Sardine pâté very tasty. I already make excellent chicken liver pâté.

I would like a third protein-containing spread thing to eat on toast/crackers, maybe egg or cheese based, that I can include in my batch cooking rotation. Bonus points if it freezes well!

(No walnuts, pecans or Brazil nuts due to allergy (not mine), other nuts OK. I dislike pork liver and I know the sardine pâté will work with other tinned fish, so no need to suggest those.)