Convenient ingredients are combined to create a superb pate. Serve in small ramekins with any crispy bread and sufficient salad garnishes to add a fresh and crisp effect.
1 x 105 g tin smoked mussels or oysters
250 g creamed cottage cheese
100 ml mayonnaise
2 spring onions
2 ml Worcestershire sauce
1 thick slice white bread, finely crumbled
freshly ground black pepper
freshly ground black pepper
100 g melted butter or margarine to seal (optional)
Garnish
sprigs of parsley
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- Place the smoked mussels or oysters with the oil into a food processor, add all the remaining ingredients and blend until quite smooth.
- Spoon the paté into one large or 8 – 10 individual small ramekin dishes.
- Garnish with parsley if served soon or smooth the top, cover with melted butter or margarine or seal and refrigerate until the butter or margarine has set.
- Cover the paté with cling wrap and keep refrigerated up to three days.
8 to 10 servings.
Recipe by Carolié de Koster from the Art Of Cooking recipe book page24.