In addition to meat and liver pates, I often cook fish pate with leek. It has a completely different taste, so it's a good variety on your table. I recommend serving it with a toasted baguette and sprinkle with chopped green onions.
Ingredients
- Hake (or other white fish) – 200 g
- Red Fish (salted or smoked) – 150 g
- Cottage cheese - 140 g
- Carrots - 1 piece
- Leek - 1 piece
- Butter - 60 g
- Salt - 1 tsp.
- Ground black pepper - 0.5 tsp.
Step-by-step cooking recipe
Boil the white fish in boiling water for 10-15 minutes – until tender. Cool, remove the bones and arbitrarily chop.
Randomly chop the red fish in the same way.
Grate the carrots on a grater, and cut the leeks into thin half rings. Fry the vegetables for about 3 minutes until soft and send them to a blender.
Add both types of fish there and whisk until smooth.
After that, add cottage cheese, salt, pepper and softened butter. Beat the pate again and serve.
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