Pate salad. Layered salad with meat pate
Grate the pickled cucumbers on a coarse grater or finely chop and lay out in three layers.Lubricate with mayonnaise.
Then a layer of the remaining rice.Drizzle with mayonnaise.
Spread canned corn on top.
And now everything is ready!
Bon appetit!Liver paste- it is not only very tasty, but also useful. After all regular use the liver contributes to the accumulation of vitamin A, strengthening the immune system, increasing blood clotting, raising the level of hemoglobin.
Of particular value to the salad is the presence of a number of useful properties, which are found not only in meat, but also in high-quality butter, carrots and onions. Of course, in a salad, you can use a ready-made pate bought in a store. However, to be sure of the quality of the product, it is better to cook it yourself. Usually we cook it with beef, pork or chicken liver.
Chicken is tender and easy to process. She has discriminating taste and nice texture. If you decide to cook with chicken liver, choose exclusively fresh product. The point is that at long-term storage, it is capable of accumulating toxins.
Beef - different rich aroma and a more concentrated presence of nutrients, but it is harder to work with. Before cooking, it must be thoroughly cleaned of the film and veins.
Pork - is considered less dietary. Before cooking, it should be well soaked in milk to get rid of its natural bitterness. This offal contains the same useful material, as in beef. When buying, choose a liver of uniform texture and color.
layered salad- tasty and beautiful dish that can decorate any festive table. The basis can be completely different products but especially tasty snack obtained from the liver.
Dishes from this offal should definitely be consumed with overwork, children, pregnant women, as well as people prone to diseases. diabetes, atherosclerosis. However, the liver is valued not only for its beneficial properties, it has a very delicate taste And pleasant aroma. It goes well with any vegetables and cereals.
To prepare a salad in layers, you can take a ready-made pate, but it is better, of course, to make it yourself.
The liver can be used differently. If you use beef, be sure to clean it of veins and chaff. Before cooking, it must be soaked in milk - so the taste will be softer. Then cut into small pieces, fried together with chopped onions and carrots, chopped in a blender and whipped with butter.
On the pages of our site you will find a recipe with a photo, as well as detailed description step by step of this dish. Layered salad for the holiday with pate can be prepared with various ingredients to your liking. Each layer is smeared with mayonnaise or unsweetened yogurt. Decorate the dish with grated egg yolk or hard cheese, sliced \u200b\u200bhalves of cherry tomatoes and herbs.
Ingredients:
Rice - 2/3 st.
Liver pate (pork, chicken) - 250 g
Pickled cucumber - 2 pcs.
Canned corn - ½ can
Mayonnaise - 4 tbsp.
How to cook a recipe step by step with a photo:
You can cook the pate yourself, or you can buy it. We need about 250 g.
Boil the rice in salted water and leave to cool.
Well, when all the ingredients are ready, you can proceed to the salad.
Spread the pate in the first layer.
Rate the recipe
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Calories: Not specified
Cooking time: Not indicated
Layered salad with meat pate- recipe with photo
Ingredients:
- 1 carrot;
- 2 tablespoons of meat or liver pate;
- 1 small sweet and sour apple;
- 1 clove of garlic;
- 1 large boiled egg yolk;
- 1 potato tuber;
- 1 teaspoon of soy sauce;
- mayonnaise;
- salt to taste;
- viburnum for decoration.
Recipe with photo step by step:
Boil carrots without peeling. The most delicious carrot comes out if you boil it in milk, or add a little cinnamon and sugar to the water, literally on the tip of a knife. Grate on a coarse or medium grater. 
Add mayonnaise, garlic, a little salt to carrots. You should get a spicy salad - the basis of our salad. 
Arrange the carrot salad in a layer on a serving ring. Bake potatoes in their skins or boil, peel.
Grate potatoes, add some salt. 
Put the potatoes in a layer, cover with mayonnaise. Mayonnaise stretch on the surface of the salad. 
Open a canned pâté, or make your own pâté - the decision is yours.
Choose a smooth pâté, free of chunks of meat, brand name mushrooms. 
We spread a portion of the pate, crushing with a spoon, leveling the surface of the salad as much as possible. 
Peel the apple and grate. 
Pour in to grated apple soy sauce. If the sauce is not salty, salt the apple a little. If the apple is sweet, add a couple of drops of lemon juice. 
Put the apple in a layer, if the apple has allocated juice, squeeze it a little.
Put some mayonnaise on top. 
Finish the salad with grated or mashed egg yolk. Protein in the salad is not needed, feel free to use it to prepare another salad. 
Using a tablespoon of pressure, remove the serving ring.
Garnish with viburnum, cranberries or red currants. 
If you use frozen berries - do not defrost them - just lay the berries on top of the salad.
You can also decorate the berries with curly parsley, green onions, cilantro or even pomegranate seeds - we just need a colorful speck for beauty. 
The salad does not need time to soak - immediately after cooking, serve the salad with meat pate to hungry relatives. The salad is extremely high-calorie and very satisfying, such a salad will be more appreciated by the male part of relatives.
Fairy ATV treated you with salad.
You can also serve on the festive table
Ingredients
Sprats - 1 can / 200 grams;
Egg yolks - 4 pieces;
Butter - 50 grams;
Dill - 2 sprigs;
Mayonnaise to taste;
Salt to taste.
- Cooking time: 15 min
- Pate (33 pcs.)
- New Year's recipes
- For 4 people
- During heat treatment, calorie content is usually increased by evaporating water from products.
"> 220 kcal per 100 g
We care about the quality of recipes and make changes if necessary.">27.04.2013 /
Cooking process
You can not only buy sprat pate, but also cook it yourself, and not only from purchased sprats, but from home-cooked sprats, see here. Among the various homemade options for sprat pates, I want to offer a recipe with the addition of only egg yolks and butter.
Prepare sprats, eggs, butter, dill, mayonnaise.
