Calories: Not specified
Cooking time: Not indicated

Today we want to offer you one option for preparing a fish snack - canned fish pate with egg. This appetizer is ideal for sandwiches and will appeal to all lovers of fish dishes. The pate is ready in a matter of minutes, all you need is a blender and a small mixture of ingredients, so this is the leading recipe on the list. Well, where you can use such a pate is up to you to choose from. The simplest option is to serve sardine pate on toast; you can also stuff pancakes, shortbread or waffle baskets with the pate. If desired, this pate can be served with baked ruddy potato pieces - very tasty.





- sardine in oil – 1 can,
- chicken eggs – 2 pcs.,
- processed cheese – 90 g,
- onions – 60 g,
- wine vinegar – 20 ml,
- hot black pepper – 1 g,
- salt - to taste,
- greens - for serving pate.

Recipe with photos step by step:

First you need to work with the onion - peel it and rinse it, chop it finely and place it in a bowl. Sprinkle the onion slices with wine vinegar; you can also use apple cider vinegar or any other fruit vinegar. If desired, replace the vinegar with lemon juice. For marinating, add a little ground pepper and a pinch of salt. Leave the onion in a cool place for 10 minutes.




Meanwhile, uncork the jar of sardines. By the way, you can cook it yourself at home. We choose sardines blanched in oil; if you took a sardine with spices, they must be filtered. Place the fish pieces into a blender bowl, and first add a few tablespoons of juice from the jar to the bowl. We don’t pour out the juice right away; we will use it to regulate the thickness of our pate.




The day before, boil the chicken eggs “hard-boiled”, traditionally, as everyone is used to - 8 minutes in salted water. We peel the eggs, break them randomly and place them in a blender bowl with the fish. We will also add processed cheese, preferably traditional, without any flavor enhancers. Cut the cheese as desired and place it in a blender bowl.




We also transfer the already marinated pieces of onion here.






Start the blender and grind everything into a homogeneous mass at high speed. We adjust the thickness and, if necessary, add a little juice from a can. Also, at the end of mixing, take a test for salt/pepper.




Transfer the pate into a jar or bowl and let it sit on the refrigerator shelf for several hours. Serve the sardine pate in oil to the table.




Bon appetit!
You can still make a tasty and quick meal from sardines in oil.

Compound:
150 g canned fish in oil (tuna, salmon, mackerel)
*weight without oil, you will first need to drain it and leave the fish in a sieve or colander to drain all the excess oil.

1 egg and 1 yolk
125 g ricotta (or soft, non-acidic cottage cheese)
half a clove of garlic, salt

2 tbsp. grated cheese (Parmesan or any other hard cheese of your choice)
*Cheese is not the main ingredient, it makes the pate more tasty, but you can do without it)

1 medium boiled potato
* You can make pate without potatoes, then you just need to take a little more canned fish and a little more ricotta (cottage cheese).

Breadcrumbs

* You can also add chopped herbs, finely chopped olives or sweet peppers, fried mushrooms to the pate to taste...

Preparation (1 method):
Mash the potatoes, mix with eggs, ricotta, garlic, salt, canned fish and grind it all in a blender into a homogeneous mass. Then add grated cheese and breadcrumbs and mix.

You need to add enough breadcrumbs so that the mass becomes thicker and you can form it with your hands (approximately 3-4 tablespoons of breadcrumbs will be needed).

Place the mixture on a sheet of parchment paper, form a small “sausage” with your hands, wrap it in paper, twist and tie the ends (carefully so that the paper does not tear). Then wrap the “sausage” in foil and twist the ends again.

Place the “sausage” in foil in a fairly deep and wide saucepan or frying pan and add enough water so that the “sausage” begins to float a little. Cover with a lid, bring to a boil and cook over medium heat under the lid for 20-30 minutes (during cooking, I sometimes turn it over in the water). Then remove from the water, let cool, remove the paper and foil and wrap the finished pate in cling film, tying the ends.

