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Fish pate

Author
Cookinero 24 Jan 2026
1050
Fish pate

This recipe combines both fresh and canned fish - that's why the pate is not only very tasty and aromatic, but also tender and rich. It is prepared simply and quickly, and will appeal to absolutely everyone who loves fish. A bowl of fish pate, decorated with fresh herbs, will perfectly complement both everyday and festive tables.

How to cook Fish pate

Step 1

Fish pate

Cut the onion into half rings. Grate the carrots on a coarse grater.

Step 2

Fish pate

Cut the fish fillet into cubes of any size.

Step 3

Fish pate

Cut the canned fish into cubes of any size.

Step 4

Fish pate

Heat a frying pan with a little vegetable oil, add the fish pieces and fry until done.

Step 5

Fish pate

Heat a frying pan with a little vegetable oil and fry the onion until translucent, then add the carrots and fry until tender, stirring occasionally.

Step 6

Fish pate

Place the prepared fish, fried mixture, butter, mayonnaise, salt and pepper to taste in the chopper bowl. Grind the contents until smooth, so that there are no lumps left. Transfer the pate to a convenient container and serve or put it in the refrigerator for storage.

Fish pate - FAQ About Ingredients, Baking Time and Storage

Yes, you can use entirely canned fish (drained) for convenience or entirely fresh fish fillets for a fresher taste. Adjust cooking time if using all fresh fish to ensure it's fully cooked before blending.
Store in an airtight container for up to 4 days. The mayonnaise and butter help preserve freshness, but discard if any off odors develop.
Use Greek yogurt or mascarpone for a tangy, lower-fat alternative. For dairy-free, try blended silken tofu or avocado (note: avocado version will oxidize faster).
While not authentic, try replacing fish with mashed roasted eggplant and mushrooms for an umami-rich vegetable pate. Add nori flakes for a subtle seafood-like flavor.
Serve chilled on crackers, toasted baguette, or cucumber rounds. Garnish with dill, lemon zest, or capers. Also great stuffed in deviled eggs or celery sticks.
Yes! Freeze in small portions for up to 2 months. Thaw overnight in the fridge. Stir well before serving as separation may occur.
Ensure all ingredients are fully cooled before blending. Add 1-2 tsp milk or cream while processing to emulsify. Blend longer in pulses for smoother texture.
Absolutely! Roast fish at 400°F (200°C) for 12-15 minutes and vegetables for 20-25 minutes. Baking enhances flavor while reducing oil need.

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