Ingredients
The following ingredients have 4 Servings
- 1 tin smoked oysters packed in olive oil, drained (save oil) ((85 grams after draining))
- 1 tin cod livers packed in their own oil ((121 grams))
- 1 shallot, chopped
- 1 clove garlic, finely chopped
- 1 tablespoon dry white wine
- 1 teaspoon drained capers
- ½ teaspoon lemon zest ((i.e., finely grated lemon peel))
- ¼ teaspoon dried oregano
- black pepper and chopped chives, to garnish
- fresh sliced vegetables, whole grain crackers, cheese, or pork rinds, for serving
Instruction
- In a small pan, saute the shallot and garlic in 1 tablespoon of the olive oil from the oyster container. You want them to be translucent but not browned. (This will take less than 10 minutes.)
- Put the drained oysters, cod livers with their oil, shallot mixture, wine, lemon zest, oregano, and capers in a food processor. Blend into a puree.
- Pack the pate into a 1½ or 2-cup ramekin. Seal cling film over the surface of the pate. Refrigerate overnight to allow it to firm up.
- When ready to serve, remove the cling film and garnish with the chives and black pepper. Serve with your choice of fresh sliced vegetables, whole grain crackers, cheese, or pork rinds (see note below).
- Pro tip: Seal the pate with a thin layer of melted ghee, if you'd like to skip the cling film. You will need to reseal the pate with more ghee each time you cut into it. When preserved in this way, the pate should keep for up to a week in the fridge. (If you are here for recipes that support fat loss, keep in mind that this method will add additional fat and calories.)
