How to cook
First, boil the eggs. They must be hard boiled.
Peel them and chop them into chunky pieces.
Peel an onion and put it in a blender.
Grind it into fine pieces, then add the chopped eggs, canned fish, as much salt as you like, ground black pepper, sour cream and mustard.
Again, all products are blended to obtain a mixture with a density of pate.
The resulting village-style fish pate is transferred to a glass jar.
The homemade fish paste is stored in the refrigerator for several days.