Salmon milt pate
Salmon milt provides protein, phosphorus, and a gentle rich flavor, while butter makes the spread smoother and more filling. Onion adds mild sweetness without complicated sauces or extra fillers. The result is a smooth fish pate that keeps well in the fridge for quick keto snacks.
Rinse salmon milt (500 g), pat it dry, and cut it into large pieces. Dice onion (100 g) finely.
Melt half of the butter (75 g) over low heat, add onion (100 g), and cook for 10 minutes until it becomes soft and lightly golden.
In a separate pan melt the remaining butter (75 g), add salmon milt (500 g), table salt (3 g), and black pepper (1 g). Cook over low heat for 10-12 minutes until the milt turns fully pale, firms all the way through, and most of the extra moisture cooks off.
Combine the hot milt with the cooked onion and blend until smooth. Cool the pate completely, transfer it to a jar, and refrigerate for at least 1 hour so it becomes firmer.
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