Recently, my family members, including the child, have become addicted to store-bought pates, especially seafood. What could be better: opened a jar, spread it on bread, and a tasty and quick snack is provided! But reading their composition is simply scary, solid E-additives, dyes, flavor enhancers, and the presence of seafood in general is highly doubtful. So I decided to make something similar myself. So my family tried and appreciated the salmon pate.
My recipe for salmon fillet pate is simple. A light smoked taste gave ordinary black tea, from spices I used bay leaf, cloves and allspice. Well, lemon juice added the necessary sourness to the spread.
The salmon pate came out smooth, creamy and very tasty. Down with store analogues, because making something like this in an ordinary kitchen is as easy as shelling pears!
Ingredients
- salmon fillet 200 g
- processed cheese 100 g
- butter 100 g
- lemon 1/2 pc.
- black tea 2 tbsp. l.
- water 1 l
- salt 2 tbsp. l.
- bay leaf 2 pcs.
- allspice, cloves, 2 pcs.
How to cook salmon paté
- I prepare everything you need. Oil must be taken out of the refrigerator in advance.
First I prepare the brine. To do this, I pour black tea, salt, bay leaf, allspice and cloves into boiling water.
Next, I lower the salmon fillet. I mark exactly 3 minutes, then turn off the fire, leave the fish in a saucepan with the lid closed for 3-4 hours, or overnight.
After the lapse of time, I remove the fillet.
I take it apart with my hands into small pieces, carefully examining for the presence of bones. I remove the skin. I put the meat in the chopper bowl with a metal knife nozzle.
There I put the processed cheese cut into cubes and soft butter, squeeze the lemon juice.
I scroll everything until the most homogeneous puree-like mass is obtained. I'm trying, maybe I will need to add more lemon juice.
I put it in glass or ceramic jars and send it to the refrigerator for at least an hour so that the butter hardens a little.- After that, the salmon pate is completely ready, you can spread it on white bread and serve it to the table, if you wish, add a slice of lemon, a sprig of parsley.
I think that many people love pate and often cook it at home. Most often, we cook liver pate: chicken, beef or pork. Today I want to offer you salted or smoked salmon. If you add a little canned tuna to such a pate, it will be even tastier. The pate is very airy, light and tasty.
This pate has one drawback, it ends incredibly quickly, however, as it is prepared. It only takes a few minutes to prepare it. With salmon pate, you can make small sandwiches, as an appetizer, for. Hope you enjoy the recipe. The pâté is also good because it can be made with any other fish, such as smoked mackerel.
Ingredients for the salmon pate recipe:
- Salted or smoked salmon 200 grams
- Tuna canned in its own juice (or in oil) 1 jar (100 grams)
- Curd cheese type "Philadelphia" 100 grams
How to cook salmon paté
Cut salmon into small pieces, if bones come across, then remove. Open a can of tuna and drain off any liquid or oil (in case the tuna is in oil). Put all the ingredients, salmon pieces, tuna and curd cheese, in a glass of a blender and twist until a homogeneous, without pieces, mass is formed. When you beat the pate, you will need to stop the blender a couple of times, and use a silicone or plastic spatula to shift the mass down. If there is no blender, you can twist all the ingredients once or twice in a meat grinder with a fine grate. Small pieces of salmon may remain, but this will not spoil the taste of the pate in any way. Serve pate with toast.
If you don’t know how to diversify your everyday sandwiches, try a delicious salmon riyette pâté. Sandwiches with such a pate can be served even on the festive table. This type of pâté has a coarse texture and is not creamy like regular pâté, but consists of the fibers of cooked meat or fish, which gives it a special character. Pâté riyette is made from pork, poultry, game and fish, while mincing the meat or fish with a fork or disassembling into fibers with your hands. This method gives a completely different taste than the taste of the usual pasty pâté. For this pate, stewed salmon and salted salmon are taken to diversify the taste. We will also add spicy herbs, herbal tincture and dry wine. Another delicious fish pate is this. Pate can be served on bread, and in tartlets, and in profiteroles, and just eat with a spoon. Try profiteroles with.
Ingredients of salmon pate with aromatic herbs and wine.
Fresh salmon - 250 g
Salted salmon - 120 g
Herbal tincture - 2 tbsp.
Dry white wine - 1 tbsp.
Celery, stalk - 1 pc.
Water - 3 tbsp.
Dried mint - 0.25 tsp
Dried tarragon - 1 tbsp.
Fresh parsley - 3 sprigs.
Onion - 0.5 pcs.
Bay leaf - 3 pcs.
Peppercorns - 1 tsp
Sweet ground paprika - 0.25 tsp
Butter - 10 g
Olive oil - 1 tbsp.
Lemon juice - 0.5 tbsp.
Natural yogurt - 1 tsp
Cream 30% - 2 tbsp.
Salt - to taste.
How to cook salmon pate with aromatic herbs and wine.
1. Mix yogurt and heavy cream using a whisk. Leave for a day at room temperature until thickened, rearrange in the refrigerator.
2. Separate the fillet of fresh salmon from the skin, sprinkle with salt, pour over herbal tincture or liquor. Mix everything with your hands and set aside the fish to marinate for 40 minutes.
3. To poach fish with vegetables, you need to use a little water and a pan with a thick bottom. Peel and wash the celery stalk, onion and parsley. Pour water over these vegetables in a saucepan, add dried herbs, bay leaf and pepper. Bring to a boil, add wine and simmer for 25 minutes.
4. Reduce the heat with the broth, add pieces of fresh salmon to it. You can also use pieces of fish with bones, but then you need more fish.
5. Cover the pot with fish and broth with a lid and simmer for 5 minutes. Then remove from heat and let stand for 10 minutes. After that, separate the fish from the bones and let cool. Mash the fish in a bowl with a fork.
6. Peel and finely chop the onion. Sauté in butter until translucent.
7. Finely chop the salted salmon.
8. Mix boiled and salted salmon, olive oil, fried onions, lemon juice, salt and paprika, yogurt and cream mixture in a bowl. Mix everything well and put in a jar, press tightly and close. Store in refrigerator until consumed.