Boil the eggs and separate into whites and yolks. The yolks will go into the pate, and the whites can be stuffed with the pate.
Sprat pate is ready.
Serve pâté on bread, toast, in tartlets or as a stuffing for stuffing eggs.
Sprat Pate Salad Recipe with Photo
sprat salad recipe with photo
Lovely girls! Since you are looking for a sprat pate salad recipe with a photo, then you are on the right track!
In the list of recipes that you will see just below, you can easily see it. However, if the recipe for sprat pate salad with a photo is not in this list, then use the built-in site search.
Products:
potato
milk (300 gr)
sour cream (1 cup)
butter (50 gr)
eggs
spices (salt and pepper)
for salad:
green onion(2 small bundles)
6-7 small boiled potatoes
sausages (6 pcs.)
mayonnaise
sugar (1 teaspoon)
Recipe:
1. Boil potatoes and make them thick puree with milk and butter.
2. Make small holes in the puree and break the eggs into them.
3. Pour all this on top with sour cream (preferably not thick), salt and pepper.
Products:
200 gr. spaghetti
200 gr. smoked salmon fillet
1 bunch green onions
1/4 lemon
olive oil to taste
Recipe:
1. Cook the spaghetti according to the instructions on the package. Drain water, rinse spaghetti with cold running water and drizzle with olive oil.
2. Cut the salmon fillet into long sticks and strips. Wash green onions, dry and cut into rings. Remove the zest from a quarter of a lemon with a special grater or thinly cut it with a knife from a lemon and chop.
Mix all salad ingredients and ref.
Products:
melon slice
orange
2 kiwi
apple
canned peaches with juice 100 gr.
2 tomatoes
leaf lettuce 2-3 large leaves
2 tbsp. spoons of sour cream
2 teaspoons of sugar
For decoration:
greenery
carrot
red cabbage 1 leaf (optional)
olive
Recipe:
1. Cut the pulp of the melon from the peel, leaving a small piece, pierce the rest with a skewer and fix a circle of carrots on it. It turned out "sailboat".
Pierce the melon itself with two large ones.
Products:
6 large eggs
1-2 tbsp. spoons of mayonnaise
salt and pepper
a little squeezed lemon juice
2 celery stalks, minced and washed
1/2 clove of garlic
2 small handfuls of lettuce
8 pieces of fried bread
Recipe:
1. Place the eggs in a saucepan, pour cold water. Bring to a boil.
Reduce heat and simmer for 7 minutes over low heat.
2. Take out the eggs, cool for 3 minutes in ice water, peel the shell. Add mayonnaise, a couple of pinches of salt and pepper, now mash with a fork.
3. Roll in celery and garlic cloves.
Products:
3-4 potatoes
large carrots;
2 processed cheese high fat
eggs
1 medium onion
1 bank canned fish
mayonnaise
greenery for decoration
Recipe:
Boil potatoes and carrots until cooked, boil hard-boiled eggs and carefully separate the whites from the yolks. Now three boiled potatoes on a grater, distributing it evenly over the dish. Then we make a very lean mayonnaise mesh on top of the first layer.
We put the potatoes in the first layer so that the excess juice from the fish additionally soaks it. And that's why it's important to layer.
We offer you a recipe delicious salad"for a bachelorette party" with elegant taste. Thinking about what to take on a wedding walk to feed the guests (on a picnic)?
Try it, you should like it!
Chicken breast 150g cut into slices, brush with honey and fry for 5-7 minutes. Cool, pour lemon juice. Cut avocado into slices, pour over lemon juice.
Cut the strawberries in half, sprinkle lightly with black pepper. Arrange beautifully on lettuce leaves.
.
chicken, pineapple, pepper, egg, ham, cucumber, tomato, mayonnaise
The meaning of this tasteful salad is that everything is cut into large cubes 1-1.5 cm. Olives in half, eggs into 8 pieces. This gives a special taste, and looks very nice, the cubes seem to be visible even from the lower layers.
Each layer mayonnaise, but do not coat. and the mesh is abundant. We spread: chicken, pineapple, pepper, egg, ham, cucumber, tomato, cheese and olives on top.
1 boiled chicken breast, one fresh cucumber, Parmesan cheese, three boiled eggs, mayonnaise, sweet bell pepper, one large onion, lettuce.
Lay in layers on lettuce leaves.
1 layer: boiled chicken breast, cut into thin strips, mayonnaise.
2 layer: onion cut into thin strips and scalded with boiling water, mayonnaise.
3 layer: cucumber cut into thin strips, mayonnaise.
4 layer: boiled chicken eggs finely chopped, mayonnaise.
Layer 5: Parmesan cheese on fine grater.
Garnish the salad with bell pepper rings and lettuce leaves.
walnuts, broken into small pieces 1 cup
green apples, peeled and cored and cut into wedges 2 pieces
finely chopped red cabbage- half a medium head
lemon juice 2 tablespoons
homemade mayonnaise - half a cup
baby capers for serving 2 teaspoons
pumpkin, peeled and cut into slices 5 millimeters thick 500 grams
red onion, thinly sliced 2 medium pieces
olive oil - 2 tablespoons + more Not a large number of for preparing vegetables
balsamico 1 tablespoon
lettuce leaves to taste 100 grams
pitted pickled olives - half a cup
feta 100 grams
Sprat pate
Most delicious
Comments
Great recipe. I made some changes to it. I replaced the cheddar cheese with Dutch.
FLAOUNES - Cypriot Easter cakes
Everything is fine, but you messed up something with the felt. Felt felt is completely different.
Kurt
Felt felt is from a completely different area, to cooking, and even more so.
Kurt
crazy a delicious cake, my favorite since childhood, used to do 5-6 hours.
Very tasty cake
Who is interested in the production of kurt in any country, please contact if there was milk.
