted raws, egg, french mustard and paprika. The set of products is minimal, but the ready-made pate is obtained very tasty. It is especially good with faschable toasts and fresh Borodino bread.

Try and you cook pate of smoked fish at home. I am sure that you will like it.

Ingredients:

Cold smoked salaka - 400 gr.,
Eggs - 1 pc.,
Melted raws - 2 pcs.,
Paprika - 0.5 h. Spoons,
French mustard beans - 1 tsp,
Mayonnaise - 3 tbsp. spoons.

Pate of smoked fish at home - recipe

The first stage of the preparation of fish paste is preparation of fish fillet.

Any smoked fish should be separated. Cut her heads and tails. Remove the inside. Holding the fingers over the edge of the carcass near the head, separate fillets from the ridge. From a Salaka, the skin can not be removed, here on another fish, for example, with smoked mackerel, trout, salmon or river fish, first remove the skin, but only then separated by fillet and remove large bones from it if there are such. Smoked Salaka fillet fold into a bowl.

Cubes cut the melted raws.

Large pieces cut boiled eggs.

So, the main ingredients for PATTET are ready and can be proceeded with their grinding. In the bowl of the blender, lay out fish, eggs and melted raws.

Load them to homogeneous mass. The basis of fish paste is ready. Add ingredients for taste and flavor.

Pass into the pate of the ground paprika. Unlike red peppers, it is absolutely not burning, but perfectly paints products in red-orange color. Thanks to her, the pate will acquire a more appetizing appetizer.

For sharpness and piquancy, add French in beans.

More liquid and elastic will be due to mayonnaise. You can replace it in this recipe with a 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 into a dry clean jar or plastic tray. You can lay it out into small ceramic cocoral molds. Wrong by knife. Wood with fused butter. Enjoy your meal.

Pate from smoked fish at home. Photo

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

Ideally, the hot smoked process looks like this: the fish is solid and sent smokes in a very hot smoke approximately 2 hours before readiness. Thus, the fish becomes smoked and the baked at the same time. Very tasty, it also saves its useful properties. But it is ideal. Unfortunately, now manufacturers neglect the rules of smoking and accelerate the process using all sorts of technological tricks. As a result, a psevo smoked fish falls on the table and this is at best.

Try to buy fish in the same store and always ask about whether it is fresh. Feel free to ask to sniff the fish - this is a question of your health, and what can be more important?! And remember that the fish, smoking without induction, is stored much less.

/S1.webspoon.ru/images/end_line_bg.gif "target \u003d" _blank "\u003e http://s1.webspoon.ru/images/end_line_bg.gif) 0PX 4PX REPEAT-X;"\u003e

Preparation of dishes on the recipe "Pate of smoked fish":

Step 1

For fish paste, take: smoked fish, melted cheese (cream taste), mustard, pepper.

All sorts of jogbooks and soyankans, zrazy and cutlets were not translated into the tables of Russians. And today we cannot deny yourself the pleasure to enjoy gentle delicacies from silver beauty. Initially, the recipes of fish patestones were stored in strict secrecy and each cook tried to add their highlight to them. In his culinary experiments, they noticed that the sophisticated taste of the dish gives spicy herbs: dill, parsley, celery. But they should be prepared in a special way: lightly sweep the beam of the greenery in boiling water, then crushed and mix for fillet.

The five most commonly used ingredients in recipes:

With the advent of kitchen gadgets, the cooking process of this dish has become faster. An ideal consistency can be achieved by skipping the prepared mince first through a blender, and then through a sieve. Those who are preparing a delicacy for the first time, one should know that the stuffing silver skar added to the mince will make it more rude by consistency. Pay attention to the correct product serving. For feeding fish paste is best suited sandy baskets, decorated with olives and slices of pickled cucumbers.

You can envy your catch? Already managed to paint, sleep, squeeze?

Homemade already laughed fish dishes in all manifestations? But, do not be discouraged, there is still to surprise them! You can cook a pate of smoked fish.

Passtet recipe

You can prepare the pate from some kind of smoked fish - perch, bream, crucian - not fundamentally. Smoked fish is very simply cleaned from the skins. And in the spinal part of fish there are practically no bone. If there is a desire, you can, of course, have to start smoked meat and from the other parts of the fish, but it is already at will.

