Fish paste is a delicious appetizer that can be served not only at the festive table, but also simply spread on a sandwich during a lunch break. Read on how to make such a dish of pink salmon at home, as well as how to choose the right ingredients for it.
Selection and preparation of ingredients
For the manufacture of pink salmon paste, in addition to meat or fish liver, the following ingredients are used:
- onion;
- eggs
- butter;
- cheese, etc.
When selecting products, care must be taken to ensure that they are stored in the correct conditions and not expired.
Important! If fresh fish is required for the paste recipe, then it must be carefully examined before buying for ulcers or scratches on the surface of the scales, and also pay attention to the gills, which should not exude an unpleasant odor.
Vegetables are peeled and washed before cooking. All bones are extracted from the fish, the liver and milk are washed under running water.
From canned pink salmon
500 g 25 min
canned pink salmon
250 g
salt, red pepper
taste
Nutritional value per 100 g:
- Boil hard boiled eggs.
- Fry the onion, cut into small cubes in vegetable oil until a golden hue appears. In the cooking process, add spices and salt to taste.
- Open canned food and drain the liquid. Clean the fish meat from large bones and pour into a blender.
- Cool eggs, peel and cut into cubes, then send to a fish blender.
- Rinse and lettuce leaves into pieces, mix with fried onions. Pour these ingredients into a blender, add mayonnaise to the same.
- Grind everything into a paste.
Video recipe
From fresh pink salmon
500 g. 20 min.
fresh pink salmon meat
500 g
salt and black pepper
taste
Nutritional value per 100 g:
- To clear a fish fillet of all bones.
- Twist pink salmon meat in a small meat grinder.
- Add minced salt and pepper to taste.
- Thoroughly stir the resulting substance and refrigerate for 20 hours.
- After the specified time, the paste will be ready for use.
Important! Homemade paste can be stored in the refrigerator for 5 days, in the freezer — up to 6 months.
From the liver
250 g20 min
sunflower oil
100 ml
salt, black pepper
taste
Nutritional value per 100 g:
Chop the onion into small cubes.
Fry the slices in vegetable oil until a golden crust appears.
Cut the liver into pieces of approximately 1.5 × 1.5 cm and place them in a pan to the fried onion. Add salt and pepper to taste.
Fry the liver with onions under the lid until cooked for about 7-10 minutes.
The finished product can be twisted in a meat grinder or mashed with a fork, depending on the preferences of the cook.
Chop the onion into small cubes.
Fry the slices in vegetable oil until a golden crust appears.
Cut the liver into pieces of approximately 1.5 × 1.5 cm and place them in a pan to the fried onion. Add salt and pepper to taste.
Fry the liver with onions under the lid until cooked for about 7-10 minutes.
The finished product can be twisted in a meat grinder or mashed with a fork, depending on the preferences of the cook.Video recipe
From milk
400 g20 min
Nutritional value per 100 g:
- Peel the onions and garlic, cut them into pieces.
- Rinse the pink salmon milk.
- Put all of the above ingredients in a blender bowl, including cream cheese and butter.
- Pour wine and lemon juice there.
- Salt and add spices.
- Grind all products until smooth.
Did you know? La rillette — a special kind of paste, which was prepared by French peasants. In order to save money, pork ears and entrails were put in this dish, but today such an appetizer is also prepared from goose, duck or chicken.
Hot smoked salmon
500 g 25 min
hot smoked pink salmon
300 g
nutmeg, pepper
taste
Nutritional value per 100 g:
- Separate the flesh of smoked fish from the bones.
- Finely chop the onion and fry in vegetable oil until golden brown.
- Hard-boiled eggs, peel and cut into slices.
- Mix fish, eggs, fried onions, butter, add nutmeg and pepper. Salt is not added here, because smoked fish is already salty.
- Grind everything in a blender to a homogeneous mass.
- Finely chop the dill and mix in the resulting substance. The paste is ready.
Baked Pink Salmon
400 g20 min
black pepper, salt
taste
Nutritional value per 100 g:
- Separate pink salmon meat from bones.
- Cut butter and cheese into pieces.
- Send all the ingredients to a blender, salt and pepper.
- Mix the products until smooth.
Did you know? The Chartres paste was invented on February 24, 1594 for the feast after the coronation of Henry IV of Navarre in the Chartres Cathedral. The products for its preparation were: veal, pork, foie gras, partridge offal, pheasant, pistachios.
Pink salmon paste is tasty and healthy, because such a fish contains a lot of nutrients. The dish is easy to prepare and can become a masterpiece of any table.
