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Print Recipe
Cream Pate of Boiled Mackerel Recipe
Delicious, tender mackerel pate. We do not sell good frozen fish very often, but I was lucky enough to buy two large fish, which I used to make two dishes. One of them is this pate. I'm not a big fan of fish, but this pate fascinated me. Yes, I will not write much about the unique properties of mackerel, I will list a few of them-eliminating pain in the head and joints;regulating the balance of hormones;stimulating sexual activity;cleaning and strengthening the walls of blood vessels;filling the lack of useful fats and amino acids;improving the functioning of the heart;rejuvenating the skin; speeding up brain circulation and improving memory; Trying? strengthening bones and joints; reducing the amount of sugar in the blood..
Course Snacks
Cuisine Jewish
Cook Time 60 minutes
Servings
Ingredients
Course Snacks
Cuisine Jewish
Cook Time 60 minutes
Servings
Ingredients
Instructions
  1. Boil the fillet in a minimum amount of water - after boiling, cook for 3 minutes.
    Boil the fillet in a minimum amount of water - after boiling, cook for 3 minutes.
  2. To remove from the skin. Pour a little broth.
    To remove from the skin.
Pour a little broth.
  3. Butter, cottage cheese, salt, horseradish, pepper, smoked paprika (you can without it), a little broth to mix until smooth. Adjust the taste.
    Butter, cottage cheese, salt, horseradish, pepper, smoked paprika (you can without it), a little broth to mix until smooth. Adjust the taste.
  4. Add to the fish and mix well with a fork, kneading the fish pieces into smaller ones.
    Add to the fish and mix well with a fork, kneading the fish pieces into smaller ones.
  5. Cover with a lid and put in the refrigerator for at least 4 hours - I had a night.
    Cover with a lid and put in the refrigerator for at least 4 hours - I had a night.
  6. The savory appetizer is ready.
    The savory appetizer is ready.
  7. Enjoy.
    Enjoy.

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