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Canned fish pate

Canned Fish Pâté

Savory, fragrant, for sandwiches or tartlets! Canned fish pâté is a recipe for a simple, quick appetizer. Paired with cheese and hard-boiled egg, the fish becomes much tastier. You can make the pâté with any canned fish.

Maria

Recipe author

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Composition / ingredients

Servings:

Canned pink salmon (or any other fish)

200

Hard cheese

Eggs

Lemon juice

Ground black pepper

Salt

Translation table of volumetric measures

Nutrients and energy value of the composition of the recipe

By weight of the composition:

Proteins 62 % 18 g

Fats 38 % 11 g

Carbohydrates 0 % 0 g

180 kcal

GI: 0 / 0 / 0

Cooking method

Cooking time: 25 min

Step 1:

How do you make canned fish pâté? Gather the ingredients. Any canned fish works, whether oily (pink salmon, tuna, salmon, trout, sockeye) or white. I'm using pink salmon in oil.
Step 2:

Take the fish out of the can, but don't pour off the liquid — you'll need it for the pâté too. Remove the large bones and the spine from the fish.
Step 3:

Hard-boil the eggs, cool them, and peel them. Grate them on the coarse or medium side. It's best to use large eggs with a bright yolk.
Step 4:

Grate the cheese on the coarse side too. Choose a cheese you personally like the taste of. Keep in mind that the cheese, not just the fish, shapes the flavor of the finished pâté. It's better if it's natural and good quality, with no milk-fat substitutes.
Step 5:

Put the fish along with its liquid, the cheese, and the grated egg into a blender.
Step 6:

Blend everything. For a smooth pâté, blend it longer.
Step 7:

Pour the lemon juice into the mixture and season with salt and pepper. Stir again, or give it another pulse in the blender. You can leave out the lemon juice, but I'd suggest keeping it: on one hand it keeps the pâté from spoiling and acts as a natural preservative, and on the other it gives the appetizer a pleasant light tang. It only does the pâté good.
Step 8:

Transfer the pâté to a clean jar with a lid and serve.
Step 9:

The pâté keeps in an airtight jar in the fridge for about three days. Though it usually doesn't last that long and gets eaten the very first day. Enjoy!

What's great about this pâté is that you can serve it on an ordinary day or a holiday. It's made from affordable ingredients, so you can make it as often as you like. I usually use it as a spread on fresh or toasted bread, or on salted crackers or chips. If you're using it as a filling in a finished appetizer (sandwiches, tartlets), it's best to add it right before serving — the pâté is moist, and bread or tartlets can go soggy if they sit a while.
How do you hard-boil eggs? To keep them from cracking, put them in cold water and bring them up over low heat. Boil for 9 minutes from when the water starts boiling, then plunge them into cold water to cool. The sudden temperature change makes them peel more easily.
Give the can a shake before you buy it. The more liquid sloshes around, the less fish inside.