Fast & Fabulous Fish Pate Recipe
Tasty and fresh, this pate recipe works particularly well on toast or crunchy crostini
Eat this paté like they do in Slovakia, on bread any time of the day. I love it on crunchy crostini with a wine before dinner or on toast topped with a poached egg. This paté lasts in the fridge for up to a week, and freezes well. I use mayonnaise to add that creamy texture.
250ml white wine vinegar
500g fresh snapper
1 medium carrot, blanched whole
Salt and pepper, to taste
1 Tbsp chopped dill
Mini toasts, to serve
1. In a medium-sized pot combine the water and vinegar, bringing to a simmer. Add the fish and cook for 7 minutes. Drain, reserving ¼ cup liquid.
2. Process the fish with the liquid, then place into a bowl. Grate the carrot and onion, adding to the fish. Stir through the mayonnaise, then season with salt and pepper. Refrigerate until ready to serve.
3. Serve on mini toasts with a sprinkle of fresh dill.Share this: