Canned Fish Pâté
Savory, aromatic, and perfect for sandwiches or tartlets. Canned Fish Pâté is a simple and quick appetizer. Combined with cheese and a boiled egg, the fish becomes even tastier. The pâté can be made from any canned fish.
Updated : 16 June, 2026
Easy
About 30 min.
Ingredients
200 grams
Canned pink salmon
80 grams
Hard cheese
2
Eggs
1 tablespoon
Lemon juice
to taste
Ground black pepper
to taste
Salt
Table
Table of volume measurements:
- teaspoon - 5 ml
- dessert spoon - 10 ml
- tablespoon - 20 ml
- glass - 200 ml
Preparation
Step 1
Prepare the ingredients. Any canned fish will work, both red fish, such as pink salmon, tuna, salmon, trout, or sockeye, and white fish. I used pink salmon in oil. Make sure all the ingredients are at room temperature - this will help the pâté turn out smooth and delicate. Shake the can before buying it. The more liquid there is inside, the less fish it contains.
Step 2
Open the can and carefully transfer the fish to a bowl, keeping the oil from the can, as it will be needed for the right consistency. Remove the large bones and backbone, then break the flesh into small pieces with a fork.
Step 3
Boil the eggs until hard-boiled, 8-10 minutes after the water comes to a boil, cool them under cold running water, peel them, and grate them on a coarse or medium grater. This way they will combine more easily with the fish and cheese.
Step 4
Grate the hard cheese on a coarse grater, choosing a variety you like best. Give preference to natural, good-quality cheese without milk fat substitutes, as this directly affects the flavor of the finished pâté.
Step 5
Transfer the fish together with the oil from the can, the grated eggs, and the grated cheese into the blender bowl. Make sure the bowl is no more than two-thirds full so it is easier to blend.
Step 6
Turn on the blender and blend the ingredients on medium speed for about 1-2 minutes. If you like a completely smooth pâté, blend longer. If you prefer a little texture, stop earlier.
Step 7
Add the lemon juice, salt, and ground black pepper to taste, then briefly blend again or mix thoroughly with a spatula. Do not skip the lemon juice - it acts as a natural preservative and gives the appetizer a pleasant light tang.
Step 8
Transfer the finished pâté to a clean jar with a lid and refrigerate it for about 30–60 minutes so it chills and the flavor stabilizes. Serve on toast, crackers, or slices of fresh bread, garnished with herbs or a slice of cucumber. Enjoy your meal!
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