Cod liver pate: recipes with photos at home

Canned cod liver pate with egg is a delicious and healthy dish that can be prepared at home. It has many benefits: it's easy and quick to make, it has simple ingredients available, it's perfect for quick bites and as a party snack.

The pate should look appetizing when served.

Benefits of cod liver pate

The cod liver has a delicate consistency and is classified as a gourmet product. It differs not only in its excellent taste, but also in its useful composition.

It contains protein with essential amino acids for the body, it is a source of fish oil.

The liver is rich in vitamins: A, PP, B2 and B9, C, D, E. It contains magnesium, potassium, sulfur, calcium, iodine, chromium, phosphorus, iron.

It has the following beneficial properties:

  • normalizes the thyroid gland;
  • improves vision;
  • positively affects the state of blood vessels and the process of hematopoiesis;
  • increases the body's defenses.

It is especially useful to use this pate in late winter and spring, when a person needs more vitamins.

Important! Cod liver is a specific product that should not be abused. The daily norm of a healthy adult is 40 g.

Cod liver pate has both benefits and harms. With frequent use, there is a risk of excess vitamin A. This is especially dangerous during pregnancy, as it can lead to the development of abnormalities in the unborn child.

Excessive consumption of dishes from this offal can cause nausea, flatulence, and abdominal pain.

Canned food should not be given to children under three years of age.

Cod liver and pate from it should not be eaten by people with hypotension, urolithiasis, excess vitamin D and calcium, suffering from seafood allergies.

How to make cod liver pate

When buying canned food, it is important to pay attention to the information on the packaging. The composition should include only cod liver, salt, sugar, ground pepper. Be sure to look at the expiration date and date of manufacture. The jar should be free of dents and swelling.

There are many recipes for canned cod liver pate. Eggs, onions and carrots are usually added to the classic.

Other ingredients may also be included in the pate. Products such as cheese, cottage cheese, potatoes, fresh and pickled cucumbers, rice, mushrooms go well with the liver. Lemon, nuts, garlic, fresh herbs, spices can be used as additives.

The dish will acquire a creamy taste if you first fry the onions and carrots in butter.

The consistency of the pate depends on personal taste. Not everyone loves a creamy mass, so the finished dish may consist of pieces or grains.

The presentation is of great importance, especially when it comes to the festive table. Cod liver pate works very well for shortcrust or waffle dough tartlets. In addition, it is served in bowls, on toast, slices of bread. Fresh herbs, lemon, olives, pickled cucumber slices, halves or quarters of boiled eggs are used as decoration.

You can make a variety of cod liver pate dishes:

  • pita rolls;
  • stuffed pancakes;
  • stuffed eggs;
  • puff pastry baskets;
  • sandwiches.
Important! Cod liver is very fatty and high-calorie - 613 kcal per 100 g. Dishes containing this ingredient are not suitable for weight watchers.

The classic recipe for cod liver pate

For 1 can (120 g) of liver, you will need 1 carrot, 3 eggs, 10 ml of lemon juice, 5 g of ground black pepper, 20 ml of vegetable oil, 1 onion and salt to taste.

Cooking method:

  1. Drain the oil from the jar with the liver, transfer the contents to a bowl.
  2. Hard-boiled eggs (after boiling, cook for 15 minutes), cool, chop with a knife.
  3. Peel the carrots, cut into small cubes. Heat oil in a frying pan, put carrots, cook with stirring until soft.
  4. Peel the onion, cut it into small cubes, put in a pan with the carrots, bring until soft.
  5. Put eggs, onions with carrots in a bowl with liver, squeeze out lemon juice, season with salt and freshly ground pepper, turn into a homogeneous mass with an immersion blender.

Put the finished pate in the refrigerator for 1 hour.

On the festive table, pate is served in an original dish

How to make cod liver pate with egg

To make a pate according to this recipe, you will need a jar of liver, 6 eggs, a bunch of fresh herbs, a pinch of salt and 50 ml of natural unsweetened yogurt without additives.

Cooking method:

  1. Boil the eggs. When cool, peel and cut into halves. Place them in a blender bowl.
  2. Then add herbs, yogurt, salt and prepare a pasty mass.
  3. Drain the butter from the jar with the liver, knead it with a fork, combine with the mass from the blender and mix.
  4. Before serving, you need to hold the pate in the refrigerator.

The egg yolk gives the pate a bright color

Recipe for cod liver pate with potatoes

You will need a liver bank (230 g), 1 kg of potatoes, 250 g of onions.

Cooking method:

  1. Boil potatoes, drain, mash.
  2. Drain the oil from the can of canned food into a small bowl, set aside.
  3. Chop the liver and onions in a food processor or meat grinder, but not until puree.
  4. Pour oil from a jar into mashed potatoes, put the liver and onions and mix thoroughly.

Pâté with potatoes is an even more satisfying dish

Homemade cod pate recipe with carrots

This recipe is similar in composition to the classic one, but instead of lemon juice, a sour apple is added.

You will need 200 g of liver, 1 carrot, ½ sour green apple, 4 eggs, 1 onion, olive oil, traditional spices (salt, ground pepper).

