Sea bass pate
4 servings
45 minutes
Sea bass pâté is a refined dish of European cuisine that delights with its sophistication and tenderness. Its roots trace back to French gastronomy traditions, where fish pâtés were a symbol of culinary elegance. The baked bass fillet acquires a rich flavor highlighted by creamy cheese, the subtle sharpness of mustard, and the freshness of lemon juice. The addition of smoked salmon gives the dish a noble hue and richness. Served on a crispy baguette, it creates a perfect balance of textures – a delicate spread and crunchy crust. Ideal as an appetizer for wine, festive dinners, or cozy evenings. This pâté is a harmony of sea flavors and refined accents that turns every bite into pleasure.
1
Prepare all the ingredients. Preheat the oven to 180 degrees.
2
Bake the sea bass with olive oil, salt, and pepper for 15 minutes or until cooked.
- Sea perch fillet: 200 g
- Olive oil: 20 ml
- Salt: to taste
- Ground black pepper: to taste
3
Cool the baked perch to room temperature.
4
Mash the baked perch with a fork until a smooth mass is obtained.
5
Add cream cheese to the mixture and stir until creamy consistency.
- Cream cheese: 50 g
6
Add mustard, lemon juice, sliced onion, salt, and pepper to taste.
- Mustard: 5 g
- Lemon juice: 5 ml
- Chives: to taste
- Salt: to taste
- Ground black pepper: to taste
7
Add finely chopped smoked salmon and mix all the ingredients thoroughly.
- Cold-smoked salmon: 50 g
8
Prepare the baguette by toasting the slices until golden brown in a dry skillet or toaster.
- French baguette: to taste
9
Spread the pâté on slices of toasted bread.
10
Serve the pâté immediately.
