Herring pate

1 serving


cutlet mass is prepared from fish with a small amount of bones (pink salmon, cod, hake, pike, etc. ). fish fillet is cut into small pieces, passed through a meat grinder, white bread is added, preliminarily soaked in cold water or milk and squeezed, salt. everything is mixed, passed through a meat grinder again and beaten. butter is added to minced lean fish at the rate of 5 g per 100 g of pulp. produced mass is used to prepare cutlets, round rissoles, roll, meatballs. fish cutlets are breaded in crumbs, fried in a pan on both sides and brought to readiness in a roasting cabinet. instead, meatballs can be made from the same mince. they are placed on a greased baking tray or frying pan, poured with hot water and boiled until ready. To prepare the whip mass, fish fillet, cut into pieces (without skin and bones), soaked in milk and squeezed white bread is passed three times through a meat grinder with a fine lattice. egg white and cold milk or cream are added to the obtained mass, knels are beaten and prepared.