Pate is a dish that does not belong to Russian traditional cuisine, but nevertheless it is quite popular. There are many types of pate, and a lot of the enjoyment of using them depends on whether you serve the dish along with the desired toppings. So what's the right way to serve the pate?
It is necessary
- - pate;
- - bread;
- - pickled cucumbers and other additives, depending on the type of pate.
Instructions
Step 1
Before serving, the pate must be chilled, but not frozen. It will be enough to leave it in the refrigerator for a while. Below will be described the specifics of the use of specific pates.
Step 2
You should start by serving one of the most famous pâtés - foie gras, which is made from specially prepared goose liver. For serving, it is cut into thin slices. Slices of pate, lightly toasted bread, preferably a French baguette, and a small amount of fig confiture sneak onto small plates. Sauternes, an aged sweet white wine, is best suited as an alcoholic addition to foie gras. This pate has a very delicate flavor and should be served first.
Step 3
Chicken pate is best served with white brown bread and dry white wine. Rabbit pâté tastes even better when served with small pickled onions. Fish pâté such as salmon can be accompanied by green salad, gherkins and fresh bread. An alternative serving option is with cherry tomatoes or olives. White wine is also an optimal drink, as with many other fish dishes.
Step 4
A special serving is provided for the so-called “pate in bread”. It must first be cut correctly. If it is round, then it is cut like a cake, into eight or more pieces. The pate, shaped like a loaf of bread, is cut into slices. This dish is served on a portioned plate and, like fish pate, can be accompanied by pickled cucumbers. You can also serve it with a green salad dressed with a special vinaigrette sauce. It is made with vinegar, olive oil and mustard. Stir the ingredients until smooth and add to the salad to taste.
Step 5
In addition to the traditional options listed, a buffet serving of pate is also possible. To do this, spread it on small pieces of bread. And foie-ra can be cut into cubes and strung on skewers.
