New recipes

Smoked fish paste

Smoked fish paste

I invite you to a fine pate and very foaaaaaarte tasty ...

  • 1 can of tuna in olive oil
  • a piece of smoked salmon (around 150 gr) carefully cleaned of bones
  • 25 gr butter
  • 2 teaspoons cottage cheese (creamy)
  • 1 teaspoon sour cream
  • 1 hard-boiled sticky egg yolk
  • two or three sprigs of fresh dill
  • salt to taste
  • pepper (optional)

Servings: -

Preparation time: less than 15 minutes

RECIPE PREPARATION Smoked fish paste:

Mix all the ingredients in a blender, very simple. Season to taste and let cool for at least 15 minutes before serving ... you will love it (especially you lovers of smoked fish)


Smoked trout pate

3 customers have selected the product in the favorites list.

Product Details

Validity on delivery: Minimum 1 day

Smoked trout pate grown and fed naturally.

The ecological way of feeding and the conditions offered by the nature of the area (mountain) offer a special quality to the trout.

Information

ingredients: organic smoked trout, butter, cream, lemon juice, salt, pepper.

NUTRITIONAL VALUES FOR 100 GR. PRODUCT

Calories 311 kcal
FATS 23.5 g
of which saturated fatty acids 12.8 g
Sugars 1.2 g
proteins 22.5 g
Carbohydrates 2.3 g
Salt 0.9 g
Filter: BIO

Producer ECOLOGICAL TRUFFLE BOLOGA

"We fell in love with the village of Bologa, in the commune of Poieni, where, on the bank of the Henţ brook, we bought a plot of land.

When you enter the trout area below the fortress, time seems to stand still for a while.
The road to here is not straight, there are many detours that take you through a fairytale land like an initiatory road and, before you see the trout, you see the hazel forest, in the foliage of which, in summer, chirping birds look like heat. to catch words in the hiding shadow of these trees.

Our journey here, in Bologa, was not without trials and detours. When you are looking to detach yourself from the rush of time in the city, from the full agenda and the day divided into small and increasingly crowded portions of time, when you leave behind the corporate space, you must first find another time, connect to another rhythm, which is no longer that of the city, but of nature. And if you succeed, this new world is slowly beginning to receive you into its bosom. We wandered through many lands until we found the place of the trout, but once we got here, things started to settle down. Although we had been on the road for some time, we had finally found our place.

Thus began the story of the trout under the fortress. At the 'mouth of the mountain waters', where our trout swims in one of the cleanest waters of Europe, filtered through layers of rock and brought to specially built basins to, through the circular design and conical base, provide the trout a habitat in which, as in rivers, can swim freely against the current.
Helped by nature and the belief that today, more silently than ever, a successful business must be based on ethical principles and that it is necessary for food to support the health of us and our children, we are committed that the product we The quality we offer will always meet the highest quality standards, backed by both eco-certification and the virtues recognized by our customers. "


Fish paste

Are you looking for a quick and easy dish, perfect for a snack? Jamie Oliver helps us, with the help of some ingredients available to every mother, to prepare a delicious fish pate.

It is ready in about 10 minutes, and the prepared ingredients reach for three portions. Here's how to make this dish for the whole family in two steps and three moves! If you have guests, you can double or even triple the amount of ingredients.

Ingredients for fish pate:

400 grams of smoked mackerel
200 grams of cream cheese
3 lemons
1 bouquet of fresh green parsley
extra-virgin olive oil
6 slices of bread

4 steps to prepare fish pate:

1. Clean the skin of the smoked mackerel and discard. Put the boneless fish in a food processor, breaking it lightly. Add the cream cheese, finely grated peel and the juice of a lemon and a few parsley leaves. Pass for about 20 seconds or until you get a smooth paste. Season with salt to taste.

2. Squeeze a lemon, add a little olive oil and freshly ground black pepper.

3. Heat a grill. When hot, add the bread, one at a time, and press down with a pan so that the bread is lightly crushed. Fry for 30 seconds, turn and leave for another 30 seconds.

4. Cut the remaining lemon into slices and serve with toast spread with pate and salad. This dish goes perfectly with a glass of white wine or, in the case of children, with a fresh orange juice.

If you are looking for tasty canapés, we also recommend this recipe: The tastiest olive paste.

Like us on Facebook, if you haven't already given us, to be up to date with other delicious recipes!


