Spicy chicken pate from leftover soup

In our country, no one is crazy about cooked meat from soup, so sometimes I make a fine, very simple, spicy pate like this.

Preparation steps

Peel the cooked meat and discard. Separate the meat from the bones, if it is well cooked, the meat will almost just separate. Put the meat and all other ingredients in a blender. If the meat is warm, the butter will not need to be melted (if the meat is from the refrigerator, let the butter soften completely at room temperature beforehand). Mix in a blender until smooth. Put the mixed pate in a bowl and pour over the other part of the melted butter. Cool well. Butter protects the surface of the pate from oxidation (darkening). The pate can stand for about 2 days. If you do not like spicy and too spicy, instead of chili paste try to combine olives, fresh chives or whatever taste suits you. Additional idea: do not fry the pate at all, but put chili peppers, dried basil, oregano or other spices in melted butter to pour the pate. This way you will be able to separate children and others who do not like it angrily. Judge for yourself the amount of butter to pour, depending on the taste.
* I don’t know what would be a suitable substitute for salted anchovies, but they give a special flavor to the whole story.

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