Pork pâté & caper sauce

Pork pâté & caper sauce

By
From
Toast
Serves
4
Photographer
Akiko Ida

Ingredients

Quantity Ingredient
stick of celery
2 sprigs tarragon
1 tablespoon capers
1 tablespoon wholegrain mustard
2 tablespoons olive oil
4 slices bread
200g pork pate
salt
pepper

Method

  1. Finely chop the celery, tarragon and capers. Mix with the mustard and olive oil. Spread each slice of bread with a thick layer of pâté. Put under the grill for 5 minutes. Serve warm, seasoned with salt and pepper, with the dressing served separately.
Tags:
Back to top
    No results found
    No more results
      No results found
      No more results
        No results found
        No more results
          No results found
          No more results
            No results found
            No more results
              No results found
              No more results
              Please start typing to begin your search
              We're sorry but we had trouble running your search. Please try again