Pink salmon pate from Lazerson. Make a pate from milk. How to make fish pate from pink salmon or other red fish

This is a French dish. Rillette has a more fibrous and coarse texture than pate and is considered a country food. Pink salmon rillette is very tasty. Toast with rillette goes well with white wine.

Let's prepare all the products.

I will cook it in a slow cooker. I'll peel the roots and onions. I will pour wine into the multicooker bowl; you can add wine and water in equal proportions. I'll add spices, salt and set it to "cook". I will cook for 5 minutes after boiling.

While the broth is cooking, I clean my fish.

The broth is ready and very flavorful.

Place the fish in the broth and cook for 12 minutes after boiling.

When the fish is cooked, it must be removed and cooled. Remove from bones and mash with a fork.

Finely chop the salted fish, prepare lemon and sour cream.

Add everything to the bowl and stir. Because I cooked from pink salmon, and this fish, as you know, is not fatty, I added 100 grams. soft butter, it will add plasticity to the rillette and relieve dryness. Squeeze the juice of half a lemon (1-1.5 tbsp), stir again, and the pink salmon rillette is ready.

Milk fish pate (pink salmon)

Interesting appetizer made from fish milk

I always walked past fish displays with milk, I didn’t dare to cook with them, because men usually don’t like to eat them. But an appetizer made from fish milk is always more attractive in price than one made from ordinary fish or meat, so this time I took a risk and made a pate from pink salmon milk. It turned out very well. The enticing fishy smell permeated the entire refrigerator, and the pate was very good with sweet tea. Or with black custard bread, which is made with nuts and pieces of dried fruit. It was especially great when there were dried apricots in a slice of bread.

Of course, pate made from the liver of land animals (cow, pig, goose, duck or chicken) is tastier and more familiar. But it’s also very pleasant to eat a dish made from fish milk. Especially for those who love fish.

What you need for milk pate

• Fish milk (I bought pink salmon milk) – 500-600 g;
• Onions – 2-3 pieces;
• Carrots – 1 large;
• Butter – 100 g;
• Green olives, pitted – 1 can (net – 300 g, gross – 110 g);
• Allspice and ground black pepper (you can use chili) - to taste;
• Vegetable oil for frying;
• Salt to taste.

How to make pate from milk

Fry milk with onions and carrots

Rinse the milk, cut each into 2-3 pieces. Add salt.

• Cut the onion into cubes. Grate the carrots on a coarse grater.
• Fill the frying pan with vegetable oil (1 cm layer) and simmer the carrots and onions until softened.

Add milk to vegetables and simmer until tender, stirring (not for long, 10-15 minutes). Season carefully with salt and pepper. Nothing in the pan should burn, but only slightly brown.

Make pate from milk

Cool the fried milk, place in a food processor and grind. Add butter and mix everything well (also in a food processor).

• Cut the olives into rings, dress or pate.
• Store in the refrigerator with the lid closed. Spread on bread or eat plain, or with mashed potatoes and pickled vegetables.

For those who are in a hurry or who do not have a food processor - You can stop at the stage of frying the milk and, when everything in the pan is browned, chop olives or pickles into it. The result is a pleasant and satisfying dish with milk.

A tasty and unexpected dish made from pink salmon milk

Features of preparing milk

What to add to milk to revitalize the taste

The milk itself has an indistinct, vague, characterless taste. Therefore, to give life to a milk dish, you need to add something spicy and sour to it.

In this recipe, olives acted as an amplifier and flavor developer (and hot peppers, hot chili would also come in handy). But you can replace the olives with pickled or pickled cucumbers, pickled green peppers, and perhaps even pickled mushrooms with a pronounced taste.

To add texture to the taste, you can add finely chopped red or regular onions to the pate at the end of mixing with butter. Or larger pieces of onion and break them in a blender (combine) into small but noticeable pieces (not pureed so that you get caught on your teeth).

