Riga Gold Pate with Tartar Sauce
4 servings
30 minutes
The recipe is taken from the book "Geography to Taste. Latvia" by Nika Ganich
Calories325.9kcal
Proteins10.2grams
Fats30.6grams
Carbohydrates2.2grams
Sprats in oil
150
g
Egg yolk
1
pc
Olive oil
50
ml
Mustard
0.5
tsp
Lemon juice
to taste
Chicken egg
1
pc
Capers
1
tsp
Shallot
1
tsp
Parsley
2
sprig
Salt
to taste
Ground black pepper
to taste
1
For the pâté, blend the ingredients (150 g of Rizhskoye Zoloto sprats, 50 g of soft cream cheese like Philadelphia) in a blender.
- Sprats in oil: 150 g
- Cream cheese (Philadelphia): 50 g
2
To make homemade mayonnaise, blend the yolk, add mustard. Slowly, while continuously whisking, pour in the oil in a thin stream. Add a bit of lemon juice and grated garlic.
- Egg yolk: 1 piece
- Mustard: 0.5 teaspoon
- Olive oil: 50 ml
- Lemon juice: to taste
- Shallot: 1 teaspoon
3
For tartar sauce, add finely chopped egg, pickles, capers, parsley, and shallots to homemade mayonnaise.
- Chicken egg: 1 piece
- Pickled cucumbers: 1 piece
- Capers: 1 teaspoon
- Parsley: 2 sprigs
- Shallot: 1 teaspoon
4
When serving the pâté, create a depression, add tartar sauce, and garnish with red caviar. Serve black bread separately.
- Salt: to taste
- Ground black pepper: to taste
