I made this Green salad with breadcrumbs, and because it needed only boiled egg yolks, I had to put the whites somewhere. And this is what happened – pâté that no one can stop eating. Including me. Juts like that – with a spoon or fork or with bread. I love it with traditional dark Latvian rye bread, but a freshly baked baguette is a great choice, too. And it can also be served as a part of appetizer plate with other seafood, as they like to do in Venice.
4 boiled egg whites (leftovers from the Green salad with breadcrumbs)
120 g hot smoked or canned char*
1 tsp thyme leaves
150 g cream cheese
1 tbsp lemon juice
2 tbsp mild extra virgin olive oil
sea sat to taste
freshly ground black pepper to taste
Put all of the ingredients into a blender and blend until your desired consistency. I like it to be still on the rough side and not too smooth. I like to feel some pieces of the fish and eggs, but it’s your choice.
* you can also use good tuna in oil or smoked trout or salmon
Recipe and pictures: Signe Meirane
Accessories and glasses: HM Home
Camera: Sony Alpha 7s