Fish pate at home: the best recipes from canned food, fresh fish, minced fish. How to cook a delicious fish pie in an autoclave, a multivark, for the winter?

This article offers you the most delicious and simple recipes of home-made fish pates. You can easily prepare an appetizer and pomatka from simple ingredients.

Paste from canned fish and eggs: recipe

Homemade fish pate will become an excellent snack for a festive and casual table. Such pâté can be spread on bread in the form of a canapé or a sandwich, stuffing them with tartlets and adding them to salads. You can make pate yourself even at home, using the advice of this article.

The easiest and tasty - pate from canned fish. You can use absolutely any fish: sprats, saury, sardines, pink salmon. A rich and mild taste is a tuna pate with the addition of eggs. Canned tuna can be bought at any store, the main thing is to pay attention to the jar and buy tuna with pieces, not crushed.

You will need:

• Tuna pieces - 1 can( in oil)
• Egg boiled - 3-4 pcs.(the number of eggs can be more, depending on their preferences).
• Mayonnaise - several st.l.(high fat content)
• Onion green - several feathers
• Mixture of peppers - a few pinchs of

Preparation:

• Eggs pre-boil, cool and grind very finely on a culinary grater.
• In the resulting egg crumb, add crushed with a fork in a jar with butter tuna.
• Thoroughly mix the mass( can be handled, can be blender)
• To prevent the paste from being "dry", add fatty mayonnaise and pepper mixture( for flavor).
• Green onions should be very finely chopped. It can be added to the pate, or you can leave it for a powder on a sandwich or tartlet.

Delicious fish pate prepared from canned food

Pate from fish liver: recipe

Prepare delicious pate from fish liver as you can at home. To do this, you will need a 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)
• Murphy - 1 pc.(small)
• Mayonnaise - 1-2 tbsp.
• Onion green - several feathers

Preparation of :

• Before preparing the pate, you should drain all the oil from the tin can with the liver, so the product is very greasy.
• Boil the egg in advance with the potatoes and grate them on a fine grater. These ingredients in pate will help to neutralize the excessive fat content of the liver.
• The liver is kneaded carefully with a fork, mixed with a grated egg and potatoes.
• Mass should be filled with a small amount of mayonnaise, so that it is not thick and dry.
• Bulb is best chopped with a blender or meat grinder, squeezed out excess water and added to the pate.
• Green chopped onions are needed for strewing a ready-made sandwich with pate from a liver or tartlet.

Delicious pate prepared from fish liver

How to make a fish pie in an autoclave for the winter?

Autoclave is a special technique in which, under the influence of high temperatures and pressure, it is possible to prepare a tasty preservation.

You will need:

• Fish - 1 kg.(any sea or river)
• High fat oil, creamy - 300-330 g.
• Carrots - 4-5 pcs.(depending on the size of the fruit)
• Onion - 3-4 pcs.(depending on size)
• A mixture of ground pepper and salt ( you can add any other spices).

Preparation of :

• Surprisingly, it is very easy to prepare such a fish pâté.
• Fish should be cleaned, remove fins, heads and large bones.
• Onions remove tucks and dirt and together with the peel( this is important for the beautiful color of the paste), put in a saucepan.
• Then send the fish, spices and fill it with water.
• In this condition, the ingredients must be stewed at low temperatures for about 4 hours.
• Fry the carrots separately, add to the fish, draining excess broth.
• All ingredients should be thoroughly smashed with a blender and rolled into cans, then sent to an autoclave.

Fish pate with your own hands for the winter

How to cook a fish pate from fresh river fish in a multivariate?

Multivark is an ideal kitchen technique for the preparation of pate, since it can process the product for a long time at the required temperature in a closed bowl.

You will need:

• Fish - 1 kg.(river or sea)
• Onion - 2 pcs.(medium size)
• Carrot - 2-3 pcs.(depending on the size)
• Spice "Italian herbs" - to taste
• Vegetable oil - several st.l.
• Salt

Preparation:

• Fish should be washed and cleaned
• Fold the fish in a multivark, add one onion, sliced, 1 or 2 carrots.
• In "Quenching" mode, you should fish for up to 5 hours, checking the water level( the ingredients should not be left without broth).
• Stewed fish should be ground with vegetables and fried from one onion and carrots.
• Spice on the taste of pate, pepper and salt.

