Pâté z rotan recipe. Would you like to cook with your own ribbons? Possession of ribnium pate

If you want to cook something even simpler, I will immediately savory a snack, pate will become an ideal option for you. For his sutta, a whole lot of minced meat, practically a paste, yak vikoristovuyut yak in the quality of a gravy, as well as spreads on bread.

How about vibrati for the pate?

Call yogo gotuyut from the stove, ale nagato bolsh tsikavim relish Volodya pate with ribi.

Vikoristovuvati for tsiy you can be-yaku ribu:

dribnu richkova;
seafood;
z bilim or worm-name meat;
canned food;
ікру;
milk;
oven;
seafood, etc.

When you finish your development, you can ask for a unique relish. Taste the dish one at a time from the recipe views.

Canned tuna

Nayshvids, ale neumovirno savory pâtés come from the same canned food. Especially it is a snack of tuna in vlasny juice. For the whole lot, there is also a low vershok sire, special and trocha lemon juice.

For a cob, anger the whole ridina from canned food. Grow the tuna fish into a large amount and put them in a blender. Then give it to a new vershok sire. Chim yogo more, tim nizhnishe viyde pâté, do not overdo it, do not stifle ribnium relish. For flavor, add the young greens to the crop.

Also season the whole thing with black pepper, sprinkle with lemon juice and lightly salt. Grind with a blender Ingredinti in a single mass. Serve with skibochki khlib, mlints, Tartinka, grains and fresh crop.

forshmak

Practically dermal mister vidomy recipe for Jewish oseledtsevo paste - forshmak. It’s a simple and healthy option for cooking, prote, classic meatballs with eggs, cibulea and apples. Dodatkovo you can add trochas sir, stale loaf, mountains, green tsibuli, etc.

Schob zrobiti taku a snack for the cob to clean the carcass of the carcass from shkiri, nutrochiv and kistok, rinse it out. Add some ribs with dumbbells and add them in a blender. Do exactly the same with eggs and soak them in a loaf of milk.

Often the tsibulya should be filled and sprinkled with sprinkles with additional otstu. Also grind it in a blender. Take a sour apple and cleanse it from the heart of the wine and shkirka, detail. Add all the ingredients to the one-sided minced meat, pepper and season with rose oil, sprinkle the green crop on top.

Tricycle stove

Even tsіkaviy recipe for savory pate with ribi - trisky stove with cartopley and sire. For the sake of grazing, it is also necessary to have an egg, a tsibulya and a hirchitsya. For a cob, add a tsibulya. Give up to a new trocha girchitsi and fill everything with sprinkles. Let the tsibuli marinuvatise in a whole sprinkle of quiline, and then anger the water.

Take a ride from the jar and pick it up with a fork. Give it to her and repeat the procedure. The potato and the egg are needed to be ready and cooled down. Rub the potatoes and sire on a large grater, egg them with a fork. Change all of the Ingredients at once and mix it up with great pleasure. Give the oholonuti pate and you can get some savory snack sandwiches.

Sjomga i blakitny sir

Tsia strava will become familiar with the embellishment of the Christmas tree to the table of the zavdyak vikoristovuvanim іngredієntam and the way of serving. Really relish the red rib and sir with the blakitny platnyava to rob the pate with a divisive.

For a cob, prepare a cob. It is necessary to imitate and grow in salt water from additional tsibuli, crop stems and black peppercorns. Everything is ready to go shydko, try not to overreact the syomga, so that you can take care of it. Grow shmatochki on more drіbnі, whulo manually vibrate brushes. I also saw a shkirka and darker meat. Serve sour cream, mayonnaise and tomato paste, as well as some lemon juice.

If you came across a letter and a little bit, beat it and enter it to the ribb. I saw Rosminati more beautifully. And the axis of the sire is ready to go in a blender, so it’s easier to transform it into a one-run mass. For a whole lot of dice, add three sour cream and mayonnaise, and then carefully introduce a friend half of the smashed tops. Late soak the gelatin and add it in the very end of the salmon and sir.

