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Print Recipe
 Pate of Pink Salmon Scraps Recipe
If you buy the whole fish, then after cutting there are always "horns and legs". Head, tail, milk, some leftovers. Yes, you can use it all for fish soup. But if you don't want fish soup, you can make this simple and delicious pate. Its advantage is that it is budget-friendly and completely butter-free.
Course Snacks Ideas
Cuisine Swiss
Keyword Easy, For Beginners
Cook Time 45 minutes
Servings
Ingredients
Course Snacks Ideas
Cuisine Swiss
Keyword Easy, For Beginners
Cook Time 45 minutes
Servings
Ingredients
Instructions
  1. So, the trimmings left after cutting pink salmon: the head with a small amount of pulp, tail, belly trimmings, skin, milk and ridge with a small amount of remaining pulp. Pour all this with a small amount of water, so that the water only covers the fish, cook with the addition of bay leaf for about 10-15 minutes. Cool in the broth. The broth can be used to make sauce for another dish.
    So, the trimmings left after cutting pink salmon: the head with a small amount of pulp, tail, belly trimmings, skin, milk and ridge with a small amount of remaining pulp. Pour all this with a small amount of water, so that the water only covers the fish, cook with the addition of bay leaf for about 10-15 minutes. Cool in the broth. The broth can be used to make sauce for another dish.
  2. Slice the onion in any way. Over low heat, simmer the onion in vegetable oil until soft. Do not allow overcooking. The onion should become soft and only slightly toasted. You can replace part of the onion with carrots, mushrooms, celery root or parsley. Thus, we slightly diversify the taste of the pate.
    Slice the onion in any way. Over low heat, simmer the onion in vegetable oil until soft. Do not allow overcooking. The onion should become soft and only slightly toasted. You can replace part of the onion with carrots, mushrooms, celery root or parsley. Thus, we slightly diversify the taste of the pate.
  3. In boiled fish, separate all the meat from the bones, disassemble the head - there are also many different soft pieces. Mix everything with the fried onions in a bowl, add salt and pepper to taste. I added a little more soy sauce, which will enhance the taste and give a little piquancy. But if you don't like soy sauce or you don't have it - then don't add it, it will be delicious without it. Note: the weight of the fish pulp after removing all the bones was 175 grams.
    In boiled fish, separate all the meat from the bones, disassemble the head - there are also many different soft pieces. Mix everything with the fried onions in a bowl, add salt and pepper to taste. I added a little more soy sauce, which will enhance the taste and give a little piquancy. But if you don't like soy sauce or you don't have it - then don't add it, it will be delicious without it. Note: the weight of the fish pulp after removing all the bones was 175 grams.
  4. Grind with a blender into a homogeneous mass. If it suddenly turns out that the fish is dry, add 1 tbsp of the broth in which it was cooked. But I have everything perfectly shredded and so on.
    Grind with a blender into a homogeneous mass. If it suddenly turns out that the fish is dry, add 1 tbsp of the broth in which it was cooked. But I have everything perfectly shredded and so on.
  5. It's all. From the scraps of a small pink salmon and a couple of bulbs, almost 300 grams of delicious pate turned out! A minimum of food, and for breakfast there is something to spread on bread!
    It's all. From the scraps of a small pink salmon and a couple of bulbs, almost 300 grams of delicious pate turned out! A minimum of food, and for breakfast there is something to spread on bread!
  6. It tastes like canned fish pate. It can simply be spread on toast, served with crackers or stuffed with eggs. Budget dishes can be very tasty!
    It tastes like canned fish pate. It can simply be spread on toast, served with crackers or stuffed with eggs. Budget dishes can be very tasty!
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