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.
Cook Time | 35 minutes |
Servings |
Ingredients
Bread baskets:
- 250 gram Bread rye (the crumb without the crust)
- 50 gram Cheese hard
- 50 gram Butter
- 1 piece Chicken egg
- 2 tablespoons Water
Paste:
- 250 gram Beetroot baked
- 250 gram Herring (fillet)
- 100 gram Butter
Ingredients
Bread baskets:
Paste:
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Instructions
- 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))
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