When a young couple starts their own home, they bring to it their own customs and habits, but also flavours from their home kitchens. Grandma's cake, a roast according to aunty's recipe, liqueur made by grandpa – everybody carries these tastes in their mind, and despite changes in life, would like to memorise, nurture and pass them on to their own children. The young housewife's cookery books are a combination of recipes for dishes from different homes, countries and cultures.

Today's recipe has a history like that. I received it from my husband's mum. It tastes best with horseradish or marinated mushrooms.

Ingredients:
600g of hake fillet
2 stale bread rolls
1 onion
2 tablespoons of butter
300ml of milk
A bunch of parsley
2 eggs
1.5 teaspoons of salt and pepper

Heat the oven up to 190C.
Dice the onion and fry it in butter. Soak the bread rolls in the milk and when they are wet, wring them out. Grind up the fish, onion and bread rolls in a mincer. Add the eggs and minced parsley and spice it up with the salt and pepper. Stir thoroughly. Smooth a tin with fat and sprinkle with breadcrumbs. Put the pâté onto the tin. Bake it for 50 minutes. Take it out when the pâté has cooled down completely. It is best to leave it a few hours in the fridge before eating.

Enjoy your meal!