Herring Pate with Beetroot in Baskets Recipe
Bright, tender and very tasty pate of herring and baked beetroot. This is a wonderful cold appetizer that can be prepared both for a varied everyday menu and for a festive table. The pate will look especially tempting in baskets of rye bread.
Servings
12
Cook Time
35minutes
Servings
12
Cook Time
35minutes
Ingredients
Bread baskets:
Paste:
Instructions
  1. Products for making baskets:
  2. In a food processor (chopping knife attachment), chop the cheese into fine crumbs, put it on a plate.
  3. Put the rye bread (slices) in the bowl of the combine, also chop it into fine crumbs. Add the chopped cheese, soft butter and egg to the breadcrumbs.
  4. Mix all the ingredients into a homogeneous mass, the bread “dough” should stick together when 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” to form 12 identical balls. Lubricate the basket molds with butter and evenly distribute the bread “ball” inside the mold. Bake the baskets at t 200 C for 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))
  5. Products for making pate:
  6. Cook or bake the beets in advance. Remove the butter from the refrigerator. Chop the peeled beets in a food processor (chopping attachment), put them on a plate (squeeze out the juice). In the bowl of the combine, install a knife attachment for chopping, cut the herring into pieces, chop.
  7. Add beetroot and butter to the herring and mix to make a homogeneous paste.
  8. Transfer the finished pate into a cooking bag.
  9. Fill the bread baskets with herring and beetroot paste. If desired, garnish with currant berries (frozen). Serve with fresh vegetables and lettuce leaves. Enjoy your meal! Festive mood!
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