How to feed a dish of milk to men and those who do not eat it

Just don't tell me what you made the pate from. Tell me it's fish. If a man is not a cook himself and has not seen how and what you do, he is unlikely to get to the bottom of it and will happily (without prejudice) eat your nice fish appetizer. From milk.

In my opinion, pate is the most interesting and successful dish made from milk.

You can also fry and stew milk with vegetables, for example, marinate it in lemon, or add it instead, but it’s better together with fish.

Pink salmon pate recipe with step-by-step preparation.

• Type of dish: Snacks, Pastes
• Recipe difficulty: Simple recipe
• National cuisine: Russian cuisine
• Occasion: For breakfast

• Preparation time: 18 minutes
• Cooking time: 30 min
• Number of servings: 8 servings
• Calorie Amount: 233 kilocalories

Pate can be prepared very quickly at home. You will remember the taste of this dish for a long time. Suitable for both morning snacks on a sandwich and as a filling for pancakes.
Recipe for pink salmon pate with photo.
Number of servings: 8

Ingredients for 8 servings

• Pink salmon - 250 grams (preferably hot smoked)
• Butter - 100 grams
• Dill - 1 piece (Fresh)
• Onion - 1 piece
• Vegetable oil - 50 grams
• Pepper - To taste (Black)
• Salt - To taste

Step by step recipe

1. A simple recipe for pink salmon pate: Clean the fish and remove the bones.
2. Cut the onion into cubes and fry in vegetable oil.
3. Place the chopped butter in a blender, then add the fish and fried onions.
4. Grind with a blender until smooth. Then use a spatula or spoon to stir until fluffy. Add chopped dill, pepper to taste, salt and mix thoroughly. Place the finished product in the refrigerator for 20 minutes to harden.
5. Serve the finished pate to the table. Bon appetit!

This article offers you the most delicious and simple recipes for homemade fish pastes. You can easily make snacks and spreads with simple ingredients.

Homemade fish pate will be an excellent appetizer for a festive or everyday table. This pate can be spread on bread in the form, stuffed with it and added to salads. You can make your own pate even at home, using the advice in this article.

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

You will need:

• Tuna pieces– 1 jar (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 mixture– a few pinches

Preparation:

• Boil the eggs in advance, cool and grate very finely on a grater.
• Add tuna, crushed with a fork in a jar of oil, to the resulting egg crumbs.
• Mix the mass thoroughly (can be done by hand or with a blender)
• To prevent the pate from being “dry,” add fatty mayonnaise and pepper mixture (for flavor) to the mixture.
• Green onions should be chopped very finely. It can be added to the pate, or you can leave it as a sprinkle on a sandwich or.

Fish liver pate: recipe

You can also prepare a delicious fish liver pate at home. For 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. (whatever 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 oil from the can of liver, as the product is very fatty.
• Boil the egg along with the potatoes in advance and grate on a fine grater. These ingredients in the pate will help neutralize excessive fatty liver.
• The liver is kneaded thoroughly with a fork, mixed with grated egg and potatoes.
• The mixture should be seasoned with a small amount of mayonnaise so that it is not thick and dry.
• It is best to chop the onion with a blender or meat grinder, squeeze out excess water and add to the pate.
• Chopped green onions are needed for sprinkling the finished liver pate sandwich or tartlet.

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:

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

Preparation:

• Surprisingly, making this fish pate is very simple.
• The fish should be cleaned, fins, heads and large bones removed.
• Remove the tails and dirt from the onion and place it in a saucepan along with the peel (this is important for the beautiful color of the pate).
• Send the fish, spices there and fill everything with water.
• In this state, the ingredients should be stewed at low temperatures for approximately 4 hours.
• Fry the carrots separately, add to the fish, draining off the excess broth.
• All ingredients should be thoroughly blended with a blender and rolled into jars, then placed in an autoclave.

