Canned Fish Pâté with Toasts
⏳ Time
30 minutes
🥕 Ingredients
11
🍽️ Servings
4
Description
Recipe by John Smith, chef at a popular American restaurant.
Ingredients
- Sweet Pepper - 1 piece
- Canned cod liver - 1 can
- Onion - 1 head
- Garlic - 1 clove
- Sun-Dried Tomatoes - 2 pieces
- Lime - 1 piece
- Paprika - to taste
- Sourdough Bread - 4 pieces
- Vegetable Oil - 1 tablespoon
- Butter - 1.1 oz
- Scallions - to taste
Step by Step guide
Step 1
Finely chop the peppers, garlic, and onion. Heat a little vegetable oil in a skillet, add the chopped vegetables, sprinkle with paprika, and sauté until slightly golden.
Step 2
Add the canned goods, mash them, and sauté while stirring for 1 minute.
Step 3
Place the fish and vegetables into a blender, add lime zest, sun-dried tomatoes, squeeze the juice from a quarter of a lime, and blend until smooth.
Step 4
Cut the toast bread diagonally into triangles and fry in butter until golden brown.
Step 5
Transfer the pâté to a mold or plate, sprinkle with chopped green onions, and serve with toasted bread.
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