Fish Pâté – Basic Recipe

Method

• Ensure all ingredients you use are cold. Use only fresh fish fillets that have not been frozen.
• Cut the fish into pieces and place it into a food processor with salt.
• Let the machine run until the mixture becomes firm and sticky.
• Add the milk gradually, mixing well between each addition. You may not need all the liquid. Stop when the mixture is smooth and uniform.
• Add potato starch and nutmeg. You can also finely chop herbs or vegetables such as onion, garlic, leek, or bell peppers.
• This mixture can be used for fish cakes, fish balls, and fish pudding.
• It's a good idea to make a small taste test to see if you need more seasoning.

Fish Cakes

• Shape the mixture into cakes, flatten slightly, and fry in a medium-hot skillet until golden and crisp.

fish balls

• Bring fish stock to a boil in a saucepan.
• Shape the mixture into balls with a tablespoon and gently place them into the hot stock. Let them simmer for 5-10 minutes.
• The broth can be used for making sauce.

Fish Pudding

• Fill a well-greased loaf tin with the mixture and bake in the oven at 120°C (250°F) for about 45 minutes.

Tip:Fillets of coley, saithe, or a mix can also be used.