Spruce pate

A few decades ago, this type of canned fish like sprats was considered a festive product, for which it was necessary to defend a decent queue in the pre-New Year hustle. Nowadays, as they say, you will not surprise anyone with sprats. It is worth noting that according to the classic recipe for the manufacture of canned fish, a special type of sprat fish should be used, namely Baltic or European sprat.

Currently, under the brand name of canned food, it is not the Baltic sprat that can hide at all, but young herring, Caspian tulip or even herring. The average buyer will not be able to distinguish real sprats from skillful counterfeiting without the help of a professional. Producers of canned fish competently disguise small fish as Baltic sprat.

In this case, we can safely say that in Soviet times sprats were real, as well as tasty and not at all the same as now. During production of sprat, fish is subjected to smoking process without preliminary treatment, and then oil is added and preserved. Canned sprats are served to the table as an independent fish snack.

In addition, sprats are considered an excellent compound ingredient in the process of making fish snacks, as well as sandwiches or canapés. Currently, such a product as spruce pate is increasingly popular. Spruce pate, as well as sprats, can act as a stand-alone dish or compound ingredient. At its core, pate is nothing more than mince or a finely chopped mass of meat, liver, mushrooms, fish, as well as eggs and other products.

Spruce pate relates to fish types of the product and in addition to taste qualities it has high nutritional value. The benefits of spruce pate lie in the chemical composition of the product. Since spruce pate is made from fish, the product contains a fairly large amount of easily digestible protein of natural origin.

In accordance with the classic recipe for spruce pate, the following ingredients will be needed to make a culinary product: canned sprats, onions, as well as chicken eggs. In addition to these ingredients, spices and spicy herbs can be added to the spruce pate. First, the eggs are boiled and then grated on a fine grater and mixed with canned sprats.

At the further stage of preparation of sprat pate, finely chopped and pre-fried bulb onions are added to fish mass. All the ingredients of the spun pate are thoroughly mixed until a homogeneous consistency is formed. The finished sprat pate can be decorated with herbs or sprinkled with egg crumbs.