Kurt
Greek cutlets
Soak the bun in warm water. Peel and chop onion and garlic.
knead with minced meat, eggs, parsley, squeezed bun, salt and ground black pepper. Cut into 12 cutlets and fry them in 2 tbsp. spoons of oil. Peel the eggplant, cut lengthwise into 12 slices.
Salt, rinse and dry after 10 minutes. Fry in batches in the remaining oil.
Cheese cut into cubes. Put the salad on a dish. Wrap each cutlet with an eggplant slice.
Insert skewers with strung pieces of cheese and olives in the center. Spread on lettuce leaves.
lemon freshness
- 1/3 lemon fanta
- 2/3 light beer
Mix the ingredients in a tall glass and drink for a cool, refreshing drink with a slight lemon scent.
Sprat recipes - sprat pate with cranberry jelly, sprat, apple and celery salad, sprat, cucumber and radish salad
It is believed that the first canned food from smoked fish in oil on the territory of the Russian Empire began to be produced in Latvia, this happened in the 90s of the XIX century. The novelty was in demand, so a solid report for 1913 already mentions 20 fish processing factories in Riga and its environs that produce sprats. Since then the phrase Riga sprats became stable.
By the way, the name of sprats refers to canned food, and not to the fish themselves. In familiar jars there is a variety of sprat, and even herring.
The production of sprats is not an easy task if the goal is to achieve High Quality. Our sprat masters claim that best sprats obtained from the winter catch. Ideally, fish should be processed as soon as they are caught, which is why many Latvian factories are located in fishing towns and villages on the coast.
Manual sorting is also a significant factor. Even the type of wood for smoking affects the taste of sprats, not to mention the quality of the oil used.
Sprats it is a ready-to-use product. Any established traditional recipes based sprat does not exist. Sprats go well with crispy potato pancakes.
However, skilled housewives have invented many salads in which sprats, like other canned fish in oil, are used together with potatoes, rice, and mayonnaise.
It seems to me that sprats high-calorie product by itself, and do not require heavy artillery to give satiety. I offer two options for salads with sprats, easy to prepare and not leaving a feeling of heaviness.
And for the festive table fit sprat pate in a new way.
Sprat pate with cranberry jelly
- 200 g sprat in oil
- 40 g red onion (half an onion)
- 20-25 g pickled capers
- 2 tbsp. l. parsley
- 100 g cranberries
- 100 g sugar
- 3 sheets of gelatin (6 g)
What to do:
Place the washed cranberries in a small saucepan and heat slowly, stirring constantly, until the juice is released. Add sugar, stir and cook over low heat until sugar dissolves, and then another 5 minutes.
Remove from heat, cool slightly and pass through a sieve.
Dissolve gelatin in 1-2 tbsp. l. warm water, mix quickly until smooth with pureed cranberries. Pour into a small container with a lid, cool and put in freezer for half an hour.
During this time, peel and very finely chop the onion. Wash, dry and finely chop the parsley.
Mash in a small bowl sprats(without oil), combine with onions, parsley and capers, mix.
Carefully remove the thickened jelly from the tray and cut into small cubes.
Serve the pate, garnished with cranberry jelly cubes, with toast.
You can use cranberries mashed with sugar instead of jelly.
Salad of sprats, apples and celery
- 8 -12 sprats in oil
- 2 hard-boiled eggs
- 1 large sour apple
- 5-6 celery stalks
- ½ red onion
- ½ chili pepper (optional)
- 2 tbsp. l. apple cider vinegar
- 1 tsp mustard
What to do:
Peel the eggs and cut into slices.
Rinse the celery, peel the upper hard fibers with a vegetable knife, cut into slices 1 cm wide.
Peel the apple, cut into large cubes.
Cut half of the onion lengthwise into two parts, chop finely.
Sprats
Remove seeds from chili peppers, finely chop.
Combine all dressing ingredients in a small bowl, beat lightly.
In a large bowl, toss apples, celery and onions with half the dressing.
Arrange in portioned vases, alternating with an egg. Sprinkle chili pepper on top.
Arrange 2-3 fish on top and drizzle with remaining dressing.
Sprat, cucumber and radish salad
- 8-12 sprats in oil
- 2 small cucumbers
- 3-4 radishes (or daikon)
- 2 hard-boiled eggs
- lettuce mix
- 5 st. l. sunflower oil without smell
- 5-6 large mint leaves
- juice and zest of half a lemon
- 1 tsp powdered sugar
What to do:
Wash and dry vegetables. Cut cucumbers lengthwise and chop.
Finely chop the radish.
Peel and slice eggs.
Sprats Remove from oil and pat dry with paper towel.
To make the dressing, in a small bowl, combine the oil, lemon juice, powdered sugar and salt with finely chopped mint and finely grated lemon zest.
Put vegetables and egg in a salad bowl or divide into individual portions, season. Lay sprats on top.
Malvina Ruse:
I’ve been cooking since I was 12, I’ve got a taste for it and I just can’t stop. I love to organize holidays, travel, learn new things. Collecting enthusiastically cookbooks, from all trips I bring books, preferably fundamental ones, oh local cuisine, and sometimes - and kitchen utensils.
Now, when a weighty library has been selected, the quantity turned into quality: I wanted to share what I had accumulated. With great pleasure I share recipes, impressions and findings with those who are interested. Parallel to culinary experiments received a diploma in chemical engineering, defended a dissertation.
My family not only shares my hobbies, but also pushes forward, helps and does not let go.
Recipes from Malvina Ruse:
Keywords
this is the section verified recipes that I either prepared myself or tried from my friends
Sprat pate
Our people have long been fond of such a product as sprat pate.
Ever since the time when real sprats were in short supply and got only on big holidays. They got it - in the sense, they got it somewhere, got it, grabbed it, etc.
Simply, sprats did not appear often on the store counter. But, sprat pate was almost always.
