Agree that we eat fish pastes extremely rarely, even if we love fish. Except that ? For some reason, fish pastes, including homemade ones, are more popular and a wonderful appetizer in all respects. First of all, it is very tasty. In addition, fish pate is an interesting, original option for any menu, whether everyday or festive: it will be an excellent replacement for salted or smoked fish, and you won’t have to bother with removing the bones at the table. Additionally, put a plate with small toasted bread, crispy pieces of pita bread or puffed rice bread and you will see how quickly the fish will disappear from the table.

The appetizer is prepared simply, the number of ingredients is kept to a minimum: the pate consists of hot smoked mackerel, processed cheese and Tartar sauce. It will be ideal if you cook. If you don’t have time, add some chopped pickled cucumbers and a couple of olives to the mayonnaise, and you don’t need anything else.

Mackerel fish pate is similar in consistency, since small pieces are preserved in it. This gives it an extra flair. Due to the fact that the fish is hot smoked, cutting it into tender pieces is not difficult.

Cooking time: 15 minutes / Yield: about 300 grams

Ingredients

  • hot smoked mackerel 1 carcass
  • processed cheese 1 piece
  • Tartar sauce 2-3 tbsp. spoons
  • spicy mustard 1 teaspoon
  • ground black pepper to taste

Preparation

Fish pate - general principles of preparation

Fish is good for children and adults, and it is very strange that during the Soviet Union there was only one fish day in canteens - Thursday. It is within your power to make fish the basis of your diet. But if your family gets tired of eating fish all the time, you can turn it into a variety of “unfamiliar” dishes. For example, you can try saddle fish pate. It can be made fatty from fried fish or sprat, or it can be made practically dietary from white fish.

Fish pate - preparing food and utensils

Fish pate can be made from raw fish meat, lightly salted, fried and even canned. The essence of the preparation is simple - you grind the fish to a homogeneous consistency, add spices, seasonings, fat and bake in the oven or slow cooker. If you bake fish mass in dough, according to the international culinary classification, you will end up with a dish called “pate”, and if in a form, then such a dish is called “terrine”. However, all these subtleties are useless. Today, pate is a meat or fish “spread” for a sandwich.

Goose pate recipes:

Recipe 1: Cod liver fish paste

A very quick option for preparing pate, as you will spend no more than 15 minutes preparing it.

  • 1 jar cod liver
  • 1 chicken egg
  • 1 spoon of olive oil
  • Garlic 1 clove
  • Seasonings
  1. Remove the peel from the garlic.
  2. Place all ingredients in a blender and blend to a paste.
  3. Place the finished mixture in a mold (preferably silicone) and bake in the oven for about ten minutes.

Recipe 2: Fish pate from salmon fillet (multi-cooker recipe)

Try making pate from raw red fish meat. This is not at all difficult to do, but the finished dish will blow your imagination.

  • 250 grams salmon fillet
  • 2 tablespoons olive oil
  • 40 grams of white buns
  • 2 egg yolks
  • Seasonings
  • Dried Provençal herbs
  • Spices
  1. Carefully remove bones from the fish - even a tiny bone can spoil the taste of the pate. Wash the fillet and cut into pieces.
  2. Place all ingredients in a blender bowl and mix until smooth.
  3. Place the resulting mass into the multicooker bowl. Set the temperature to 120 degrees and cook in general mode for 15 minutes. Cool the finished pate and serve.

Recipe 3: Fish pate from white fish meat

Fish pate will be quite light and practically dietary if you prepare it from the meat of white fish - cod, pollock, hake.

  • 400 grams of white fish meat
  • 50 grams of cod liver
  • 2 egg yolks
  • 2 spoons olive oil
  • 1 spoon of sour cream
  • Vegetable oil 1 spoon
  • Seasonings
  1. The fish must be washed, pitted and cut into pieces.
  2. In a blender, combine cod liver, fish fillet, egg yolks, olive oil, and a spoonful of sour cream.
  3. Preheat the oven. Set the temperature to 150 degrees.
  4. Transfer the fish mixture into a mold pre-greased with sunflower oil and bake for fifteen to eighteen minutes.

