Golovna Prevention Salted mackerel pate. Smoked mackerel pate. Fish milk pate: recipe

Salted mackerel pate. Smoked mackerel pate. Fish milk pate: recipe

If you have freshly frozen mackerel, then prepare a pate with vegetables from it - you can serve it with any side dish of cereals, boiled or greased vegetables, or pasta. You can also take this pate with you to work in your lunch box, on a trip or a picnic. The storage time for such herbs is about 2 cups in the refrigerator, but they can be frozen and added when preparing peppers and other herbs without defrosting. For smut, it is very important to select the fish pulp so as not to miss every fish bone, especially for pate estime i deti.

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Preparation

1. Freeze the mackerel (apparently there are about 30 shells), cut the fish, remove the black pilaf and all the innards. Let's hold the head, tail and swimmers, carefully passing through the middle and back. Cut into portioned pieces, place in a saucepan with dill on the stove and cook for about 20-25 quills, lightly adding salt to the water.

2. While the fish is cooking, peel the cibulin and carrots, rinse and cut the cibulin into small cubes, and grate the carrots with crushed slices.

3. Heat the butter in a frying pan.

4. Coat the vegetable slices for 3-4 minutes until soft and lightly browned.

5. Drain the pieces of fish from the broth, let them cool for about 20-30 pieces and separate them with your hands, scooping out the creamy pulp into a brush.

6. Add mayonnaise to the fish pulp, press a clove of chasnik, coat the vegetable slices.

Recipes dietary herbs, proposed by Pierre Dukan, rightfully deserved praise and recognition from the world. How many people have been thrown off zaiva vaga, without giving your body important rights and diets!

Try preparing mackerel pate using Pierre Dukan's recipe, and you will be pleased with the results. Until then, you won’t spend much on your preparation.

Mackerel pate

We need:

1 jar of canned mackerel;
100 g low-fat siru; 10 ml lemon juice;
2 drops of parsley;
half a teaspoon of mustard or hron;
a trocha of olive oil.

We detail all these products using an additional blender until they become paste-like.
The finished mackerel pate can be served to the table.

Frozen mackerel pate

To prepare 4 servings we need:

Now the broth is ready. If the broth is cold, add carefully cleaned and washed mackerel and bring to a boil.
The stove is jammed and the fish is filled with 5 pieces of fish, which need to be covered under the lid.
Then we remove the fish, let it cool, remove the skin with a sharp knife, and use a fork to mash the flesh until the minced meat is removed.
The bowl has a viclihlulyu іk іk izhni, in the nomo girchitsu, we greet the pepper by the submarine of the ESTRAGON, it is the fragrant SIL (behind the relish), the greens of parsley, the minimum of the minced meat, all the retirement.
Once ready, place the mackerel pate into small molds, garnish with parsley and lemon wedges.

Pate “Nizhny”

To prepare we need:

1 mackerel;
1 small tomato;
half cibulini;
50 ml white wine (dry);
3 extra spoons (with bittersweet) sour cream (low-fat);
loaves of bread;
a teaspoon of curry;
a sprig of parsley;
pepper, salt|salt|.

Clean the fish, rinse it well, bake it in foil and bake 15 chickens in the oven.
Cool, clean from brushes and carefully separate into small fibers with your hands.
Finely chop the peelings from the skins and tomatoes.
Place the chopped and chopped tomato in a saucepan, add wine and simmer until there is only one spoon left in the saucepan.
Add sour cream, curry, fish, stirring, another 15 chickens are ready. Detailed greens are added according to the taste.
Pate salt, pepper and sprouts for a year in the refrigerator. You can serve ready-made grass! Savory.

French pate

450 g fresh mackerel;
2 carrots;
trochki shallots;
spoon of mustard;
bay leaf;
gilochka thyme;
a pinch of chopped coriander;
a pinch of tarragon, a pinch of paprika, a pinch of curry.

The fish is clean and washed well. Largely cut carrots and tsibula. Fill everything with water, add bay leaf, thyme, pepper and salt.
We put the pan on the stove, without covering it with a lid. After the water has boiled, remove it from the heat, cover it with a lid and let it sit for 15-20 minutes. At what time does it rise completely so that the fish is cooked and becomes juicy.
We remove the fish from the broth, remove the skin and carefully remove all the bones.
Mash the fillet, add sour cream, mustard, spice mixture and mix well. Place the finished pate in the refrigerator.

Smoked mackerel pate

Option 1

We need:

1 medium-sized hot smoked mackerel;
2 tablespoons of top siru (low-fat), half a lemon;
2 tablespoons of sour cream (low-fat);
2 spoons of prepared khron;
sumish peppers and black pepper.

