Calorie content: Not specified
Cooking time: Not indicated

If you think that there are only pates, then you are deeply mistaken. Pates are made from mushrooms, vegetables, and, of course, fish. Moreover, the latter are incredibly tasty, and, in my opinion, are one of the most successful red fish snacks. They are captivated not only by their taste and appetizing appearance. The hostesses will like the fact that making such a pate is very simple and quick. And on the festive table, such an appetizer will look very advantageous and spectacular. So, preparing fish pate at home according to a recipe with a photo is very simple and not time consuming.

- 200 grams of red fish;
- 100 grams of cream cheese.

For filing:

- toast;
- lemon for decoration;
- greens for decoration.

Recipe with photo 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 how you want to get the taste of the pate in the end. This time I was making lightly salted trout pate. And I salt the fish myself - it's very simple and quick. I will briefly describe the easiest way to you now. It is necessary to mix salt and sugar in equal proportions and coat a piece of fish fillet with this mixture on all sides. Then place the fish in a resealable container and leave in the refrigerator for at least a day. After such pickling, salting, the fish will turn out to be very tender and tasty. And you will be sure for sure that no chemicals were used in its preparation.




If your piece is a fillet of red fish with skin, then the skin must be carefully removed to prepare the pate. If you pull on the edge of the skin, it will lag behind the fillet. By holding the fillet with one hand and acting slowly, you can easily remove the skin.




You need to carefully examine the fish - are there any bones in the piece, even small ones. If they are, they need to be pulled out.
Cut the fish into small pieces of any size. The fact is that we will grind the fish to the state of a paste with 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 with a blender to a pasty state. It only takes you a couple of minutes.






Then add cream cheese to the chopped red fish.
And again we work with a blender - we mix cheese and fish. In this case, the mass will change slightly in color - it will become not so bright, but still very beautiful.




We just have to try the fish pate, to make sure that it turned out to be surprisingly tasty and tender, as we wanted it to be. Now it can be put into a salad bowl (or some other suitable container) and served.




One way to serve fish pâté 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 loaves. You can additionally decorate such a sandwich with a slice of lemon. Lemon goes very well with red fish in any form, including pate

Bon Appetit!

Delicious with bread or crackers - fish pate. From canned or boiled fish at home.

Fish pate on crackers is an original appetizer with a bright taste. Fish pate, depending on the design, can be served on a festive table or just for breakfast.

• Canned sardine in tomato juice - 150 g
• Curd or cream cheese - 2 tbsp. heaped spoons
• Red onion - ½ pc.
• Salted crackers - 7-8 pcs.
• Cherry tomatoes - for decoration
• Fresh cucumber - for decoration
• Parsley - for decoration

Remove the sardine from the jar, mash with a fork, remove the seeds, if any.

Add curd or cream cheese.

Mash cheese and fish with a blender until smooth.

Add finely chopped onion and stir.

Put the crackers on a dish.

Spread the fish paste on the crackers. Put in the refrigerator to cool.

Wash and dry herbs and vegetables. Cut the tomatoes into slices and the cucumber into half rings.

Garnish the pate crackers with cucumber, tomato and herbs before serving.

Delicious and tender fish paste on crackers is ready. Bon Appetit.

Recipe 2: fish pate at home

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

Try making smoked fish pâté at home. I am sure you will like it.

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

The first stage in the preparation of fish pâté is the preparation of fish fillets.

Any smoked fish should be butchered. Cut off her heads and tails. Remove the insides. Holding the edge of the carcass near the head with your fingers, separate the fillet from the ridge. You can not remove the skin from Baltic herring, but from other fish, for example, from smoked mackerel, trout, salmon or river fish, the skin is first removed, and only then the fillets are separated and large bones, if any, are removed from it. Place the smoked Baltic 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 grinding them. Put fish, eggs and processed cheese into a blender bowl.

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

Pour ground paprika into the pate. Unlike red pepper, it is not pungent at all, but it perfectly stains products in a red-orange color. Thanks to her, the pate will take on a more appetizing look.

For spice and piquancy, add in grains.

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

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

Fish pate is ready at home. Place it in a dry, clean jar or plastic tray. You can put it in small ceramic cocotte molds. Smooth with a knife. Drizzle with melted butter. Enjoy your meal.

