Mackerel pate
Mackerel is an excellent fatty fish that is suitable for preparing a huge number of dishes. Today I propose to make a very tasty and tender pate out of it. This snack turns out to be satisfying, nutritious and very healthy.
The pate is ideal for breakfast and quick snacks. It can be spread on pancakes, pita bread, toast, or served on a holiday table in waffle or shortbread tartlets. To prepare the pate we will use boiled mackerel; you can also bake the fish in the oven or steam it. The pate will sparkle with new colors if you use cold or hot smoked mackerel as the base. Carrots and sautéed onions add juiciness to the pate; boiled eggs make it even more satisfying and healthy.
The recipe is simple and quick, you can prepare it in 30 minutes. You can easily take this fish spread with you on a trip or on a picnic. The finished pate is best stored in a glass container with a hermetically sealed lid.
Ingredients for making mackerel pate:
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Ingredients:
Fresh frozen mackerel – 1 pc.
Carrots – 1 pc.
Onions – 2 pcs.
Chicken eggs – 2 pcs.
Butter – 30 g.
Vegetable oil – 30 ml.
Salt – 0.5 tsp.
Spices for fish – 0.5 tsp.
Ground black pepper – 0.25 tsp.
Bay leaf – 2 pcs.
Black allspice – 2-3 peas.
Coriander grains – 0.5 tsp.
Dill and parsley – 20 g.
Mackerel pate recipe
Step-by-step instruction:
1. Thaw the mackerel at room temperature, wash it, cut off the head and tail. Remove fins and entrails. Wash the fish carcass thoroughly and cut it into portions. Transfer the mackerel to a ladle or small saucepan. Add bay leaf, black allspice and coriander seeds for flavor.
2. Wash the carrots, peel them, cut them into half rings 1 cm thick. Add the carrots to the fish. Pour cold water over the ingredients, cover with a lid and bring to a boil. Boil the fish and carrots over low heat for 30 minutes.
3. Then carefully remove the pieces of mackerel and carrots from the broth and cool to room temperature. Remove skin and bones from the fish.
4. Peel the onions and cut them into small cubes. Place the vegetables in a frying pan with heated vegetable oil.
5. Stirring occasionally, sauté the onions over medium heat until golden brown.
6. Boil chicken eggs hard, cool in cold water, peel them, cut into 4 parts. In a blender bowl, mix mackerel fillets, carrots, sautéed onions and boiled eggs.
7. Add softened butter, salt and spices to taste.
8. Grind the ingredients at maximum blender speed, achieving a homogeneous consistency.
9. Transfer the finished mackerel pate into a glass container, seal it with a lid and store in the refrigerator. The snack is ready to eat immediately after preparation. Spread the pate on slices of fresh rye bread, garnish it with fresh herbs and serve.
Bon appetit!
Pay attention to another delicious pate recipe:
Sprat pate with hard cheese and sautéed vegetables