It doesn’t matter that it only smelled of sprats, but it was not known what it was made of, the main thing is that it was smeared on bread!
And perfect for sandwiches. Both morning and holiday.
However, why was it? Sprat pate is still being produced - it is necessary to put waste from fish production somewhere!
A small digression: Why did the pate get into the main dishes? Same more of an appetizer some, someone will say, or something like that.
For sandwiches, I mean.
This is not entirely true. Moreover, not at all. Pate was originally not intended for spreading on bread.
Dee is still in his homeland, in Europe, pate is either a pie stuffed with minced meat, or directly the main course, and hotter - baked pate and others. So the classification of this dish as a "second" dish is quite justified.
Although, no one forbids using pate as an appetizer or "filling" for sandwiches. A matter of taste.
Let's try to find out what a real sprat pate would taste like. From real sprats, I mean. (more details on the process of making sprat pate can be found in the "Holiday Sandwiches" section)
How to make sprat pate:
Transfer the sprats from the jar to a bowl or large cup.
Add minced garlic.
spoon mashed potatoes. Mix everything thoroughly with a fork until smooth.
Add mayonnaise and mix again to a paste.
Sprat pate is ready. Can use it like independent snack Or as a filling for sandwiches.
Sprat pate recipe:
- Sprats - 1 bank
- Mashed potatoes - 1 tbsp. spoon
- Garlic - 1 clove
- Mayonnaise - 2 tbsp. spoons or to taste
As you can see, there is nothing particularly difficult about this. recipe sprat pate. Simple food, nowhere is easier, it cooks quickly enough and is quite suitable for everyday family meals, for breakfast, and for receiving guests at the festive table as a snack.
In any case, this pâté is not like the substance that we get in stores in tin cans.
Simple recipe - healthy eating!
Try it IT IS DELICIOUS!
Recipe and preparation of sandwiches from sprat and beef pate, crab sticks and tomatoes, with minced meat, lard and herring
Sprat and beef pate sandwich with herbs: recipe and preparation
loaf white bread cut into layers 1 cm thick, put sprat pate on one side on one side, sprinkle it with dill, then beef pate sprinkled with tarragon. Drizzle pates with ketchup or red sauce.
On the other side, put a leaf of watercress, on which put the Rabbit's Dream and Morning salads.
Pate filling with herbs
Required. 150 g of sprat and beef pate, dill and tarragon, watercress leaf.
Cooking method. Mix sprat paste with finely chopped greens. beef pate remove the protective film and cut into slices 1 cm thick.
Finely chop the dill and tarragon.
Salad "Rabbit's dream"
Required. 200 g cabbage, carrots and zucchini, 300 g apples, 2 onions, 100 g fresh cucumbers, 1 tsp vinegar, 2 tsp. birch sap, salt, spices.
Cooking method. Finely chop the cabbage.
Peel and grate apples and carrots, cut the onion into cubes. Cucumbers cut into circles.
Peel the zucchini and grate it.
Put all the salad ingredients together, pour them with diluted vinegar and let it brew for a bit. Add salt, spices and birch sap.
Salad "Morning"
Required. 3 eggs, 50 g rice, 300 g potatoes, 100 g pickles and canned peas, 2 tbsp. l. cucumber brine.
Cooking method. Boil the eggs, grate, sort the rice, rinse, boil in salted water, rinse again so that it is crumbly.
Boil the potatoes in salted water in a "uniform", peel and cut into small cubes. Grate the cucumber.
Drain the liquid from the green peas and put it in a salad bowl. Place all other components in it, mix and season cucumber pickle.
red sauce
Required. 3 tbsp. l. flour, vegetable oil and tomato paste, head of onion, spices, salt, dill.
Cooking method. Sift flour and mix with vegetable oil, put on hot pan, bake for 5 minutes. Then add tomato paste.
Finely chop the dill and onion. Put the greens and onions to the prepared base, fry everything together for 3-5 minutes.
Add spices and salt a few minutes before cooking. The sauce is served hot.
Crab stick and tomato sandwich recipe: how to cook
Slice a loaf of bread from wheat flour lengthwise into pieces 12-14 mm thick. Brush each piece with a thin layer of butter. Put the French salad on the right side, and the Shrimp salad on the left.
Place in the middle of the sandwich vegetable stew. Put a piece of baked fish and crab sticks on top of salads.
Spread thinly sliced tomatoes over the entire surface of the sandwich. Put a peeled shrimp, a slice of lemon even higher and garnish with dill or parsley.
Crab stick filling and decorations
Required. 50 g crab sticks, 100 g fresh tomatoes, 20 g butter, parsley or dill.
Cooking method. Crab sticks cut in half.
Wash the tomatoes and cut into thin circles. Finely chop the greens.
Salad "French"
Required. 200 g potatoes, 50 g bell peppers, 40 g ham, 100 g anchovies, 2 tbsp. l. olive oil, 1 tbsp. l. lemon juice, 10 g olives, 40 g fresh mushrooms, salt, black ground pepper.
Cooking method. Boil potatoes in salted water in a "uniform", peel.
Cut potatoes, bell peppers, ham, anchovies, salt, pepper and mix. Olive oil mix with lemon juice.
Pour the prepared products with this dressing. Add chopped to small pieces boiled mushrooms, olives and mix again.
Salad "Shrimp"
Required. 100 g rice, 200 g shrimp, 50 g bell pepper, 1 tbsp. l. tomato paste, 10 g butter, 1 tsp. vinegar, salt, ground black pepper.
Cooking method. Saute rice with tomato paste butter so that the grains become slightly transparent. Then pour in a glass of water and cover with a lid, cook until tender.
Drain the water and let the rice cool. Cut the onion into rings, and the pepper into strips and put it on the cooled rice.
Then season the salad with vinegar, salt and pepper and leave for 30 minutes in cool place. Cook shrimp in boiling salted water for about 5 minutes.