Make a beautiful roll of vikladit on the bottom of the form of a smoked syomga skibochka. Let us warm up the ribna masu, and from the top - the sirnoi ball. From above I know to lay smoked narazku. Let the youmu get caught.

Mackerel with hairy mountains

It’s so simple, it’s just a little bit neymovіrno savory country to add some style. In order to get ready for you, you know that mackerel is canned, a lot of cibula and hairs of mountains.

For a cob, anger with mackerel oil and sic, in which there the boola is preserved. If you have lost the keys, try to see them. Dalі on a tsibulya, it is possible for pіvkіltsami. Yogo it is necessary to call it a lot, it is not necessary to give the pate to the aroma. Let's clean the hairs of the mountains. Chim more, we will more and more we will see it in the preparation of the strain, so start the proportions at your own investigation.

Grind all three ingredients in a blender. To achieve greater uniformity, you can refine the skin product okremo, and then add all three masi. Give the mayonnaise and you can serve it to the table.

spraty

Such a dish can be served on a snack. Gotuvatisya out with jam eggs, mayonnaise and canned sprat. In principle, a dish can be prepared from either canned ribs, or even sprats, with the very unique relish.

For the cob, start the egg. Take the sprat from the butter and transfer to a bowl. I saw it with great clarity. Also, pick the eggs yourself, so that everything is mixed at once. Then add the mayonnaise to the trocha. You can pepper the masa with trocha. Ready-made pate. Yogo can be spread on sandwiches.

pink salmon milk

Little is known that the pate can be cooked from some parts of the ribs. For example, let’s taste this dish with pink salmon milk. The whole recipe for pate will be added to it, but before milk it is necessary to add some kind of ingredin with more yaskravim relish, we will see a blaklim in the whole plan. In the quality of such products, there may be olives, canned malt peppers, salted or pickled nuts, chili, hairs, etc.

For a cob, rinse the milk under running water and distribute it onto a sprinkle of parts. Take a lot of cibulum and eat it, and rub the carrot on a grater. Heat the skillet with 1⁄2 cup butter and grease the vegetables in a new one. Give milk and give it to me.

At the blender, transfer the aged products and grind them into minced meat, adding, for example, green olives. Season with salt, pepper, sprinkle with lemon juice, a few ounces of butter and mix. Vikladіt pate on a tarіlka and decorate with olives and greenery.

Shrimp and trout

Be it a red ribby, you can prepare a deliciously savory pâté, or be it a dish. For example, you can take salmon or trout and combine it with seafood, in this case - shrimp.

Bring the whole trout shmat, salt, pepper, you can add a trocha of herbs to the Middle Sea fish. Light the foil and put it in the oven and put it in about 20 chilines at a temperature of about 200 degrees.

Prepare shrimp at one o'clock. It is necessary to be cooked in salt water with seeds and stems of crop, black and spicy pepper. Soak gelatin in warm water. Poki ingredinti gotuyutsya, make a form for pate. On the bottom of the bottom, put thinly salted red ribbon with skibochki. For a contrast of savors, you can vikoristovuvati pidkopchenu.

Remove the trout from the oven and cool. Pour the juice until gelatin and add the trocha broth to the shrimp. See all the bags and skin. Use a blender to mix the meat into low pasty minced meat. Peel the shrimp from the shell and add to the pate.

Melodiously, wait a minute, the store assortment of ribbons is not so great. I would say, small. Basically, you can buy only sprat, which is not suitable for everyone. I want a savory ribbed pate, and recipes for ribbed pate come to the virgin. You can make ribnium pate in homemade minds using the numerical recipes and recipes from the ribbons. Morska і rіchkova riba, smoked, boiled, salted, pickled і canned riba can be the basis of a savory homemade pate.

From smoked ribby to the pâté, the pâté includes melted sirk, egg, French gourd and paprika. The set of products is minimal, then the ready-made pate is even more tasty. Especially wine is garnished with greased toasts and fresh Borodin bread.

Try it and get it ready smoked ribby pate... Vypevnena, wіn you will be honored.