Place in the refrigerator for several hours, after which the pate can be cut and served.

Method 2:
The mass for the pate is prepared in the same way. Place it in a cake pan (if not silicone, it is better to line it with parchment paper so that it is easy to remove the pate later) and bake the pate in the oven at 180 degrees for 20-30 minutes (make sure that the surface of the pate does not become too dry).

Allow to cool directly in the mold, then carefully remove and wrap the pate in cling film and place in the refrigerator for several hours.

3 way:
You can also make it from pate delicious croquettes. To do this, prepare the mass as described in the first method, form it into small cutlets or balls, roll in breadcrumbs and fry in vegetable oil on all sides until golden brown. Place the finished croquettes on a paper towel to drain off excess oil.

Published 11.12.2017
Posted by: Enchantress
Calories: Not specified
Cooking time: 20 minutes

Canned fish and egg pate is a universal mixture consisting of several crushed ingredients, which is great for preparing both holiday and everyday snacks. You can prepare such a simple dish in a matter of minutes and enjoy its attractive taste with rapture, placing it on a piece of bread or just having a bite with it. My recipe with photos will help you cope with it. See how it's prepared.




Ingredients:

- canned food “Saira” natural – 1 can;
- selected chicken egg – 3 pcs.;
- mayonnaise - to taste.

Cooking time is 15-20 minutes.

How to cook with photos step by step

Boil eggs hard, cool and peel. Remove the spinal bone from the fish (so as not to grind your teeth).




Grind the eggs using a fine grater. Mash the fish into fine crumbs with a fork.




Mix grated eggs with mashed fish, add mayonnaise.
The pate is ready, you can make sandwiches from it for breakfast or a holiday feast. Not only that, but it also turns out delicious.






Bon appetit!

Addition to the recipe:

Any canned fish with or without added oil is suitable for making pate, but not in tomato;
The composition of the pate can be supplemented with processed or soft (ricotta-type) cheese, chopped onions and/or garlic, fresh or frozen herbs (dill, parsley, basil, cilantro), spices (ground pepper, paprika), boiled grated carrots, finely chopped pickled cucumber or gherkins;
The pate can be used not only for spreading on bread, but also for filling snack tartlets.

For cooking fish pate Ready or raw fish is suitable, as well as canned fish in oil or its own juice.

To prepare canned pate you need a minimum of time and a little culinary imagination. To allow the pate to set, you should use butter in the recipe. If the pate is made from raw fish and baked in the oven, you will need eggs and a little cream.

You can add to the pate:

• mayonnaise,
• ketchup,
• cream cheeses,
• cottage cheese.

A boiled yolk would be an excellent addition to the pate. To add spiciness – garlic, a little acid, add pickled cucumbers or lemon juice.

Seasonings used:

• black and red pepper;
• sweet paprika;
• ground ginger;
• rosemary;
• ground cumin
• turmeric.

Fresh chopped herbs will make the pate more flavorful:

• parsley;
• dill;
• basil.

Ingredients for canned fish paste:

1. Canned fish, tuna in oil - 80 gr.
2. Butter - 40 gr.
3. Boiled egg.
4. Bulb.
5. Vegetable oil for frying.

Spices:

• Salt.
• Black pepper.
• Sweet paprika.
• Ginger.
• Greens and lemon for serving

Preparation.
1. Drain the oil from the canned food so that the pate does not turn out too liquid. Leave the butter at room temperature until it becomes soft.
2. Finely chop the onion and simmer in vegetable oil, adding a little butter.

3. Mix fish with butter in a container and mash with a fork. Add spices, salt to taste, fried onions. To stir thoroughly.

4. Place the pate in the refrigerator to cool.

5. You can eat the pate in the usual way, that is, spread it on a piece of bread, crispy toast or unleavened cookies. A more interesting presentation of pate that can be used for a festive table is baskets of dough or the white of a boiled egg, which can be decorated with herbs and lemon slices.

Bon appetit!