A quick and easy pate which can be used in many different dishes. Delicious served with Creme fraiche griddle cakes, as a filling for choux buns or simply served with a rustic chunk of bread.
Watercress & goat’s cheese pate
Ingredients
- 1 bag watercress
- 300 g soft goat’s cheese
- 2 spring onions
- 2 tbsp crème fraiche
- 1 tbsp fresh lemon juice
- salt & pepper
Instructions
- Chop the watercress & spring onions finely.
- Beat together the goat’s cheese, crème fraiche & lemon juice, until smooth & season to taste.
- Stir in watercress & spring onions; combine well & put into serving dish.
- Chill well.
Notes
Serving suggestions:
Serve as a dip with crudités.
Slice tomatoes, drizzle with a little olive oil and top with pate.
Delicious in a jacket potato and topped with chopped, crispy streaky bacon.
Serve with warm baked bread.
Bake large chestnut mushrooms in garlic & olive oil & top with watercress pate.
Halve beefsteak tomatoes, scoop out the seeds & fill with watercress pate. Sprinkle with chopped basil & drizzle with a little avocado oil
Make little filo or shortcrust pastry tartlet cases. When cool fill with the pate. Top with crispy bacon pieces.
Fill choux buns with pate mixed with chopped smoked salmon
Serve as a dip with crudités.
Slice tomatoes, drizzle with a little olive oil and top with pate.
Delicious in a jacket potato and topped with chopped, crispy streaky bacon.
Serve with warm baked bread.
Bake large chestnut mushrooms in garlic & olive oil & top with watercress pate.
Halve beefsteak tomatoes, scoop out the seeds & fill with watercress pate. Sprinkle with chopped basil & drizzle with a little avocado oil
Make little filo or shortcrust pastry tartlet cases. When cool fill with the pate. Top with crispy bacon pieces.
Fill choux buns with pate mixed with chopped smoked salmon
