Dakos with sprat pate
2 servings
20 minutes
Dacos with sprat pâté is a unique dish that combines Mediterranean and European flavor traditions. A crispy bun, lightly baked to a golden hue, serves as the base for a delicate pâté made from aromatic sprats 'Riga Gold'. The taste is complemented by fresh lettuce leaves, a piece of feta cheese, and juicy cherry slices, while Provençal herbs add refined notes. This dish is perfect as an exquisite appetizer for dinner or a light snack during the day. The rich flavor of the fish, the creaminess of the cheese, and the freshness of the vegetables create a harmonious combination, while the structure of dacos adds an interesting textural contrast to the snack. The simplicity of preparation makes this recipe accessible even for novice cooks, and its appetizing appearance will impress guests.
1
Cut off the top third of the buns. Brown the bottom parts in the oven. Scoop out the inner part of the resulting dacquoise with a spoon. Let it cool.
- Hamburger bun: 2 pieces
2
Open the sprats 'Riga Gold', drain half of the oil. Blend the sprats in a blender until smooth. Cool down.
- Sprats: 160 g
3
Place the sprat pâté inside the dakos. Garnish with lettuce leaves, a slice of feta, and tomato. Season with Provençal herbs to taste.
- Sprats: 160 g
- Green salad: 50 g
- Feta cheese: 100 g
- Cherry tomatoes: 3 pieces
- Provencal herbs: to taste