Cod liver pate: recipes with photos at home

Benefits of cod liver pate

Cod liver has a delicate consistency and is considered a gourmet product. It is distinguished not only by its excellent taste, but also by its healthy composition.

It contains protein with amino acids necessary for the body, it is a source of fish oil.

The liver is rich in vitamins: A, PP, B2 and B9, C, D, E. It contains magnesium, potassium, sulfur, calcium, iodine, chromium, phosphorus, iron.

Has the following beneficial properties:

• normalizes the functioning of the thyroid gland;
• improves vision;
• has a positive effect on the condition of blood vessels and the process of hematopoiesis;
• increases the body's defenses.

It is especially useful to consume such pate at the end of winter and spring, when a person needs more vitamins.

Important! Cod liver is a specific product that should not be abused. The daily norm for a healthy adult is 40 g.

Cod liver pate has both benefits and harms. With frequent use, there is a risk of excess vitamin A. This is especially dangerous during pregnancy, as it can lead to the development of abnormalities in the unborn child.

Excessive consumption of dishes made from this offal can cause nausea, flatulence, and abdominal pain.

Canned food should not be given to children under three years of age.

Cod liver and cod liver pate should not be eaten by people with hypotension, urolithiasis, excess vitamin D and calcium, or those suffering from seafood allergies.

Cooking tips

There are always little tricks that you can use to improve the taste of the dish and make it original.

• Don’t be lazy, but check the main composition of the canned food. Manufacturers often add cod milk instead of liver. They are less tasty and healthy, and this is worth remembering. Although this may not save you. In this case, it is recommended to find one manufacturer who offers exceptionally high-quality products. It can be distinguished by its external characteristics: the milk is whole and smooth, while cod liver has a looser texture. There is no film on the liver, unlike milk.
• The main product should be more than ¾ of the total weight. If the liver is simply floating in the jar, then it may not be of good quality.
• The higher the quality of the product, the healthier it is. You shouldn't skimp on your health.

How to make cod liver pate

When purchasing canned food, it is important to pay attention to the information on the packaging. The composition should include only cod liver, salt, sugar, and ground pepper. Be sure to check the expiration date and production date. The jar should be free of dents and swelling.

There are many recipes for canned cod liver pate. The classic one usually adds eggs, onions and carrots.

The pate may also contain other ingredients. Foods that go well with liver include cheese, cottage cheese, potatoes, fresh and pickled cucumbers, rice, and mushrooms. You can use lemon, nuts, garlic, fresh herbs, and spices as additives.

The dish will acquire a creamy taste if you first fry the onions and carrots in butter.

The consistency of the pate depends on personal taste. Not everyone likes a creamy mass, so the finished dish may consist of pieces or grains.

Presentation is of great importance, especially when it comes to a festive table. Cod liver pate is very suitable for tartlets made from shortbread or waffle dough. In addition, it is served in bowls, on toast, and slices of bread. Fresh herbs, lemon, olives, slices of pickled cucumber, halves or quarters of boiled eggs are used as decoration.

You can prepare various dishes from cod liver pate:

• pita rolls;
• filled pancakes;
• stuffed eggs;
• puff pastry baskets;
• sandwiches.

Important! Cod liver is very fatty and high in calories - 613 kcal per 100 g. Dishes containing this ingredient are not suitable for people watching their weight.

With egg and cucumber

An almost classic option, with which you can quickly and inexpensively diversify your buffet table. And the main thing is that everyone will definitely like this sandwich.

Ingredients:

• Baguette (thin, long French white bread).
• Cod liver.
• Gherkins – 3 pieces.
• Selected arena egg – 2 units.
• Garlic.

Cooking process:

1.Assemble the required products on the cutting surface.

2. Grind the boiled egg on a coarse grater.

3.Drain the excess oil from the cod liver. Using a fork, chop the product.

4. Make toast from the baguette. A golden brown crust is required.

5. Mix eggs, liver, and a clove of garlic passed through a press.

6.Using a curly knife, cut the cucumbers. Place the prepared filling on each toast.

7.Place a small cucumber figurine on each toast with filling. Serve to the table.

An ideal appetizer for any buffet. All products are harmoniously combined with each other, so the result tastes wonderful.

Classic recipe for cod liver pate

For 1 can (120 g) of liver you will need 1 carrot, 3 eggs, 10 ml lemon juice, 5 g ground black pepper, 20 ml vegetable oil, 1 onion and salt to taste.

Cooking method:

1. Drain the oil from the jar with the liver and transfer the contents to a bowl.
2. Hard-boil the eggs (after boiling, cook for 15 minutes), cool, and chop with a knife.
3. Peel the carrots, cut into small cubes. Heat oil in a frying pan, add carrots, cook while stirring until soft.
4. Peel the onion, cut it into small cubes, put it in a frying pan with the carrots, and cook until soft.
5. Place eggs, onions and carrots in a bowl with the liver, squeeze in lemon juice, season with salt and freshly ground pepper, and blend into a homogeneous mass with an immersion blender.

