Spicy Fish Pate with Cheese and Egg

Spicy, aromatic, for sandwiches or tartlets! Canned fish pate is a simple and quick snack recipe. When combined with cheese and a boiled egg, the fish becomes much tastier. Pate can be made from any canned food.
cook time: 25 min
Maya Lindell
Spicy Fish Pate with Cheese and Egg

Nutrition Facts (per serving)

180
Calories
11g
Fat
18g
Protein

Ingredients (6 portions)

Basic:

Salt to taste
Ground black pepper to taste
Lemon juice 1 tbsp
Eggs 2 pc
Hard cheese 80 g
Canned pink salmon (or any other fish) 200 g

Recipe instructions

Step 1

Step 1
How to make pate from canned fish? Prepare your 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.

Step 2

Step 2
Remove the fish from the jar, but do not pour out the liquid itself, it will also be needed for the pate. Remove large bones and backbone from the fish.

Step 3

Step 3
Boil the eggs hard, cool and peel. Grate them on a coarse or medium grater. It is better to use large eggs with a bright yolk.

Step 4

Step 4
Also grate the cheese on a coarse grater. It’s better to choose the cheese that you personally like. It is worth considering 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.

Step 5

Step 5
Place fish along with liquid, cheese and grated egg into a blender bowl.

Step 6

Step 6
Grind everything. If you want a homogeneous pate structure, beat longer.

Step 7

Step 7
Pour lemon juice into the mixture, add salt and pepper. Mix again or puree in a blender. You don’t have to add lemon juice, but I advise you not to give it up: on the one hand, it will keep the pate from souring and act as a natural preservative, and on the other hand, it will give the appetizer a pleasant light sourness. This is only good for the pate.

Step 8

Step 8
Transfer the pate into a clean jar with a lid and serve.

Step 9

Step 9
You can store the pate in a sealed jar for about three days in the refrigerator. Although usually the pate does not stay on the table for so long and is eaten on the first day. Bon appetit!

Additional rubrics

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