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Homemade fish, rice and vegetable spread
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Source: https://recipheon.com/en/recipes/snacks/homemade-fish-rice-and-vegetable-spread
About this recipe
This homemade fish spread combines smoked mackerel, soft rice and sweet carrot in a tomato-paprika mixture. The fish is ready to eat, so add it toward the end to preserve its delicate flakes. Finely grated carrot and gently sautéed onion give the mixture sweetness without added sugar, while tomato paste provides a pronounced color. Do not blend the spread smooth: visible rice grains and small pieces of fish should remain. After quick cooling and an hour in the refrigerator, the mixture thickens and spreads easily.
Ingredients
Fish and rice spread
300 g hot-smoked mackerel, ready to eat — flesh weight after removing skin and bones
100 g uncooked long-grain white rice
180 g carrot, peeled weight
120 g onion, peeled weight
60 g tomato paste, 30% concentration
30 ml canola oil
350 ml water, including 200 ml for the rice without draining and 150 ml for the vegetables
6 g sweet paprika
0.5 g hot paprika
2 g fine salt, including 1 g for the rice and 1 g for the vegetables
0.5 g ground black pepper
Steps
Remove the skin and bones from the mackerel, then weigh out 300 g flesh. Use your fingers to break it into small flakes, checking that no fine bones remain, then refrigerate, covered. Finely chop the onion and finely grate the carrot.
Put the rice in a small saucepan, add 200 ml water and 1 g salt. Bring to a boil, cover and cook over the lowest heat for 12–15 minutes, until the rice absorbs the water and is tender. Turn off the heat and leave covered for 5 minutes; prepare the vegetables meanwhile so you can immediately combine the hot rice with the other ingredients.
While the rice cooks, heat all the oil in a wide, deep skillet. Add the onion and cook over medium-low heat for 5–7 minutes, stirring often, until translucent and soft. Do not brown it deeply, so it does not overpower the delicate fish.
Add the carrot, remaining 150 ml water and 1 g salt to the onion. Cover and cook gently over low heat for 8–10 minutes, until the carrot is noticeably soft, stirring once or twice. Remove the lid, add the tomato paste, both paprikas and pepper, then heat for 2–3 minutes, stirring. The vegetables should be soft and coated in a thick red sauce, without much free liquid.
Add all the hot rice and mackerel flakes to the vegetables. Heat over low heat for 3–4 minutes, stirring gently with a spoon, until the spread is evenly hot and moist, with small pieces of fish and visible rice grains. If liquid remains at the bottom, heat a little longer without a lid; do not mash the mixture and do not blend it.
AI-generated Transfer the spread from the skillet to two wide, shallow containers and spread it in a layer about 2–3 cm deep. Let cool for roughly 20–30 minutes, then refrigerate so that no more than an hour passes between cooking the rice and refrigerating the dish. Do not leave the whole mixture to cool slowly in a deep saucepan.
Once cooled, cover the containers and chill for about an hour, until the spread is cold and slightly thicker. Stir before serving; the ingredients make eight portions of spread. Keep refrigerated and eat within 24 hours of cooking the rice, also observing any shorter after-opening limit on the mackerel packaging.
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