Fish pâté prepared with the help of multivariate

Paste from fish milk: recipe

You will need:

• Fish milk - 350-400 g.
• Garlic - several teeth
• Bow - 1 pc.(large)
• Cream ( not less than 30% of fat content) - 180-200 ml.
• butter( high fat content) creamy - 80-100 g
• Spices and salt according to your taste

Preparation of :

• Onions and garlic are crushed thoroughly, sent into butter to a frying pan.
• Milk is cut into small pieces, sent to the onions.
• Strew milk 10-15 minces and add cream
• After that, cover with a lid on the frying pan and on low heat extinguish the milk for another 20-30 minutes.
• Put the stewed milk in a blender, add the remaining butter and spices, thoroughly chop.

Paste from milk with your own hands

How to make a fish pâté of pink salmon or other red fish?

Pate prepared from red fish( and absolutely any), will be a delicious treat on the festive table or just as a snack at any time of the day. The dish has a gentle and mild taste, besides this, it is very useful.

You will need:

• Red fish fillet - 700-800 g.( Or tail, fresh meat)
• White loaf without crust - 200 g.
• Fat mayonnaise - 1 tbsp.
• Cream ( not less than 30% fat content) - 100 ml. Look at the consistency of the paste, it should not be too liquid).
• Mustard ( not sharp, American) - 1 tsp.
• Lemon juice - 1-2 tablespoons
• Butter cream - 1-2 tablespoons(soft)

Preparation:

• Fish are pre-cooked in salted water until cooked.
• During the boiling of fish, soak the rolls in cream.
• Cook boiled fish and soaked bread pulp in a blender.
• Add mustard if salt and other spices are required, lemon juice and soft butter and turn on the blender again.

Pate prepared from red fish

Pate of minced fish: 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).
• Fat sour cream ( 20% -25%) - 100-150 g.( Can be replaced with cream).
• oil of high fat - 50-70 g.
• Tomato paste - 2-3 tablespoons.
• Salt and seasonings for to taste

Preparation:

• Fish fillet should be washed, dried and twice passed through a meat grinder, or using a blender.
• The bulb should be peeled and finely chopped, fry for a few minutes in oil in a frying pan.
• Stuffing should be placed in the bowl of the blender, there also send the browned onions.
  The egg should be boiled and finely grated, adding to the total fish mass.
• Sour cream is mixed with tomato paste in a homogeneous sauce, added to the fish.
• Then send a soft butter and thoroughly grind all for a few minutes.
• Paste paste is laid flat on the deck and baked at an average temperature of 170-180 degrees to an hour. After that, the pate should be completely cooled, before you shift it or start eating.

Pate of minced fish

Pate of fish heads: recipe

You will need:

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

Preparation of :

• Head should be removed gills and eyes
• Head thoroughly rinse and cut in half
• Put the head in a saucepan and pour with water
• There you should cut large carrots and cook on a moderate fire, pour water.
• Periodically remove the foam
• Cook the head for 3-4 hours, during this time the bones become softened.
• Remove the head, allow it to cool, remove large, unboiled bones.
• Add the mass to the bowl of the blender, add chopped and fried onion, spices, butter and chop everything.

From the head of salmon fish you will get a delicious pate

Fish pate from mackerel: recipe

You will need:

• Mackerel meat - 200 -300 g.
• Bulb - 1 pc.(medium)
• Sour cream fat - 2-3 tbsp.
• Greens to taste ( dill, or parsley), spices

Preparation of :

• The mackerel should be washed, cut into pieces and boiled.
• Remove lean meat from bone
• Grill onion and add to meat, pour into blender
• Add chopped greens and sour cream, chop

Fresh mackerel pate

How to cook a pate of smoked fish?

You will need:

• Smoked fish - 400-500 g( for example, Baltic herring)
• Egg - 2-4 pcs.(according to your preferences)
• raw - 1-2 pieces.(creamy)
• Dijon mustard - 1 tsp.
• Bold mayonnaise - 2-3 tablespoons.

Preparation :

• Fish clean, separate the meat
• Put the meat in the bowl of the blender
• Then send the grated finely boiled egg and the curd cheese fused.
• Put a few tablespoons.mayonnaise and 1 tsp.mustard
• Thoroughly grind

Fish pate of smoked fish

How to cook a salted fish pâté?

You will need:

• Salted fish - 400 g( for example, herring fillets)
• Egg boiled - 2-3 pcs.
• Onion - 1 pc.(not large)
• Butter fat - 100-120 g.
• Spices and mixture of peppers, salt

Preparation:

• Herring fillet is cleaned from bones and folded into the blender bowl.
• A shredded onion and a grated boiled egg are sent there.
• The oil 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"