Peel, cut the meat into small pieces and add to the salad.
Baked fish
Required. 400 g of fish (carp, pike, perch, pike perch), 2 tbsp. l. vegetable oil and lemon juice, salt, black pepper.
Cooking method. Cut the fish into portioned pieces, salt and drizzle with lemon juice. Grease a baking sheet with vegetable oil and put the fish on it.
Bake in a well-heated oven for 35-40 minutes, basting from time to time with the juices that stand out.
Vegetable stew
Required. 200 g of cabbage, 150 g of carrots and zucchini, onions, 200 g of fresh tomatoes or 20 g of tomato paste, 1/2 cup of rice, 2 tbsp. l. vegetable oil, 2 cloves of garlic, salt, ground black pepper, parsley and dill.
Cooking method. Soak rice in cold water for 1 - 2 hours and boil until tender. Finely chop the cabbage and simmer with the addition of water for 35-40 minutes.
15 minutes before readiness, add grated carrots, onion, chopped into small cubes, grated zucchini. Peel the tomatoes, cut them into small pieces and add to the stew.
You can replace them tomato sauce or paste. 3 minutes before readiness, add crushed garlic and finely chopped greens to the stew.
Then invest boiled rice and mix well.
Sandwiches with minced meat, bacon, herring and herbs: recipes and cooking
Cut a loaf of white bread into pieces 1 cm wide. Place meatballs with herbs on one side of each piece, salted fish, on the other - salads "Spring" and rice.
Meatballs
Required. 300 g ground beef, 50 g lard, head of onion, 200 g of salted herring, salt, spices, dill and cilantro.
Cooking method. Minced meat and lard pass through a meat grinder.
Pass the onion through a meat grinder, combine with minced meat. IN minced meat add spices, salt and part of the greens, previously finely chopped.
Make small balls of minced meat, boil them in salted water for 10-12 minutes. When meat balls cool a little, knead them slightly so that they take the form of cakes, but do not fall apart.
Peel the herring, separate the fillet from the bones and cut it into pieces 20-25 mm wide.
Salad "Spring"
Required. 2 leaves watercress, 150 g white chicken meat, 2 eggs, onion head, 50 g rice groats, 2 tbsp. l. mayonnaise, salt, parsley and cilantro.
Cooking method. chicken breast free from bones and boil in salted water until tender.
Let cool and cut into small pieces or pass through a meat grinder.
Boil eggs, finely chop. Cut the onion into squares.
Finely chop the greens. Rinse rice, boil in salted water, rinse again so that it is crumbly.
Place all salad ingredients in a tall bowl, season with salt and toss. Place the salad in the refrigerator for an hour, then season with mayonnaise.
rice salad
Required. 100 g rice, 2 onions, 3 egg whites, 50 g mayonnaise, 1 tsp. mustard, 2 tbsp. l. cucumber pickle, 100 g canned saury in sunflower oil, 20 g green onions, salt.
Cooking method. Rinse rice, boil in salted water, rinse again so that it is crumbly.
Onion cut into small squares. Chop the green onion. Boil the eggs, separate the protein and grate it.
Put the saury with the brine into the prepared tall dish, mash with a fork. Dilute mustard with brine from under pickles and let it brew for an hour.
In a bowl where saury is already located, put the remaining salad ingredients, salt, season with mayonnaise and mix well.
Serve hot.
Recipes for sandwiches with pate, liver and egg: how to cook
Cut a loaf of white bread into layers 1 cm thick. On each piece, put pork pate with dill and parsley on one side, then beef liver fried in batter, pour it with white sauce, put it on the other side potato salad with smoked sardines and warm salad.
Filling
Required. 150 g pork pate, 300 g beef liver, 2 eggs, 2 tbsp. l. flour and vegetable oil, salt, spices, dill and parsley.
Cooking method. Finely chop the greens.
Mix pate with herbs. Cut the liver into thin slices.
Prepare batter from flour, eggs, salt and spices. Warm up vegetable oil.
Dip the liver in batter and fry for 3-4 minutes on each side.
Potato salad with sardines
Required. 300 g each of hot smoked potatoes and sardines, 200 g pickled cucumbers, 2 onions, 50 g canned green peas, 5 tbsp. l. mayonnaise, salt, 20 g green onions, watercress, parsley and dill.
Cooking method. Boil potatoes in salted water in a "uniform", cut into small squares. Grate the cucumbers on a medium grater, cut the onion into half rings, finely chop the greens.
Drain the liquid from the peas. Fish fillet remove from bones and finely chop.
Add all the ingredients, salt, dress the salad with mayonnaise and mix.
Salad "Warm"
Required. 300 g radish, 200 g fresh cucumbers, 2 leaves of watercress, 2 eggs, 4 tbsp. l. sour cream, salt, 20 g green onions, dill. Cooking method.
Finely chop the vegetables, chop the greens, boil the eggs, grate on a fine grater. Onion cut into half rings.
Add all the ingredients, salt, dress the salad with sour cream and mix well.
white sauce
Required. 3 tbsp. l. flour and vegetable oil, 4 tbsp. l. sour cream, 1 tbsp. l. cucumber pickle and mustard, salt, cumin, black pepper.
Cooking method. Sift flour, mix with vegetable oil, fry in a pan for 5 minutes.
Mix mustard with cucumber pickle and let it brew a little. Mix sour cream with spices and salt, add mustard and combine with flour and vegetable oil.
Keep it on fire for a little longer fully prepared.
Warm up the sandwich in the microwave before serving.
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Sprat pate
The benefits of sprat pate: sprat pate contains complete proteins, nutrients, collagen, amino acids (tryptophan, lysine and methion). The pate contains many vitamins of various groups, including vitamins A, C, B12 and E. No less important is the fact that sprat pate contains such useful substances as: phosphorus, zinc, copper and iron.
