Hake Pate
Fish pate has a rich history that dates back centuries, with roots in European cuisine.
Traditionally, these were made as a way to preserve meat and fish before refrigeration. This culinary technique allowed for the use of abundant local fish in regions near the sea.
Fish pate became particularly popular in France, where it was refined and transformed into a gourmet delicacy. Over time, various cultures adopted and adapted the recipes, incorporating local ingredients and flavours to create diverse variations.
If you’re travelling through the Mediterranean, you’ll see fish pates on most of the coastal menus, especially during the summer times.
I probably don’t need to repeat that fish is an excellent source of protein, famous for Omega-3 and all its vitamins and minerals.
Fish is also very low in carbs so is an ideal food for those on diets, and summer in general, when you are usually on lighter and easier dishes than the winter times.
This pate is known for its versatility, and can be served for breakfast, brunch, lunch or dinner, with toasted bread, crackers, as a bruschetta, or in sandwiches.
At what time of the day are you serving this pate?
Cook hake fillets in water or fish broth for 20 minutes, then take them out and check there are no small bones.
Add all the ingredient into a food processor together with salt and pepper, and blend until smooth. Add more anchovies and capers as needed.
Chill in the refrigerator for at least 30 minutes and serve with toasted bread.
Hake Pate
Ingredients
Instructions
- Cook hake fillets in water or fish broth for 20 minutes, then take them out and check there are no small bones.
- Add all the ingredient into a food processor together with salt and pepper, and blend until smooth. Add more anchovies and capers as needed.
- Chill in the refrigerator for at least 30 minutes and serve with toasted bread.
