Pate of canned fish, eggs and cheese

Delicate canned fish pate is prepared with the addition of cheese. Pate, spread on toast or crackers, will be a great breakfast or snack. Rich fishy taste and light cheese notes - a great combination!

Ingredients

• Canned fish (I have sardines) - 240 g (1 can)
• Hard cheese - 80 g
• Eggs - 2 pcs.
• Lemon juice - 1 tbsp. the spoon
• Salt - to taste
• Ground black pepper - to taste

Directions

1. Prepare all the necessary ingredients. Boil the eggs over medium heat for 10 minutes after boiling. Cool them down with cold water.
2. Transfer the canned fish along with the liquid to the blender bowl.
3. Grate the cheese on a medium grater and add to the fish.
4. Grate the cooled eggs on a medium grater and add to the blender bowl to the fish and cheese. Punch everything until smooth.
5. Pepper, salt and add lemon juice if necessary. Punch again with a blender.
6. Fish and cheese pate is ready. Transfer it to a jar and serve.
7. Bon appetit!