Place the finished pate in the refrigerator for 1 hour.

On the festive table, pate is served in an original dish

How to make cod liver pate with egg

To prepare pate according to this recipe, you will need a jar of liver, 6 eggs, a bunch of fresh herbs, a pinch of salt and 50 ml of natural unsweetened yogurt without additives.

Cooking method:

1. Boil the eggs. When cool, peel and cut into halves. Place them in a blender bowl.
2. Next, add herbs, yogurt, salt and prepare a paste.
3. Drain the oil from the jar of liver, mash it well with a fork, combine it with the mixture from the blender and mix.
4. Before serving, keep the pate in the refrigerator.

The egg yolk gives the pate its bright color

Option with yogurt

Time: 30 min.

Calories: 298.

How to cook:

1. Place the eggs in a saucepan, fill with water to the top and place on the stove.
2. Turn on high heat and let it boil.
3. From this point on, cook for 10-15 minutes depending on the size of the eggs.
4. When time has passed, drain the water and pour cold water into the saucepan.
5. Let the eggs cool, then peel them and divide them into whites and yolks, cutting them in half.
6. Open the liver, drain the oil and place in a blender.
7. Add yogurt and blend everything until creamy.
8. Add yolks and repeat the process.
9. Add spices and stir.
10. Divide the resulting mass into egg white halves and sprinkle with chopped herbs.

Recipe for cod liver pate with potatoes

You will need a can of liver (230 g), 1 kg of potatoes, 250 g of onions.

Cooking method:

1. Boil the potatoes, drain the water, mash.
2. Drain the oil from the canned food into a small bowl and set aside.
3. Grind the liver and onions in a food processor or meat grinder, but not to a puree state.
4. Pour oil from a jar into the mashed potatoes, add the liver and onions and mix thoroughly.

Pate with potatoes - an even more satisfying dish

Homemade cod pate recipe with carrots

This recipe is similar in composition to the classic one, but instead of lemon juice, a sour apple is added.

You will need 200 g of liver, 1 carrot, ½ sour green apple, 4 eggs, 1 onion, olive oil, traditional spices (salt, ground pepper).

Cooking method:

1. Boil the eggs, cool, chop finely, grate or mash with a fork.
2. Drain the oil from the jar of liver, transfer it to a suitable container, pour in a spoonful of olive oil (you can take the liquid from a jar of canned food).
3. Peel and grate the carrots.
4. Cut the onion into small cubes.
5. Sauté onions and carrots in oil until soft.
6. Peel the apple, remove the core, grate.
7. Place all ingredients in a blender, add salt, pepper and grind until smooth.
8. Place in the refrigerator for 30 minutes.

Pate served in waffle tartlets

With egg and cheese

Cod liver pate is a wonderful appetizer that is very easy to prepare at home.
The pate can be spread on bread or made into small snack tartlets. Try it! Let's prepare cod liver pate at home. First you need to marinate the chopped onion with mustard. Then remove excess liquid and mix the onion with cod liver (which also needs to be drained). Add mashed potatoes, grated cheese and egg. The finished pate must be placed in the refrigerator before serving.

Ingredients:

• Cod liver – 1 piece (jar)
• Egg – 1 piece (hard-boiled)
• Boiled potatoes – 1 piece
• Onion – 1 piece
• Hard cheese – 20 grams

Number of servings: 4-5

How to cook

Chop the onion and add mustard to it.

Pour a small amount of boiling water over the onion and stir. Leave the mixture for a couple of minutes.

Place the onion in a sieve and let the water drain.

Drain the liquid from the cod liver, mash the fish with a fork and add to the pickled onions.

Using a blender, puree the boiled potatoes. Three cheeses on a coarse grater. Mix it with potatoes and cod.

Grate the boiled egg and add to the salad bowl.

Mix everything thoroughly. If you are not satisfied with the consistency of the pate, you can pass the entire mass through a blender. Bon appetit!

Cod liver pate with cream cheese

For one small jar (120 g) of liver you need to take 70 g of cream cheese, 1 purple onion, several sprigs of dill, lemon juice.

Cooking method:

1. Peel and chop the onion, sprinkle it with lemon juice and marinate for a few minutes.
2. Mash the cod liver with a fork, adding a little liquid from the jar.
3. Add cream cheese, stir.
4. Add pickled onions and chopped dill and mix thoroughly again.
5. Serve on slices of rye bread.

Cream cheese goes well with cod liver

Homemade cod pate with cheese

For 1 can of cod liver you need to take 1 egg, 20 g of hard cheese, 1 potato, 1 onion, mustard to taste, green onions for decoration.

