Mackerel and Pink Salmon Pate
Description
The appetizer is quick and easy to prepare. A delicate and flavorful fish pâté made from mackerel and pink salmon is perfect for a festive feast, but buffet party lovers will especially appreciate it. It is simple and quick to make. You can serve it in a regular salad bowl, or on toasts, crostini, and crackers. Serve the appetizer at the table.
Instructions
- 1
Step 1
Prepare the ingredients for making pâté.
- 2
Step 2
Gut the mackerel and pink salmon, remove the fins, and wash thoroughly inside and out. Cut into 300-gram pieces and place in a pot.
- 3
Step 3
Pour in enough water to cover the fish.
- 4
Step 4
Salt the water, add a bay leaf and black peppercorns.
- 5
Step 5
Boil pink salmon and mackerel over the lowest possible heat for 15–20 minutes. Then remove from the pot and let cool. Strain the fish broth; you can use it to make an excellent ukha.
- 6
Step 6
Hard-boil the eggs, cool, peel, and chop. Place in the food processor bowl.
- 7
Step 7
Add the boiled pink salmon and mackerel to the same bowl as well, having first removed the bones from the fish.
- 8
Step 8
Chop the onion and garlic and add them to the food processor.
- 9
Step 9
Add a piece of butter, chopped dill, and sunflower oil. Pour in 3–4 tablespoons of fish broth.
- 10
Step 10
Beat all the ingredients until they reach a pâté consistency. Then transfer to a bowl and add salt, keeping in mind that the fish was cooked in salted water. You may add pepper.
- 11
Step 11
Pink salmon and mackerel pâté is ready.