Michelin-level pate recipe Bashny.Net

How much do you and your family love fish? Do you prefer to eat this product only on holidays? Or do you like to arrange not only fish Thursday, but also Monday, Tuesday, Wednesday, Friday and even weekends? We have prepared a simple recipe that will help a caring hostess to prepare for her family a charming one. mackerel. A real mix of excellent taste and benefit.



In fact, this dish can not quite be called pate. The structure of the pate is uniform, and larger pieces of fish may be found in this recipe. This is typical for ryeta - baked meat-pate with a characteristic fibrous consistency. However, let us not complicate our work with difficult culinary terminology. You can decide for yourself whether to leave larger pieces of fish or not.



Best to buy. mackerel. If the fish is frozen several times and thawed, this can adversely affect the taste of the finished dish. In order not to take risks, you need to go to a proven place and buy only fresh fish.



Simple ingredients to make the most delicious mackerelYou will need a small list of ingredients. Most of which will be found in every home. You just need to take care of buying fresh fish and you can start cooking. It won't take long.

The ingredients

• 500g fresh mackerel
• 1 carrot
• 100g cream cheese
• 1-2 tsp mustard
• 2 bulbs
• bay-leaf
• salt
• peppery

A hearty dish Cooking

1. Wash the mackerel thoroughly and then wipe it with paper wipes. Cut off your head and tail, remove all fins, ridge and bones. Cut the fish. several large parts.
2. Clean the onions and carrots and wash well with running water. Onions can be cut into 4 large parts, and carrots in circles.
3. In a small pan, place pieces of mackerel, onions, carrots. Don't forget to add spices. Cook everything for 5 minutes and then turn off the fire and leave it. pot another 15 minutes.

Remove pieces of fish from the pan and carefully examine them for bones. If there's anything left, then try it. tweezer. You can grind fish pieces in the process of finding bones. It is better to find out that there are no bones than to meet them in pate.



Cut the fully peeled fish with a fork, add mustard, cream cheese and a finely cube-cut half of the onion. Cream cheese can be replaced with sour cream if the situation requires. You can add more spices if the dish is not too salty. Carefully stir all the ingredients to uniformity and put mackerel pate in the refrigerator for an hour and a half. The chilled dish can be served as a smear to toast, sandwiches, canapé. Perfectly combined with fish snacks pieces of pickled or fresh cucumber.

We have previously published delicious ways of salting mackerel. Be sure to appreciate our advice. Did you like this recipe for mackerel pate? Tell me if you like that fish. What dishes do you like? Especially hard? Share your opinion with us.