Russian Chopped Egg Pate
Mar. 18th, 2015 05:15 am![[personal profile]](https://www.dreamwidth.org/img/silk/identity/user.png){kind=small}
nverland posting in ![[community profile]](https://www.dreamwidth.org/img/silk/identity/community.png){kind=small}
creative_cooksRussian Chopped Egg Pate
8 hard-boiled eggs, peeled (see below)
4 scallions (spring onions) green and white parts, finely chopped
2 Tbsp (30 ml) melted butter
1 tabs (15 ml) fresh dill, finely chopped
Salt and white pepper to taste
Cucumber slices, cherry tomatoes, and oil-cured black olives for garnish
Chop the hard-boiled eggs finely but do not process in a food processor - the texture should be grainy. Add the scallions, butter, dill, salt, and white pepper and mix gently with a fork.
Chill in the refrigerator for at least 1 hour. Mound the pate in a serving bowl and decorate with the cucumber slices, tomatoes, and olives. Serve with toast points or crackers.
Serves 6 to 8.
8 hard-boiled eggs, peeled (see below)
4 scallions (spring onions) green and white parts, finely chopped
2 Tbsp (30 ml) melted butter
1 tabs (15 ml) fresh dill, finely chopped
Salt and white pepper to taste
Cucumber slices, cherry tomatoes, and oil-cured black olives for garnish
Chop the hard-boiled eggs finely but do not process in a food processor - the texture should be grainy. Add the scallions, butter, dill, salt, and white pepper and mix gently with a fork.
Chill in the refrigerator for at least 1 hour. Mound the pate in a serving bowl and decorate with the cucumber slices, tomatoes, and olives. Serve with toast points or crackers.
Serves 6 to 8.
