Ref. 310201

Black pepper pâté in terrine

Description Pepper-flavored pâté

Presentation suggestion With oatmeal or rye bread, stained with tomato jam and thin slices of sweet and sour pickle. In a canape, 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

Formats For deli and delicatessen

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Duck mousse with apple Ref. 310222

Beef pastrami Ref. 355002

Roquefort pâté Ref. 311604

Duck foie with almonds praliné Ref. 311251

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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.