How to cook
Strain the fish and chickpeas well. Put them in a blender along with the mayonnaise, softened butter, capers, lemon juice and cognac.
Blend until a pate consistency is obtained.
Season with parsley, salt and black pepper.
The pate is served on toast or bruschettas.
Before serving, it should be stored in the refrigerator in a bowl covered with foil, in order to stay fresh.
The fish pate with chickpeas turns out great!