Fish pate - homemade recipe

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Prepared by: AlenaPrika

06/02/2020 Cooking time: 10 min

An appetizing and satisfying red fish pate is ideal for breakfast or a snack; you can take it with you outdoors, on a trip, or to work. If desired, you can add mayonnaise of any fat content.

Canned fish and egg pate: recipe

Homemade fish pate will be an excellent appetizer for a festive or everyday table. This pate can be spread on bread in the form of a canape or a sandwich, filled with tartlets and added to salads. You can make your own pate even at home, using the advice in this article.

The simplest and most delicious is canned fish pate. You can use absolutely any fish: sprats, saury, sardines, pink salmon. Tuna pate with the addition of eggs has a rich and mild taste. You can buy canned tuna in any store, the main thing is to pay attention to the can and buy the tuna in pieces, not chopped.

You will need:

• Tuna pieces – 1 can (in oil)
• Boiled egg – 3-4 pcs. (the number of eggs may be more, depending on your preferences).
• Mayonnaise - a few tbsp. l. (high fat content)
• Green onions - a few feathers
• Pepper mixture - a few pinches

Preparation:

• Boil the eggs in advance, cool and grate very finely on a grater.
• Add tuna, crushed with a fork in a jar of oil, to the resulting egg crumbs.
• Mix the mass thoroughly (can be done by hand or with a blender)
• To prevent the pate from being “dry,” add fatty mayonnaise and pepper mixture (for flavor) to the mixture.
• Green onions should be chopped very finely. It can be added to pate, or left as a sprinkle on a sandwich or tartlet.

Herring pate with melted cheese and egg, like red caviar

It is also called “false caviar”. Indeed, many people confuse the taste of the spread with the taste of red caviar. Everyone who tried it says that it’s not caviar, but real bliss!

You will need:

• Lightly salted herring – 1 pc.
• Eggs – 2 pcs.
• Processed cheese – 2 pcs.
• Butter - a pack.
• Carrot.
• You can add greens if you wish.

Step by step recipe:

Set the carrots and eggs to boil in advance (you can do it in one saucepan, but don’t forget that the eggs will be ready earlier). Remove the butter from the refrigerator so that it has time to soften.

Cut the herring carcass into fillets. Any method familiar to you will do, but be especially careful when removing bones.

To prepare, use a blender, food processor, or do it the old fashioned way by grinding the ingredients through a meat grinder. Start grinding with components that can leave a greasy mark on the walls of the gadget.

Skip the cheeses first, then the eggs. Use the finest mesh (or cells if the meat grinder is not electric).

Next comes the herring fillet.

The carrot completes the process; it will also clean the walls of the meat grinder.

All that remains is to mix the contents thoroughly.

Place the pate on the refrigerator shelf for about an hour. Then the ingredients will be soaked and share their taste with each other. Bon appetit!

To make the meat grinder easier to clean, grind a small piece of bread last; it will remove stuck food residues from the walls.

Meat miracle

Meat pate is made from beef, pork, liver, chicken breasts, turkey and poultry by-products. If you want a tender pate, take only the freshest meat and the best offal without tendons or films. First, grind it through a meat grinder or grind it in a food processor, and then rub it through a sieve to make the mass soft and homogeneous. If the pate comes out a little dry, add a little broth, heavy cream or sour cream. Cream pate can be made even tastier by adding mushrooms, vegetables, nuts, onions, garlic, dried berries and spices, such as a pinch of nutmeg, to the minced meat. A spoonful of wine, cognac or brandy will give the dish a piquant and original taste. You can prepare a pate from raw ingredients, then the appetizer will need to be baked in a mold sprinkled with breadcrumbs and placed in a baking tray filled with water.

A classic pate is definitely liver, but to soften the taste of liver, which not everyone likes, and to make the appetizer softer, add chicken fillet and butter to the liver. The consistency is smooth and soft, like puree!

Ingredients:

• chicken fillet – 500 g
• chicken liver – 500 g
• large carrots - 1 pc.
• onion - 1 pc.
• butter - 75 g
• vegetable oil - for frying
• salt and pepper - to taste

Rinse the liver well, remove the bile ducts, cut it into small pieces and fry along with chopped carrots for 1 minute. Then add a little water and simmer until done. You can not fry the liver, but boil it - you will get a more dietary pate. Boil the chicken fillet until done. Cut the onion into thin rings and chop the chicken fillet into pieces, then pass it through a meat grinder twice along with the onion, liver and carrots. Liver pate with carrots and onions turns out to be especially tender after the second “grinding”. If you pass the minced meat through a meat grinder only once, you will end up with a regular meat filling and not a very tender mass. Next, transfer the minced meat into a blender and mix the pate with soft butter, not forgetting to salt and pepper it. Place the delicious pate in small bowls, garnish with aromatic herbs, slice fresh bread and have an unforgettable breakfast!

