Cod Liver Pâté
A delicate topping for crispy toast! Cook with flair! Cod liver pâté is a gourmet seafood dish that's great for a quick, nourishing breakfast or as a cold appetizer for a buffet or holiday table. Its delicate, pleasant texture will surprise your guests, and its simple ingredient list will earn the recipe a permanent place in your home menu.
julija
Recipe author
Cod Liver Pâté
Nutrients and energy value of the composition of the recipe
By weight of the composition:
Proteins 19 %
7 g
Fats 72 %
26 g
Carbohydrates 8 %
3 g
274 kcal
GI:
100
/
0
/
0
- Making this pâté isn't hard, as you'll quickly see...
- Boil a medium carrot until done, so the flesh is soft and pierces easily with a knife but isn't falling apart. This takes about 20 minutes on average, depending on the size and maturity of the vegetable. Once it's done, cool the carrot and chop it with a knife. Boil the eggs for 10–12 minutes so both white and yolk are fully set. Cover them with cold water, and once cooled, peel them. To be safe, you can rinse them again to remove any leftover shell. Peel and rinse the onion. Finely mince it with a knife or pulse it in a blender to spare your eyes the harsh onion juice. After chopping, pour hot (almost boiling) water over the onion and leave it 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 pickle slightly, taking on a pleasant taste and aroma. Open the canned liver and drain off the liquid; you won't need it. Put the canned liver, eggs, carrot, and softened onion in a blender bowl. Blend all the ingredients together into a smooth, fluffy mass. Season the pâté with salt, ground black pepper, olive oil, and lemon juice. If you like, you can vary the flavor by adding cumin, ginger, chili pepper, sweet paprika, or any other favorite seasoning. Mix the nearly finished pâté until all the spices and ingredients are evenly distributed. Serve the wonderfully delicate, airy cod liver pâté on toasted rye bread. You can garnish the open sandwiches with fresh dill and a slice of fresh cucumber, or decorate them with a slice of lemon. Enjoy!
Caloric content of the products possible in the composition of the dish
- Chicken egg - 157 kcal/100g
- Egg white - 45 kcal/100g
- Egg powder - 542 kcal/100g
- Egg yolk - 352 kcal/100g
- Ostrich egg - 118 kcal/100g
- Carrots - 33 kcal/100g
- Dried carrots - 275 kcal/100g
- Boiled carrots - 25 kcal/100g
- Ground black pepper - 255 kcal/100g
- Salt - 0 kcal/100g
- Onion - 41 kcal/100g
- Lemon juice - 16 kcal/100g
- Olive oil - 913 kcal/100g
- Cod liver in oil - 613 kcal/100g
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