Pate of herring or other fish

The word "pate" from German is translated as a pie. This dish is prepared in a special way from minced meat, game, liver, mushrooms, eggs, fish and stuff. Pate is desirable to have in the refrigerator always, it will quickly and deliciously feed the family or unexpected guests. It can be used for making snacks, sandwiches or a main course. Aroma and complex taste can be given with the help of grated nuts, wine, various herbs. In the pate often add butter, this makes it tender, tasty and nutritious.

Recipe 1

You can cook a delicious pate of herring. This will require:

• 110 grams of herring smoked (you can use other smoked fish).
• 40 g of softened butter.
• 2 large or 4 small finely chopped bulbs.
• 1 tablespoon dessert fresh chopped parsley.
• 2 tablespoons of lemon juice.
• A little fresh grated nutmeg.
• Freshly ground black pepper.
• Sea salt.

First of all, you need to prepare smoked fish. It is placed in a container, pressed down with a plate and poured with boiling water, so that the smoked fish is completely covered. Leave in a warm place for about six minutes, then let it cool. Remove the skin and bones. Using a fork, vigorously grind fish to pasty mass. Add the oil gradually, continuing to mash the puree until it becomes homogeneous. Pour greens of parsley, chopped onions, add lemon juice and a well-ground nutmeg. Season with salt (very little) and pepper. Grate the pate again until all the ingredients are completely mixed. Lay the mixture in a dish (layer thickness, about 10 cm) or portion plates, cover with a film, refrigerate in the refrigerator for two or three hours. Serve the herring pate with lemon slices, pepper and hot bread fried in oil.

Recipe 2

To make the pate tender, all ingredients should be thoroughly ground to a homogeneous mass. This herring pâté is prepared in a food processor. Necessary ingredients:

• 0,15 kg fillet of slightly salted herring.
• ½ sweet onion.
• 3 hard boiled eggs.
• 75 ml of breadcrumbs.
• 200 ml of sour cream.
• 50 ml of chopped dill.
• 50 ml of sliced green onions.
• Black pepper.

Slice the eggs finely. In the food processor all ingredients (herring, onions, breadcrumbs, sour cream and pepper) are rubbed, then the mixture is transferred to a bowl, eggs are added to it, everything is mixed. Pate for the night left in the refrigerator. Before serving, sprinkle with dill and green onions. Serve pate with black bread or baked potatoes.

Recipe 3

Before preparing this dish you need to check how much the salted herring. If it is very salty, then it should be soaked in cold water for two hours. Prepare pate of herring and cheese with a soft, soft texture. For 6 servings you need to take:

• 2 herrings (use fillets).
• 1 finely chopped onion.
• Green onions.
• 150 g of cream cheese Philadelphia.
• Lemon juice.
• 1 teaspoon teaspoonful of Dijon mustard.

Herring fillets cut into pieces and put in a bowl with cheese and onions, add mustard and lemon juice. Mix until a homogeneous paste-like mass, sprinkle with green onion, cool in the refrigerator. Serve the herring pate with hot toast.

Recipe 4

Garlic powder and celery seeds will help cook a pate of fish with a complex taste. Ingredients for its preparation:

• 0.5 kg of smoked fish (salmon or trout).
• ¼ cup butter butter.
• 1 sweet finely chopped onion.
• 1 egg, hard-boiled, finely chopped.
• Sunflower oil is optional.
• Seeds of celery to taste.
• Garlic powder to taste

Fish are cleaned of skin and bones. Set aside. In a medium frying pan, in melted butter (creamy), fry the onion until transparent, it will take about five minutes. Give it to cool and add to the fish, there also spread the chopped eggs. All are well mixed in the blender. Add sunflower oil in such quantity that the pate has turned out the necessary consistence. Mix this mass with celery seeds and garlic powder. Cool and serve hot with bread.