The meat was expressed, visually determined the volume and need the same amount of butter. It should define a little to mix it easier.

Paste is ready!

Now the oil and purified fish meat should be shifted into a blender, squeeze and pepper, you can add fresh greenery. And beat to obtain a homogeneous mass!

It remains to shift the pate in the plastic dishes in which it will be stored.

It turned out a great "namazka" on the sandwich - for breakfast, lunch, for guest dinner.

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

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

Sardine canned in tomato juice - 150 g
Cheese cottage cheese or creamy - 2 tbsp. Spoons with a slide
Onion red - ½ PC.
Salted crackers - 7-8 pcs.
Cherry Tomatoes - For Decoration
Fresh Cucumber - For Decoration
Parsley - for decoration

Sardin take out the bank, to stretch the fork, remove the bones if they are.

Add cottage cheese or cream cheese.

Move cheese and fish blender in a homogeneous mass.

Add finely chopped onions, mix.

Crackers lay out on the dish.

On the crackers to decompose the fish pate. Remove in the refrigerator for cooling.

Wash and dry greenery and vegetables. Cut tomatoes with slices, and cucumber half rings.

Before serving, decorate crackers with pate pieces of cucumber, tomatoes and greens.

Delicious and gentle fish pate on crackers ready. Bon Appetit.

Recipe 2: Fish Pate at home

Try and you cook the pate of smoked fish at home. I am sure that you will like it.

Cold smoked salaka - 400 gr.,
Eggs - 1 pc.,
Melted raws - 2 pcs.,
Paprika - 0.5 h. Spoons,
French mustard beans - 1 tsp,
Mayonnaise - 3 tbsp. spoons.

The first stage of the preparation of fish paste is preparation of fish fillet.

Cubes cut the melted raws.

Large pieces cut boiled eggs.

So, the main ingredients for PATTET are ready and can be proceeded with their grinding. In the bowl of the blender, lay out fish, eggs and melted raws.

Load them to homogeneous mass. The basis of fish paste is ready. Add ingredients for taste and flavor.

For sharpness and piquancy, add in the beans.

More liquid and elastic pate will be due to mayonnaise. You can replace it in this recipe with a 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 into a dry clean jar or plastic tray. You can lay it out into small ceramic cocoral molds. Wrong by knife. Wood with fused butter. Enjoy your meal.

Recipe 3: Pate Fish Canned (step by step with photos)

Pate from canned food and eggs is a universal mixture consisting of several crushed ingredients, which is excellent for cooking both festive and everyday snacks. It is possible to cook such a simple dish in a matter of minutes and with it to enjoy it with an attractive taste, putting on a piece of bread or just to edit with it. My recipe with a photo will help him help him.

canned "Sair" genuine - 1 bank;
egg chicken selected - 3 pcs.;
mayonnaise - to taste.

Boil boil eggs, cool and clean from the shell. From the fish to remove the ridge bone (so as not to creak on the teeth).

Eggs to grind with a shallow grater. Fish to smoke fork in a small crumb.

Mix grated eggs with a campling fish, add mayonnaise. Pate is ready, you can prepare sandwiches for breakfast or festive feast.

Recipe 4: Home Fresh Fish Pate

Pahatytes are made of mushrooms, and from vegetables, and, of course, from fish. And the latter are impossible to be delicious, and, in my opinion, are one of the most successful snacks of red fish. Bribes in them not only the taste and appetizing appearance. Hospitals will like that cooking such a pate is very simple and fast. And on the festive table, such a snack will look very winning and effectively. So, we prepare the fish pate at home according to the recipe with the photo is very simple and not spent in time.

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

For feeding:

toast;
lemon for decoration;
greens for decoration.

For the preparation of PATTET, we will need a red fish - trout, pink salmon, salmon ... Fish can be smoked or weakly salted - depending on what the taste of PAstet you want to get in the end. This time I was preparing a pate of the weakly saline trout. And the fish I saline itself is very simple and fast. The easiest way I will briefly describe you now. It is necessary to mix in equal proportions of salt and sugar and this mixture to deceive a piece of fish fillet from all sides. Then put the fish into the closed container and leave in the refrigerator at least one day. After such a marinion self-timing, the fish will be very gentle and tasty. And you will be exactly sure that no chemistry has been used when preparing it.

