Fish pâté
This was my first fish pate. I am used to making liver pate, but was less confident with fish, so I used the heads and backbones left after filleting. After boiling them and picking off the flesh, I had half a kilogram. The pate was quite good, though it could use more seasoning. It is delicious on sandwiches with fresh cucumber and tomato. Next time I will add a couple of spoonfuls of mayonnaise.
Prep
20 minutes
CookingCooking
20 minutes
Total
40 minutes
INGREDIENTS
Servings
original yield — 10 servings
red-fleshed fish (pink salmon, chum salmon)
500 g
boiled eggs
2
Onion
1
Butter
50 g
broth (left over from cooking fish)
seasoning for fish
to taste
salt
to taste
ground black pepper
to taste
NUTRITION PER 100 G
176
kcal
16 g
protein
12 g
fat
2 g
carbs
INSTRUCTIONS
01
Cook the fish in a little water, then carefully remove all the bones.
02
Fry the onion in butter until soft.
03
I sprinkled a little seasoning for the fish.
04
Beat eggs, fish and onions with a blender.
05
Add broth, achieving the required thickness of the pate.
06
For sandwiches with fish pate, I dried the baguette a little. I thought it tasted better this way.