Recipe 3: canned fish pate (step by step with a photo)

Canned Fish & Egg Pate is a versatile blend of several crushed ingredients that is great for making both holiday and everyday snacks. Such a simple dish can be prepared in a matter of minutes and delightfully enjoy its attractive taste, laying it on a piece of bread or just taking a bite with it. My recipe with a photo will help to cope with it.

• canned food "Saira" natural - 1 can;
• selected chicken egg - 3 pcs.;
• mayonnaise to taste.

Boil eggs hard-boiled, cool and peel. Remove the spinal bone from the fish (so that it does not creak on the teeth).

Grind the eggs with a fine grater. Mash the fish into small crumbs with a fork.

Mix grated eggs with mashed fish, add mayonnaise. The pate is ready, you can make sandwiches from it for breakfast or a festive feast.

Recipe 4: homemade fresh red fish pate

Pates are made from mushrooms, vegetables, and, of course, fish. Moreover, the latter are incredibly tasty, and, in my opinion, are one of the most successful red fish snacks. They are captivated not only by their taste and appetizing appearance. The hostesses will like the fact that making such a pate is very simple and quick. And on the festive table, such an appetizer will look very advantageous and spectacular. So, preparing fish pate at home according to a recipe with a photo is very simple and not time consuming.

• 200 grams of red fish;
• 100 grams of cream cheese.

For filing:

• 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 how you want to get the taste of the pate in the end. This time I was making a lightly salted trout pate. And I salt the fish myself - it's very simple and quick. I will briefly describe the easiest way to you now. It is necessary to mix salt and sugar in equal proportions and coat a piece of fish fillet with this mixture on all sides. Then place the fish in a resealable container and leave in the refrigerator for at least a day. After such pickling, salting, the fish will turn out to be very tender and tasty. And you will be sure for sure that no chemicals were used in its preparation.

If your piece of red fish fillet with skin, then to prepare the pate, the skin must be carefully removed. If you pull on the edge of the skin, it will lag behind the fillet. By holding the fillet with one hand and acting slowly, you can easily remove the skin.

You need to carefully examine the fish - are there any bones in the piece, even small ones. If they are, they need to be pulled out.

Cut the fish into small pieces of any size. The fact is that we will grind the fish to the state of a paste with 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 with a blender to a pasty state. It only takes you a couple of minutes.

Then add cream cheese to the chopped red fish.

And again we work with a blender - we mix cheese and fish. In this case, the mass will change slightly in color - it will become not so bright, but still very beautiful.

We just have to try the fish pate, to make sure that it turned out to be surprisingly tasty and tender, as we wanted it to be. Now it can be put into a salad bowl (or some other suitable container) and served.

One way to serve fish pâté is on toast, garnished with herbs. This method, in my opinion, will be very effective.

Another option is to make small sandwiches with white bread or loaf pate. You can additionally decorate such a sandwich with a slice of lemon. Lemon goes very well with red fish in any form, including pate.

Recipe 5: how to make fish pate with cheese

Boiled fish can be used to quickly and easily make a delicious fish paste. A cold fish appetizer is served on a separate dish as a salad, spread on canapes or slices of homemade bread, filled with shortcrust or puff pastry tartlets. Decorate fragrant fish pate with lemon slices and herbs.

• Boiled fish fillet - 500 gr.
• Boiled chicken egg - 2 pcs.
• Hard cheese - 100 gr.
• Butter - 70 gr.
• Onions - 2 pcs.
• Mustard - 1 tsp
• Salt, pepper - to taste

Chop the peeled onion in half rings and sauté in a small amount of oil for 3 minutes over low heat.

Grate peeled boiled chicken eggs and hard cheese on a coarse grater.

We pass the boiled fish fillet through a meat grinder or use a blender to bring it to a homogeneous mass.

In a separate bowl, combine minced fish, eggs, cheese, sautéed onions, softened butter, mustard, pepper, salt and mix everything thoroughly until a smooth, delicate consistency.

We spread the fish paste in the herring pot, give it the shape of a fish, mark the eyes with peppercorns, lightly sprinkle with herbs and serve. A fragrant slice of bread with fish paste for tea is a very tasty and nutritious snack.

Recipe 6: fish liver pate (step by step photos)

The proportions of the ingredients depend on your preference. If you want a nice orange pate, add more carrots. If you don't want to interrupt the taste of the fish, add a little onion, and you can completely miss the carrots.

