Smoked Salmon Pâté
Description
Pâté can be taken along to work, on trips, or to picnics. The shelf life of the prepared dish is 1 day. Serve the appetizer with unsweetened baked goods, toasted bread, fried bread slices, etc. Pâté can be prepared in advance and stored in the refrigerator.
Instructions
- 1
Step 1
Prepare the listed ingredients. Boil the chicken eggs in advance for 15 minutes and cool them in ice water.
- 2
Step 2
Remove the bones from smoked fish or fish fillet. Cut the flesh into cubes and transfer it to the bowl of a food processor or blender.
- 3
Step 3
Peel the chicken eggs, rinse them in water. Cut into pieces and add to the container with the fish.
- 4
Step 4
Season and pepper the mixture. If desired, you can add chopped dill at this step—it will perfectly complement the flavor of the red fish.
- 5
Step 5
Purée all the contents of the container for approximately 2–3 minutes. Then add lemon juice and mayonnaise of any fat content.
- 6
Step 6
Grind everything again until you get a homogeneous mixture.
- 7
Step 7
Place the prepared smoked salmon pâté in a sauce boat, bowl, or ramekin and chill in the refrigerator for about 30 minutes before serving.