Mackerel stuffed with creamy caviar pate

Category: Cold meals and snacks
Mackerel stuffed with creamy caviar pate

Ingredients

Salted mackerel 1 PC.
Salted cod roe 2 tbsp. l.
Butter 40 g
Curd cheese 50 g
Boiled carrots 50 g
Green onion a few twigs

Cooking method

  • Mackerel stuffed with creamy caviar pate
  • Mix butter at room temperature into a homogeneous mass with curd cheese. Cut the carrots into small cubes. Add caviar, carrots and finely chopped green onions to the creamy curd mass. Mix. The pate is ready. It's already delicious!
  • Separate the mackerel from the bones and cut into 2 halves.
  • Place the first fillet half on plastic wrap.
  • Mackerel stuffed with creamy caviar pate
  • Gently lay out our pate on top.
  • Mackerel stuffed with creamy caviar pate
  • Cover with the second half of the fillet.
  • Mackerel stuffed with creamy caviar pate
  • To make the cut look beautiful, put the other half of the fillet with its tail to the head, that is, rotate it 180 degrees. Wrap the resulting "sausage" in food captivity and put it in the freezer for several hours.
  • Mackerel stuffed with creamy caviar pate
  • Then cut the mackerel into thin slices
  • Mackerel stuffed with creamy caviar pate
  • and put on slices of bread.
  • Mackerel stuffed with creamy caviar pate
  • Done.
  • It's incredibly delicious !!!!! And very fast! Try it!

The dish is designed for

1 piece

Time for preparing:

30 minutes + 3-4 hours for freezing

Note

The recipe is taken from the Cook site, with my changes.

RepeShock

How interesting and beautiful!
Thank you, Anna, took to bookmarks
Rituslya
AnyaThank you very much for the recipe!
I really love the mackerel itself, but here it is also with the filling! What a dumbass!
I will definitely cook it.
Thank you so much!
Valkyr
I took away to bookmarks! I will definitely do it! Thank you!
izumka
And I'm bookmarked! Until the end of the post.
marina-mm
Anna, I wonder, we should try after the post.
Antonovka
And today I bought everything for the pate, it remains to boil the carrots. I have my own salted mackerel, but I'll eat it like that
Iri55
Did you remove the skin from the mackerel?
Thanks for the recipe. I will definitely do it.
I tried to somehow make fillet with filling, but with herring. Then I couldn't cut it beautifully.
I will definitely try your recipe. I'll put the ponytail to my head and freeze it. It should turn out as beautifully as yours.
Rusalca
Irina, Rita, Maria, izumka, Marina, Lena, Iri55, girls, thanks! : rose: Cook to your health!
Quote: Antonovka
And today I bought everything for the pate, it remains to boil the carrots. I have my own salted mackerel, but I'll eat it like that
Lena, and then why pâté?
Quote: Iri55

Did you remove the skin from the mackerel?
I tried to somehow make fillet with filling, but with herring. Then I couldn't cut it beautifully.
Iri55, took off the skin. For this we freeze to cut beautifully. Do not hesitate - everything will work out!
Iri55
Before I salt the mackerel, I remove the skin from the still frozen fish and free it from the bones, and then I throw it into the cold marinade. Sometimes I immediately cut it into pieces, since mackerel is not always beautifully cut after salting.
Freezing and slicing is a good idea.
Antonovka
Rusalca,
Quote: Rusalca
Lena, then why pâté?
Well, you write that it's already delicious at the pate stage - I like such things with morning coffee, so I'll eat it with a clear conscience
Rusalca
Ahhh, okay tady - eat it for health!




But with mackerel - tastier!
Antonovka
Rusalca,
I'm just afraid that I won't be able to separate the fillet properly ((And this time I took only 1 pack of mackerel for a sample - it turned out to be gorgeous, next time I'll take more, then I'll do everything according to the recipe)
Rusalca
Quote: Antonovka
I'm just afraid that I can't separate the fillets properly
Lena, what is there to separate something ?! This is not a herring - that's where you can't get your bones!
Arka
Rusalca, I admire your heroism! I would gobble it all up at the stuffing stage. Well, you know how it happens ... You decide to try a little or trim it, and away we go!
Rusalca
Nata, I have already been tasted to the eyeballs with various goodies, so the mackerel remained alive and practically did not undergo trimming
Antonovka
Arka,
Here you understand me
toffee
Oh, what a beauty! : girl_love: I have never done it with cottage cheese cream. Need to try!
Rusalca
Quote: toffee
Need to try!
It is necessary! Necessarily!
Arka
Quote: Rusalca
This is not a herring - that's where you can't get your bones!
In! Exactly! I would even replace the herring under a fur coat with mackerel, so as not to bother with the millenium of bones.
Rusalca
Quote: Arka
I would even replace the herring under a fur coat with mackerel, so as not to bother with the millenium of bones.
I tried it! The taste is not the same! Herring is better.
When I have no time at all, I use herring fillets in oil in jars for a "fur coat".
Antonovka
Rusalca,
I did it and why waste time on trifles - just a triple portion and, as it turned out, it's not so much)) It tastes a bit like herring butter! I will definitely do more!
Anyut, thank you very much for the recipe! I hope it will come to the original recipe!

Mackerel stuffed with creamy caviar pate

SoNika
Annayummy shade
Rusalca
Antonovka, Lena, glad you liked!
But don't be lazy, make the original - it's cooler!




SoNika, Thank you!
SoNika
Took away ...
Chef
Congratulations on your well-deserved victory in the "Best Recipe of the Week" competition
Tancha
Anya, with victory!
lettohka ttt
Rusalca, Anya, recipe delight! Congratulations on your medal! And victory!
Rituslya
Anya, with a well-deserved victory!
Wonderful recipe !!!
Our sincere congratulations!
Hurrah! Hurrah! Hurrah!
Antonovka
Rusalca,
Hurrah!!!! Anyut, congratulations !!!!
PS: I made it again, there is no mackerel yet))
gala10
Anya, congratulations on the medal! Well done!
Rusalca
I'm shocked !!!! So nice!
Chef, girls, thank you very much !!!!!!!!!!!!!
This is my first medal!
I am so glad!
Eugene
Rusalca, Anya, congratulations on winning the competition, thanks for the wonderful recipe!
izumka
Anya, with the victory of you! Very well deserved and, I hope, not the last!
I have a question - can you cook it in a few days and put it in the freezer? It won't get worse, I hope?
Rusalca
Eugene, izumka, girls, thanks!
Quote: izumka
can be cooked in a few days and put in the freezer? It won't get worse, I hope?
Can. I now have such a "spare" in the freezer. The guests came - quickly cut it and put it on the table! The beauty!

Trishka
Rusalca, Anechkv, with Victory and Myadalka !!!


: -X how did I overlook such beauty
baba nata
Rusalca, Anna, I did it, lies in the freezer, I'll get it for Easter - I'll show you!
The fish, of course, is worse than yours, but I hope it will be tasty (there is also a patch with caviar - then I'll tell you when we try)
Rusalca
baba nata, Natalia, I hope you like it! I will wait for impressions!

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