Fish pate - general principles of preparation

Fish is good for children and adults, and it’s very strange that during the Soviet era, there was only one fish day in canteens - Thursday. It is in your power to make fish the basis of your diet. But if your family gets tired of constantly eating fish, 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 almost dietary from white fish varieties.

Fish pate - preparation of food and dishes

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 uniform consistency, add spices, seasonings, fat and bake in the oven or slow cooker. If you bake the fish mass in a dough, according to the international culinary classification, you will get a dish called "pate" at the exit, and if in the form, then such a dish is called "terrine". However, all these subtleties are useless. Today, a paste is called a meat or fish "spread" for a sandwich.

Goose pate recipes:

Recipe 1: Cod liver fish paste

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

• 1 can of cod liver
• 1 chicken egg
• 1 spoon of olive oil
• Garlic 1 prong
• Condiments

1. Peel the garlic off.
2. Place all ingredients in a blender and blend until a paste.
3. Put the finished mass in a mold (preferably silicone) and bake in the oven for about ten minutes.

Recipe 2: Fish paste from salmon fillet (recipe for a multicooker)

Try raw red fish pâté. This is not difficult at all, but the finished dish will shake your imagination.

• 250 grams salmon fillet
• 2 tablespoons olive oil
• 40 grams white buns
• 2 egg yolks
• Condiments
• Dried Provencal herbs
• Spices

1. Thoroughly peel the fish - even a tiny bone can spoil the taste of the pate. Wash the fillets and cut into pieces.
2. Place all ingredients in a blender bowl and stir until smooth.
3. Put the resulting mass in 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 paste from white fish meat

A fish paste will turn out to 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 tablespoons olive oil
• 1 spoon of sour cream
• Vegetable oil 1 spoon
• Condiments

1. The fish must be washed, pitted and cut into pieces.
2. In a blender, combine cod liver, fish fillets, egg yolks, olive oil, a spoonful of sour cream.
3. Preheat the oven. Set the temperature to 150 degrees.
4. Transfer the fish mass into a mold, 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-paste if you make it from ordinary canned sprats. You will need some canned food, sun-dried tomatoes, and dill. It should be noted that you do not need to use heat treatment methods to prepare such a pate.

• 2 cans of sprat
• Cod liver 1 can
• 50 grams of canned tomatoes
• Fresh dill
• 1 egg yolk
• Condiments

1. Open a jar of sprats and cut off the tails of all fish. Also try to cut off the fins of each fish and remove the bones.
2. Open a can of cod liver oil.
3. Wash the dill.
4. Put cod liver, sprats, egg yolk, sun-dried tomatoes, dill, seasonings in a blender bowl. Grind everything into a homogeneous mass.
5. Place the pate in the refrigerator and consume chilled.

• Fish goes well with olive oil, not only in taste, but also in healthiness. By combining fish and oil, you get a whole complex of fatty acids that the body needs for a full existence and work.

• Try making a pate by baking it in dough baskets.

• Fish pate can also be served at the festive table, having previously decorated it beautifully. To do this, spread thin croutons or crisp bread with pate, 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 a paste 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 spicy. For boiled or fried fish, salted capers are an excellent addition. Add a spoonful of lemon juice to the red fish pate.

• If you make a paste from canned fish, then after chopping it with vegetables, there is no need to thermally process it. Add boiled grated carrots and mushrooms to such a paste.

• Another good addition to fish pate is a boiled egg. It will make the dish more satisfying and healthy.

• What spices are appropriate for making fish pate? It can be basil, dill, mustard seeds, dried Provencal herbs, green onions.

• You can add squid meat to the fish paste to make it thicker in consistency. To do this, mark the raw squid carcasses in boiling water for one and a half to two minutes, remove, remove the film, cut and grind well in a blender with other ingredients. Squid can be added to any kind of fish paste, as it has a neutral flavor.

• If you are making a paste from salted red fish, you can use a sweet and sour apple as one of the ingredients. The bright juicy taste will make the food delicious for perception.

This article brings you the most delicious and simple recipes for homemade fish pates. You can easily make a snack and a shaving brush with simple ingredients.

Homemade fish pate will be a great snack for a festive and everyday table. Such a paste can be spread on bread as it is, stuffed with it and added to salads. You can make your own pate even at home, using the advice of this article.