Recipe 4: Fish pate with sprats and tomatoes

You will get a fairly tasty spread pate if you make it from ordinary canned sprats. You will need several canned goods, sun-dried tomatoes and dill. It should be noted that to prepare such a pate you do not need to use heat treatment methods.

  • 2 cans of sprat
  • Cod liver 1 jar
  • 50 grams of canned tomatoes
  • Fresh dill
  • 1 egg yolk
  • Seasonings
  1. Open a jar of sprats and cut off the tails of all the fish. Also try to cut off the fins and remove the bones from each fish.
  2. Open the can of cod liver.
  3. Wash the dill.
  4. Place cod liver, sprats, egg yolk, sun-dried tomatoes, dill, and seasonings into a blender bowl. Grind everything into a homogeneous homogeneous mass.
  5. Place the pate in the refrigerator and eat chilled.
  • Fish goes well with olive oil, not only in taste, but also in health. By combining fish and oil, you get a whole complex of fatty acids that the body needs for full existence and work.
  • Try making pate by baking it in pastry baskets.
  • Fish pate can also be served at the festive table, having previously decorated it beautifully. To do this, spread the pate on thin croutons or bread, placing a basil leaf with a slice of lime on top of the “spread.”
  • How can you diversify the taste of fish pate? If you are making pate from lightly salted fish, it would be quite appropriate to add capers, green olives or lightly salted cucumber - a slight sourness will make the finished dish piquant. For boiled or fried fish, salted capers are an excellent addition. Add a spoonful of lemon juice to the red fish pate.
  • If you are making pate from canned fish, then after chopping it with vegetables, there is no need to process it thermally. Add boiled grated carrots and mushrooms to this pate.
  • Another good addition to fish pate is a boiled egg. It will make the dish both more satisfying and healthy.
  • What spices are appropriate to use when preparing fish pate? This could be basil, dill, mustard seeds, dried Provençal herbs, green onions.
  • You can add squid meat to the fish pate, so it will become denser in consistency. To do this, place raw squid carcasses in boiling water for one and a half to two minutes, remove, remove the film, cut and grind thoroughly in a blender with other ingredients. Squid can be added to any type of fish pate, as it has a neutral taste.
  • If you are making pate from red salted fish, you can use sweet and sour apple as one of the ingredients. The bright juicy taste will make the food delicious to taste.


Calories: Not specified
Cooking time: Not indicated

If you think that there are only pates, then you are deeply mistaken. 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.

Recipe with photos step by step:





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 ones 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





Bon appetit!

Boiled fish pate

125 g butter, 250–300 g fresh fish, 1 onion, 2 boiled potatoes, the crumb of two pieces of stale bread, 1 teaspoon raisins, 1 tbsp. a spoonful of vinegar, a pinch of zest, ground black pepper and salt to taste.

Clean the fish, cut into large pieces and boil together with the onion in lightly salted water (as soon as the water boils, add vinegar). When the fish is ready, strain the broth, separate the fish from the bones and rub through a sieve along with the boiled potatoes. Add salt, pepper and bread soaked in broth and drained. Mix the mixture well, add raisins, zest and whipped butter.

If you are using the pate as a separate dish, garnish it with parsley, lemon slices, hard-boiled eggs and olives.

 From the book Nutrition for Stomach Diseases author Melnikov Ilya

SOUFFLE FROM BOILED FISH Ingredients: fish 145 g, milk 30 g, butter 5 g, 1/3 egg, salt. Boil the fish fillet in vegetable broth, remove the skin from the finished fish and mince it twice. Add thick bechamel sauce, butter, egg yolks to the crushed mass

From the book Nutrition for Diseases of the Liver and Biliary Tracts author Melnikov Ilya

STEAM SOufflé FROM BOILED FISH Ingredients: fish 145 g, milk 30 g, butter 5 g, 1/3 egg, salt. Boil the fish fillet in vegetable broth, remove the skin from the finished fish and mince it twice. Add thick bechamel sauce, butter, eggs to the crushed mass

From the book Cold Appetizers and Salads author Sbitneva Evgenia Mikhailovna

Canned fish pate Butter – 125 g, canned fish – 1 can, tomato paste – 1 teaspoon, lemon juice – 1 teaspoon, white bread – 2 slices, salt, pepper to taste. Place the fish in a deep container. Grease slices of bread with canned butter. Fish and bread

