Smoked Fish Pâté
Description
A tasty appetizer for any gathering. Serve the delicious pâté with unsweetened baked goods at lunch or dinner. The dish keeps for 1–2 days when refrigerated. You can make the pâté not only from mackerel, but also from any other fatty fish.
Instructions
- 1
Step 1
Prepare the listed ingredients. Hard-boil the chicken eggs in advance for 12–15 minutes and let them cool.
- 2
Step 2
Peel the cooled hard-boiled eggs, rinse them in water, and grate them on a fine-hole grater into a deep bowl.
- 3
Step 3
Wash the green onion stalks and chop them finely. Add them to the bowl with the chopped eggs. If green onion is not available, sauté finely chopped yellow onion in vegetable oil and add it to the pâté.
- 4
Step 4
Cut the headless smoked mackerel along the backbone, scrape off the membrane, and remove the bones—fortunately, this fish doesn’t have many. Then cut the flesh from the skin and dice it into small cubes.
- 5
Step 5
Season with salt and pepper if the fish is not too salty. Gently mix everything together and let it rest for 20 minutes so the flavors can infuse; the green onion will give the pâté a bright, fresh taste.
- 6
Step 6
Place the pâté in ramekins or bowls and serve chilled.