Ingredients:
1 lb any fish fillets (de-boned, de-skinned)
0.5 lb butter or spread
1 medium onion
2-3 tbsp flour
2-3 tbsp butter
Spices:
1 stalk dill, 1 celery stalk, 1-3 bay leaves, 1 small parsley root, salt, ground red pepper on taste
Optional: 1 ground stir-fried onion, or 2 tbsp ground stir-fried mushrooms, finely chopped greens
Method:
Place the fish fillets in a saucepan, pour one cup of water in, and bring to boil.
Place the onions, parsley root, celery stalk, dill stalk, and bay leaves into the sauce-pan, and boil with low heating for about 20-25 minutes.
Turn off the heating, and let the fish cool in the broth.
Melt 3 tbsp butter in a skillet, and pour the flour in while stirring thoroughly.
Cook for about 2 minutes with medium heating.
Then, pour the milk in, teaspoonful at a time, stirring all the while to get an even consistency.
Note: The consistency has to be like that of thin sour cream.
Let the sauce cool.
Blend the fish until an even consistency, add 0.5 lb butter or spread, and whip for 4 - 5 minutes.
Then, add the sauce, salt, and ground red pepper, and whip until an even, airy consistency.
Optionally, you can add the mushrooms or fried onions.
Note:
You can keep this pate in a refrigerator for up to 12 hours, but to it is better fresh.