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

A slow cooker is an ideal kitchen appliance for preparing pate, as 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 size)
• Spice "Italian herbs"- to taste
• Vegetable oil– a few tbsp.
• Salt

Preparation:

• The fish should be washed and cleaned
• Place the fish in a slow cooker, add one onion, cut into slices, 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).
• Stewed fish should be ground with vegetables and fried onions and carrots.
• Season the pate with spices, pepper and salt to taste.

Fish milk pate: recipe

You will need:

• Fish milk– 350-400 g.
• Garlic– a few cloves
• Onion– 1 pc. (large)
• Cream(at least 30% fat) – 180-200 ml.
• Oil(high fat content) butter – 80-100 g.
• Spices And salt to your liking

Preparation:

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

How to make fish pate from pink salmon or other red fish?

A pate made from red fish (absolutely any kind) will be a delicious treat on a holiday table or simply as a snack at any time of the day. The dish has a delicate and mild taste, and is also very healthy.

You will need:

• Red fish fillet– 700-800 g (or tail part, fresh meat)
• White loaf without crust– 200 g.
• Fat mayonnaise– 1 tbsp.
• Cream(at least 30% fat) – 100 ml. 9look at the consistency of the pate, it should not be too liquid).
• 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 fully cooked.
• While boiling the fish, soak the bread pulp in cream.
• Boiled fish and soaked bread pulp should be blended in a blender.
• Add mustard if required, salt and other spices, lemon juice and soft butter 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).
• Fat sour cream(20%-25%) – 100-150 g (can be replaced with cream).
• Oil high fat content– 50-70 g.
• Tomato paste– 2-3 tbsp.
• Salt And seasonings By taste

Preparation:

• Fish fillets should be washed, dried and minced twice, or use a blender.
• The onion should be peeled and finely chopped, fry for a few minutes in oil in a frying pan.
• The minced meat should be placed in a blender bowl, and the sautéed onions should also be added there.
  The egg should be boiled and finely grated, adding to the total fish mass.
• Sour cream is mixed with tomato paste into a homogeneous sauce and added to the fish.
• Add soft butter there and grind everything thoroughly for a few minutes.
• The pate mass is placed in an even layer on the deck and baked at an average temperature of 170-180 degrees for up to an hour. After this, the pate should be cooled completely before you transfer or eat it.

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)
• Oil– up to 100 g (to your taste)
• Any spices

Preparation:

• The gills and eyes should be removed from the head
• Rinse the head thoroughly and cut it in half
• Place the head in a saucepan and fill with water
• You should also chop the carrots coarsely and cook over moderate heat, adding salt to the water.
• Skim off the foam periodically
• Cook the head for 3-4 hours, during which time the bones will soften.
• Remove the head, let it cool, remove large, uncooked bones.
• Place the mixture in a blender bowl, add chopped and fried onions, spices, butter and chop everything.

Mackerel fish pate: 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 onion 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)
• Cheese fused– 1-2 pcs. (creamy)
• Dijon mustard– 1 tsp.
• Fatty mayonnaise– 2-3 tbsp.

Preparation:

• Clean the fish, remove the meat
• Place the meat in a blender bowl
• Add grated finely boiled egg and processed cheese there.
• Put a few tbsp. mayonnaise and 1 tsp. mustard
• Grind thoroughly

How to make salted fish pate?

You will need:

• Salted fish – 400 g (for example, herring fillet)
• Boiled egg– 2-3 pcs.
• Onion– 1 pc. (not large)
• Fatty butter– 100-120 g.
• Spices and pepper mixture, salt

Preparation:

• The herring fillet is cleaned of bones and placed in a blender bowl.
• Chopped onion and grated boiled egg are also sent there.
• The oil should be soft, add it to the mass, you can also add one or two tablespoons of full-fat mayonnaise and spices, chop.

Video: “French fish pate”

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 be sure to transfer it to a container with a lid or wrap it in cling film to prevent the top of the pate from drying 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.