Ingredients smoked fish paste with sour apples

  • 260 & # 8211 300 grams of smoked fish, ideal would be mackerel, but as it is harder to find, the original recipe recommends using smoked mackerel or smoked trout
  • 300 grams of sour apples with hard pulp (I used Granny Smith apples, the original recipe recommends wild apples)
  • ½ onion (about 30 grams) white or red, if you prefer, very finely chopped
  • lemon juice to taste
  • lemon, olive and parsley slices for decoration (optional)

How to prepare smoked fish paste with sour apples

1. These are the ingredients used, with the mention that I used only two of the four apples initially prepared. The fish used was a smoked mackerel of 280 grams.

Preparation of ingredients

2. The first step in preparing this smoked fish paste is to clean the smoked fish from the skin and all the bones. Be careful, any of the recommended fish contains other bones besides the spinal cord. We need to get them all out. It won't take us too long, especially since we can grind the fish no matter how fine. And that's how we're going to make it paste.

3. Meanwhile, I cleaned the apples and removed the seed box and chopped the onion very finely. In the image below, you can also see the smoked fish meat, I got exactly 200 grams, after removing the skin and bones.

Note: The granny smith apples, which I used for this smoked fish paste, are sour and strong. They don't have much juice. If you use a more juicy apple variety, I recommend grating them on a grater and putting them in a sieve to lose excess juice. Otherwise, our smoked fish paste may not even have the right texture.

Preparing the pasta

4. The smoked fish paste is prepared quickly using either the food processor processor or a hand blender. Because I didn't make too much, I chose the second option. I put all the boned meat in a bowl and processed it with the blender until it became a paste.

5. One by one, add a piece of apple and pass insistently, until you get the right texture. If you have used juicier apples that you have shaved and drained of juice, add one tablespoon at a time. In total, I used 2 apples, but because I really liked how it was combined with the pasta, I also added ½ cut brown brunoise (very small cubes), which also gave a little texture to the dish. If you want, add these cubes, if not, it is not necessary.

6. I added the onion, also finely chopped, although Mr. Pascovici recommended in the recipe to be processed with the robot. Also, it's an option, if you want a smoked fish paste with a very fine texture, you can grind it together with the other ingredients.

Seasoning and serving

Finally, I added about 1 tablespoon of lemon juice. Nothing else was needed. Smoked fish paste with sour apples tastes perfect as it is. It is sour enough (from apples and lemons), salty enough (from smoked fish), with a great texture, only good to spread on bread and swallowed. The recipe received from Mr. Pascovici ends with the recommendation: "Serve on a plate, garnished with slices of lemon, olives and chopped parsley." That's what I did :)


Mackerel pate

The most complicated thing about this snack is to clean the mackerel of bones and skin.

I put the mackerel, green onions, lemon peel and acircie in the robot, I mixed them well. Then, still in the robot bowl, I poured over the already mixed 50 grams of butter (I first melted the butter in a non-stick pan, over a very low heat) and then I mixed them again, until it became a homogeneous paste, which I poured into a bowl.

Then, in the same non-stick pan, I melted the other 25 grams of butter, over a very low heat.

When the butter melted, I put the finely chopped parsley.

Then I put the 3 teaspoons of grated horseradish.

I left it for about 1 minute (on the same low heat) after which I poured this sauce over the pasta in the bowl, I put a little freshly ground black pepper, then I put it in the fridge for an hour, to & icircate the & quotglaze & quot of butter with parsley and horseradish.

I was lucky to find a very good and very fresh p & acircine, with onions.

This pate went great on slices of p & acircine. But it became divine when, on the greased slice, I put a little more horseradish

I would love for you to try it and tell me how it turned out, I'm one very excited about this mackerel pate. Good appetite :)

Smoked fish can swim after being caught only in an abundantly scented Islay Scotch with peat smoke. I'm thinking of a 16-year-old Lagavulin, whose seaweed aroma reminds the fish of its swirling house.


Ingredients for rice with vegetables and smoked fish (for 6 people)

1 smoked fish 350 g (optional: smoked mackerel, carp batter, smoked salmon etc & # 8230)

50 g ghee or butter ( ghee is an Indian clarifier that is very tasty and replaces butter used to saute vegetables)

1 teaspoon curry (for the color and appetizing appearance of rice)

600 g chicken soup (homemade soup or chicken concentrate from the box or cube)

1 link parsley (for decoration)

3-4 tablespoons lemon juice (to stop the smoked fish)


Smoked mackerel paste

We didn't make big plans for the end of last year. We avoided parties in the city or trips to the mountains and ended up spending time quietly at home, with some neighbors. Each family prepared something for the festive meal, and I chose to make some appetizers, pulled pork for the main course and a dessert. Among the appetizers was smoked mackerel paste, a recipe I've been waiting for a long time to make.

Although, at first glance, the combination of fish and cheese seems a bit inappropriate, in the case of this pasta, or pate, if you want, it's super tasty. It was very successful, which took me by surprise. I didn't expect all the guests to praise her so much and supplement her portions. It was the dish that was finished first and left with requests to give them the recipe, so I promised they would find it on the blog.

