Fish Paté
By Esther Boateng
Do you like sardines on toast? If so, you’re bound to enjoy this omega-rich pate. Not a huge fan of fish? Give it a go anyway. Additional ingredients such as freshly squeezed lemon juice, dill, and cream cheese go a long way to mask the distinct taste of sardines and anchovies, which many of us either love or loathe.
Anchovies are known for their exceptional saltiness. One small fillet provides all the salt you’ll need in this recipe; there’s no need to add anymore. The blend of dulse, wakame, and kelp in the sea vegetables powder also contributes to the salty flavor profile.
Feel free to use your favorite cream cheese when you make your pate. If you’re not keen on cream cheese, cottage cheese, mayonnaise or sour cream are great substitutes. You can also substitute the dill with chives.
The recipe only takes a few minutes to make, and you could easily prepare it for your lunch or an afternoon snack. I prefer a chunky pate, but you can also make a smooth pate by blending the ingredients together in a food processor until you reach the desired consistency. With that said, you’d probably need to scale up the ingredients and make a larger batch so they don’t stick to the sides of the food processor.
Fish Paté
Rated 2.7 stars by 11 users
Servings
2
Ingredients
- 1 small tin of sardines or 5 small sardine fillets
- 1 anchovy fillet
- 2 tsp. Dr. Cowan’s Garden Horseradish Powder
-
1/2 tsp. Dr.
Cowan’s Garden Sea Vegetables Powder
-
Dr. Cowan’s Garden Flax Seed Oil
- Juice of 1/2 fresh lemon (approx. 2+ Tbsp. lemon juice)
- 2-3 Tbsp. cream cheese
- 1 tsp. chopped dill
Directions
- Chop the dill.
- Squeeze half a fresh lemon.
- Mash a tin of sardines and the anchovy fillet in a small bowl.
- Add the chopped dill and lemon juice to the fish.
- Add cream cheese, horseradish, and sea vegetable powder to the fish mixture, and mash with a fork until well combined.
- Do a taste test and add more dill, lemon, or cream cheese, if needed.
When satisfied with the taste, spread onto crackers or bread and drizzle with the Flax Seed Oil. You can also add guacamole or other toppings of your choice.
1 comment
Explore more
- Aioli
- almonds
- Appetizers
- Ashitaba
- Baba Ghanoush
- BARBECUE
- BBQ
- bean salad
- beans
- beet ketchup
- bone broth
- Bread
- breakfast
- Burdock Root Powder
- Cacao
- Carolina Gold Rice
- casserole
- cauliflower
- Ceviche
- Chaga
- cheese
- chia seed
- chicken
- Chili
- chocolate
- chocolate shortbread
- coleslaw
- Condiments
- Cowan Family Favorites
- Desserts & Baked Goods
- Deviled Eggs
- Dip
- Egg Salad
- falafel
- fennel
- feta
- feta dip
- Fettuccine Alfredo
- fish
- fish cakes
- gazpacho
- ghee
- halloumi
- honey
- Hummus
- Jam
- jicama
- ketchup
- kitchari
- Lasagna
- mackerel
- Main Dishes
- MANGO LASSI
- marinara sauce
- meatballs
- muffins
- mushroom
- mushrooms
- noodles
- Nut Balls
- Nuts
- palak paneer
- Parmesan
- Pasta Salad
- Pesto
- Pie
- potato salad
- potatoes
- Raita
- Rice Salad
- risotto
- Roasted Cauliflower
- Salad
- Salads and Dressings
- sauce
- sausage
- seafood
- seed oil
- SHRIMP
- Side Dishes
- sides
- smoothie
- Soups and Stew
- soups and stews
- squash
- stir fry
- sundried tomato
- Three-Beet Powder
- Tom Kha Gai
- tomato
- tortillas
- Turmeric
- vegetable stir fry
- Vegetables
- vegetarian
- Wild Ramps
- Winter Squash
- Zucchini
Sardines and toast with an egg on top is my go to breakfast. With that said I will be giving this a go. Thanks
Leave a comment