Baskets with egg pate with cheese and caviar. New year's holidays - a round dance of guests and fireworks treats! Everything is in motion, bold combinations are waiting for their turn. Try filling baskets or stuffing small tomatoes with this simple and inexpensive pate. The delicate taste will pleasantly surprise guests.
| Cook Time | 25 minutes |
| Servings |
Ingredients
- 4 pieces Chicken eggs hard-boiled
- 150 gram Brynza or any brine fresh cheese
- 120 gram Caviar I have pike perch caviar, you can take Pollock, capelin or pike caviar
- 1 handful Parsley only leaves
- 50 ml Cream fat
- Horseradish to taste
- Black pepper pinch
- Lemon juice
Ingredients
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Instructions
- In the bowl of a food processor, put the peeled hard-boiled eggs, add parsley leaves and sliced cheese. If the cheese is too salty or hard, pre- soak it. I came across an extremely tender fresh cheese.
- In pulse mode, punch the food into the crumb. This will only take a few seconds.
- Add caviar and horseradish to the bowl. Pour in the lemon juice- it is better to start with 1 spoon. Lightly pepper.
- Add thick cream and punch until smooth. Taste it and add a little salt or lemon juice if necessary. Perhaps a little more cream.
- Fill pate tarts, tartlets or tomatoes. You may want to spread the pate on toasted toast.
- Garnish the snacks with fresh herbs, lemon zest and capers.
- Serve immediately. It goes well with light white wine. Bon Appetit.
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