Creamy pate of boiled mackerel
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Delicious, delicate pate of mackerel. We have a good frozen fish is not sold often, but here I was lucky and I bought two large fish, which made two meals. One of them of this spread. I'm not a big fan of fish, but this pate, I was smitten. Yes, I will not write much about the unique properties of mackerel, I will list a few of them - the elimination of pain in the head and joints;regulation of hormonal balance;stimulation of sexual activity;cleaning and strengthening the blood vessel walls;filling the gap between healthy fats and amino acids;improve the functioning of the heart;rejuvenate the skin;acceleration of cerebral circulation and improve memory; we're Trying? the strengthening of the bones and joints; reducing the amount of sugar in the blood..
Ingredients for Creamy pate of boiled mackerel
Step by step instruction of cooking Creamy pate of boiled mackerel
Boil the fillets in a minimum amount of water, after boiling cook for 3 minutes.
To remove from the skin.
To cast a little broth.
Butter, cream cheese, salt, horseradish, pepper, smoked paprika (can be without it), a little broth and mix until smooth. To adjust the taste.
Add to fish and mix well with a fork, stretching the pieces of fish into smaller ones.
Cover and refrigerate at least 4 hours - I stood in the night.