Pates are ideal for appetizers, can be used for snacks and hearty breakfasts, or added to other dishes as toppings. The best pate is a self-made pate, you just need to strictly follow the recipe and know some secrets and rules.
A pate is a mashed mass, for the preparation of which meat, vegetables, mushrooms, fish or liver are used. To add flavor and aroma, spices, nuts, herbs or olives are added to the pate.
How to make a pate
For a pate, the most important thing is the correct chopping of the products so that it is elastic, homogeneous and has the consistency of a paste. The salt should be added after the ingredients have been mixed, but before chopping - this will help smooth the taste of the pate.
Greens can be added to the pate fresh or boiled in boiling water for 1-2 minutes.
For the preparation of the pate, it is recommended to use fresh meat in which there are no tendons. First, you need to scroll the meat in a meat grinder, and then rub it through a sieve - the pate will turn out to be tender and airy. As additives, you can use herbs, garlic, mushrooms, dried fruits, nuts, or onions.
Heavy cream, broth, or sour cream are used to make the pate so that it does not dry out. Some recipes include wine or cognac, which give the dish an original taste and unique aroma.
Fish pates are made from fillets. You can use red and white fish, but without the skin, as it spoils the color of the finished product. Fish for making pate can be boiled, dried or canned. As additives, you can use feta cheese, nuts, cheese, herbs or zest.
Liver pates should be made from a smooth, firm and evenly colored product. The liver should not smell, its color should not be too dark. You can safely add sour cream, carrots, onions, herbs, cream, boiled eggs to liver pate.
