Tasty toast with ocean perch patés and egg salad


For 4 people


500 g ocean perch fillets, trimmed

2 eggs

1 tsp salt

1 dl thick full cream (38% fat)

0.25 g grated lemon zest

1 T finely chopped chives

Freshly ground black pepper

4 T neutral oil

1 T butter

4 hard-boiled eggs

4 T lemon mayonnaise



4 slices of good bread


Put the ocean perch fillets in the blender for 30 seconds. Add the eggs and salt.

Keep blending for around 45 seconds until you obtain an even, compact mixture.


Add the cream, lemon zest and chives. Blend for 20 seconds. Adjust seasoning with the salt and freshly ground pepper.


Form small fish patés, 50 g each.


Place on a board covered with plastic film.


Heat the frying pan, and add the oil. Put the fish patés in the pan and fry for 1 minute on each side. Add the butter at the end of cooking on the second side, and baste with the melted butter. Rest the patés on the board, then place in the oven at 150°C for 3 to 4 minutes.


Cook the eggs for 7 minutes. Cool and remove shell. Chop into rough pieces, and mix with the mayonnaise.


Toast the bread until brown and crispy.


Arrange the egg mixture on top, and press down so it impregnates the bread. On top, place the hot ocean perch patés and the butter from cooking. Finish with the lettuce and cress.

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