Fish milk pate

Insofar as fish milk is a valuable source of protein, they are increasingly used for cooking various dishes. There are many recipes that reveal the secrets of cooking all kinds of snacks and salads. Milk is especially popular in Japanese cuisine, the dishes of which are loved by many gourmets around the world.

So, in this recipe we are talking about a pate of fish milk. It is advisable to choose salmon fish milk for cooking, although you can take any others.

Butter should be softened, for this it needs to be taken out of the refrigerator in advance. Butter can be replaced with margarine, although it is better not to do it. High-quality products are the key to a delicious result. Instead of balsamic vinegar, you can use red wine, it will turn out perfectly.

1. Fish milk is mine. It is convenient to do this by putting them on a sieve and substituting them under a stream of cold water. Then let the liquid drain.

2. Meanwhile, peel the onion and garlic from the husk. We cut the onion into a couple of parts.

3. Peeled onions arbitrarily cut and fry until soft in a mixture of vegetable and butter.
Move the onion in the pan to the side and put the milk. Fry the milk a little on one side, add salt to everything. Turn the milk over to the other side, mix the onion so that it does not burn. Fry on moderate heat until the milk is ready, about 7-10 minutes.

4. In the bowl of the blender, put the fish milk, cream cheese, softened butter, garlic and onion.

5. Here we pour balsamic vinegar and lemon juice. Grind the ingredients. You can grind until smooth, or leave the mass with a coarser consistency.

6. Season the pate with salt and pepper to taste.

You can serve fish milk pate on the table with toast, crackers, grain loaves. In any of the listed options, it is very tasty.

Bon appetit!