International kitchen

Fish pate with walnut

Name: Fish pate with walnut
Cook time: 5 min
Total time: 5 min
Yield: 2 servings
Cuisine: International
Ingredients: 1 can of canned fish; 5-7 walnuts; 1/2 head of onions; mayonnaise to taste; fresh-green

Learn how to make Fish pate with walnut with 5 ingredients and 6 clear steps.

PrepNot statedCook5 minServes2LevelEasy

Cook with confidence

Before you start

A quick setup makes the method easier to follow and keeps important steps from being missed.

Preparation checklist

Read all 6 method steps from beginning to end.
Measure and arrange all 5 listed ingredients.
Set aside about 5 minutes, based on the time recorded by the source.

Recipe notes & preparation tips

Read the full method before you begin and prepare all ingredients in advance.

Taste near the end of cooking and adjust the seasoning before serving.

Adapted from the source recipe's notes.

Step by step

Method

01
I offer a recipe for the fastest fish pate. You can serve it on cracker, on toast, with pancakes or just on fresh bread.
02
Prepare ingredients: canned fish with oil or own juice (sardines, mackerel, etc.), walnuts, onions and mayonnaise:
03
From canned water drain the liquid and a little break the fish into smaller pieces, onions, walnuts clean, place everything in a glass of blender and grind. You can also cut the ingredients in the meat grinder.
04
Evaluate the resulting consistency and add mayonnaise at your discretion.
05
All you have to do is mix it up and the simple fish pate is ready.
06
Serve fish pate with walnuts, though as breakfast sandwiches as a simple snack, even stuff it into pancakes, even on cracker or breads on the festive table. In the photo, fresh white bread with bran from the bread and oven ...

Ready to serve

Serve the dish as directed and enjoy it while it is at its best.

Bon appétit — enjoy your meal!

Transparent sourcing

Source & licence

This recipe was adapted and reformatted from Osiyo.ru / Аймкук . Text: Used with permission. Image: Used with permission, credited to Нина Минина-Р; view original image record .