Spicy river fish pate

River fish is very healthy, but it is often not eaten by adults and children, due to the high content of thin and sharp bones. In this case, it is advisable to create a pate from crucian carp, perch, tench and other small fish, which takes an average of 3-4 hours to prepare.

1. Clean and wash 1.5 kg of small fish, place it in a saucepan, adding water, salt and an onion, cut in half. Remove the foam after the water boils, reduce the heat, and then leave the fish to cook for 2-3 hours. Add 1 carrot to the fish to reduce the amount of foam.
2. Prepare other ingredients for fish pate by frying 1-2 onions, diced, 1 grated carrot in a frying pan, add seasonings to the vegetables (cilantro, basil, suneli hops and others).
3. Now remove the finished fish from the pan, add the prepared vegetables, ½ cup of broth, and grind the fish pate with a blender.
4. Transfer the fish pate into a deep cauldron or other oven-safe dish, then simmer the dish in the oven for 40-50 minutes.

Important! If you want the pate to have an attractive shade, then add 1 fresh beet, cut into 4 pieces, or 1 onion with peel, to the pan with the fish.

Festive veal liver pate with wine

You will need : 500 g veal liver, 1 onion, 100 ml dry white wine, 100 ml heavy (at least 33%) cream, salt, ground black pepper and coriander, olive oil, butter.

Cooking . Rinse the liver, peel off the films and cut into pieces. Peel the onion and cut into half rings.

Fry the liver pieces along with the onion in a frying pan in hot oil until soft.

Pour in the wine, add the spices and simmer for 10 minutes. Add cream, bring the mixture to a boil, remove from heat, cool slightly.

Place the entire mass in a blender and grind until it becomes a homogeneous puree.

Place the pate in molds, store in the refrigerator, after filling each mold with melted butter and covering with cling film.

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’s captivating about 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.

Important! 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.

Recipes for making fish pate

• December 21, 2014

What is pate?

For many of us, fish recipes end with frying, baking and salting. However, there are many different options for main courses and fish appetizers. One of them is fish pate - a tasty and light spread on bread, an excellent appetizer for the holiday table.

In the last century, the word “pate” meant a fish or meat casserole with vegetables. The entire mass was crushed in its raw state and mixed with oil or fat, after which it was baked in a special form with high sides or even in dough. In the first case, the dish was called terrine, and the variation in the dough was called pate.

Also, those dishes that underwent heat treatment before the cooking process were considered pate. In this case, after cooking, the meat or fish was chopped, the necessary ingredients were added and sent to the refrigerator so that the mass hardened and retained its shape. Our modern recipe for fish pate is prepared in a similar way to this method. In this article we want to tell and show how to prepare a delicious fish pate. There is no shame in serving an exquisite appetizer of baked fish with spices on a festive table, and at the same time beautifully decorating it.

Mackerel pate

Delicate homemade mackerel pate with crackers, croutons or pancakes is an excellent cold appetizer for a holiday table or buffet. Mackerel fillet has a unique, vibrant flavor and texture; its characteristic fishy notes are muted by a mixture of cream cheese and sour cream - you still get the taste of smoked fish, but it is more delicate and refined.

Ingredients:

• Smoked mackerel 230 g
• Sour cream 65 g
• Cream cheese 65 g
• Dill 15 g
• Lemon 0.5 pcs.

Preparation:

1. Separate the mackerel from the bones and skin, break it into small pieces, and place them in a food processor.
2. Add cream cheese, sour cream, lemon zest and dill and process mixture to a paste.
3. Season with black pepper and transfer to a jar or serving bowl.

Creamy boiled mackerel pate

Ingredients:

• mackerel (cut the fish into fillets or ready-made mackerel fillets 250 gr.) - 1 pc.
• curd cheese - 30 gr.
• butter (room temperature) - 25 gr.
• salt
• white pepper
• horseradish (ready) - 1 tsp.

