Fish-free pate

By DUZE @BakingBackwards
January 19, 2012
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Fish-free pate

Author Notes: I have a new blog where I am creating recipes that simulate some of my favorite foods with healthy ingredients suitable for people on special diets. This is a recipe for a fish-pate that has no fish! It is made mostly from white beans, citrus and seaweeds. I should warn you that the Dulse seaweed in this recipe has a very strong fish smell on its own but when incorporated into the recipe, it becomes very subtle.

This pate makes a great topping for bruschetta or crackers or a nice dip for chips or crudites. And its dead simple to throw together at the last minute. Enjoy!
DUZE @BakingBackwards

Serves: 3-4

  • 1 can organic cannellini beans
  • The juice of 1/2 organic lemon
  • 2 sweet gherkin pickles
  • 3 teaspoons nutritional yeastl
  • 1/2 teaspoon Braggs (or tamari, or soy sauce)
  • 2 teaspoons Kelp seaweed granules (or to your taste, more will enhance fish flavor)
  • 2 tbsp Dulse seaweed granules (or to your taste, more will enhance fish flavor)
  • 1/2 teaspoon sea salt
  • 1 large clove garlic, crushed
  • 1/4 teaspoon organic ground cinammon
  • 1/2 teaspoon ground cumin
  • 1/4 teaspoon dried dill
  • 1/4 teaspoon cracked black pepper
  • 1/4 teaspoon cayenne pepper
  • 2 tbsp mayonaise or veganaise
  • 1 tbsp organic canola oil, or other mildly flavored oil
  1. Blend all ingredients in a mixing bowl with a hand blender until very smooth. Store in an airtight container in the fridge. It is good to go right after blending but a few hours refrigeration will help the flavors amalgamate. Serve chilled with crackers, vegetables, chips or crostini.

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