Salted fish pate
4 servings
10 minutes
Fish pâté is a classic dish of European cuisine, steeped in tradition and simplicity. Its roots go back to ancient times when methods of preserving fish were vital. The taste of the pâté is rich and savory, with subtle nutty and spicy notes of nutmeg and bay leaf. The delicate texture and juiciness are achieved through butter and fresh vegetables. This pâté is perfect for spreading on crispy baguettes or rye bread. It pairs wonderfully with greens and light appetizers, making it an excellent base for an elegant yet simple buffet. This dish not only delights the palate but also stands as a testament to culinary history passed down through generations.
1
Gut the salted fish and grind it in a meat grinder.
- Salted herring: 500 g
2
Then add the carrot and onion there.
- Carrot: 1 piece
- Onion: 2 heads
3
Mix everything and add oil, bay leaf, and nutmeg.
- Butter: 20 g
- Nutmeg: 1 g
- Bay leaf: 2 g
4
Mix the mass well and put it in a jar with a lid.
5
Serve with greens and sandwiches.