Herring-beet pate in rye baskets

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Bright, tender and very tasty terrine of herring and roasted beets. This is a wonderful cold appetizer that can be prepared for a varied daily menu and festive table. Particularly tempting pate will look to baskets of rye bread.

Ingredients for Herring-beet pate in rye baskets

Step by step instruction of cooking Herring-beet pate in rye baskets

Шаг 1

The food baskets :

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In a food processor (nozzle knife for chopping) chop the cheese into small pieces, arrange on a plate.

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Rye bread (slices)place in the bowl of a food processor will also chop into fine crumbs. Add in bread crumbs shredded cheese, soft butter, egg.

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Mix all ingredients into a homogeneous mass, the bread "dough" during grinding should komkovatost. If the mass remains in the form of crumbs, add during mixing the water (through the hole in the lid).
I needed 3 tablespoons of water. Of bread "test" form into 12 equal balls. Molds-tarts butter evenly bread "ball" inside the molds.
Bake tarts at t 200 C, for 20-25 minutes. Baskets are ready, carefully remove from the forms, give them a good cool down. (can be baked in advance and kept in the pack until the right moment (3-5 days)).

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Products for the preparation of paste :

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Beets pre-cook or bake. Remove from the refrigerator butter. Refined beet crush in a food processor (nozzle for chopping), put on a plate (juice press). In the bowl of a food processor attach the knife to chop, cut into pieces of herring, chop.

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To the herring add the beets and the butter, blend the mixture in a homogeneous paste.

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Ready to paste put into a culinary bag.

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Bread baskets filled with pate herring and beets.

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Optionally garnish with berry currant (frozen). Serve with fresh vegetables and lettuce.
Bon appetit! Festive mood!