From the book Therapeutic nutrition for respiratory diseases author Rychkova Yulia Vladimirovna

Fish pate Pike perch fillet – 300 g, tomatoes – 4 pcs., onions – 2 pcs., mayonnaise – 100 g, dill – 50 g, lemon – 1 slice, salt and pepper to taste. The fish fillets are poached, cooled and kneaded. The tomatoes are scalded, peeled, finely chopped and lightly squeezed. Onions and greens

From the book Studies on Nutrition author Mogilny N P

Sea fish pate Sea fish – 300 g, cottage cheese – 200 g, onion – 1 pc., carrots – 1 pc., butter – 100 g, vegetable oil – 30 g, salt and pepper to taste. The bones are removed from the fish, the skin is removed, the resulting fillet is washed and poached in salted water. Onions and carrots

From the book Salads from meat, fish, poultry. For villages and capital author Zvonareva Agafya Tikhonovna

Salad of boiled fish and greens Ingredients: pollock fillet – 100 g, green salad – 1 bunch, olive oil – 2 teaspoons, salt to taste. Method of preparation Wash pollock fillet, boil in salted water until tender and finely chop. Green salad washed, crushed, mixed with

From the book Fish Dishes. Recipes for every taste author Zvonareva Agafya Tikhonovna

Fish pate 700 g fish (pike perch, pike, salmon), 1/2 tbsp. fish broth, 2 glasses of white wine, bay leaf, salt, pepper to taste. For minced meat: 500 g fish fillet, 1 tablespoon vegetable oil, 1 onion, 1/2 tbsp. cream, 2 slices of wheat bread (without crusts), salt, pepper

From the book Spices author Shedo Anton

Pate of fish Carp, pike perch, carp, cut the cod into fillets without skin and bones and simmer with the addition of salt and pepper. Finely chop the carrots and simmer in fish broth with added butter. Pass the finished fillet together with carrots through a meat grinder with a fine grid.

From the book Dishes with raisins, dried apricots and prunes author Treer Gera Marksovna

Fish and cheese pate Grind butter and sardines in oil in an enamel bowl, add grated boiled yolks, cheese and mayonnaise. Then add the whites of boiled eggs, diced, grated horseradish, season it all together with lemon juice and

From the book of 100 recipes for dishes rich in vitamin B. Tasty, healthy, soulful, healing author Vecherskaya Irina

Boiled beef pate Beef broth in most of our families is an integral part of the holiday dinner. However, not everyone likes boiled beef, so using it in the family poses a problem. You can make an excellent pate from it. Let's give

From the book of 100 recipes for stress. Tasty, healthy, soulful, healing author Vecherskaya Irina

Layered salad of boiled fish with prunes, fried mushrooms, corn, cheese, pickled cucumbers and “Brigadirskiy” mayonnaise 200–300 g boiled fillet of any fish 150 g prunes 150 g any mushrooms 150 g grated hard cheese 1/2 can of canned corn 1–2

From the book System minus 60. Menu for every day. Breakfasts, lunches, dinners author Mirimanova Ekaterina Valerievna

Fish pate Ingredients: 200 g fish fillet, 1 carrot, 1.5 tbsp. l. vegetable oil, 1.5 tsp. butter, citric acid to taste. Simmer the fish fillet in a small amount of water over low heat until cooked. Stew a small carrot in a little water with

From the book Lenten Cuisine. 600 delicious recipes author Shabelskaya Lidiya Olegovna

Fish pate Ingredients: 200 g fish fillet, 1 carrot, 1.5 tbsp. l. vegetable oil, 1.5 tsp. butter, citric acid to taste.

Simmer fish fillets in a small amount of water over low heat until cooked. Stew small carrots in a small amount author Vecherskaya Irina

From the book of 100 recipes for thyroid diseases. Tasty, healthy, soulful, healing

From the author's book

From the book of 100 recipes for thyroid diseases. Tasty, healthy, soulful, healing

Pea and fish pate 1 can of sprat, 1 small can of canned peas (250 g), ? medium apple without peel (not very sweet), ? onions Drain the liquid from the peas and the oil from the sprat. Place all ingredients in a blender and grind into a paste.