Cooking description:
Delicious and nutritious pollock liver pâté is an ideal cold snack even for a festive table. Serve with toasted bread slices, croutons, toast, tortilla, etc. If desired, you can add other fresh herbs along with green onions.
Main Ingredient: Fish and Seafood / Pollock
Dish: Appetizers / Pates
Ingredients:
- Pollock liver - 1 Piece (canned food)
- Chicken eggs - 2 Pieces (boiled)
- Mayonnaise - 2 Tbsp. spoons (any fat content)
- Green onions - 2 Pieces (stem)
- Salt - 1 Pinch
- Ground black pepper - 1 Pinch
Servings: 1-2
How to make Pollock Liver Pate
Prepare the indicated ingredients. Boil chicken eggs in advance for 12 minutes from the moment the water boils, and then chill in cold water.
Peel boiled chicken eggs from the shell, rinse in water so that even a piece of the shell is not left. Chop finely and place in a deep bowl. If desired, chicken eggs can be grated with fine cells.
Grind the pollock liver and add to the container without removing the oil in which it was. Wash the green onion stalks and chop. Add to the rest of the ingredients.
Put mayonnaise of any fat content into a container. Pour in 1-1.5 tbsp. oil remaining in the jar from pollock liver.
Season with salt and pepper. If the pollock liver is too salty, then the salt can be excluded from the list of ingredients.
Mix everything carefully and serve the pate, garnish to taste. The shelf life of the snack is 2 days in the refrigerator.