Ingredinti:

Cold smoked herring - 400 gr.,
Eggs - 1 pc.,
Melted syrs - 2 pcs.,
Paprika - 0.5 tsp. Spoons,
French girchitsa in beans - 1 tsp. Spoon,
Mayonnaise - 3 tbsp. spoons.

Homemade smoked ribby pate - recipe

The first step in preparing rib pâté is the preparation of ribbed fillet.

Be-yak smoked riba slid podrobiti. See her head and tails. See the insides. Put your fingers on the edge of the carcass of the head, pull out the file from the ridge. It is possible not to know the shkiru, the axis of the ribs, for example, smoked mackerel, trout, salads, or rychkovo ribs, know the skin, and only because of the greatness, I see so much Put the smoked herring fillet in a bowl.

Dice the melted sirks.

Great shmatochki nrіzhte boiled eggs.

Now, the main ingredients for the pate are ready and can be started before the final preparation. In the blender bowl, wick the ribs, eggs and melted sirks.

Kill them to one-sided masi. The rib pâté base is ready. Dodaєmo Ingredієnti for relish and aroma.

Put the paprika into the melena paste. On the vidminu of red pepper, it is absolutely not baking, but miraculously boiled products in a red-orange color. Zavdyaki їy pâté is a great appetizing viglyad.

For hospitality and flavor, give a Frenchie in beans.

Bigger and elasticity of the mayonnaise starter. You can substitute yogo in the whole recipe with sour cream, a piece of butter, or tops.

For additional cich ingredintev, turn on the blender for 2-3 chili.

Ribbon pate in the home minds ready. Vikladit yogo dry clean a jar or a plastic tray. It is possible to viklasta yogo in small ceramic molds-kokotnitsi. Razr_vnyati with a knife. Pour over the melted butter. Enjoy your appetite.

Pâté with smoked ribi in homemade minds. Photo

Juicy, juicy and fragrant pate made of red ribbons do not overflow any baiduzhim; The pâté is perfectly in tune with black or lively hlib, vershok butter or homemade fat tops. Yogo can be prepared from a good shmat of red ribs: chum salmon, pink salmon, salmon, salmon, and from the ridges. An easy-to-use option - a large budget product can be found in any retail store or supermarket. You need to stock up on patience, especially if you go to the top of the mountain for the first time.

ingredinti

1.5-2 ridge of red ribby
0.5 tsp salt
3-4 pinches of crushed black pepper
1.5 tbsp. l. rose oil
150 ml sprinkle

preparing

1. The prominence of the ridge of the red ribby near the water, the retreating bright and vivid black parts. Then lightly dry the skin ridge with paper towels or servetki, and we use a knife to scrape all the pulp from them into the container, or clean it along the line of the cysts, and not against it.

2. З 1.5-2 pcs. ridges run close to 300-350 g of pure pulp.

3. Dodamo in the mnіstu with the meats of red ribbons chalking black pepper and sil. At this stage, it is possible to fill in її 1 st. l. olive oil and put it in the refrigerator - through the add and remove the shavings of red ribbons in fragrant oil, ale mi pidemo dal!

4. Roast the butter in a frying pan and wickle in a new ribna pulp. Take a close look at 5-7 quills, and then it’s okrіp;

Pâté is a French meal prepared with purely grated boiled meat or poultry. A couple of them were cooked on top of each other, locked in a thin ball of plain or leafy paste. Served also in a warm viglyadі. In the meantime, the pâté became a robit yak appetizer, grilled meat, poultry, riba or offal in one-day masu and wine until the table was cooled in framed fresh green.

The first recipes for the old-fashioned snacks included the main component, fat and specialty, which, as a matter of necessity, at that time were priced on a wag of gold. This simple and uncomplicated dish has gained the status of a Vishukan delicacy, accessible only to the deprived of aristocrats and monarchs. At about 18 stolіttі the recipe for Troja pate has been slowed down. They began to include vershok butter, rusks, steams, root crops and vegetables, eggs and greens, peas, as well as diversified rice at that time, rice, cartoons.

We have a lot of options for preparing pate. You can cheat at the sight of good old meat or any kind of snack without the inclusion of any of the other components. Deyak's pâtés are cooked with additional rice porridge, cereal plastics, rusks and bread, vegetables, root crops and іn.

