Mackerel – Saba pâté ｜鯖パテ

“Ça va” in French = “Saba” which means Mackerel in Japanese. Canned Mackerel, this unexpected item has gained popularity in Japan about a year ago, when a TV program introduced that it contained rich in essential fatty acids EPA (eicosapentaenoic acid) and DHA (docosahexaenoic acid), both said to be effective in preventing lifestyle-related diseases, brain activation and diet. Since then the canned mackerel has now become a boom, look to the canned mackerels brands available in Japan has increased considerably.

「鯖缶」ブームは飽きられことなく相変わらず続いていますね。本屋さんには多々の鯖缶レシピ本。ネットでは鯖缶レシピやら日本のブームは毎回関心するばかりです。消費者が一斉になびくマーケットは欧米ではなかなか見受けられませんが、、、私自身もついつい一緒に調べたりして（笑）。結局日本人ですね。

Cookbooks and so many sites, dedicated for cooking just canned mackerels can be seen all over Japanese internet sites, quite ridiculously fun to browse around the created ideas and recipes. I-myself being a bread maker, I’ve developed a mackerel pâté using canned mackerel and coconut oil, to increase the health factor furthermore, joining some of my pâté recipes.

そんな風潮に影響され「鯖缶」をつかってパン用の「パテ」を作ってみました。鯖の臭みを多少取るために青ネギをつかい、オイルはさらにココナッツオイルを使って健康度をあげてみました。フランスパンやカンパーニュには言うまでもまく合います。

Mackerel – Saba pâté

Course: AppetizersCuisine: WesternDifficulty: Easy

Prep time

15

minutes

Cooking time

30

minutes

Ingredients

• 2 Canned Mackerel (190g x 2 cans) | 鯖缶

• 1 chopped leaks | ネギ（みじん切り

  See also

  

  BreadCakesChako BakeryConfectioneryMulti-Grain | Irish BreadRecipe

  Tokyo enters state of emergency April 8, 2020 | Chako Bakery | Day 1

• 1 cloves of sliced garlic | にんにく（千切り）

• 2 tablespoon White Wine | 白ワイン

• 100g Coconut Oil | ココナッツオイル

• Salt and Pepper | 塩・黒胡椒

Directions

• Open the can of mackerel into a pot inclusive of the packed liquid. Use unsalted can. Place over medium heat adding the chopped garlic and leaks. | 鯖缶を浸かっている水ごとお鍋にあけます。中火でみじん切りのネギ、ニンニクを足します。
• Using a fork, mash the mackerel while evaporate the moisture from the mackerel. Once the mackerel becomes slightly thick, add the coconut oil, white wine.｜フォークを使って鯖の実を潰しながら水分を蒸発させていきます。水分が減った時点でココナッツオイルと白ワインを足します。
• Simmer further until it reaches a puree-like thickness. Add salt and pepper to your taste.｜さらに中火で煮て、プュレの様になったら塩胡椒で味と整えます。
• Pour the pate into a preserving dish. Keep it refrigerated. | 保存皿にパテを注ぎ、冷蔵保管してください。飾り付けに胡椒の粒や月桂樹の葉っぱなど使うと綺麗です。