Fish pate. Fish pate - the best recipes Fish pate at home

Pate is a dish of French origin, made from thoroughly pureed boiled meat or poultry. Initially, it was prepared for the second course, baked in a thin layer of unleavened or puff pastry. This treat was served warm. Over time, pate began to be made as an appetizer, grinding boiled meat, poultry, fish or offal into a homogeneous mass and bringing it to the table chilled, framed by fresh herbs.

The first recipes for the ancient snack included only the main component, fat and various spices, which, it should be noted, were worth their weight in gold at that time. Therefore, a simple and unpretentious dish acquired the status of an exquisite delicacy, available only to selected aristocrats and monarchs. Around the 18th century, pate recipes became a little more complex. They began to include butter, crackers, steamed root vegetables and vegetables, eggs and herbs, nuts, as well as rice flour and rice, which were outlandish at that time, and potatoes.

In modern cooking, there are many options for preparing pate. It is made in the form of a good old meat or fish snack without including any other ingredients. Some pates are prepared with the addition of rice porridge, cereal flakes, crackers and bread, vegetables, root vegetables, etc.

Some of the products in the recipe play the role of a binding agent, giving the dish a certain plasticity and the ability to hold its shape. Other ingredients soften the main component and contribute their share of taste and aroma.

This article describes five options for preparing fish pate.

Dietary fish pate

A delicate dish suitable for children (from 2 years old) and gentle nutrition.

List of ingredients:

• White fish fillet – 1 kg.
• Onion – 1 pc.
• Breadcrumbs – 150 g.
• Butter – 150 g.
• Salt.

Cooking method:

1. Sauté a finely chopped onion in a spoon of butter until transparent. There is no need to wait for the golden color to appear; as soon as the pieces become transparent, they need to be removed with a slotted spoon into a separate bowl.
2. Add clean fillet without skin and bones to the remaining oil. Literally hold it in oil for 30 seconds and pour in half a glass of water.
3. Cover the pan loosely with a lid. Simmer the fish until soft, adding salt and seasoning with all the spices.
4. Cool the fillet until warm and grind with a meat grinder or blender until smooth, along with soft onion, 2-3 tbsp. breadcrumbs and the same amount of butter.
5. The pate is already ready to eat, but it can be additionally baked in the oven, then a tasty crust will form on the surface.
6. Sprinkle a small pan generously with breadcrumbs and place the fish pate into it. Flatten, coat with soft butter, add salt, sprinkle with breadcrumbs.
7. Bake for 10 minutes (200 degrees). The oven must be preheated well. This is important.

Salmon fish pate

The peculiarity of red fish is its high fat content, therefore, unlike pates from “skinny” white varieties, little butter or lard is added to appetizers with it. Much more often, such recipes use potatoes, bread or sticky rice porridge.

Pate according to the recipe given below is often served in the form of a loaf or stylized fish, topped with beautifully decorated slices of thinly sliced ​​salted fish. To attach them, soft cream cheese or mayonnaise is used, which is used to coat the figure formed from the pate.

List of ingredients:

• Salmon (fresh or canned) – 500 g.
• Potatoes – 150-200 g.
• Chicken egg – 2 pcs.
• Carrots – 50 g.
• Sour cream – 100-150 g.
• Onion – 50 g.
• Black pepper.
• Lemon juice – 2 tbsp. l.
• Nutmeg.
• Salt.
• Dill or parsley – 20 g.

Cooking method:

1. Boil or fry the salmon fillet with salt and spices. Cool and puree into a uniform consistency.
2. Boil the potatoes. Peel and cool the root vegetables. Sauté carrots and onions in a small amount of fat.
3. Mash well-boiled eggs with a fork. Chop the greens.
4. Grind the fish puree again in a blender along with potatoes, sautéed vegetables and herbs. Pour in all the lemon juice, add nutmeg, pepper and salt.
5. Add the mashed eggs separately when the pate mass is already fully formed.
6. Cool the finished salmon pate, lay out in any shape or place in a salad bowl or portion forms.
7. If desired, the pate can be decorated with lightly salted sliced ​​red fish, completely covering the surface of the appetizer. Under the red fish, make a layer of mayonnaise, sour cream with mustard and spices or cream cheese.

