Cod Roe Pâté
Fish lovers will be bowled over! Delicious, quick, and easy!
Daria ☼
Recipe author
Cod Roe Pâté
Nutrients and energy value of the composition of the recipe
By weight of the composition:
Proteins 7 %
4 g
Fats 84 %
47 g
Carbohydrates 9 %
5 g
449 kcal
GI:
40
/
60
/
0
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- Store-bought cod roe often turns out salty and not quite the flavor we'd like. Let me share a recipe for turning roe like this into a wonderful appetizer for the table. You can serve it on a slice of dark bread or with a thin pancake. First, mash the cod roe with a spoon to break up the eggs. Then beat the roe with a mixer, pouring in the vegetable oil in a thin stream. Beat the roe with the oil until the oil is absorbed, about 3 minutes. You can add a little more oil — say 600–800 g; the more oil, the airier the roe will be and the better it keeps in the fridge. Finely chop the onion, or even grate it. To take the bitterness out of the chopped onion, microwave it for a few seconds. Add the onion to the beaten roe and sprinkle with lemon juice. Then add white bread soaked in milk or water, or grated rusks, and mix everything with the mixer. In place of cod roe you can use the roe of any other fish, sea or freshwater. Spread the finished cod roe pâté on a slice of dark bread and garnish with fresh herbs and half an olive.
Caloric content of the products possible in the composition of the dish
- Onion - 41 kcal/100g
- Lemon - 16 kcal/100g
- Lemon zest - 47 kcal/100g
- Vegetable oil - 873 kcal/100g
- White bread - 266 kcal/100g
- Cod caviar - 115 kcal/100g
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