Is pate a pate or a pie? Interesting facts about the dish and recipes. Pate of sprats and mushrooms Pate - what kind of dish is this

Crab sticks are a favorite product of many, widely used for preparing not only salads, but also all kinds of snacks. Crab sticks in batter, rolls stuffed with cheese and garlic, pancakes and tartlets, snack cakes, etc. are very tasty. Did you know that you can make a very tasty sandwich paste from crab sticks at home?

Crab sticks pate- This is a quick and very tasty version of sandwich pasta. Having a pack of crab sticks in the freezer, you can always cook it at a time convenient for you. In addition to crouton sandwiches and fried toast, this pate can also be used for filling tartlets, canapés, when preparing pita rolls, and bacon. There are several types of recipes for this pate.

In some of them you can see a boiled egg in the list of ingredients. It can also be used, only in this case the duration of its storage will be significantly reduced. In addition to crab sticks, you can always add lightly salted fish and shrimp to the pate. It will be delicious if you add a little trout, pink salmon, and salmon.

Ingredients for crab stick pate:

• Butter – 1 pack,
• Processed cheese – 1 pc.,
• Crab sticks – 1 pack (250 gr.)
• Salt.

Crab sticks pate - recipe

Thaw the crab sticks slightly. Remove the cellophane from them. Cut into small cubes.

Cut butter at room temperature into cubes.

Cut the processed cheese into small pieces.

Place cream cheese and butter in a blender bowl.

Beat for 2 minutes. Lay out the crab sticks and add a small pinch of salt.

Beat again for 2-3 minutes until you obtain a paste-like consistency. Homemade should have a uniform creamy texture.

The photo shows that the finished pate turned out to be a soft pink color. You can make it brighter and more saturated color using paprika. Sprinkle in a pinch of paprika while cooking and you'll get a beautiful red-pink hue.

I would also like to note that the taste of such crab spread can always be adjusted at your discretion, especially with the help of spices. Place the finished pate into a dry jar. Close tightly with an airtight lid and place in a cool place. This pate can be stored in the refrigerator for up to one week. Enjoy your meal. I will be glad if you like this recipe and take note of it. I recommend preparing and

We continue the theme with seafood, started in the article “Omelette with mushrooms as a filling for squid” in the “Recipes” section and the “” subsection of the article. Where we will offer the recipe for this undoubtedly delicious and exotic dish. Plus some theoretical basics - we’ll touch on what pate is and what it’s eaten with :)

Shrimp + cottage cheese = delicious pate. Besides, apples and sugar too = pate. And salmon + potatoes + wine + bread also equals pata. Pate can be made from liver, from fruits, from vegetables, from almost any product. So what is pate? Everything is very simple:

In French, the word pate has many meanings. If it is written as p a te, with the emphasis on the first syllable, is read as “pat”. It can mean paste (almond paste - pate d'amandes, tomato paste – paté de tomates) or a form baked from dough, which is filled with filling ( Pate Brisee for pates and Pate Sucree for sweet filling).

If the word is spelled pat e(fill), it is read as “pate”, with the emphasis on the second syllable. Then it means a complex dish closest to pate. Pate en croute- pate baked in dough, served hot or cold. Pate en terrine- This is meat, fish or poultry baked in a special form called “terrine” without dough.

The name "pate" is associated with expensive delicacies like the Strasbourg pie, which was sung by Pushkin, or Pate de foie gras(pate de foie gras). However, depending on the occasion, pate can be either an outstanding dish for a special occasion or an inexpensive homemade snack. Most pate is much easier to prepare than you might expect. The variety of pathe names indicates rather arbitrariness and eclecticism than about sophistication.

Hot pate is served with sauce, which is poured inside through holes in the top crust. For cold pate, the sauce is served separately in a gravy boat. After cooling, cold pate is cut into fairly thick pieces and served as appetizers for main courses.

So, we have figured out the theoretical foundations of pate, it’s time to move on to preparing the dish.

To create a delicious pate with shrimp and cottage cheese, you will need the following ingredients (for one serving):

• 250 g cottage cheese
• 20 g grated cheese (parmesan)
• 15 pitted olives
• 50 - 70 g boiled shrimp
• 2 egg whites
• half a tomato
• salt, pepper, ginger, basil, nutmeg.

The fattier the cottage cheese, the better. The fresher it is - the same. We take seasonings to taste. The procedure for preparing shrimp and cottage cheese pate is very simple:

Beat cottage cheese with cheese and egg whites. Season with salt, pepper, ginger. Place the tomatoes cut into slices on the bottom of the mold, then the mixture, smooth the surface with a spatula dipped in water. Place shrimp and olives on top and press lightly inward. Sprinkle with basil and nutmeg. Bake in a preheated oven at 200 degrees for 25 minutes. Serve warm or cold.

