Roulette le pate
2 servings
15 minutes
Le pâté roll is an exquisite appetizer of French cuisine that harmoniously combines tender pâté, fresh herbs, and spicy vegetables. This roll is made with thin Armenian lavash that perfectly highlights the creamy texture of the pâté. Mayonnaise adds softness to the dish while eggs contribute a rich flavor. Due to its simplicity in preparation and excellent taste, the roll becomes a great choice for festive tables or light snacks. The origins of such a combination of ingredients can be found in European gastronomy where pâté served as the base for many appetizers. The chilled roll is convenient to cut into portioned pieces, making it ideal for serving at buffets or friendly gatherings. The taste of the roll is delicate and creamy with a slight freshness from herbs and cucumber, creating a pleasant balance between the creaminess of the pâté and crunchy vegetables.
1
Prepare the vegetable filling - chop the greens and finely dice the cucumbers. Mix the prepared mixture with mayonnaise and add salt.
- Fresh herbs: 100 g
- Cucumbers: 2 pieces
- Mayonnaise: 1 teaspoon
2
Spread Hame 'Ham' pâté on a flat lavash. Top with sliced egg and vegetables with mayonnaise.
- Armenian lavash: 1 piece
- Pate: 190 g
- Chicken egg: 2 pieces
- Fresh herbs: 100 g
- Mayonnaise: 1 teaspoon
3
Roll the lavash into a roll, wrap it in plastic wrap, and let it sit in the refrigerator for an hour.
4
After an hour, take out the roulade and carefully cut it into several pieces.