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

You will need:

• Chunks of tuna- 1 can (in oil)
• Boiled egg- 3-4 pcs. (the number of eggs may be more, depending on your preferences).
• Mayonnaise - several tbsp. l. (high fat content)
• Green onion- a few feathers
• Pepper mix- a few pinches

Preparation:

• Boil the eggs in advance, cool and grate very finely on a cooking grater.
• Add tuna crushed with a fork in a jar of butter to the resulting egg crumbs.
• Mix the mass thoroughly (you can manually, you can use a blender)
• To prevent the pate from being "dry", add fatty mayonnaise and pepper mixture to the mass (for flavor).
• Chives should be very finely chopped. It can be added to the pate, or you can leave it to powder on a sandwich or.

Fish liver pate: recipe

You can also make delicious fish liver pate at home. To do this, you will need cod liver, which is easy to buy in any modern supermarket.

You will need:

• Cod liver- 1 jar in oil
• Egg- 1-2 pcs. (as you like)
• Bulb- 1 PC. (not large)
• Potato- 1 PC. (small)
• Mayonnaise- 1-2 tbsp.
• Onion green- several feathers

Preparation:

• Before preparing the pate, you should drain all the butter from the liver tin can, as the product is very fatty.
• Boil the egg with potatoes in advance and grate on a fine grater. These ingredients in the pate will help neutralize excess fat in the liver.
• The liver is kneaded thoroughly with a fork, mixed with grated egg and potatoes.
• The mass should be seasoned with a small amount of mayonnaise so that it is not thick and dry.
• It is best to grind the onion with a blender or meat grinder, squeeze out excess water and add to the pate.
• Chopped green onions are needed to sprinkle a finished sandwich with liver pate or tartlets.

How to make fish pate in an autoclave for the winter?

An autoclave is a special technique in which, under the influence of high temperatures and pressure, you can prepare delicious preserves.

You will need:

• A fish- 1 kg. (any sea or river)
• High fat butter, butter- 300-330 g.
• Carrot- 4-5 pcs. (depending on the size of the fetus)
• Onion- 3-4 pcs. (depending on size)
• A mixture of ground peppers and salt(you can add any other spices).

Preparation:

• Surprisingly, making such a fish paste is very simple.
• Fish should be cleaned, fins, heads and large bones removed.
• Remove the tails and dirt from the onion and put it in a saucepan together with the husk (this is important for the beautiful color of the pate).
• Send fish, spices there and fill everything with water.
• In this state, the ingredients should be simmered at low temperatures for about 4 hours.
• Fry the carrots separately, add to the fish, drain the excess broth.
• All ingredients should be thoroughly mixed with a blender and rolled up into jars, and then sent to an autoclave.

How to cook fresh river fish pate in a slow cooker?

The multicooker is an ideal kitchen appliance for making pate, as it can process the product for a long time at the required temperature in a closed bowl.

You will need:

• A fish- 1 kg. (river or sea)
• Onion- 2 pcs. (medium size)
• Carrot- 2-3 pcs. (depending on size)
• Spice "Italian herbs"- taste
• Vegetable oil- several tablespoons.
• Salt

Preparation:

• The fish should be washed and cleaned
• Put the fish in a slow cooker, add one onion, cut into wedges, 1 or 2 carrots.
• In the "Stew" mode, you should simmer the fish for up to 5 hours, checking the water level (the ingredients should not be left without broth).
• The stew should be grinded with vegetables and roasted with one onion and carrot.
• Season the pate to taste with spices, pepper and salt.

Fish milk pate: recipe

You will need:

• Fish milk- 350-400 g.
• Garlic- a few teeth
• Onion- 1 PC. (large)
• Cream(at least 30% fat) - 180-200 ml.
• Butter(high fat) creamy - 80-100 g.
• Spices and salt to your liking

Preparation:

• Onions and garlic are thoroughly chopped, sent to butter in a frying pan.
• The milk is cut into small pieces and sent to the onion.
• Simmer 10-15 mines with milk and add cream
• After that, cover the pan with a lid and simmer the milk for another 20-30 minutes over low heat.
• Pour the stewed milk into a blender, add the remaining butter and spices, chop thoroughly.

How to make a fish paste from pink salmon or other red fish?

A pate made from red fish (and absolutely any) will become a delicious treat on a festive table or just as a snack at any time of the day. The dish has a delicate and mild taste, in addition, it is very useful.