Cooking method:

  1. Boil the eggs, cool, chop finely, grate or mash with a fork.
  2. Drain the oil from the liver jar, transfer it to a suitable bowl, pour in a spoonful of olive oil (you can take liquid from a can of canned food).
  3. Peel and grate the carrots.
  4. Cut the onion into small cubes.
  5. Saute the onions and carrots in butter until soft.
  6. Remove the peel from the apple, remove the core, grate.
  7. Send all the ingredients to a blender, salt, pepper and grind until smooth.
  8. Refrigerate for 30 minutes.

Pate served in waffle tartlets

Cod liver pate with cream cheese

For one small jar (120 g) of liver, you need to take 70 g of cream cheese, 1 purple onion, several sprigs of dill, lemon juice.

Cooking method:

  1. Peel and chop the onion, drizzle with lemon juice and marinate for a few minutes.
  2. Mash the cod liver with a fork, adding a little liquid from the jar.
  3. Add cream cheese, stir.
  4. Add pickled onions and chopped dill and mix well again.
  5. Serve on rye bread slices.

Cream cheese goes well with cod liver

Homemade cod pate with cheese

For 1 can of cod liver you need to take 1 egg, 20 g of hard cheese, 1 potato, 1 onion, mustard to taste, green onions for decoration.

Cooking method:

  1. Hard-boiled eggs, cool, grate.
  2. Peel the potatoes, boil until tender, make mashed potatoes.
  3. Grate cheese.
  4. Cut the onion into small cubes, mix with mustard, pour in a little boiling water, stir, marinate for 2-3 minutes. Then drain by throwing the onion onto a sieve.
  5. Drain the liquid from the can of canned food, mash the liver with a fork, mix with pickled onions.
  6. Add mashed potatoes, grated cheese and egg, mix.
  7. You can leave it as it is or bring it to the desired consistency with a blender.

Serve the pate on bread, garnish with green onions

Recipe for cod liver pate with mushrooms

In addition to 1 can of cod liver, you will need 200 g of mushrooms, 20 ml of vegetable oil, 2 cloves of garlic, 3 eggs, 20 ml of mayonnaise, 1 onion, a bunch of dill.

Cooking method:

  1. Hard-boiled eggs. Then cool and chop finely.
  2. Cut the mushrooms into thin slices.
  3. Chop the onion, put in a pan with heated oil, sauté until soft.
  4. Then add the mushrooms and continue cooking until the liquid evaporates and a light golden color appears.
  5. Open a can of canned food and drain the oil.
  6. Pass the garlic through a press.
  7. Chop the dill finely.
  8. Combine eggs, frying, liver, garlic and herbs.
  9. Bring the ingredients to a homogeneous state with a hand blender.
  10. Put mayonnaise, stir, send to refrigerator.

Serving pate on bread is limited only by imagination

Cod liver pate with curd cheese

A large jar of liver (230 g) will require 220 g of curd cheese, half a lemon, a few sprigs of dill, olives for decoration.

Cooking method:

  1. Transfer the curd cheese to a deep bowl.
  2. Add the liver, after pouring out the liquid from the jar.
  3. Mash with a fork to get a homogeneous mass.
  4. Chop the dill finely, squeeze the juice from half a lemon, grate the zest. Combine with curd-liver mass. To stir thoroughly.

For a given quantity of pate, 1 pack of tartlets is required. You can fill them using a pastry bag and a nozzle. Then decorate with fresh herbs and olives, and hold before serving in the refrigerator for about 30 minutes.

Pâté with curd cheese looks good in shortbread tartlets with herbs and olives

Storage rules

The pate must be stored in the refrigerator in a container with a tight lid. The best option is glass containers, but by no means metal. This product is able to absorb other odors and deteriorates faster due to the penetration of air. The shelf life of homemade pate is short, since it contains no preservatives. It is no more than 5 days at a temperature of +5 degrees. It can be stored up to 2 weeks by placing it in vacuum bags in portions.


Canned cod liver pate with egg is a versatile instant dish that works well for everyday sandwiches and for serving on a festive table. A large number of options allows you to choose a recipe for every taste. There are many positive reviews about cod liver pate.


Larisa Panfilova, 35 years old, Voronezh.
I love making cod liver pate, the whole family loves it. I prefer the classic recipe: with onions, eggs and spices. Most often I cook sandwiches on Borodino bread, for a holiday I bake baskets and stuff. Sometimes I buy ready-made pate, when there is no time at all, and I spread it on bread - quickly, satisfying, tasty.
Evgenia Zhuravleva, 27 years old, Omsk.
We love canned cod liver and make pates and salads from it. I cook this dish according to different recipes: with cucumbers, carrots, cheese, mushrooms, garlic, fresh herbs. On weekdays we make sandwiches, we especially love with gray bread and parsley on top, on holidays - rolls and tartlets.
Zhanna Ivanova, 48 years old, Bryansk.
Until recently, I had never tried cod liver oil, but one day I bought a jar of pâté. Now I do it myself.I buy canned liver, add chopped green onions, black pepper and mayonnaise, chop and spread on bread. I put a circle of fresh tomato on top. Just delicious.
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