Assorted black pepper and fine herbs pâté

Ref. 311501

Assorted black pepper and fine herbs pâté

Description Assorted Pate Seasoned with Black Pepper and Spiced Pate to Fine Herbs

Presentation suggestion With oatmeal or rye bread, stained with tomato jam and thin slices of sweet and sour pickle. Serve as a canapé, tapa or sandwich.

Tasting note Simplicity is not at odds with exquisiteness. The rough and exotic aroma of black pepper marries the softness and creaminess of the finest pâté.
The herbs of the Mediterranean countryside give our best pate an unmistakably ancestral and homemade aromatic touch. For deli and delicatessen. Half fill and weight, with or without bread.

Formats For deli and delicatessen.

Other products

Sliced pepper pastrami Ref.

Duck mousse Ref. 311605

Duck mousse with plums and apricots Ref. 310531

Fine herbs pâté Ref. 310302

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Warm potato salad with beetroot and pastrami

4 people

Ingredients

500gr of small potatoes
3 cooked beets (250gr), without skin.
6 finely sliced onions.
300gr of pastrami Cuit’s fillet.
5 radishes, thinly sliced.

For dill dressing
1/3 cup (85gr) low-fat natural yogurt.
1 tablespoon low-fat mayonnaise.
2 tablespoons chopped dill.
1 tablespoon chopped capers.

Preparation

1 Cook the whole potatoes, with skin, in a saucepan with lightly salted boiling water, for 15 minutes or until soft.
2 Mix the ingredients in a bowl.
3 Cut beets in julienne.
4 Drain the potatoes and cut into thick slices.
5 Put the potatoes in a silver to serve with half of the onions and the Cuit’s pastrami slightly folded.
6 When serving, add the beet to the salad and carefully stir. Sprinkle with the dressing.
7 Spread the remaining onions and radishes for the dish and serve lukewarm.