If your piece of red fish fillet with a skin, then to prepare a pate, should be carefully removed. If you will pull the edge of the skins, it will lag behind the fillet. Holding the fillet with one hand and acting slowly, you will remove the skirt without any problems.

You need to carefully inspect the fish - there is no bone in a piece, even small. If they are, they need to be pulled out.

Cut into fish in small pieces, arbitrary size. The fact is that we will be a blender to grind fish to the state of Passtea. And so that the technique coped with its task, you need to cut fish into small pieces.

Grind pieces of red fish blender to a pasty state. It will take you just a couple of minutes.

Then add cream cheese to chopped red fish.

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

We can only try fish pate, make sure that it turned out to be surprisingly tasty and gentle as we wanted. Now it can be shifted to a salad bowl (or some other suitable container) and serve on the table.

One of the ways of filing a pate of fish - to the toast, decorated with greens. This method, in my opinion, will be very spectacular.

Another option is to make small sandwiches with a pate of white bread or baton. You can decorate such a sandbreaker with an additionally sliced \u200b\u200blemon. Lemon is very well combined 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. Cold fish snack is served on a separate dish as a salad, flashes on canapes or slices of homely bread, fill tartlets from sandy or puff pastry. Decorate the fragrant pate from fish with lemon slices and greens.

Fillet boiled fish - 500 gr.
Boiled chicken egg - 2 pcs.
Solid cheese - 100 gr.
Creamy butter - 70 gr.
Onions - 2 pcs.
Mustard - 1 tsp.
Salt, pepper - to taste

Purified onions with grinding semirings and passer in a small amount of oil 3 minutes on weak heat.

Purified boiled chicken eggs and solid cheese rubbed on a large grater.

We skip the boiled fillet of the fish through a meat grinder or with the help of a blender bring to a homogeneous mass.

In a separate dish, we connect fish mince, eggs, cheese, packed onion, softened butter, mustard, pepper, salt and all thoroughly mix to homogeneous tender consistency.

We lay out the fish pate in the villager, give it the form of fish, peas pepper designate eyes, slightly sprinkle with greens and serve it. The fragrant slice of bread with fish pate to 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. Want a beautiful orange pate, add more carrots. Do not want to interrupt the taste of fish, add a little onion, and you can completely miss the carrots.

Nalima liver
Carrot

The liver is cut into large pieces or drunk entirely. We lay in boiling salted water, we reduce the fire. Cook on medium fire. 10 minutes if slices, about 10-15 minutes if the liver is solid. Do not rush to pour broth!

Check availability, making an incision. The slice should be uniform color without blood and pink enclosures. Cut the liver of the Nalima (if you cooked entirely) to pieces.

Carrots and onions cleanse, crushing, pass (fry until soft, before the appearance of the first Rumyanta).

We send the ingredients to the blender. We add salt and a little broth left after cooking liver. Approximately 1 cm. From the bottom. Grind pate.

Recipe 7: how to make Croatian fish pate

Gentle fish pate, melting in the mouth. Recipe brought from Solar Croatia. You can do from fish (red, white), and from shrimp and any seafood. Stunning! Universal recipe.

Tuna - 350 g
Bow Red - 1 pc
Garlic - 2 tooth.
Lovel Lavar - 2 pcs
Anchovies - 5 pcs
Cappers - 1 tbsp. l.
Parsley - 1 Pouches.
Olive oil - 7 tbsp. l.
Creamy butter - 10 g

Let's proceed ... prepare this pate is very simple. And as quickly and pleasantly there is it. Take the fish!

In the scenery, warm up 2-3 spoons of oil, warm the bay leaf and prepare the fish.

Like this. Salt and pepper to taste.

Cold fish. Prepare the remaining ingredients.

Fold fish, onions, garlic, anchovies, olive oil, parsley, a slice of butter, capers. All put it on grinding. Minutes by 3-5.

After our pate whipped well, check again to salt and pepper and, if everything suits you, cover the food film and remove into the fridge on "an hour. I do in the evening, clean up for the night. In the morning for breakfast with a cup of coffee ...

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