Quick snack pate

A hearty pate for canapés, tartlets, mini sandwiches and other snack dishes for a buffet table. If a dish based on pure red fish seems too greasy, it can be softened and diluted with white breadcrumbs.

List of ingredients:

• Hot smoked pink salmon – 400 g.
• Chicken eggs – 3-4 pcs.
• Cream cheese – 200-250 g.
• Green onions – 50 g.
• Other greens to taste.
• Salt.
• Black pepper.
• Butter – 2 tsp.
• Rusks – 1-2 tbsp. l. optional.
• Garlic – 1 pc.

Cooking method:

1. Boil the eggs. Fillet the pink salmon and pass the meat through a meat grinder along with cold butter, one clove of garlic and 1 - 3 tbsp. l. crackers at least twice.
2. Finely chop the onion feathers. Mash the eggs with a fork. Combine onions and eggs with fish mixture. Taste and add salt and pepper until tasteful. You can pour in a little soy sauce, any sour juice or vinegar.
3. Knead very thoroughly. Cool. Then use it for its intended purpose - as a ready-made snack or filling for its creation.

Caviar pate

Pates can be made not only from fish fillets, but also from by-products - milt and small caviar (cod, pollock). Fresh caviar is very difficult to find, and in megacities it is almost impossible. Therefore, below is an unusual recipe for a pate made from salted caviar and soft cheese, which is perfect for fluffy pancakes and toast, and also as a filling for various kinds of snacks.

List of ingredients:

• Salted caviar – 50 g (1 can).
• Potatoes – 50-80 g. or
• Thick rice porridge – 50-80 g.
• Soft cream cheese (Ricotta, Philadelphia) – 70 g.
• Black pepper.
• Apple cider vinegar – a few drops or
• Lemon juice - similar.
• Salt - optional.
• Green onion – 30 g.
• Butter – 1 tbsp. l. without slide (30 g).

Cooking method:

1. Cook porridge from round rice or bake (boil) one small potato. Cool until warm.
2. Beat rice (potatoes) with cold butter. Gradually add cream cheese.
3. Add a drop of lemon juice or apple cider vinegar, add green onions, chili and black pepper. Carefully stir in a jar of fine-grained caviar. Taste and add salt if required.
4. Cool the finished pate and use it for its intended purpose.

Snack pate with crab sticks

Coarse fish pate with pieces of crab sticks.

List of ingredients:

• White fillet – 500 g.
• Onion – 2 pcs.
• Butter – 150 g.
• Rice – 50 g.
• Crab sticks – 150 g.
• Green onions – 30 g.
• Chile.
• Salt.
• Black pepper.
• Citric acid, juice or apple cider vinegar - 2 tbsp. l.
• Corn - 2 tbsp. l.

Cooking method:

1. Fry the fillet pieces with onions. Cool until warm.
2. Cook 150-200 g of salted round rice porridge. Grate crab sticks. Chop corn kernels and green onions.
3. Grind the fish with onions, butter and rice porridge in a blender into a homogeneous mass. Mix with sticks and chopped corn.
4. Place nicely in the pan and cool.

Surely, you will agree that the store-bought assortment of fish pastes is not that great. I would even say, meager. Basically you can only buy sprat, which not everyone likes. If you want a delicious fish pate, fish pate recipes come to the rescue. You can make fish pate at home using numerous recipes and from completely different fish. Sea and river fish, smoked, boiled, salted, pickled and canned fish can become the basis for a delicious homemade pate.

In addition to smoked fish, the pate will include processed cheese, egg, French mustard and paprika. The set of products is minimal, but the finished pate turns out very tasty. It is especially good with toast and fresh Borodino bread.