The great advantage of sprat pate is that it can be stored for a long period of time.
Harm of sprat pate: it is not advisable to use sprat pate for the elderly. Don't eat often this species product, as this will entail bad consequences associated with poisoning and infectious diseases.
Pay also your attention to the expiration date of the pate, after opening you need to use it before the end of the indicated date on the package. And if the sprat paste is in a metal can, it is advisable to immediately transfer it to another container after opening, since harmful metals can get into the product.
Sprat pate is a kind fish product, which can be served at the table as an independent dish. For the presence of sprat pate palatability, it is also used to prepare fish snacks, sandwiches and canapes.
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Sprat pate
homemade sprat pate
Sprat pate is delicious. But if you put a jar of sprat pate on the festive table, then the guests are unlikely to understand you.
It is quite another matter if the sprat pate home cooking. Sprat pate is prepared very quickly and simply.
This cold appetizer will always help you out if guests suddenly come to you.
To prepare sprat pate, you only need:
Preparation of sprat pate:
Hard boil the eggs, peel and mash with a fork as small as possible. Set aside half of the mashed eggs, add the sprats along with the butter to the remaining half and rub everything again thoroughly with a fork.
Finely chop the onion and fry in vegetable oil. The end result should be a bow golden color.
Add the onion to the egg-sprat mass, mix everything well and put in a salad bowl. Sprinkle the top with chopped eggs.
Such a sprat pate will no longer be ashamed to be served to guests. It will have a completely different taste than sprat pate from a can and it will look different.
But of course, you can cook this homemade sprat pate not only when guests have come to you, but also just to pamper your family delicious breakfast or dinner.
Sprat pate. The benefits of sprat pate
Moscow and Moscow region
A few decades ago, such a type of canned fish as sprats was considered festive product, for which it was necessary to defend a decent queue in the New Year's bustle. Nowadays, as they say, you will not surprise anyone with sprats.
It should be noted that according to the classic recipe for the manufacture of canned fish, a special type of sprat fish, namely the Baltic or European sprat, should be used.
At present, under the brand name of canned food, it may not be the Baltic sprat at all, but young individuals of herring, Caspian kilka or even herring. The average buyer will not be able to distinguish real sprats from a skillful fake without the help of a professional.
Manufacturers of canned fish cleverly disguise small fish under the Baltic sprat.
IN this case it is safe to say that in Soviet times sprats were real, and also tasty and not at all the same as now. In the process of making sprats, fish without pre-treatment subjected to a smoking process, and then oil is added and preserved.
Canned sprats are served at the table as an independent fish snack.
In addition, sprats are considered an excellent ingredient in the preparation of fish snacks, as well as sandwiches or canapes. Currently, such a product as sprat pate is becoming increasingly popular. Sprat pate as well as sprats can act as self-dish or compound ingredient.
At its core, pate is nothing more than minced meat or a finely chopped mass of meat, liver, mushrooms, fish, as well as eggs and other products.
Sprat pate belongs to fish species product and in addition to taste has a high nutritional value. The benefits of sprat pate lie in chemical composition product.
Since sprat pate is made from fish, the product contains a fairly large amount of easily digestible protein of natural origin.
In accordance with classic recipe sprat pate for making culinary product need the following ingredients: canned sprats, onions, and chicken eggs. In addition to these ingredients, you can add spices and herbs to sprat pate.
To begin with, boil the eggs, and then rub them on a fine grater and mix with canned sprats.
At a further stage in the preparation of sprat pate, finely chopped and pre-fried onions are added to the fish mass. All ingredients of sprat paste are thoroughly mixed until a homogeneous consistency is formed.
Ready sprat pate can be decorated with herbs or sprinkled with barley crumbs.
Calorie Sprat pate 195 kcal.
Energy value of the product Sprat pate (Proportion of proteins, fats, carbohydrates):
Energy ratio (b|g|y): 25%|65%|11%
Recipes with sprat pate
Salads with sprats
In the USSR, sprats have always been a scarce commodity. The treasured jar with small fish appeared on our tables only on exceptionally holidays.
But time has passed, and now sprats can be eaten in kilograms, fortunately, their prices are quite reasonable. But if earlier sprats were eaten without hesitation, now more and more questions arise about the benefits and harms of these products for humans. Of course, sprats can cause some harm.
Smoking, carcinogens and preservatives. But only if you eat them really in gigantic volumes.
It should be noted that sprats are a very high-calorie product (360 kcal per 100 g). There is a lot of fat in sprats - 32 g and enough proteins - 17 g. Moreover, the lion's share of fats is made up of polyunsaturated fats that are useful for the body, which help cleanse the body of cholesterol and activate brain activity.
In addition, they contain 1/3 daily allowance calcium and half the norm of vitamin E. Calcium prevents the development of a disease such as osteoporosis, and vitamin E slows down aging and strengthens the walls blood vessels. The content of chromium (the rarest trace element) makes sprats truly valuable food product. After all, it has long been known that a lack of chromium can cause diabetes.
In addition to the above vitamins and trace elements, sprats contain: vitamins A, PP, B1, B2 and iron, potassium, zinc, phosphorus. Thus, sprats are a very useful product in itself.
But methods cooking(canning, smoking) leave much to be desired. In no case should you give up your favorite delicacy, you just need to know the golden mean.
And for this better fit such a way of cooking sprats as a salad. In a salad, sprats go well with vegetables and herbs, and their benefits outweigh all the harm of canned food.
So, here are some recipes for delicious salads with sprats.
Fish salad with sprats and croutons - "Emelya"
- white bread - 0.5 loaf
- sprats in oil 1 can
- onion 1 pc.
- carrot 1 pc.
- chicken egg 3 pcs.
- fresh cucumber 1 pc.