Some of the products in the formulation play the role of a beneficial agent, which gives a gravitational plasticity and shape to the trimmate. Інші іngredієнti to soften the head component and bring its own piece of relish and aroma.

The statute says about five options for preparing rib pâté.

Dietichny Ribniy Pate

This is the right dish to go for a child (from 2 rocks) and sparing food.

List of Ingredієntіv:

Fіle bіloї ribi - 1 kg.
Tsibulya - 1 pc.
Paniruvalny rusks - 150 g.
Vershkovo butter - 150 g.
Sil.

How to prepare:

Dribbly, add the cibulin to the spill in the well of the top of the oil. Chekati to appear golden is not necessary, as only the little pieces have become penetrating, it is necessary to vibrate with noise in the surroundings of the dishes.
The oil, which has been surplus to date, has a cleaner file without shkiri and kistok. Literally 30 seconds rub yogo in oil and pour in a glass of water.
Unscrupulously shrink the frying pan with a crush. The ribs are quenched to pulp, salt and seasoned with specials.
Cool the fillet until warm and finely grind with a meat grinder or with a blender until one-sided mass at a time with a soft cibule, 2-3 tbsp. paniruvalny biscuits and such a small amount of top oil.
The pâté is already ready before implantation, and it can be baked beforehand in the oven, so that on the surface a savory skorinka is set on the surface.
The small form is generously squeezed with breadcrumbs and viclasts in a ribnium pate. Razr_vnyati, smear with soft butter, grease, stick with breadcrumbs.
Bake in a broach 10 quilins (200 degrees). The oven is to blame for the good program. Tse is important.

Ribnium pate with salmon

The specialty of red ribbons is in the great amount of fat, that, for the variety of pastes from the "thin" varieties, in snacks they add a little bit of butter or lard. More often than not, in such recipes, vikoristovuyt cartope, hlib or knitting rice porridge.

It is not uncommon to serve the pate according to the recipe below proponation at the top of the loaf of an abnormally stylized riba, on top of which is beautifully decorated with plates of salted ribi in a thin nariztsi. For їх fastener vikoristovuyut soft vershok sir or mayonnaise, which is coated with a paste of figurine.

List of Ingredієntіv:

Salmon (fresh or canned) - 500 g.
Kartoplya - 150-200 g.
Chicken egg - 2 pcs.
Carrots - 50 g.
Sour cream - 100-150 g.
Onion - 50 g.
Black pepper.
Lemon juice - 2 tbsp. l.
Nutmeg
Sil.
Crip abo parsley - 20 m

How to prepare:

Salmon fillets are prepared or served with salmon and specialties. Cool and puree in a rivnomirna according to the consistency of the mass.
Bring the cartopline. Clean and cool the roots. Have a small amount of fat passeruvati carrots with cibulei.
I saw good eggs. Read more greens.
Ribne mashed potatoes again and again with a blender at the same time with a cartopley, passerovanі vegetables and greenery. Pour in all the lemon juice, all the nutmeg and pepper from the silt.
Rose eggs will be okremo, if the paste will be formed again.
Ready-made pâté with salmon chilled, viklast at the viglyadі dovіlnoy figuri or put in a salad bowl or portsіynі form.
For bazhannyam, pâté can be decorated with lightly salted red red ribs, adding a snack to the surface. Go with a red ribbon to make a ball of mayonnaise, sour cream with croutons and specials, or a versovy sir.

Snack pâté on a shvidka hand

Sitny pate for canapes, tartlets, mini sandwiches and other snacks for a buffet table. If a dish based on pure red ribbons is made to be fat, then it can be poured and sprinkled with bread crumbs.

List of Ingredієntіv:

Hot smoked pink salmon - 400 g.
Chicken eggs - 3-4 pcs.
Vershkovy sire - 200-250 g.
Green tsibula - 50 g.
Іnsha greens for gusto.
Sil.
Black pepper.
Vershkovo butter - 2 tsp.
Rusks - 1-2 tbsp. l. for bazhannyam.
Chasnik - 1 pc.