Cooking method:

1. Hard-boil the eggs, cool, and grate.
2. Peel the potatoes, boil until tender, mash.
3. Grate the cheese.
4. Cut the onion into small cubes, mix with mustard, pour in a little boiling water, stir, marinate for 2-3 minutes. Then drain, placing the onion in a sieve.
5. Drain the liquid from the can of canned food, mash the liver with a fork, and mix with pickled onions.
6. Add mashed potatoes, grated cheese and egg, mix.
7. You can leave it as is or bring it to the desired consistency using a blender.

Serve the pate on bread, garnished with green onions

With egg and mustard

Everyone knows salad with cod liver, but due to its excessive fat content, it is not suitable for everyone. Unlike salad, the pate turns out to be less fatty and if you serve it spread on a piece of black bread, then such canapés will literally fly off the table.

Ingredients

• Cod liver (canned, natural in oil) - 1 jar.
• Chicken egg (boiled) - 1 pc.
• Potatoes (boiled) - 1 pc.
• Onion - 1 pc.
• Hard cheese (grated) - 20 g
• Mustard (ready) - 1 tsp.

Recipe

Finely chop the onion, add mustard,

Pour boiling water over

After 2 minutes, place on a sieve, let drain, and cool. This is an excellent way to pickle onions; I liked it the most out of all the ones I’ve tried before.

Mash the cod liver with a fork and mix with the onion.

Puree the potatoes, grate the cheese (I like it coarsely, then it feels like a pate), mix with the liver.

Grate the egg and mix with the pate.

Cool, spread on pieces of bread and... bon appetit!

Recipe for cod liver pate with mushrooms

In addition to 1 can of cod liver, you will need 200 g of mushrooms, 20 ml of vegetable oil, 2 cloves of garlic, 3 eggs, 20 ml of mayonnaise, 1 onion, a bunch of dill.

Cooking method:

1. Hard boil the eggs. Then cool and chop finely.
2. Cut the mushrooms into thin slices.
3. Chop the onion, place in a frying pan with heated oil, sauté until soft.
4. Next, add the mushrooms and continue cooking until the liquid has evaporated and a light golden color appears.
5. Open the can of canned food and drain the oil.
6. Pass the garlic through a press.
7. Finely chop the dill.
8. Combine eggs, frying, liver, garlic and herbs.
9. Using an immersion blender, blend ingredients until smooth.
10. Add mayonnaise, mix and place in the refrigerator.

Serving pate on bread is limited only by your imagination

With cottage cheese

INGREDIENTS QUANTITY

How to cook:

1. Place cottage cheese and liver in a bowl, add paprika and sour cream.
2. Rinse green onions and dill and chop finely.
3. Add to the remaining ingredients and blend with an immersion blender until smooth.
4. Place in the refrigerator to cool.

Cod liver pate with curd cheese

For a large jar of liver (230 g) you will need 220 g of curd cheese, half a lemon, several sprigs of dill, olives for decoration.

Cooking method:

1. Place the curd cheese in a deep bowl.
2. Add the liver, after pouring the liquid out of the jar.
3. Mash with a fork to obtain a homogeneous mass.
4. Finely chop the dill, squeeze the juice from half a lemon, grate the zest. Combine with curd-liver mass. To stir thoroughly.

For this amount of pate you will need 1 package of tartlets. You can fill them using a pastry bag and a nozzle. Next, garnish with fresh herbs and olives and refrigerate for about 30 minutes before serving.

Pate with curd cheese looks good in shortbread tartlets with herbs and olives

Storage rules

The pate must be stored in the refrigerator in a container with a tight lid. The best option is glass containers, but in no case metal. This product is able to absorb other odors; the penetration of air causes it to deteriorate faster. Homemade pate has a short shelf life because it contains no preservatives. It is no more than 5 days at a temperature of +5 degrees. You can extend the storage time up to 2 weeks if you place it in vacuum bags in portions.

How to choose

Naturally, pate made from ground raw materials is much easier to counterfeit than whole pieces of fish liver, so you need to be especially careful when choosing a “Murmansk-style” product.

To do this, carefully study the jar: if it indicates the 1st grade of raw materials, it means that the pate was prepared from frozen liver. Such canned food will be cheaper, but their taste will be less pronounced. The most delicious liver in Murmansk is made from freshly caught fish of the highest quality.

Pay attention to the place of production - the peculiarity of cod liver is that it spoils very quickly, so it is often rolled into jars directly on a fishing boat. If it is indicated on the label as the production address, take it without hesitation - the product is fresh and of high quality. If production in a city, especially not a coastal one, it is definitely frozen raw materials, its taste leaves much to be desired. If the production is in Murmansk or another city near the sea, it is possible to use chilled raw materials; it produces fairly high-quality cod liver in Murmansk style.