- canned green peas - 250 g
- olive mayonnaise
- parsley
- dill
Cut wheat bread into small slices and dry thoroughly in the oven. When the croutons have cooled, pour them with oil from a can of sprats, mix.
Leave on the table for half an hour for impregnation.
Mash sprats with a fork, mix with crackers. Chop the onion. Chop hard-boiled eggs.
Grate the boiled carrot and cucumber on a medium grater. Add canned green peas.
Combine all ingredients. Add more oil from the can.
Season with mayonnaise (preferably olive). To stir thoroughly.
Decorate with fresh herbs. Serve immediately after cooking so that the crackers in the salad do not lose their crunch and soften.
Sprat salad with corn and red beans - "Korean Garden"
Dry the croutons in the oven and pour in oil to soak for 15 minutes. Mash the sprats with a fork right in the jar. Drain excess liquid from corn and beans.
Crush the garlic in a garlic press. Rub the cheese on a medium grater. Mix all prepared ingredients.
Fill Provencal with mayonnaise. Sprinkle with finely chopped fresh herbs.
Salad with sprats and fresh tomatoes – “Kaunas”
Cut sprats into pieces of the same size. Crackers (ready-made, you can take with a certain taste) flavored with garlic cloves, passed through a press. Cut tomatoes into small slices.
Combine all salad ingredients. Fill with mayonnaise. Mix.
Decorate with dill sprigs. 
Layered salad with sprats and eggs - "Brest"
- sprats in oil 1 can
- chicken egg 3 pcs.
- carrot 2 pcs.
- onion 2 pcs.
- green onion
- olive mayonnaise 200g
- parsley
- coriander
Mash the sprats with a fork. Boil eggs (egg salads) and chop finely (yolks and whites separately).
Chop the onion. Boil carrots and cut into cubes.
Chop greens and green onions. Lay the salad in a spacious and deep salad bowl in the following sequence: sprats - egg whites- onion - carrot ( Korean salads). Spread well with mayonnaise between each layer. put on top last layer crushed egg yolk.
Garnish the cooked puff salad with fresh parsley and coriander, green onion arrows.
Potato salad with sprats and prunes - "Aristocratic Evening"
Grind sprats with a fork directly into tin can. Hard boil the eggs and separate the white from the yolk.
Grate the protein on a medium grater, and the yolk on a fine one. Boil potatoes in their skins in lightly salted water.
Then peel and cut into small cubes of the same size. Apple (apple salads), pass the onion through a blender or food processor.
Fry the resulting mixture in butter for 3 minutes. Combine all the components of the future salad.
Add salt and pepper to taste. Season with mayonnaise and mix gently.
Finally crushed walnuts sprinkle salad.
Fish salad with pasta, sprat and mustard - "The Riddle of Scheherazade"
- pasta - 300 g
- egg 3 pcs.
- sprats in oil 1 can
- mustard 1 tsp
- sunflower oil 2 tbsp. spoons
- table vinegar - 0.5 tbsp. spoons
- dill
- parsley
Boil macaroni. Hard boil eggs and chop.
cook special sauce from mustard, vinegar, sunflower oil and canned oil with sprats. Add chopped parsley and dill to the sauce. Mix.
Crush the sprats with a fork in a jar. Combine pasta (almost all Italian salads contain pasta as an ingredient), sprats and an egg in a salad bowl, pour over the prepared sauce and mix the mixture thoroughly.
Garnish with egg slices and dill sprigs.
Avocado salad with sprats - "Pirate ship"
- avocado 3 pcs.
- onion - 0.5 pcs.
- chicken egg 2 pcs.
- sprats in oil 12 pcs.
- lemon juice 0.5 pcs.
Cut the avocado in half, remove the inner pit. Cut the pulp into cubes of approximately the same size.
Sprinkle with lemon juice. Chicken eggs boil hard boiled and finely chop. Chop the onion.
Grind the sprats with a fork. Mix the ingredients.
Put the salad in a small salad bowl, and preferably in a tall glass. Sprinkle again with lemon juice and mix gently.
Canned fish salad
recipes
Sandwiches with sprat pate.
Ingredients:
1 big jar sprat pate "Riga gold",
1 loaf
vegetable oil,
a few cloves of garlic
mayonnaise,
piece of hard cheese
greens to taste.
Cooking sandwiches with sprat pate. A loaf, best of all yesterday, cut into slices like ordinary sandwiches.
Pour a LITTLE vegetable oil into the pan, heat and fry the loaf slices on it on one side until pinkish. The bread absorbs oil very strongly and so that the slices are not too greasy, add a little bit of oil during the frying process.
Rub the fried side of the slices with garlic. Garlic cloves will wear off very quickly and one or two is not enough, it is better to clean several cloves at once.
Prepared slices, on top grated garlic, spread with sprat paste, then with a thin layer of mayonnaise (for taste and piquancy). Grate mayonnaise on a fine grater hard cheese and top with chopped herbs.
In the process of cooking, I spread the sandwiches in layers on a round dish, so it's easier to rub the cheese on top, immediately on one layer and sprinkle with herbs.
This recipe is from Soviet times, when both mayonnaise and sprat pate were of the same brand "What You Get". My mother-in-law made sandwiches.
It seems nothing complicated and unusual, but they do not leave anyone indifferent and, in general, decorate the festive table. Although on weekdays these sandwiches are also well eaten :-)))
Bon appetit!
Appetizer of sprat pate in waffle rolls. Recipe with photo
Diversity festive snacks just amazing. That just do not come up with skillful housewives.
But if you need to come up with something quickly, then try cooking sprat pate in wafer rolls. which can be purchased in almost any, even a small, supermarket.
Consider a simple recipe and a list of ingredients that you will need in the process of preparing a delicious snack.