Try it too homemade smoked fish pate. I'm sure you'll like it.

Ingredients:

• Cold smoked herring – 400 gr.,
• Eggs – 1 pc.,
• Processed cheese - 2 pcs.,
• Paprika – 0.5 teaspoon,
• French mustard beans – 1 teaspoon,
• Mayonnaise – 3 tbsp. spoons.

Homemade smoked fish pate - recipe

The first step in preparing fish pate is preparing the fish fillet.

Any smoked fish should be cut. Cut off its heads and tails. Remove the entrails. Holding the edge of the carcass near the head with your fingers, separate the fillet from the ridge. You don’t need to remove the skin from herring, but from other fish, for example, smoked mackerel, trout, salmon or river fish, first remove the skin, and only then separate the fillet and remove large bones from it, if any. Place the smoked herring fillet in a bowl.

Cut the processed cheese into cubes.

Cut the boiled eggs into large pieces.

So, the main ingredients for the pate are ready and you can start chopping them. Place fish, eggs and processed cheese into a blender bowl.

Beat them until smooth. The fish paste base is ready. Add ingredients for taste and aroma.

Add ground paprika to the pate. Unlike red pepper, it is not hot at all, but it perfectly colors food in a red-orange color. Thanks to it, the pate will take on a more appetizing appearance.

For some heat and piquancy, add French beans.

It will become more liquid and elastic thanks to mayonnaise. You can replace it in this recipe with sour cream, a piece of butter or cream.

After adding these ingredients, run the blender for another 2-3 minutes.

Homemade fish pate ready. Place it in a dry, clean jar or plastic tray. You can put it in small ceramic cocotte molds. Flatten with a knife. Drizzle with melted butter. Bon appetit.

Homemade smoked fish pate. Photo

Every housewife dreams of preparing a new delicious dish every day, such that all household members will be satisfied, it will be a pleasure to cook, and it won’t take much time either.

Making river fish pate

The most delicious pate is made from small river fish, which successful fishermen usually release back into their habitat, as it allows them to catch much more interesting trophies. For the most part, such small fish are small perches and other small fish (half palm size). For pate, you can cook fish either peeled from the heads, tails and “feathers”, or whole – it turns out richer and more flavorful.

You will need a large onion, several carrots, a couple of black peppercorns, and washed fish. All ingredients are placed in a pan and filled with water so that it slightly covers the fish. Then cover with a lid and leave to boil, do not forget to skim off the foam. As soon as the contents of the pan boil, turn the heat to minimum. (now the fish will languish), leave it in this state for 5 hours.

In order for the pate to turn out a beautiful rich color (it will be a pale gray color, the same as the fish itself) you can do the following:

• cook an onion with an unpeeled husk of a rich color together with the above ingredients;
• add beets to the contents, which are divided into 4 parts, so the pate will acquire a single shade;
• You can add fried tomato paste to the contents, however, this option is not for everyone, since tomato has its own special taste, which can overpower the aroma of fish.

While the fish is simmering in the pan, you will have plenty of time to prepare the ingredients for making the pate. Start by sautéing the onion, when it turns caramel color, add the carrots and add herbs. (for example, cilantro, marjoram, basil - to your taste) and fry the carrots until darkened.

So, the fish is ready, remove the cooked onions, carrots and peppercorns, then drain the broth, leaving a little in the pan (a slotted spoon will help you carefully drain the broth).

Now add sauteed onions and carrots with herbs to the fish with a small part of the broth, do not skimp on the butter, this will make the pate more tender. Add some salt. Pepper it. Beat with a blender or whisk.

If desired, you can transfer the pate into any dish for cooking in the oven and place it there for an hour at a temperature of about 150-180 degrees. Bon appetit!

Calories: Not specified
Cooking time: Not specified

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!

Agree that we eat fish pastes extremely rarely, even if we love fish. Is that it? 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