Fish milk paste
2 servings
25 minutes
Fish roe paste is a refined dish of European cuisine that combines the delicate taste of roe with the aromas of onion, garlic, and dill. This recipe draws inspiration from classic culinary traditions where fish products are used to create sophisticated appetizers. Fried in oil, the roe acquires a soft texture, and the addition of butter and cream makes the paste velvety and rich. The flavor resembles a pâté with light fish notes, perfectly complemented by fresh toast. This dish is versatile: it can be served as an appetizer at festive tables or used as a spread for sandwiches. The combination of simple ingredients transforms fish roe into a delicacy worthy of haute cuisine.
1
Sauté the onion lightly in oil. Add the roe to the onion and fry until white (30-60 sec).
- Onion: 1 piece
- Fish milt (soft roe): 200 g
2
Boil the egg hard. You can add some dill and garlic.
- Chicken egg: 1 piece
- Garlic: 1 clove
- Dill: to taste
3
Put everything in a blender and add 50g of butter. If desired, you can add a little heavy cream. Mix everything.
- Butter: 50 g
- Cream 30% fat: to taste
4
The consistency should be like pâté, so start without cream. You can spread all of this on fresh toast.