Appetizer from sprat pate in wafer rolls - recipe
- wafer rolls more than 3 pcs. depending on the size of the dish
- sprat pate ½ piece,
- processed cheese (quality) ½ pcs.,
- olives (pitted) 3-4 pcs.,
- greens (can be different) 1/3 bunch,
- fresh cucumbers to decorate the dish.
Prepare the wafer rolls and open the sprat pate. Now very carefully stuff the tubes with pate so that they do not break.
Take a small spoon reverse side and push the pate so that the straw does not end up empty in some places.
When the tubes are well stuffed, it is necessary to very carefully cut them into equal parts. It is better to do this slowly, as the wafer rolls are very fragile and can break.
Prepare nice plate to serve the dish and put your cut tubules into it so that they fill the entire area.
Olives should be chosen without pits. Cut them into thin slices carefully.
Cut melted cheese into cubes. Just need to buy cheese product, namely high-quality processed cheese.
You can see the difference on the packaging. Well, the price will vary accordingly.
For each waffle roll lay out a piece of melted cheese.
And then lay out a ring of olives.
Wash the greens and finely chop. You can take both parsley and dill.
Sprinkle the dish generously with herbs.
Fresh cucumbers should be washed and cut into slices. Then cut into two more pieces.
Lay the cucumbers around the edge of the entire plate for beauty. Appetizer with sprat pate ready for the holiday!
You can also prepare delicious Italian appetizers for the holiday.
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I liked the soup, but it turned out to be very thick (I did it as in the recipe). Therefore, you either need more water or less barley.
I baked pancakes for breakfast for children according to your recipe! turned out to be openwork, delicate, with holes like mom's in childhood! children do not eat sour cream, but with cherry jam the idea is super! tastes like thick yogurt. the kids didn't even suspect my scam!
I baked pancakes for breakfast for children according to your recipe! turned out to be openwork, delicate, with holes like mom's in childhood! children do not eat sour cream, but with cherry jam the idea is super! tastes like thick yogurt. the kids didn't even suspect my scam!
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something in Lately drew us to fish salads.
I am posting another recipe for a simple, but at the same time very tasty salad with sprats.
The salad is prepared very quickly and is eaten in the same way. By the way, you can cook this salad or try at least delicious salad Sprat and choose for yourself the most liked version of the salad with sprats
To prepare Layered salad with sprats let's take following products:
Potato-3 pcs
Sprats-1 bank
Onion-1 pc
Fresh cucumber-1 piece (medium)
Eggs-3 pcs
Mayonnaise
Vegetable oil for frying onions
How to cook layered salad with sprats :
Wash the potatoes and put them in their skins to cook.
Boil eggs.
When the potatoes are cooked, cool them and peel them.
Take a medium dish and grate potatoes on it coarse grater.
This is the first layer of lettuce. 
Lubricate a layer of potatoes with mayonnaise 
Next, open a jar of sprats, drain the oil, and mash the fish itself with a fork (not very hard so that the fish does not turn into porridge) and put on potatoes smeared with mayonnaise.
This is the second layer 
Like the previous layer, you need to grease with mayonnaise.
Finely chop the onion and fry in a pan until golden brown.
Lay out the third layer 
Again, mayonnaise.
Cucumber cut into thin strips and put on a layer of onion 
Lubricate with mayonnaise.
boiled eggs peel and grate on a coarse grater with the last layer 
Put the salad in the refrigerator so that it is well soaked.
After a few hours, the salad will be soaked with mayonnaise and can be served on the table. 
BON APPETIT!
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17 comments on Salad with puff sprats
A simple salad, delicious, I liked how the cucumber was cut. Can grate on a grater.
The salad is really simple, but also tasty. And you can try the cucumber and grate it, it will be even more tender.
Thanks, another one of my favorite layered salad recipes!
Cheers! I love puff salads!
I love these holiday salads!
Thank you! And we are big lovers of salads!
the products are delicious, I would have eaten separately before the salad
Yes, it can be!
I do not like fried onion Besides, I think fried onions make the dish very heavy. Has anyone tried just a scalded onion maybe?
As they say, for taste and color, everyone is guided in cooking according to their own tastes. In my family, just the opposite, they don’t like onions in raw, and here is fried eaten.
yes, my relatives also love it, but I just thought that maybe someone tried to put unfried onions? The fact is that onions are a rather dominant product (taste) and such a replacement can ruin the whole salad (
Or maybe try to pickle the onion? I think that a little sourness will not spoil the salad. It became interesting myself, I will have to try this option.
yesterday I just made it with onions, scalded with boiling water. The only thing I did late in the evening and suddenly it turned out that my husband bought not sprats but sprat pate.
It was too late to go for sprats, so I put in the pate. Haven't tried it yet.
We'll have lunch in a few hours, so I'll try it. As for sourness, fried onions are sweet in themselves, all the ingredients are not sour. If you want sourness, it seems to me that you can replace, for example, fresh cucumber with salt.
And pickle the onion. Looks like we just invented a new salad)))
Yeah, that's how new recipes are born. And I wonder how the salad with pate tastes? I haven't tried this yet.
Oh, it turned out just super, the pate is very soft, it turned out super tender and tastes great. I gave it to my sister to try, who, in principle, does not like sprats, she was delighted.
I almost made mashed potatoes, very gently. Just here, I think it would be nice to soften the onion a little or pickle or fry. Although I'm afraid that then there will not be that feeling of freshness.
Liked it very much fresh cucumber. Find!
Yes. There wasn't enough salt.
I was afraid to add salt, hoping that the pate was salty enough plus mayonnaise, but a little salt would be the very thing. And it took me two eggs instead of three. And I also put much less mayonnaise than in the picture.
Literally to cover up the layer. It turned out well, the mayonnaise was practically not felt, it seemed to dissolve in the layers.
Oh, and now I want to try such a salad! Yes, in other matters, and all the others that we came up with here! Now I’m sick, but when I get better, I’ll cook it right away, first of all with pate.
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