Pate is a universal product, because you can spread it on bread and eat it with a spoon. Whichever option you choose, the pate should always be in the refrigerator.
- 2 eggs,
- 1 tsp chopped greens,
- 1 tsp butter,
- 2 tsp with top of Adyghe cheese or unsalted processed cheese,
- 2 tbsp. l. vegetable broth or milk.
- Finely chop the steep egg, add finely chopped dill and parsley, butter, finely grated cheese and dilute with vegetable broth or hot milk.
- Put in the refrigerator for 30 minutes to thicken, serve for breakfast.
- 1 carrot,
- 100 g beef or chicken liver,
- 1 hard boiled egg yolk
- 1 tsp butter.
- Lightly simmer the carrots grated on a coarse grater in vegetable oil and add 2 chopped sprigs of dill and parsley each.
- Cut the liver into 2-3 pieces and boil only until the pink color disappears (otherwise the pate will be of a heterogeneous consistency, with grains).
- Pass the liver together with vegetables through a meat grinder with a fine grid 2 times, and add the egg yolk and butter the second time.
- 200 g fish fillet,
- 1 carrot
- 1.5 tbsp. l. vegetable oil,
- 1.5 tsp butter,
- citric acid to taste.
- Simmer fish fillets in a little water over low heat until tender.
- Simmer small carrots in a little water with added vegetable oil until tender. Pass through a fine grate in a meat grinder, add butter, citric acid to taste, beat well. Do not salt.
Pate for a cottage cheese sandwich
- 250 g low-fat cottage cheese,
- 1 carrot
- 20 g celery
- 50 ml of milk
- salt to taste.
Pour milk into the curd, grind and add finely grated carrots and celery, salt, mix.