Cod liver pate

Cooking pate is not difficult and it's easy to make sure ...

Medium-sized carrots are boiled until ready so that the flesh becomes soft and easily pierced with a knife, but not boiled. It will take an average of 20 minutes - it depends on the size and maturity of the vegetable. After the end of the process, we cool the carrots and chop them with a knife.

Cook chicken eggs for 10-12 minutes so that both the white and yolk are completely curdled. Fill them with cold water, after cooling, we clean them. For reliability, you can additionally rinse with water to remove the remnants of the shell.

Peel and rinse the onion. Finely chop into crumbs with a knife or scroll on a blender to keep the eyes from the effects of aggressive onion juice. After grinding, the onion mass is poured with hot water (almost boiling) and left for five minutes to remove excess bitterness. You can add a little salt, sugar and table vinegar to the water, then the onion will also be marinated, acquiring a pleasant taste and aroma.

Open the canned liver and drain the liquid, we won't need it. We send canned food, eggs, carrots and softened onions to the blender bowl. Grind all the ingredients, while mixing into a homogeneous fluffy mass. Season the pate with salt, ground black pepper, olive oil and lemon juice. If desired, you can diversify the taste by adding cumin, ginger, chili pepper, sweet paprika or any other favorite seasoning. Mix the almost finished pate until all the spices and ingredients are evenly distributed.

We serve the most delicate, airy cod liver pate on toast from dried rye bread. You can decorate sandwiches with fresh dill greens and a circle of fresh cucumber or decorate with a slice of lemon.

Bon appetit!