How to prepare:

Bid the eggs. Fillet the pink salmon and skip the meat through the meat grinder at the same time with cold vershok butter, in one piece to the hourglass і 1 - 3 tbsp. l. rusks not less than two times.
Dribbly visit the pyr'ya tsibuli. I saw an egg. Z'єdnati tsibulyu i egg with ribnoy masoy. Try and taste the salt and pepper. You can pour trocha soy sauce, be it sour juice or otstu.
It’s even more effective. Chill. Let's take the vikoristovuvati for the prizes - I'm preparing a snack or a filling for the її stem.

pâté іkorny

Pastes can be made not only from ribs, but from by-products - milk and dairy products (triski, pollock). I want to know more and more importantly, but in the minds of megalopolises it is practically uncomfortable. To that lower than the proponations, there is an unprecedented recipe for pâté with salted іcri і soft sira, which is perfect to go to food mints and toasts, as well as in the quality of filling for a variety of snacks.

List of Ingredієntіv:

Ikra solon - 50 m (1 bank).
Kartoplya - 50-80 m abo
Thick rice porridge - 50-80 g.
M'yaky vershkovy sire (Ricotta, Philadelphia) - 70 g.
Black pepper.
Yabluchnyi osett - kіlkka krapel abo
Lemon juice - similar.
Sil - for bazhannyam.
Tsibulya green - 30 m
Vershkovo butter - 1 tbsp l. without weight (30 rubles).

How to prepare:

Boil porridge from round rice or bake (vidvarity) one small cartoplin. Cool until warm.
Beat the rice (potatoes) with cold one-inch butter. Postupovo introduce a vershok sire.
Add lemon juice or apple otstu, drink green tsibula, chili and black pepper. Carefully insert a jar of dry-grained ikri. Try and add more salt, which is required.
Ready pâté chilled and vikoristovuvati for priznachenny.

Appetizer pate with crab sticks

Coarse-grained pate with ribs and crab sticks.

List of Ingredієntіv:

Bile file - 500 g.
Onions - 2 pcs.
Vershkovo butter - 150 g.
Rice - 50 g.
Crab sticks - 150 g.
Zelena Tsibulya - 30 m
Chili.
Sil.
Black pepper.
Citric acid, s_k or apple oset - 2 tbsp. l.
Kukurudza - 2 tbsp. l.

How to prepare:

Obsmazhiti shmatochki fіle with frequent cybula. Cool until warm.
Boil 150-200 g of salted porridge from round rice. Rub the crab sticks. Chop corn kernels and green tsibulya.
Add in a blender ribu with cibulei, vershok butter and rice porridge in one-sided mass. Zmіshati with sticks and chopped corn.
Nicely put in shape and cool.

Riba is brown for children and grown-ups, and even marvelous, for an hour of the Radiansky Union in the farther boulevards only one Ribnian day - four. You have the power to make the ribu the basis of the race. Ale, your homeland, you’re constantly gnawing at the edge, you can re-create it in the versatile “don’t know” stravi. For example, you can try sidlati ribnias pate. Yogo can be cooked with fat from greased ribs or sprats, and you can grow practically childish ones from ribbed bilih varieties.

Ribnium pate - preparation of products and dishes

Ribbon pâté can be made from white ribbed meat, lightly salted, greased and canned. The essence of the preparation is simple - you add the ribs to the same consistency, add specialties, seasonings, fat and vipikate in the spirit or multivarts. If you zip the ribna masu in the dough, according to the international cultural classifications, take the dish on the way out with the name “pate”, and if in the form, then this country is called “terrine”. However, all of them are fine. On a seogodnі pâté they call meat or ribna "spreads" before the sandwich.

Goose pâté recipes:

Recipe 1: Ribniy paste from triski liver

A daunting option to prepare a pate, so you can use no more than 15 hilines to cook it.

Required Ingredients:

1 jar of triski liver
1 chicken egg
1 spoon of olive oil
Hourly 1 prong
season

How to prepare:

The chapel knows the lushpinnya.
Put all the ingredients in a blender and refine them to a paste-like shape.
I am ready to make a witch in the form (more beautiful than anything silikonov) and put about ten khvili in the spirit.

