Making fish pate at home. Fish pate (any)

My husband is an avid fisherman. True, this was many years ago and we lived in Uzbekistan then, he went fishing on the Syr Darya, brought back grass carp so huge that it did not fit in our bathtub! He smoked the fish himself. They ate all kinds of it. But there were also quite small fish that I simply didn’t want to bother with... Some of them my husband cleaned, salted and dried... for beer. And I also cleaned most of it—the scales and innards—and made a pate from it, which the children really adored! I want to say that one of the sons did not like fish since childhood, but ate pate spread on bread!

Pate is prepared from whole (gutted) fish, as well as from the smallest fish, as well as from heads, tails and fins. I even put leftovers from boiled fish into the boiled raw fish - all the bones, uneaten tails and heads. You can also cook it from frozen fish, the cheapest and smallest (half the size of your palm).

The fish takes a long time to cook (like jellied meat), about 6-7 hours, so be careful not to over-salt it, because the water will boil away by a third, but the salt will remain! No matter how much fish you prepare for cooking, the water should cover it by a third (you can do it a little more, you won’t be mistaken, you can drain the excess after cooking rather than adding more).

Place the whole fish, a whole onion and a whole carrot into boiling water. Add salt, pepper (preferably peas), bay. After boiling, remove the foam, reduce the heat to moderate so that it simmers slightly, cover with a lid without closing it tightly. If you want to get a beautiful shade of pate, then put an unpeeled onion and small beets into the water.

While the fish is cooking, prepare the frying - fry the onions and carrots in vegetable (or butter) oil until golden brown. About an hour before the end of cooking, when there is little water, you need to remove the boiled vegetables from the pan - onions and carrots, as well as bay leaves and peppercorns. Instead of all this, cook with the fish and add a little fragrant herbs (cilantro, marjoram, basil). But the greens are not for everybody, you don’t have to put them in.

Yes, it is better to cook in a thick-walled container to avoid burning when there is very little water. The thickened mass must be stirred frequently and it will begin to gurgle and splash heavily! Therefore, keep the lid on even while stirring. Try the bones after they are cooked, they will be soft!

If after cooking there is some broth left, then in any case you need to put everything in a colander so that the liquid drains! Then I scrolled everything twice in a meat grinder with a fine grid. But you can grind all this in a blender (I don’t have one...). That's all. Transfer to a jar and into the refrigerator!
I also want to note that pate is a perishable product - it can be stored in the refrigerator for 2-3 days! If you want it longer, then put it in the freezer.

When reading, it may seem difficult and long, but we are making jellied meat, and it’s worth it!
But how nice and tasty it is to spread a piece of bread with pate instead of butter for breakfast (or you can use butter...)!

Fish pate, prepared at home, can become a decoration for any holiday table. If you want to surprise your family and friends with bright, original snacks, then read this article carefully.

Salmon pate

This wonderful dish is perfect for those who do not have time to have a full lunch during the working day due to lack of time. In addition, you can prepare it for a picnic if you suddenly decide to go out into nature or to the country with your friends. What products will we use:

• 500 grams of fillet - if you cannot afford expensive fish, then replace it with more budget-friendly varieties (for example, cod).
• 300 ml heavy cream.
• Two egg whites.
• Salt and spices.

Prepare homemade fish pate:

• Cut the fish into small pieces, remove the bones and place in a deep bowl.
• Start grinding the fillet with a blender at low speed, gradually adding cream and adding spices.
• Separately, beat the whites and salt until they turn into thick foam.
• Combine all the products and place the resulting mass in a silicone muffin mold.
• Pour water into another larger baking container, place the dish with the future pate in it and send the entire structure to the oven. A tasty and healthy dish will be ready in about an hour.

Multi-colored pate

So that the housewife can delight her family with a variety of tastes every day, she needs to have a lot of original recipes in stock. And today we want to tell you the secret of how to prepare aromatic fish pate at home. For it you will need to take:

• Red fish fillet (for example, salmon) - 400 grams.
• White fish fillet (you can take sole) - 400 grams.
• Four egg whites.
• 500 grams of shrimp.
• Cream - 700 ml.
• Dill, spinach leaves, salt.

Using a food processor or a regular blender, grind the fish (each type separately in different containers). If you want the finished fish pate to be especially tender, you can additionally pass the resulting minced meat through a sieve. This way you will get rid of the remaining seeds and break up large pieces. Whisk the egg whites and salt into a thick foam, divide the mixture in half and mix with the fish. Add cream to the minced meat, and chopped dill and pepper to the white fish. Steam the spinach leaves and place in the bottom of a rectangular baking dish. Then add tongue mousse, a layer of shrimp and a layer of minced salmon. Cover the container with foil, place it on a tray of water until ready. Serve the colorful fish pate chilled. Bon appetit!

If you have unexpected guests, you can surprise them with a delicious snack made from the simplest ingredients:

• One can of canned mackerel.
• Walnuts.
• Onions and mayonnaise.

Grind all ingredients in a food processor or mince, and then mix with mayonnaise. Spread the finished mousse on bread, crackers or pancakes and serve with drinks.

Lightly salted herring pate

This savory appetizer is quite simple to prepare:

• Peel one carrot and one onion, chop and fry in vegetable oil.
• Place processed vegetables, pieces of herring and a little butter in a deep container. Mix all the ingredients in a blender and serve the finished fish pate with pieces of toasted black bread.