You will need:

• Fillet of red fish- 700-800 g (or tail, fresh meat)
• White loaf without rind- 200 g.
• Fatty mayonnaise- 1 tbsp.
• Cream(at least 30% fat) - 100 ml. 9 look at the consistency of the pate, it should not be too runny).
• Mustard(not spicy, American) - 1 tsp.
• Lemon juice- 1-2 tbsp.
• Butter- 1-2 tbsp. (soft)

Preparation:

• The fish is boiled in salted water in advance until cooked.
• While boiling the fish, soak the flesh of the roll in the cream.
• Boiled fish and soaked bread pulp should be killed in a blender.
• Add mustard for salt and other spices, lemon juice and soft butter if needed, and turn on the blender again.

Minced fish pate: recipe

You will need:

• Fish fillet- 700-800 g (any fish)
• Bulb- 1 PC. (large, or 2-3 small)
• Egg- 2-3 pcs. (you can add more or less to taste).
• Bold sour cream(20% -25%) - 100-150 g (can be replaced with cream).
• Butter high fat content- 50-70 g.
• Tomato paste- 2-3 tbsp.
• Salt and condiments on taste

Preparation:

• Fish fillets should be washed, dried and minced twice, or use a blender.
• The onion should be peeled and chopped finely, fry for a few minutes in oil in a pan.
• The minced meat should be placed in the blender bowl, and the sautéed onions should be sent there.
  The egg should be boiled and grated finely, adding to the total fish mass.
• Sour cream is mixed with tomato paste into a homogeneous sauce, added to the fish.
• Send soft butter there and grind everything thoroughly for several minutes.
• Put the paste mass in an even layer on a deck and bake at an average temperature of 170-180 degrees for up to an hour. The pate should then be allowed to cool completely before transferring or eating.

Fish head pate: recipe

You will need:

• Fish head- up to 1 kg. (it is better to take the head of salmon or trout fish).
• Onion- 2-4 pcs. (depending on size)
• Carrot- 1-3 pcs. (depending on size)
• Butter- up to 100 g (to your liking)
• Any spices

Preparation:

• The gills and eyes should be removed from the head.
• Rinse the head thoroughly and cut it in half
• Put your head in a saucepan and cover with water
• There should also be coarsely chopped carrots and put to cook over moderate heat, salt the water.
• Skim the foam periodically
• Boil the head for 3-4 hours, during which time the bones soften.
• Take out the head, let it cool, remove large, not boiled bones.
• Put the mass in a blender bowl, add chopped and fried onions, spices, butter and chop everything.

Mackerel fish paste: recipe

You will need:

• Mackerel meat- 200-300 g.
• Bulb- 1 PC. (average)
• Fat sour cream- 2-3 tbsp.
• Greens to taste(dill, or parsley), spices

Preparation:

• The mackerel should be washed, cut into pieces and boiled.
• Remove bones from meat
• Fry the onions and add to the meat, pour into a blender
• Add chopped herbs and sour cream, chop

How to make smoked fish pate?

You will need:

• Smoked fish- 400-500 g (for example, herring)
• Egg- 2-4 pcs. (according to your preferences)
• Cheesecake fused- 1-2 pcs. (creamy)
• Dijon mustard- 1 tsp
• Fatty mayonnaise- 2-3 tbsp.

Preparation:

• Peel the fish, separate the meat
• Place the meat in a blender bowl
• Send the grated finely boiled egg and processed curds there.
• Put a few tablespoons. mayonnaise and 1 tsp. mustard
• Grind thoroughly

How to make salted fish pate?

You will need:

• Salty fish - 400 g (e.g. herring fillet)
• Boiled egg- 2-3 pcs.
• Onion- 1 PC. (not large)
• Fatty butter- 100-120 g.
• Spices and pepper mix, salt

Preparation:

• The herring fillet is deboned and put into a blender bowl.
• Chopped onion and grated boiled egg are also sent there.
• The butter should be soft, add it to the mass, you can also add one or two tablespoons of fatty mayonnaise and spices, chop.

Video: "French fish paste"

Boiled fish pate

Boiled fish souffle Products: fish 145 g, milk 30 g, butter 5 g, 1/3 eggs, salt. Boil the fish fillet in a vegetable broth, remove the skin from the finished fish and mince it twice. Add thick béchamel sauce, butter, egg yolks to the crushed mass

STEAMED SOUFFLE FROM BOILED FISH Products: fish 145 g, milk 30 g, butter 5 g, 1/3 eggs, salt. Boil the fish fillet in a vegetable broth, remove the skin from the finished fish and mince it twice. Add thick béchamel sauce, butter, egg