An excellent pate can be made not only from meat, but also from fish. Such an appetizer will have a delicate taste that can be varied with various herbs and spices. Fish pate is perfect for breakfast and as a lunch dish.
It is necessary
-
- 500 g of white fish;
- 2 eggs;
- 1/2 tbsp. cream;
- a sprig of parsley;
- 1 carrot (optional);
- paprika;
- Provencal herbs;
- 1 leg;
- 1 onion;
- 150 g smoked salmon;
- salt and pepper.
Instructions
Step 1
For the pate, choose the white fish fillet. It is best to buy seabass or gilthead, but if you do not have the opportunity to purchase these varieties, opt for another type of white fish - cod. Fillets should be chilled, not frozen.
Step 2
Prepare fish broth. To do this, put a chicken leg and a peeled and cut onion in half in a saucepan. Cook the broth for at least 40 minutes. Season with salt in the middle of boiling and add a few black peppercorns. Skim the broth from time to time. Strain the finished liquid so that it becomes transparent. The chicken leg can be used to prepare another dish.
Step 3
Peel the fish fillet and cut into cubes. Pour broth over it and simmer over low heat for about 10 minutes. Place the finished fish in a food processor. Add a raw egg, cream, chopped parsley leaves and some dried paprika there. Add Provencal herbs if desired. Season everything with salt and pepper. Grind all ingredients into a paste.
Step 4
Take a non-stick baking dish. Place a layer of the resulting fish paste in it so that it occupies 1/3 of the height of the container. Top with a layer of smoked salmon. Add another third of the pasta, place the fish on top and finish with the rest. Cover the dish with foil and place in an oven preheated to 180 degrees for 10 minutes. The fish soufflé should be baked. Serve the pate by cutting it into slices. A good accompaniment to it will be a fresh baguette or toasts fried in butter, as well as a light dry white wine.
Step 5
If desired, you can add vegetables to the pate. To do this, together with the layers of salmon, carrots, previously boiled and cut into slices, should be placed in the mold.
Step 6
For the spiciness of the pate, the paprika in the recipe can be replaced with 1/8 of a finely chopped red hot pepper pod.