Recipe 2: Ribnius pate with salmon fillet (recipe for a multicooker)

Taste the pâté of red ribbed meats. Zrobiti tse zovsim not foldable, however, I'm ready to shake your uyava strava.

Required Ingredients:

250 g salmon fillet
2 tablespoons olive oil
40 grams brioche buns
2 egg chews
season
Herbs provence dried
special

How to prepare:

Ribbon can be easily cleaned from the brush - put on a crispy brush, you can relish the paste. Pour the file and turn on the little pieces.
Place all ingredients in a blender bowl and mix to the same consistency.
Otrimanu masu vikladit in a multicooker bowl. Turn the temperature up to 120 degrees and cook in the bathing mode 15 quills. Cool the ready-made pate and you can serve it.

Recipe 3: Ribnia pate from meat of white ribi

Deliver to light and practical dyєtish viyde ribnias pate, which can be prepared from meat of white ribi - triskie, pollock, hake.

Required Ingredients:

400 grams of white ribby meat
50 grams of triski liver
2 egg chews
2 tablespoons olive oil
1 spoon of sour cream
Roslinne oil 1 spoon
season

How to prepare:

The rib will need to be wrinkled, cleaned from a small brush and cut into small pieces.
At the blender, find a triskie oven, ribne fille, egg whites, olive oil, a spoonful of sour cream.
Rozіgrіte shafa perfume. Vistavt temperature 150 degrees.
Shift the ribna mass into a form, covered in front of the front with dormouse oil, and type fifteen-fourteen chilin.

Recipe 4: Ribniy pate with sprats and tomatoes

Delivering a savory spread-pâté at your place, as a rule of thumb, from the most delicious canned sprats. You will know a little canned food, dried tomatoes and crumbs. It is necessary, of course, that for preparing such a paste, you do not need to know how to heat treatment.

Required Ingredients:

2 cans of sprats
Pechinka triski 1 can
50 grams of canned tomatoes
krіp svіzhiy
1 egg yogurt
season

How to prepare:

Open the jar with sprats and draw at all the ribs of the tail. Also try to remove fins and brushes at the dermal rib.
Open the jar with a peck.
Clean it up.
At the blender's bowl, put the oven-cod, sprat, egg yogurt, dried tomatoes, crisp, seasoning. Finish everything in one homogeneous mass.
Put the pate in the refrigerator and live it cold.

Riba can easily go with olive olive not only for savory pastries, but also for brownness. Along with the riba and oliyu, you will remove the complex of fatty acids, which are necessary for the body for a new and robotic process.

Try making a pate, filling it in cats for a short time.

Ribbon pate can be served up to the Christmas tree table, having decorated it beautifully in front of it. For the whole, spread thin croutons of mule khlibtsi with a paste, and wick a leaf of basil with a slice of lime on top of the "spreads".

How can you urinomanitity relish rib pâté? Yakshcho and robite pate with lightly salted ribi, whichever way you will add capers, green olives or lightly salted ogirok - a light sourness, ready to sprinkle the gravy with pikantnym. For ribby, salted capers can be used as a lubricated additive. At the pate with red ribbons, add a spoonful of lemon juice.

If you whip the pate from canned ribs, then, as you pick it up with vegetables, you will not be consumed thermally. Add grated carrots and mushrooms to such a paste.

Another good addition to rib pâté is an egg. Wonder how to make a dish і big sitny, і cinnamon.

How special is it to be victorious when preparing rib pâté? Tse can be used basil, krіp, grain grains, dried herbs, green cibula.

You can add squid meat to the rib pâté, so it will become more solid in consistency. For a whole lot of squid carcasses, put in boiling water on a pint-two khviliiny, go, taste the poultry, and make some garnishes in a blender with some ingredients. Squid can be added to a paste from ribi, be it a variety, so yak vin is a neutral relish.

Yakshcho virobite the paste from the red salty ribie, with one of the Ingredients you can take the sour-licorice apple. Yaskraviy sokovitiy relish to grind the Vishukanim for sprinkling.