Leek, Egg and Cashew Pate
4 servings
50 minutes
A great appetizer where the onion plays the starring role, but its brightness is gently softened by the ingredients that surround it. Don't try to avoid the cashews and don't get roasted cashews - the nut should be raw and in exactly the amount specified in the recipe.
Calories299kcal
Proteins10.9grams
Fats24.6grams
Carbohydrates9.4grams
Leek
350
g
Chicken egg
3
pc
Raw cashews
50
g
Olive oil mayonnaise
1
tbsp
Salt
pinch
Refined oil
2
tbsp
Dill
10
g
1
Slice the onion into rings (if using young leaves, clean them, wash well, and chop finely). Send to a hot pan after adding vegetable oil. Cook the onion until ready, add finely chopped dill and a pinch of salt (or to taste). Let it cool.
- Leek: 350 g
- Refined oil: 2 tablespoons
- Dill: 10 g
- Salt: pinch
2
Boil the eggs hard and peel them.
- Chicken egg: 3 pieces
3
Chop the cashews in a blender.
- Raw cashews: 50 g
4
Chop onion and eggs in a blender. Combine with cashews and add mayonnaise. Mix everything thoroughly.
- Leek: 350 g
- Chicken egg: 3 pieces
- Raw cashews: 50 g
- Olive oil mayonnaise: 1 tablespoon
