Pâté is a spreadable mixture of chopped or ground meat, fat and seasonings, often served with toasts as a starter. It may be cooked in a pastry (Pâté en croûte), or in a mold (Pâté en terrine). But there is no meat in my pâté, but ground almonds. Sounds fabulous? What else do you expect from ?
We were head-over-heels in love with this spread, to say the least. G, who loves everything almond, has declared that this pâté should always be on hand for a quick fix, anytime. That says it all, I guess.IngredientsOnion – 1 cup, minced
Butter – 1 tbsp
Green chilli – 1, minced (optional)
Cumin powder – ½ tsp
Mixed herbs (I used parsley, chives and rosemary) – 2 tbsp, minced
Raw almonds – 1 cup
Bread crumbs – heaping ½ cup
Soy sauce – 1 tsp
Garlic – 1 clove, minced
Mayonnaise – 3 to 4 tbsp
Butter paper – to rollMethod
In a skillet over medium-low heat, lightly toast the bread crumbs. Transfer to a big bowl. In the same skillet, melt butter and sauté onions along with cumin powder and garlic. When the onions are soft, transfer to the bowl with breadcrumbs.
Grind almonds to a coarse meal, like rava or cornmeal. Add to breadcrumbs and onion. Also add fresh herbs, soy sauce, garlic, salt and pepper, and work with your fingers to bring it all together. Add mayonnaise 1 tbsp at a time, until the mixture holds together. Transfer the mixture to a butter paper and roll into a log. Cover well and refrigerate until ready to use.
Serve with toasts, lemon slices and tomatoes. Spread pate over a toast, squeeze lemon juice and top with a tomato.
This is my entry to , hosted by Andrew of Spittoon Extra. Since this makes an excellent open-faced sandwich, I am also sending this to Anupama of Food-n-more, who is celebrating this month.