By the way, you can serve Cumberland sauce along with the cottage cheese and shrimp pate. This is an interesting sauce that requires a variety of ingredients - but it's worth it :)

To prepare Cumberland sauce, currant jelly is mixed with orange and lemon juice, seasoned with mustard, and thin strips of orange zest and shallots, sometimes ginger, are stewed in red wine. All ingredients are then mixed and seasoned with port and cayenne pepper.

Bon appetit!

Delicious pate is shrimp and cottage cheese, specially processed.

Based on materials from http://www.povarenok.ru/dict/show/1574/ and http://www.book-cook.net/show/1182/

Pate (pate. French) is the general name for dishes like terrine or pate, an exclusively French culinary phenomenon. French cooks and gourmets distinguish three types of pate and many types and subspecies. It can be minced anything (based on meat, fish, mushrooms, vegetables), baked in dough (including tartlets) or in special ceramic forms (like terrine). Pate in dough can be served cold or hot, baked in ceramic forms - only cold. Tartlets are usually made from shortbread or (better) (you can use ready-made ones or tinker around and bake them yourself).

Meat pate with chicken liver and cognac

Ingredients:

• lean pork - about 200 g;
• smoked fatty pork belly – 200 g;
• skinless chicken fillet from thighs or breasts – about 200 g;
• chicken liver – about 200 g;
• onions – 2 pcs.;
• Dijon mustard – 1 tbsp. spoon;
• natural milk cream;
• cognac – 5-80 ml;
• dry ground spices (allspice, nutmeg, cloves, coriander, etc.).

Preparation

We pass chicken and pork meat through a meat grinder. Cut the brisket like cracklings and melt some of the fat out of them in a frying pan. Fry the finely chopped onion until light golden brown. Let's add. Fry everything together, turning over with a spatula, then simmer with spices, covering with a lid, for another 15 minutes. Cool the contents of the pan and lightly punch it with a blender, without bringing it to homogeneity (you can use a meat grinder with a large attachment).

Mix the minced pork and chicken with the liver and onion mixture. Add mustard, a little cream and cognac. Mix everything thoroughly, add salt if necessary. The consistency can be adjusted by adding cream or wheat flour (starch). Next, you can bake the pate in a large common form, covering it with foil or covering it with a lid, or put the resulting mass into tartlets. Bake at 180-200 degrees C for about 40-60 minutes. If baked in tartlets, you can sprinkle with grated cheese and decorate with a few green leaves. If in the general form, first cool, then remove and cut into slices.

Sprat and mushroom pate

Ingredients:

Preparation

Remove the sprats from the jar and place on a sieve to remove excess oil. Shake off the washed mushrooms and chop them with a knife, not too finely. Process sprats, mushrooms, olives and boiled potatoes in a blender until smooth. Add spices. Use cream and boiled potatoes to adjust the thickness. Fill the tartlets with the resulting mass and bake in the oven for 25-30 minutes. Pate is served with table wines.

Do you love crab sticks, but your imagination doesn’t go further than a salad with crab sticks, corn and eggs? Prepare crab stick pate. It is easy to prepare, and then this appetizer can be served in a bowl or spread on crackers or filled into tartlets. To add spice to the pate, you can add garlic, onions or green onions, and spices (ground red and black pepper).

List of ingredients:

• 100 g crab sticks or crab meat,
• 2 chicken eggs,
• 3 cloves of garlic,
• 1.5 tbsp. l. sour cream or mayonnaise,
• 3-4 sprigs of parsley,
• 3-4 pinches of ground black pepper,
• fresh herbs for decoration.

Preparation

1. Crab sticks or meat must be thawed, if it has been frozen, under natural conditions, that is, at room temperature.

2. Eggs need to be hard-boiled and cooled, then peeled and cut into several pieces.

3. Place chopped eggs and pieces of crab sticks into a bowl or large cup. Garlic cloves need to be peeled and chopped finely or passed through a special press.

4. Add sour cream of any fat content or mayonnaise, preferably homemade. Also add clean dry herbs, spices and herbs.

5. Grind all ingredients using an immersion blender until smooth or almost smooth.

6. The crab stick pate is ready, put it in a bowl and you can serve. You can store it in the refrigerator for a day or two, tightly closing the bowl with a lid or cling film. The pate turns out to be very tender, with a pronounced taste of fish, parsley and garlic, but there is a spicy aftertaste. Therefore, if you want the snack not to be spicy, then reduce the amount of garlic or completely abandon it.