I want to contribute to the variety of fish pates and their derivatives. The recipe was obtained experimentally as a result of delicious research. Easy-to-prepare cream-spread-pate for weekday or holiday feasts, filling for pancakes, profiteroles, tartlets!
Cut the onion into quarters and fry until Golden brown in a small amount of vegetable oil
To the onion, add the carrots, grated on a coarse grater and fry until soft.
I usually made this mackerel paste in its own juice or in oil. But last time accidentally hooked a jar in tomato sauce. I liked it a lot more tomato the acidity came here, as it is impossible by the way.
In the bowl of a blender, put the mackerel, a little tomato mass, boiled eggs.
Add the onion and carrot, a teaspoon of mustard and honey.
Grind until a homogeneous mass. Salt and pepper to taste.
If the mass is too dense, you can add a little tomato juice.
A 250-gram jar of mackerel, a couple of eggs and vegetables makes a delicious, tender pate.
It is perfectly combined with pancakes, with crusty bread and just as a spread on bread, as a filling for tartlets in a festive version.