Tender paste from red fish milk

[Preparation]

Tender paste from red fish milk

Category: Cold meals and snacks

Ingredients
Red fish milk	250-300 g
Bulb onions	1 large onion
Refined vegetable oil	1 st. l.
Butter	1 tbsp. l.
Semolina	1 tbsp. l. without top
Salt	taste
Freshly ground black pepper and hops-suneli	taste
Mayonnaise	1 tbsp. l.
Boiled egg	1 PC.
Green onions for serving

Cooking method

• I bring to your attention my pure improvisation. It turned out very well. I had half an hour of time to organize some kind of snack as an addition to porridge in the morning. There were no special products for this, and then I remembered that several milk of red fish had been in the freezer for a long time. What kind of fish I don't even remember now.
• So the result is a very pleasant soft paste. It tasted like cod liver to my household.
• Preparation
• - Soak the milk well in cold water, remove if there are coarse films.
• - Chop the peeled onions at random and fry until soft in a mixture of vegetable and butter.
• - Move the onion to the side in the pan and add the milk. Fry the milk a little on one side, salt everything. Turn the milk over to the other side, stir the onion so as not to burn. Sprinkle onion and milk with semolina and spices, stir, add a couple of tablespoons of water, reduce heat and cover. Bring the milk to readiness under the lid for 5 minutes. The water should practically evaporate.
• 
• - Transfer the contents of the frying pan to the chopper or to the blender leg for chopping. Grind milk without fanaticism into a homogeneous mass, but not to a puree state. We try, add salt if necessary. Add a spoonful of mayonnaise to the slightly cooled pate.
• - Let's stand the night. Serve with chopped boiled egg and fresh bread.
• 
• Cook with pleasure for the delight of your friends and family!

Note

We are not big fans of milk, but I liked this pate. Maybe next time I'll add a couple of salted anchovies for more piquancy. Or maybe a spicy pickled cucumber right on top of the pate on the bread.
It seems to me that this pate will sound good with shrimp cakes. Porous crunchy shrimp cakes and a delicate pate! Mmmm ...


Shrimp chips with guacamole sauce and sun-dried tomatoes (Rada-dms)

[Rada-dms]

Rada-dms, great recipe !!! to bookmarks!!!

[molekula]

molekula, Katyusha, thank you very much! Bring the pungency to taste, but the base is good!

[Rada-dms]

Rada-dms, I don’t know if they sell red fish milk, but if I find it I will definitely cook it. So that recipe is definitely bookmarked!

[julia007]

julia007, I think, everywhere is, just not puzzled. Try, if possible, they say that a useful product!

[Yulia]

Yulia, in Moscow we definitely have them, we bought them to fry them in a chilled egg, even very nutritious, and I was still thinking how to do it here Rada-dms,

I took it to the bookmarks. Milk often remains, and I know nothing but how to fry it.

[vedmacck]

vedmacck, ooo, Tanyusha !! Hi there! Come on, try it, I'll wait for a response!
Something seems to me that such a paste will go well on our shrimp chips! I'm going to insert a link into the recipe.

What a correct recipe!

Olga, thanks. Need to try. I did not pay attention to the same, they sell milk from us, or not.

Here we do not sell milk, I know for sure. But we sell unpeeled trout or pink salmon. That's where you can get milk.Then you can use the recipe.
Ol, and herring will not work?

[Bridge]

Bridge, Natasha, I think you can save them by buying freshly frozen fish, but it is better to ask the sellers. As for the herring ... I have never tried to cook something fresh-frozen herring, so I can't imagine how fresh they are, but I just like salty ones. Honestly, I don't know, in principle, something should work out if their structure after frying is not liquid. And, probably, you need to soak it better so that the pate does not taste bitter.

Olga, thanks. Need to try. I did not pay attention to the same, they sell milk from us, or not.

What a correct recipe!

Girls, thank you very much for your interest in my improvisation. They say it's good to eat milk, so I tried to make them suitable for eating, since fried ones didn't go very well with us.
Try it on occasion, I liked the pate on the second day, when it cooled down and steeped.

Here we do not sell milk, I know for sure. But we sell unpeeled trout or pink salmon. That's where you can get milk. Then you can use the recipe.
Ol, and herring will not work?

Natasha, herring milk has a herring aroma. They are small, you need to open a lot of herring at once. If you collect them in parts, then they are not so tasty after re-freezing.
But the milk of salmon fish is completely different, delicate, tasty and aromatic.
Olenka, you've got a very tasty paste.

If I find milk, try it, if I can't eat it, I'll feed it to my mother, she respects them hefty, I honestly have never tasted it.

[francevna]

francevna, Allochka, thanks for the praise!
And for the advice about herring milk especially !!!

If I find milk, try it, if I can't eat it, I'll feed it to my mother, she respects them hefty, I honestly have never tasted it.

Tanya, it's like this: either you love, you can't live without them, like one of my acquaintances, or not! I taught myself, but the pate has a completely different taste and look! Try everything, but what if! Unsubscribe if possible. I can't eat a pigeon ... I haven't taught myself, although there is nothing special in the taste.

But the snake is easy, even alive ...

Olya, a very interesting recipe! While I’ll take it to my bookmarks, as soon as my milk appears, I’ll try to do it.

[NataliaVoronezh]

NataliaVoronezh, Natasha, I will look forward to the result! : girl-yes: If you love milk, you should like the pate. Nice to be interested in the recipe!