Pâtés have always been a delicious spread to cover bread. As a rule, such pâtés
were
served to noble people. Pâtés
were prepared in different ways. There were meat, fish and chicken pates
. Nowadays, pate is considered an affordable product. It can often be seen on the holiday table as an appetizer. But, is it worth buying pate for the holiday?
In fact, store pate is much worse than natural. That is, cooked with your own hands. You will be able to pick up delicious and high-quality products for your pâté.
Let’s prepare pâtés from mackerel.
Ingredients for mackerel pate:
- Gutted mackerel – 800 g;
- Vegetable broth – 500 ml;
- Coriander whole – 1/2 tsp;
- Sweet peppercorns – 6 pcs;
- Black pepper peas – 10 pieces;
- Cloves – bud;
- Salt;
- Egg – 4 pcs;
- Olive oil – 25 g;
- Garlic – 3 cloves;
- Oregano – 1 tsp;
- Ground black pepper – 1/4 tsp.
Preparation of mackerel pâté:
Cut the mackerel into small pieces. In hot broth add coriander, allspice, black pepper, black pepper peas and cloves with salt.
Put the fish in the pot, cover with a lid and cook over low heat for 20-25 minutes. Leave the mackerel to cool in the broth. At this time, boil hard-boiled eggs, peel
, remove the mackerel from the bones, chop the pieces into a bowl. Similarly chop eggs, pour olive oil, oregano and ground black pepper.
Press garlic cloves through the press, add to the mixture. Using a blender, chop the mixture until smooth.
Divide the pâté into 4 equal parts.
To prepare pâté with mushrooms, peel 60 grams ofmushrooms and grate them on a coarse grater. In a frying pan in vegetable oil, saute mushrooms with thyme
. Add fried mushrooms to one of the pâté, mix.
For the second variant, chop 10 grams of dill, mix with pâté and 50 grams of cottage cheese.
Thethird variant of pâté is a mixture of the pâté itself with finely chopped pickles and bell peppers
. Thefourth variant is a pâté base, which turned out initially.
We leave all 4 types of pâté in the refrigerator for 6 hours under lids
. Such pâtés can be frozen in the refrigerator
.
It is recommended to serve the pâté on a piece of slightly dry bread.
