Bright, tender and delicious pate made of herring and baked beets. This is a wonderful cold appetizer that can be prepared for a variety of everyday menus, as well as for a festive table. Especially tempting pate will look in baskets of rye bread.
In a food processor (attachment knife for chopping), chop the cheese into small crumbs, put on a plate.
Place the rye bread (in pieces) in the bowl of the combine, also chop it into small crumbs. Add the crushed cheese, soft butter, and egg to the bread crumbs.
Mix all the ingredients into a homogeneous mass, the bread "dough" should clump during grinding. If the mass remains in the form of crumbs, add water during mixing (through the hole in the lid).
I needed 3 tablespoons of water. From the bread "dough" form 12 identical balls. Grease the basket molds with butter and evenly distribute the bread "ball" inside the mold.
Bake the baskets at t 200 C, 20-25 minutes. Carefully remove the finished baskets from the molds and let them cool well. (you can bake in advance, and store in the package until the right time (3-5 days))
Products for the preparation of pate :
Cook or bake the beets in advance. Remove the butter from the refrigerator. Chop the peeled beets in a food processor (shredder attachment), put them on a plate (squeeze the juice). In the bowl of the combine set the attachment knife for chopping, cut pieces of herring, chop.
Add the beetroot and oil to the herring and mix the mixture into a homogeneous pate.
Transfer the finished pate to a cooking bag.
Fill the bread baskets with herring and beet pate. If desired, garnish with a currant berry (frozen). Serve with fresh vegetables and salad leaves.
Bon Appetit! Festive mood!