Traditional Cod Liver Pâté (Domaća pašteta od bakalara)
Tradicionalno jelo · Croatian
A classic and rich pâté made from salted cod, typically enjoyed as a spread on bread, especially during Christmas and Easter. This recipe emphasizes the traditional preparation with minimal, high-quality ingredients to let the cod flavor shine.
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Sastojci
- Salted cod fillets500g
- Onion1 medium
- Garlic2 cloves
- Olive oil100ml
- Lemon juice2 tbsp
- Fresh parsley2 tbsp, chopped
- Saltto taste
- Black pepperto taste
- Waterfor soaking
Koraci
- 1
Soak the salted cod in cold water for at least 24-48 hours, changing the water several times, until desalted. Drain and pat dry.
- 2
Boil or steam the cod until tender, about 15-20 minutes. Drain and let it cool slightly.
- 3
While the cod cools, finely chop the onion and garlic.
- 4
Flake the cod into small pieces, removing any bones or skin.
- 5
In a bowl, combine the flaked cod, chopped onion, garlic, olive oil, and lemon juice. Mix well.
- 6
Add chopped parsley, salt, and pepper to taste. Mix thoroughly.
- 7
For a smoother consistency, you can process the mixture briefly in a food processor, but avoid over-processing to maintain some texture.
- 8
Chill the pâté for at least 30 minutes before serving. Garnish with fresh parsley.
