Sprat pate

Sprat pate

Category: Fish dishes

Ingredients
sprat, capelin, herring	0.5KG
spice	taste
sunflower oil	100 ml
rice	3 tbsp
onion	1 PC

Cooking method

• 	We clean the fish, wash, cut off the head and tail, add salt and remove for 10 hours.
  	Then we need to smoke it a little. I smoked in Brand's pressure cooker-smokehouse, I did it late in the evening, it was dark outside, I couldn't take a picture. Smoked for 10 minutes with cold smoking. Put the smoked fish in a jar, add pepper, oil.
  	Close the lid and put into the pressure cooker for 1 hour

• 	Soak the rice.
  	We take out the finished sprat from the jar and drain the oil.
  	Then put rice, onions, sprats into a larger jar, pour a little water and oil

  	And we put it back in the pressure cooker for 40 minutes, so it was possible to do everything in one go, in one jar they cooked sprats, in the other rice and onions.
  	Rice steamed well and become soft.
  	Grind with a blender into a homogeneous mass.

• Bon Appetit everyone.

Note

Little, I was a very sickly child. I ate poorly and fed me under the table. So at least something could be shoved into me. But the "sprat" paste and "Volna" just flew away in banks. True, they were bought only when I was very sick, since my parents did not have the financial opportunity to do this more often. I grew up, started a family, on one of the birthdays, when we all got together, as always looked at the photos and remembered this pate. I drove my spouse to the store for sprat paste, we opened it, the old taste was already in our language, from childhood, and it turned out to be such a rare tasteless mass, although only fish and spices were indicated in the composition. I decided to make it myself. There was no Internet at that time in constant access, I reviewed all the cookbooks, there was not a hint of sprat paste. Then I began to simply read the composition on the banks, somewhere there were a lot of vegetables, onions, carrots, somewhere barley. Basically, all the homemade options were delicious. And since then, when we all get together, I periodically make this pate, with the words “Who is under the table !!!! "I solemnly take out a jar, but it is usually eaten in the morning for breakfast. Once I came across this information: “For 100 kg of ground fish, 50 kg of boiled rice, 16 kg of butter, 10 kg of fried onion, hot pepper, allspice, salt, 4 kg of water were added” We stopped at this recipe. And now, with the advent of all kinds of kitchen gadgets, making pate has become very simple.

[Olya]

Olya, thank you, and I remembered this delicious nostalgic pate on the table bread! I liked the recipe!

I liked the recipe!

Thanks Checkmark. Glad you liked.

[Olya]

OlyaI couldn't even imagine that sprat pate can be made at home! Thank you very much for the recipe! I will try!

Olya! What if you don't have a pressure cooker? Can I use a slow cooker? Maybe fish and rice in a bowl and stew? Or will it be completely byaka?

that sprat pate can be made at home!

Of course you can and it turns out very tasty.

Olya! What if you don't have a pressure cooker? Can I use a slow cooker? Maybe fish and rice in a bowl and stew? Or will it be completely byaka?

You can, I used to just stew the fish separately in a cauldron with liquid smoke so that there was a smoked smell. But it seems to me not worth stewing everything together with rice, since the rice will be very fatty and will also be saturated with smoke too. Better at the beginning of the fish and put in the refrigerator, let it infuse while the rice and onions are steamed. And then take the fish out of the butter sauce and grind with rice and onions.

Thank you, I also love this business. She took it to the bins.

She took it to the bins.

Thank you, I'm so pleased that I like the recipe.

I will definitely cook it. I love sprat pate. But recently the store has been kind of bitter ...
Thank you.

Thank you, Olenka! I'll try in a multicooker, and smoke in an airfryer

[toffee]

toffee, I also really like sprat pate. My children also love, so I cook for everyone's joy.
strawberry, Natasha, please, I hope you like it. Put the onion to your liking, for me, if there is a lot, the pate sweetens. Therefore, I put a little onion.

[olgea]

olgea, I want to cook your pate. There were several questions

Close the lid and put into the pressure cooker for 1 hour

On what program and at what pressure should you put a jar of "sprats"?

Then put rice, onions, sprats into a larger jar, pour a little water and oil

How much water and oil should you add? Is the oil filled in new or can you use the oil drained from the "sprat"?

And we put it back in the pressure cooker for 40 minutes, so it was possible to do everything in one go, in one jar they cooked sprats, in the other rice and onions.

Again, what program at what pressure?
And what did you mean by the words "so it was possible to do everything in one go, in one jar they prepared sprats, in another rice and onions"? That is, immediately put (in different jars) and cook sprats and onions + rice? But then, probably, the fish will not be enough for 1 hour? After all, according to your technology, it is prepared for 1 hour + 40 minutes. Why don't you do that (don't put two cans with different contents at once)?

On what program and at what pressure should you put a jar with "sprats"?

I have Shteba DD2, for a pressure of 0.7, the program I choose meat.

How much water and oil should you add? Is the oil filled in new or can you use the oil drained from the "sprat"?

depending on what rice, if I soak the rice in advance for 12 hours, then pour water flush with rice and onions, if less, then it is better to pour more water, since if the rice with onions does not have enough water to steam and become completely soft, it will be felt in pate, and the excess water can always be drained later. At the expense of oil, oil I add tablespoons of 3 tablespoons, again all by eye. I don't use sprat oil, for me it is very saturated. The taste of the fish itself is enough for me.

1 hour is not enough for fish?