Smoked mackerel paste is extremely easy to prepare, which can only be another argument to put it on the "cooking" list. I thought it was a good idea to serve it with a horseradish beet salad and that worked great.


Terms

Consuming a small amount of herring with a little salt daily improves the functioning of the liver, gallbladder and pancreas. Smoked fish is obtained from fresh, frozen or salted fish by hot or cold smoking. The smoke produced by the burning of the wood sawdust prevents the alteration of the fish and causes desired changes in appearance, taste and smell. Fresh fish is salted to a salt level of about 5-8%. Higher salt levels are not allowed as they adversely affect the taste and appearance of the fish.

In addition to its preservative effect, salt also causes denaturation of proteins in the top layer of fish. At a salt content below 5% there is a danger of degradation during processing. Depending on the smoke temperature, it is practiced: smoking with cold smoke (+20 .. + 40 0 ​​C), smoking with hot smoke (+60. +70 0 C) and smoking with hot smoke (+76. +170 0 C ). & Icircbefore smoking, the fish must be dried at a temperature of no more than 30 C. The purpose of this operation is to remove excess water from the fish and to prepare the surface of the fish for the action of smoke.

The smoked fish is packed in wooden crates, lined with parchment paper. Storage is done in dry, ventilated rooms at temperatures of 0. + 0 0 C for hot-smoked fish and a maximum of + 15 0 C for cold-smoked fish. Shelf life is 5-10 days for hot-smoked fish and 15-30 days for cold-smoked fish.


Smoked mackerel paste

Another simple and quick recipe, that of smoked mackerel paste, is the order of the day today. It was finally his turn to publish. Although some of you may expect to publish only fasting recipes during this period, however, not all of us fast. And as my wish is for everyone to find themselves culinary in the virtual kitchen "Readings and Flavors", meaning to be able to choose each one according to his tastes, I will alternate the recipes.

Recipe of smoked mackerel paste which I will write below is suitable to be included in a festive menu. Whether it's Easter or Christmas or any other menu like that. And it's so simple to make and so tasty you'll still want to make it more often.


Smoked fish salad with arugula

I want to offer you this delicious salad recipe, because I am convinced that you are as hot as I am. Who would sit next to the oven, for a time like this, and especially, why would we do it, if we can prepare something good and satisfying in 5 minutes, without any heat processing? So, my salad with smoked fish and arugula, light, fresh and perfectly balanced, is also very permissive in terms of ingredients: do you not like it, or do you not have one of them? Do not use it or replace it with something you like. There is no bath if instead of fish, in the end, use a little cold chicken, if you give up onions, garlic or tomatoes. What should not be missing, however, is black toast, preferably homemade, Dijon mustard (which is irreplaceable), a good quality extra virgin olive oil and arugula, spicy and fresh, without this salad it wouldn't even have been told :). Therefore, keep in mind that the list of ingredients does not contain exact quantities, all ingredients can be added at will, but necessarily keeping a balance between them.


Preparation time: 00:05 hours
Cooking time: 00:00 hours
Total Time: 00:05 hours
Number of servings: 2
Degree of difficulty: Easy

Ingredients salad with smoked fish and arugula:

  • 1 fillet of 150-200 grams of smoked fish, whatever you like (I used a mullet fillet that I smoked on the grill)
  • 4-5 slices of black bread (I used a whole spelled whole wheat bread, very tasty)
  • rocket & # 8211 in the desired amount, I put 2 good hands
  • 1 clove of garlic
  • 2 teaspoons Dijon mustard
  • onions, in the desired quantity (red onions, green onions, etc.)
  • 4-5 tomatoes
  • 20 ml. of extra virgin olive oil
  • juice of 1/2 lemon
  • salt as you catch between two fingers

For starters, prepare the dressing, mixing homogeneously the lemon juice, mustard and extra virgin olive oil.

Fry the bread (on the toaster or on the stove), then rub it well with the user's puppy, to soak in its aroma.

Cut the bread into cubes and put it on the plate where you want to serve the salad and sprinkle with 1/3 of the dressing.Place the pieces of smoked fish without skin on top of the bread (preferably the fish is cut or broken, I broke it into pieces). Add on top of the onion cut into rings or scales and sprinkle generously with another 1/3 of the dressing.Add the arugula over the fish and sprinkle with the remaining dressing.

Finally, add the sliced ​​and sprinkled tomatoes (only if desired) with a pinch of salt. Grab the plate with confidence and stick the fork firmly! : P


Video: ΚΑΠΝΙΣΤΗΡΙΟ (December 2021).