Fish pâté, especially pâté made from delicious fish like trout, is a great breakfast food. And if you make it beautiful by adding red caviar and butter, you can make a delicious holiday snack from a small amount of fish.
It is necessary
-
- trout or salmon steaks - 500 g;
- butter - 280-300 g;
- red caviar - 6 teaspoons;
- vegetable oil for baking fish;
- salt;
- freshly ground black or white pepper or pepper mixture.
Instructions
Step 1
Wash and dry the fish steaks.
Step 2
Grease a baking dish with vegetable oil, place the steaks in it and lightly sprinkle with oil.
Step 3
Bake the fish in an oven preheated to 180 ° C for about 25 minutes. You need to bake until the fish on the break ceases to be transparent - in order to check this, pierce the thickest part of the steak with a fork and turn the fork. If the meat on the break turns out to be dull, then the fish is ready.
Step 4
Cool the fish, separate the meat from the skin and bones.
Step 5
Put the prepared fish fillets in a blender, add 3 teaspoons of caviar, salt and freshly ground pepper and beat until smooth.
Step 6
Add 200 g softened butter to the fish mass.
Step 7
Beat the mixture in a blender again - you can also do this with a fork or spoon.
Step 8
Add the remaining 3 teaspoons of caviar and mix gently.
Step 9
Transfer the pate into one large dish or several small outlets, level the surface.
Step 10
Prepare ghee. To do this, cut the remaining 80-100 g of butter into cubes and place in a small saucepan (completely metal, no plastic parts) or an ovenproof bowl. Place a bowl of butter in an oven preheated to 180 ° C for 20-30 minutes. In the event that you are using ceramic dishes, put them in a cold oven and only then turn on the heating.
Step 11
Remove the melted butter from the oven, remove the foam from the surface.
Step 12
Strain the oil through several layers of gauze - it should become golden brown, transparent and not cloudy. Cool it down.
Step 13
Pour the ghee into a mold or pâté tins.
Step 14
Refrigerate the pate for 12 hours (or overnight). This pâté can be served neat, especially if you put it in rosettes, or with fresh or toasted bread, or stuffed with halves of eggs.
