Pike Pâté
Description
It works for both holidays and everyday meals. If you add a little 10–15% cream when grinding all the ingredients, you can give the pâté a delicate creamy flavor that will remove the fishy aftertaste. Don't forget garlic and various spices — they pair perfectly with boiled pike.
Instructions
- 1
Step 1
Prepare the listed ingredients. Clean the pike by removing the scales and innards, and wash it inside and out. Cut off the head and fins.
- 2
Step 2
Cut the fish carcass into pieces. Place them in a kazan or pot.
- 3
Step 3
Add salt and bay leaves, and hot water. Simmer the fish for about 30 minutes until done over moderate heat, skimming off any foam that forms on the surface of the liquid.
- 4
Step 4
Peel the onions and carrots, rinse them under water, and dice into small cubes. Heat vegetable oil in a skillet and add the diced vegetables.
- 5
Step 5
Sauté the vegetables for about 3–5 minutes until golden brown.
- 6
Step 6
Remove the bones from the cooked fish flesh and place it in the bowl of a food processor or blender. Add the sautéed vegetables, salt, and ground black pepper. Process for 3–4 minutes.
- 7
Step 7
Place the pâté in a bowl or ramekin, let it cool, and serve with bread, croutons, toast, etc.