Pates From Liver, Fish, Chicken, Meat: 10 Recipes (Part 1)

That’s exactly what every housewife knows how to cook, so it’s pate. And not only for the holiday table, this dish is suitable, but for the daily menu. From liver, from fish, from veal, in puff pastry-to whom that to taste. Great food!

1. Pate “goldfish”

Ever need:

• 400 g fillet of any fish,
• 2 carrots,
• 100 g butter,
• 2 bulbs,
• salt to taste,
• vegetable or butter for frying,

For decoration:

• 2 carrots,
• sprigs of dill,
• 1 pitted olive.

Preparation:

1. Defrost the fillet, cover with water, bring to a boil, and cook in salted water until tender.
2. Wash the carrots, boil in the peel until tender, cool, and peel. Peel the onion, wash it, and cut it into cubes.
3. Fry the onion in the heated vegetable oil until Golden brown, gently squeeze out the excess vegetable oil with a spoon.
4. Fillet, 2 carrots, fried onions mince. Add the softened butter to the fish and carrot mixture, add salt and mix.
5. Wash the dill, dry it, and cut the remaining carrots into slices.
6. Put the minced fish on a dish in the form of a fish. From olives to make an eye, put circles of carrots in the form of scales, decorate with dill.

2. Liver pate

Ever need:

• 500 g beef liver,
• 1 carrot,
• 1 parsley root,
• 1 onion,
• 100 g of lard,
• 1 Bay leaf,
• 1/3 teaspoon grated nutmeg,
• 100 g butter,
• greens for decoration,
• salt, ground black pepper.

Preparation:

1. Wash the liver and cut it into small pieces. Peel the carrots and parsley root, wash and cut into strips. Peel and finely chop the onion.
2. Cut the bacon into cubes and fry it with the onion and roots for 3 minutes. Add the liver, Bay leaf and fry for 10 minutes. Remove from the heat and remove the Bay leaf.
3. Skip the liver and vegetables through a meat grinder and grind in a blender. Add the nutmeg, salt, pepper, and warm oil and beat. Serve, garnished with herbs.

3. Veal pate with mushrooms

Ever need:

• 1.5 kg of boneless veal,
• 2 carrots,
• 2 bulbs,
• 100 g of mushrooms and porcini mushrooms,
• 150 ml cream,
• 1 lemon,
• 1 tablespoon butter,
• 50 g of any fresh herbs (dill, parsley, Basil),
• 200 g of smoked brisket, sliced,
• grated nutmeg,
• salt and pepper to taste.

Preparation:

1. Wash the veal, cut into pieces, and mince it. Season the minced meat with salt and pepper, add grated lemon zest and cream. Stir.
2. Peel the onions and carrots, wash them, and chop them into strips. Mushrooms cut into plates. Fry the onions and carrots in butter. Add the mushrooms and simmer for 10 minutes. Wash the greens and chop them. Combine vegetables with herbs, minced meat, season with salt, pepper, nutmeg, and mix.
3. Put the minced meat in a ceramic baking dish in the form of a brick, cover with slices of bacon. Put the form on a baking sheet filled with a third of hot water. Bake in the oven at + 180°C for 50 minutes.
4. Remove the finished pate from the oven, let it cool right in the form, then carefully transfer to a dish, cut into slices, and decorate as desired.

4. Smoked trout pate

Ever need:

• 300 g smoked trout fillet,
• 250 g cottage cheese,
• 3 eggs,
• 2-3 teaspoons lemon juice,
• salt, ground black pepper,
• 200 g assorted leaf salads,
• 1 tablespoon of vinegar,
• 2 tablespoons of vegetable oil.

Preparation:

1. Heat the oven to + 180°C. Set aside four equal-sized pieces of fish for decoration, and finely chop the rest of the fish.
2. Mix cottage cheese with eggs. The resulting mass is spread out on portion molds, greased with fat, and put in a water bath for 30 minutes in the oven.
3. Sort lettuce leaves, rinse and dry. If necessary, break into smaller pieces and mix. Combine vinegar with vegetable oil, add salt, pepper and sprinkle with herbs. Remove the pate from the oven and tip it onto plates. Serve with lettuce leaves, garnish with deferred pieces of trout.

5. The chicken liver pate and cheese

Ever need:

• 500 g chicken liver,
• 20-30 g of gelatin,
• 300 g of cheese,
• 2 small carrots,
• 2 bulbs,
• dill and parsley,
• salt, vegetable oil for frying.

For decoration:

• lettuce leaves.

Preparation:

1. Soak the gelatin in 150 ml of cold boiled water and leave for 1 hour to swell.
2. Boil the carrots until tender. Then peel, leave some carrots for decoration, and grate the rest on a small grater.
3. Grate the cheese on a fine grater. Chop the dill and parsley (set aside for decoration).
4. Peel and finely chop the onion. Fry in vegetable oil until Golden brown. Add the liver, salt, and fry until cooked for 10-15 minutes.
5. Bring the swollen gelatin, stirring, to a boil, but do not boil. Then cool slightly.
6. Skip the fried liver with onions through a meat grinder. Mix with carrots and half of the greens. Salt.
7. Add half of the gelatin to the liver mass and mix.
8. Mix the cheese and the other half of the greens. Add the remaining gelatin to the cheese mass and mix.
9. Put half of the liver mass in a bread pan and flatten. Put all the cheese on the liver, flatten it, then put the remaining liver on it, and smooth it well again.
10. Put the form with the pate in the refrigerator for 5-6 hours to solidify. Decorate the finished dish with lettuce, parsley and carrots.