Canned fish pate

6 servings
25 min

This pate is wonderful in that it can be served both on weekdays and on holidays. The pate includes affordable products, so you can safely cook it at least every day. I usually use it as a spread on fresh bread or dried bread, as well as salted crackers or chips. If the pate is used as a filling in a ready-made snack (sandwiches, tartlets), then it is better to add it immediately before serving. Since the pate is wet and bread or tartlets can quickly soak up if you stand for a while.

How to make a pate from canned fish? Prepare the ingredients. Canned food is suitable from any fish, both red (pink salmon, tuna, salmon, trout, sockeye salmon) and white. I have pink salmon in oil.

Remove the fish from the jar, but do not pour out the liquid itself, it will also be needed for pate. Remove large bones and a ridge from the fish.

Boil the eggs hard-boiled, cool and peel. Rub them on a coarse or medium grater. Eggs are better used large, with a bright yolk.

Grate the cheese over a coarse grater as well. Choose the cheese that you like personally. It should be borne in mind that not only fish, but also cheese affect the taste of the finished pate. It is better if it is natural, high-quality, without milk fat substitutes.

Put the fish, along with the liquid, cheese and the grated egg in the bowl of the blender.

Grind everything. If you need a uniform pate structure, beat longer.

Pour lemon juice into the mass, salt, pepper. Stir again or punch through in a blender. Lemon juice can not be added, but I advise you not to give it up: on the one hand, it will keep the pate from drying and act as a natural preservative, and on the other hand, it will give the snack a pleasant light sourness. Pate is only for the benefit.

Transfer the pate to a clean jar with a lid and serve.

You can store the pate in a hermetically sealed jar for about three days in the refrigerator. Although usually the pate does not linger on the table for so long and is eaten on the first day. Enjoy your meal!