Sandwiches can be decorated with herbs, onions or aromatic herbs.

Smoked trout fish pate

A delicate fish mousse served for breakfast on Sunday will lift the spirits of all members of your family. To make eight to nine sandwiches, you need the following ingredients:

• 250 grams of cold smoked fish.
• 150 grams of cream cheese.
• A little butter.
• One lime.
• Nutmeg and black pepper to taste.

Fish pate at home is prepared as follows:

• The trout should be cleaned, head, bones and skin removed.
• Grind the pieces of fish, lime juice and other ingredients using a blender or food processor for this purpose.
• Place the resulting mass in a glass container, cover with cling film and put in the refrigerator.
• Cut the baguette into thin slices, dry in the oven or lightly fry in a frying pan. Spread the mixture onto the baguette pieces.

We will be glad if you like the recipes for the original pates that we described in our article. Now you can make beautiful and healthy snacks for the holiday table from a minimum amount of ingredients. Remember that the form in which the fish mousse is served is very important. If you want to please your guests, then make sandwiches on thin bread and arrange them beautifully on a platter. As a decoration, you can use greens, red caviar, or Don’t be afraid to experiment with ingredients and change the composition of the dish - in this case, new dishes with wonderful tastes will appear on your table every time.

Have you ever made pate from lightly salted red fish? What an unfortunate omission! After all, this is an excellent snack from which you can make delicious sandwiches or use it as a filling (eggs, pancakes, pita rolls, for example). And don’t think that it’s difficult - in fact, the recipe is simpler, faster to make and eat than to describe, really!

Let me tell you everything, and you will certainly prepare such a pate from lightly salted red fish and today you will pamper your family with a new and tasty dish, agreed?

Ingredients:

• 100 g lightly salted red fish;
• 1 processed cheese (100 g).

Optional:

• sour cream or mayonnaise;
• spices.

Preparation:

We will need lightly salted red fish - trout, salmon, pink salmon. At the same time, it is not necessary that these are beautiful, even, neat pieces - any, the most invisible ones, are suitable for pate. The main thing is that there are no bones in them, even small ones, so carefully examine the pieces of fish before preparing pate from them.

We cut the fish into small pieces, and also cut the processed cheese.

Place red fish and melted cheese in a blender bowl.

Grind the ingredients until you get a homogeneous mass. This will be our pate.

Depending on what part of the fish you have and the fat content and softness of the processed cheese, the consistency of the pate at this stage may be different. In this case, I was completely satisfied with it - the pate spread well on the bread and was not too thick. Otherwise, I would add a little sour cream or mayonnaise to it, mix it again with a blender and get the consistency of the pate that would be as required.

The same applies to spices - you can add salt, pepper and other spices (for example, Provençal herbs) to the pate depending on your taste preferences. I like tender fish pate, not too salty, so the salt that is in the fish is usually enough for me.

You can store this pate for up to 3-4 days in the refrigerator without any worries. Just remember to transfer it to a container with a lid or wrap it in cling film so that the top of the pate does not dry out.

Tips and tricks:

I took the processed cheese in a block, but it had a lot of fat, it was quite soft. But you can also use spreadable processed cheese - it will also work perfectly. Of course, in both cases, the processed cheese must be without any fillers - mushrooms, ham, etc.

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.

Fish pate Ingredients: 200 g white 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

River fish pate can be served on a festive table with bread, you can spread it on a morning sandwich, you can grease a slice of bread, cover it with another and take it with you to work. A versatile snack!

Number of servings: 7-9

• A simple recipe for homemade river fish pate step by step with photos. Easy to prepare at home in 6 hours. Contains only 281 kilocalories. Author's recipe for home cooking.
• Preparation time: 12 minutes Cooking time:
• 6 hours Calorie Amount:
• 281 kilocalories Number of servings:
• Occasion: For breakfast

• Complexity: Simple recipe
• National cuisine: home kitchen
• Type of dish: Snacks, Pastes

Ingredients for seven servings

• River fish - 500-700 grams
• Onion - 2 pieces (large)
• Carrots - 3 pieces
• Basil, marjoram - To taste
• Salt - To taste
• Vegetable oil - 3 tbsp. spoons
• Black peppercorns - 3-4 pieces

Step-by-step preparation

1. How to make pate from river fish?
2. Gut the fish and rinse. You can leave the head. Place in a saucepan, add a half-cut onion (you can use clean skins for color), a couple of small carrots, and black peppercorns. Fill with water (a centimeter above what was put in the pan) and bring to a boil. Be sure to remove the foam using a slotted spoon or strainer. After the water boils, turn the heat to low, cover the pan with a lid and simmer in this way for 4-5 hours.
3. Peel the onion and cut into half rings or cubes. Peel the carrots, rinse and cut into slices.
4. Fry the onion in oil over medium heat, stirring occasionally, until soft, then add the carrots. After a few minutes, add chopped herbs to the pan - basil, marjoram or other herbs you like. Fry for a few more minutes.
5. Select the boiled fish from the broth and clean it.
6. We will need a third of a glass of broth or even less, strain the broth into a bowl, and drain the rest.
7. Separate the soft parts of the fish into a bowl, add a little broth, fried onions with carrots and herbs, and salt. Beat with a blender until a homogeneous mass is formed. You can add a little butter or olive oil.
8. River fish pate is ready! Store in the refrigerator.
9. Bon appetit!