Sea Bass Pate Canapes

Place the fish in boiling water and add very little salt. Boil with a peeled whole onion, bay leaf and whole black pepper, then let cool. Strain and set the boiling water aside. Remove the skin and bones of the fish. Blend the sea bass meat with bread, arugula, cheese, mayonnaise, crushed garlic and olive oil. Gradually add enough boiling fish water to achieve a spreadable paté consistency. Separate the prepared paté equally into 4 bowls. Mix walnuts into one. Add red pepper paste and chili flakes to another and mix. Add finely processed green olives and capers to the third. Add basil to the fourth paté and blend again. Cover the patés with plastic wrap and rest in the refrigerator for 2 hours. Serve spread on toast bread or toasted bread slices.