Fish pate

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Fish and fish liver complement each other in terms of the nutrient profile. Protein from the flesh requires vitamin A for a proper utilisation of amino-acids, and liver is the richest source of vitamin A.

Perfect for breakfast, lunch or as a filling snack. In case of sensitive digestion, omit the capers and chilli. Add a bit of salt to taste instead.

Ingredients:

  • 2 tins of sardines in olive oil

  • 2 tins of cod livers

  • 1 tea spoon of lemon zest

  • 2 tea spoons of lemon juice

  • Small handful of chopped chives (you can also use dill, parsley or 1/4 finely chopped red onion or a mix of all)

  • 1 table spoon of capers (they are salty so no extra salt needed)

  • 1-2 table spoons of olive oil

  • Chilli flakes

Method:

  1. Mash up all ingredients with a fork, except for capers

  2. When the pate is ready, stir in the capers

Serving suggestions (depending on the state of your health):

  • wrapped in lettuce leaves, topped with fresh vegetables like pepper, cucumber, radish, carrot

  • in a salad

  • with poached eggs

  • as a topping on a baked potato, with other garnish of choice

  • with linseed crackers

  • with oat cakes

  • with toasted sour dough bread