Spread salmon pate ♥ ♥

Preparation steps

• ♥ Quick pate or salmon spread ♥ Cut smoked salmon into small pieces. Put fresh cheese, cream and lemon juice in a multipractice blender and season generously with freshly ground black pepper. Add pieces of smoked salmon and pitted olives, a little caper (optional and you don't have to if you don't have them), then briefly turn on the multipractice several times if you want the pate to be grainy or mix the ingredients longer if you want the pate to be smooth. canapes sandwiches .. Great for fish snacks from the previous recipe .. Stir herbs into the pate. Place the pate in a bowl and refrigerate to squeeze the pate. Serve with toast. i.e. with warm toast as an appetizer or spread bruschettas with bread dough sticks as canapes sauce. snacks ... ♥ you can and don't have to put capers, I like to put them in pate and for decoration ..
• ♥ Rilletes Namaz II ♥ (by A. Ugarković from the TV show) You will get the butter by putting the butter on a low heat and letting it boil until foam appears on the surface. When the butter stops simmering (DO NOT darken), remove the butter from the heat and strain through cheesecloth. The white foam should remain on the gauze. Allow to cool slightly before pouring it over the rillettes. Allow the butter to warm to room temperature. Cut the salmon into 4 pieces. Lightly salt it and leave it at room temperature for about 20 minutes. In the meantime, sauté the basil in a little butter until it softens, just to turn, but not to get the color. Add pieces of fresh salmon and cover with wine. When the wine boils, cover and cook until the fish is light, about 5 minutes. Remove from the heat, crush with a fork and mix well with the minced onion. Soften the rest of the butter with a rolling pin, then cut it into pieces. Put the stewed salmon, smoked salmon and butter in the multipractice (blender or robot you already have) and briefly turn on the machine until the ingredients are mixed. Add the olive oil, lemon juice, salt, pepper and nutmeg and mix again briefly in the mixture. Divide the pate into several smaller bowls or one larger one and pour over the butter. Leave to cool in the refrigerator for at least 24 hours. Serve with toasted bread. Rillettes are a type of rustic pate and are made from various types of meat or fish. This salmon pate is best after three days, although you can eat it after a few hours in the refrigerator. It can be stored for up to a week under a layer of butter.
• Salmon has always been considered one of the most prized fish, due to its refined taste and meat quality. When processed, it is first salted and smoked, and two of its factors determine its quality. The Scots have many years of experience in the manual processing of this product. and that is why their salmon is the most prized. right behind it are Norwegian, then Canadian which are characterized by a refined taste and because of the type of wood used for smoking. . When buying salmon either in pieces, the steaks must have a natural color that must not be lost by smoking. It must be slightly pink in color and not dark red or bright orange, the flesh must remain soft and must not leave marks on the plate. If we buy salmon in a piece we cut it with a well-sharpened knife from head to tail along its entire length. making sure the pieces are not too thin. as it is a sensitive product and spoils quickly. therefore, it should be prepared immediately and the leftovers immediately stored in the refrigerator in a well-sealed airtight container so that it does not take on the smell of other foods. and consume according to the declaration on the product. to taste and lemon pepper, olive oil and finely chopped onion. According to Nordic custom, it is served with sour cream mixed with dill, salt and pepper. Gourmets who are prone to unusual flavors can serve it with boiled pear sauce mixed with a little sugar and plenty of mustard.
• Salmon today is known as one of the healthiest foods. It is a fish that lives in the sea and spawns in river or lake water. It was not particularly popular with us until a few years ago, and the reason for that probably lies in its availability. Today we have a different situation and you can find it in various forms in almost every store. This fish rich in omega-3 fatty acids should be a regular resident of all lists of medicinal foods. Because salmon really is. Every new study reaffirms how salmon consumption lowers blood pressure and cholesterol and helps prevent heart disease. The researchers reported that higher omega-3 intake preserves bone density, making them more resilient and less brittle. Aren't you crazy about salmon? But salmon is also expensive in our country, but try to increase the intake of cold-water fish by eating other species such as sardines, tuna and mackerel. (And they are cheaper) When buying salmon, the most important thing is to keep the fish fresh. As fish is very sensitive to unprofessional storage, be careful where you buy it. Salmon must lie on ice or in a refrigerated display case at a temperature of -1 to + 2 ° C. If it is whole, you will recognize fresh salmon by a clear shining eye, bulging like a hemisphere, by fresh red and moist gills, by smooth and shiny skin that is not slimy, and by firm flesh. It is best to buy salmon the same day you want to prepare it. be refrigerated until ready. If you already have to, store it at a maximum temperature of + 2 ° C for a maximum of 24 hours. Salmon can be purchased in several forms - frozen salmon, whole or in steaks; you will find smoked salmon fillet cut into thin slices in a vacuum-packed, frozen package; and highly prized and expensive, smoked and dried salmon, of course boneless and with skin on one side only.