Step-by-step cooking recipe

1. Boil the fillet in a minimum amount of water - after boiling, cook for 3 minutes.
2. Remove from skin.
3. Pour out some broth.
4. Butter, curd cheese, salt, horseradish, pepper, smoked paprika (you can do without it), stir a little broth until smooth.
5. Adjust to taste.
6. Add to the fish and mix well with a fork, breaking up the fish pieces into smaller ones.
7. Cover and refrigerate for at least 4 hours—overnight for me.

Step by step photos of the recipe:

Baked salmon pate

If you have time, you can make baked fish pate from canned salmon.

• canned fish (salmon or tuna) – 150 g;
• egg – 1 pc.;
• yolk – 1 pc.;
• ricotta – 125 g;
• garlic - half a clove;
• grated hard cheese (ideally Parmesan) – 2 tbsp. l.;
• boiled potatoes – 1 pc. (small, medium size);
• breadcrumbs.

Remove the fish from the jar and place it on a plate (do not add any liquid). Mash the fish and boiled potatoes, add ricotta, raw egg and one yolk.

Grind everything into a homogeneous mass using a blender. Add grated cheese, mix. Add breadcrumbs. You will need enough of them so that the mass becomes similar in consistency to pate.

Transfer the mixture into a baking dish. If the mold is silicone, it does not need to be greased. It is better to grease the metal mold with butter and sprinkle with breadcrumbs. You can use baking paper.

Bake at 180 degrees for about half an hour. Cool the pate without removing it from the mold. Then take out the pate, wrap it in film and put it in the refrigerator for at least an hour. Before serving, cut into slices.

Salted herring pate - a classic recipe with butter and carrots

Traditionally, the pate was prepared this way, but then they began to add other ingredients.

Take:

• Whole herring.
• Medium sized carrot.
• Butter - a pack.
• Processed cheese “Friendship” – 2 pcs.

How to do:

1. Boil the carrots, cool, and peel.
2. Clean the fish, remove the entrails, cut off the head, tail, fins, and pull out the backbone. Divide into two fillets, carefully select all the bones.
3. Pass the prepared ingredients through a meat grinder.
4. Add oil. Carefully grind the mass so that it takes on the consistency of pate. When serving, garnish with chopped herbs.

If you want the herring spread to become more uniform, pass the products through a meat grinder twice.

Fresh herring pate - the most delicious recipe

If you don't find fresh herring, don't despair. Soak the salted fish fillet in milk or water for an hour, and do not add salt during cooking.

Ingredients:

• Herring – 1 carcass.
• Butter – 100 gr.
• White loaf - slice.
• Milk – 2-3 spoons.
• Salt, sugar - a small spoon.
• Lemon, small – ½ part.
• Balsamic vinegar - a few drops.

Cooking:

1. Fillet the fish and cut into thin pieces.
2. Pour salt and sugar into a bowl, add lemon juice and vinegar, mix. Cover the dish with cling film and refrigerate for 2 hours. If you took salted fish, then marinate it for about 30 minutes.
3. Soak the white loaf crumb in milk, then squeeze it out and put it in a blender bowl. Add butter and pickled herring. Use the blender thoroughly to beat the pate.

Homemade fish pate from pollock

Friends, I want to offer you a recipe for a delicious fish appetizer - pollock pate. This unusual dish combines seemingly incompatible products - cottage cheese and fish. However, the resulting cold appetizer tastes amazing, no worse than liver pate.

The dish is very budget-friendly, since both cottage cheese and pollock have the most affordable prices. In a word, if you want to please and surprise your loved ones or friends with an unusual appetizer, then prepare them fish pate from pollock.

Now let’s look at how to do this; I’ll describe the whole process in detail and step by step.

Ingredients

• Pollock – 0.5 kg
• Cottage cheese – 250 g
• Onion - 1 pc.
• Butter - 30 g
• Vegetable oil - for frying
• Salt - to taste

For the dish we will need pollock cottage cheese, onion and butter; as you can see, there are very few ingredients.

Preparing fish pate

1. Wash the fish, gut it, cut it into pieces and boil it in salted water for 20 minutes after boiling, then cut it into fillets.
2. Finely chop the onion and fry until lightly browned in a heated frying pan, pouring in a little vegetable oil.
3. Combine fish, cottage cheese and onion. Grind the mixture twice in a meat grinder. Salt the minced meat and knead it.
4. Place the mixture in a refractory pan, greased with butter, lightly compact and level. Let's bake for 35 minutes. in an oven heated to 180°C.

When the finished pollock pate has cooled, cut into pieces and serve. One serving contains 130 kcal. This quantity of products yields 4-5 servings.

Bon appetit!

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.

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.