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.
FISH PATE RECIPE
Serves 8
750ml water
250ml white wine vinegar
500g fresh snapper
1 medium carrot, blanched whole
½ onion
200ml mayonnaise
Salt and pepper, to taste
1 Tbsp chopped dill
Mini toasts, to serve
- 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.
- 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.
- Serve on mini toasts with a sprinkle of fresh dill.