We grate the zest from the lemon, and extract the juice from the pulp.
The mackerel is cleaned and the meat is watered from the brushes.
Beat sour cream, lemon juice, zest, horseradish and cream cheese. Add the fish until the mixture is drained and beat for another 10 seconds. Add a mixture of peppers and stir. You can serve it to the table, the pate is ready!

Option 2

We need:

200 g smoked mackerel fillet;
2 spoons of sauce per chron;
150 g yogurt (0%);
half a lemon, pepper.

The fillet is cleaned using the skin and using a blender for details. Add sauce, yogurt, lemon juice, pepper and mix. You can serve it on the table, garnished with slices of lemon.

Option 3

To prepare two portions of pate we need:

160 g smoked mackerel fillet,
half a lemon,
green onions, greens.

This is a very simple recipe.

Blend the cleaned fillet, lemon zest and green zucchini in a blender or food processor.
We put the pate in the mold, sizzle with the chopped herbs and put it in the refrigerator for retrieval.

Option 4

We need:

Prepared pate.

Clean the fish and add the meat to the brushes.
Beat sour cream, cheese, horseradish and lemon juice in a blender.
Add fillet pieces and beat for another 10 seconds, season with pepper.

Why is mackerel so beautiful?

The protein of this oceanic fish is valuable because it is miraculously absorbed by the body, and 100 g of mackerel meat contains about half of what a person needs per day. Mackerel meat is also rich fatty acids And the stench, apparently, helps to lower cholesterol in the blood and cleanse the blood vessels. As a result, the heart becomes stronger, the acidification of the body’s cells increases, all regeneration processes speed up, and the bones thicken.

The meat of this fish is rich in minerals necessary for the body such as zinc, manganese, phosphorus, potassium, sulfur, sodium, nicotinic acid. Regular exposure to mackerel fish improves the nervous system.

Parsley is the same bark

I would like to say the same thing good wishes about one thing supernaturally bark tree. Without exaggerating its benefits for human health, it occupies one of the most important places.

Parsley contains vitamins, minerals, a lot of enzymes, which contribute to the normal functioning of the organs of the intestinal tract, eliminate fat, improve the immune system, and rejuvenate the body. Parsley can be used as an effective preventative against infectious diseases.

Terminology - it’s a thing to feed a little baby, especially during episodes, when it comes to cooking. Let’s say that pate with mackerel is not a pate at its core - do not grease it, do not simmer in fat, do not steam it, and you are ready to finish adding the bacon. In a word, there’s nothing good about the pates, but it doesn’t bother anyone. Pate with mackerel was found in England. A lot of foreign herbs, consumed on the Islands, have changed beyond recognition, and mackerel pate - that’s what they call it in the Fatherland - is, in principle, easy to find. About mackerel, before speaking, not everything is clear: for one version it is the same as mackerel, for another - mackerel is the best. Well, I say that culinary terminology is a little thing.

Mackerel pate

The consistency of mackerel pate is an important story. For those who prefer a uniform pate, it is better to have a consistency similar to that of fish pieces. For those who need to be careful with a blender, there is another, more elegant way.

Remove the mackerel fillets, trim the skin and remove the remaining bones. Add the outermost flesh from the back of the fish - about 1/4 of the fillet - and add the kill. Place other ingredients in a blender and finely tune. Use a fork to scoop the mackerel that is out of stock into the fibers and mix it into the strained paste. Cool and serve with buttered toast.

Recipe pate with smoked mackerel One friend suggested it to me. Whenever I cooked yogo, I was simply overwhelmed by yogo’s relish. They are tender, elastic, juicy and even piquant. This pate can be served in unsweetened tartlets, toast or crackers. Sandwiches with smoked mackerel pate will decorate any Christmas table.

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To prepare smoked mackerel pate we need:

cybul ripchasta - 1 pc.;

hot smoked mackerel – 2 pcs.;

boiled egg - 2 pcs.;

Oliya Vershkova - 50 g.

Stage of preparation

Prepare products for making pate. Cook the eggs well and let them cool.

Pass the eggs through a meat grinder and soften the butter.

Clean the mackerel fillets and pass the mackerel through a meat grinder.

Mix the butter, eggs, cibul, smoked mackerel fillet thoroughly, the pate should come out uniform.

Bread for sandwiches can be made in any shape and greased in a toaster (or on both sides in a dry frying pan).

You can simply spread the toast with smoked mackerel pate, and I decided to pipe the pate through the shaped nozzle behind the other bowl. You can decorate the garden with greenery or crane berries.