Capelin, sprat, herring 1 hour is enough for all, bones are not felt.

Why don't you do that (don't put two cans with different contents at once)?

Because when I decided to photograph the recipe for my spouse I wanted sprats in tomato sauce. Therefore, in the first batch I put sprats and sprats in tomato sauce. And on the second call, I put everything for the pate in one jar and in the other just put to make canned food in oil for the mimosa salad.

[olgea]

olgea, Thanks for the clarification

And yet I will still torment
Did I understand correctly that the ridges remain in the fish? (my herring is already in the wither - salting)

And about simultaneous cooking
That is, I will put smoked sprats + oil + pepper in one jar, and rice + onion + oil + water in another. I expose 0.7 for 1 hour. At the end of the program, I mix the contents of the cans and grind with a blender. Right?

Tighten the lids on the cans or just cover? (never canned food in a pressure cooker)

And what "spices" do you use besides pepper?

Did I understand correctly that the ridges remain in the fish? (my herring is already in the wither - salting)

They remain, because they are in all canned food, the main thing is that they are soft.

That is, I will put smoked sprats + oil + pepper in one jar, and rice + onion + oil + water in another. I expose 0.7 for 1 hour. At the end of the program, I mix the contents of the cans and grind with a blender. Right?

Yes, that's right.

Tighten the lids on the cans or just cover?

You need to twist a little, a little, well, mm by 5.

And what "spices" do you use besides pepper?

I only use black and allspice pepper, I tried adding cloves, well, how harsh it turned out for my taste.

Olya, I will conjure in the evening)))

Olya, I will conjure in the evening)))

Oh, hope everything works out and you like the pate.

Olga, I'll write later what happened

Uryayayayaya !!!!!!
I made


True, I had to do it a little differently, since I used river bony fish (my daddy has this hobby, in almost any weather with a fishing rod to the river, and then I have to cook it). But it turned out very tasty, almost real sprat paste, only tastier. And there is no river fish taste.
I have a multi-piggy bank Unit, in it there are such inserts
hot smoked my crucians were smoked for 60 minutes, then 25 minutes cold smoked. Then I changed the bowls and into the silicone insert


poured washed rice, poured it with water, a little pepper, olive oil, onions and smoked fish on top. All functions are rice for 20 min.
Thank you very much for the idea, I would never have guessed to make such a pate at home, honestly. And I love him very much.

[Anna]

I made

Oh, how glad I am that everything worked out.

hot smoked my crucians were smoked for 60 minutes, then 25 minutes cold smoked.

By the way, this is an idea to smoke the fish at the beginning on hot until it is canned. I will definitely try. Thanks for the idea.
AnnaThank you for trying.

Oh, Olga, but I'm so glad. Today she treated her own, no one thought that the fish was river. And from such a long smoking on hot bones became soft, and even tails and fins. And this is good for the body

[Anna]

and I'm so glad.

Anna, I really hope that the recipe will take root.

As promised, I am reporting.
The pate was made from herring. I did everything according to the recipe. I only smoked 2 times for 10 minutes, because once it seemed to me not enough (there was very little smell, no color at all). Then I cooked it simultaneously in a pressure cooker in two cans.
Errors: the fish was not washed with salt before smoking, so it turned out to be decently salted. As a result, the pate is oversalted.
When cooking fish, the smell was deadly! fish! Herring is probably not the best fish for this pate. Then everything smelled like fish and I washed it for half a day, trying to remove the smell.
The pâté turned out to be quite good, except for the salty and strong "fishy" spirit.
In short, you need to take into account the mistakes and try to make the pate again.
Thanks for the recipe!

I didn’t wash the fish from salt before smoking, so it turned out to be decently salted.

Yes, the salt must be removed.

When cooking fish, the smell was deadly! fish! Herring is probably not the best fish for this pate.

Strange, but I make canned herring very often, which is why I like the option of cooking in jars with a lid in a pressure cooker, that there is no smell at all. Sometimes I even make fish at the same time in one jar and meat for stew in another. Now I don't even have a hood, I cook and there is no smell at all.

I washed the pressure cooker and ventilated the apartment. When the fish was boiled in a can, there was little smell. But when I opened it - I think maybe this fish got caught (it smelled strongly of FISH!), Or I turned out to be so tender

I think maybe this fish got caught (smelled strongly of FISH!), Or I turned out to be so tender

Try the next time before you open the can of fish to cool it in water. Hot, of course, it is better ground into a paste, but with a blender and with cold fish, this is not a problem at all.

[olgea]

olgea, thanks for the advice

Because when I decided to photograph the recipe for my spouse I wanted sprats in tomato sauce. Therefore, in the first batch I put sprats and sprats in tomato sauce. And on the second run I put everything for the pate in one jar and in another just put to make canned food in oil for the mimosa salad

but can you tell us more about sprat in tomato and canned food in oil?

[Galya]

Galya, Sprat or my capelin, remove the heads, add a little salt, allspice peas, tomato paste, gently mix with fish and put in a jar, tighten the lid and into the pressure cooker
On the mimosa, I put the fish in a jar, salt, add allspice and half-fill with sunflower oil and also into the pressure cooker. It is done very quickly, stored very well. I hope you succeed.

Thank you very much. And if I have a gas pressure cooker, a saucepan and a lid with valves, can I do it in one too, or not?

[Galya]

Galya, I don’t even know if the gas pressure cooker has any subtleties, I never had one. Although the principle is probably the same for electric ones.