Trout Cream-Fish
Description
The recipe won't take much time. A delicate spread for sandwiches made with red fish. Perfect for sandwiches, toasts, or crispbreads, as a spread for breakfast or a snack. The pâté has a tender creamy texture and a pleasant taste! Quick, simple, and very delicious.
Instructions
- 1
Step 1
Prepare all the necessary ingredients.
- 2
Step 2
Hard-boil the chicken eggs and cool. Peel and cut into pieces.
- 3
Step 3
Poach the fish fillet in lightly salted water for 10–12 minutes from the moment it comes to a boil.
- 4
Step 4
Transfer the cooked fish to a plate and let it cool.
- 5
Step 5
Place the boiled eggs, cream cheese, and sour cream into the food processor (blender) bowl.
- 6
Step 6
Add the cooled fish and salt.
- 7
Step 7
Puree until smooth.
- 8
Step 8
Transfer the pâté to a suitable jar or other container; store in the refrigerator for no more than 5 days.