Chicken Pate with Mustard
What is pâté?
Mention pâté, and what comes to mind first, expensive gourmet duck liver or chopped liver? Both are correct, of course, but pâté is not limited to poultry. It can be as fancy as you like, suitable for the grandest occasion, or an inexpensive but rave-drawing appetizer at your home party. Most pâtés are much simpler to prepare than you might expect.
Today, the terms pâté and terrine are often used interchangeably. Pâté is simply a mixture of seasoned ground seafood, poultry, meat or vegetables, and often a combination of several different base ingredients.
Beef, pork, liver, ham, seafood, wild game, poultry, and vegetables are all candidates for pâté. The grind can be smooth and creamy or on the chunky side. It may be served hot or cold, molded or unmolded.
- 6 ounces cooked chicken (can be boiled or roasted)
- 2 tablespoons mustard (with this amount comes out with a discreet flavor, if you like it stronger add a little more mustard to the mix)
- 1/4 cup chopped walnuts
- 8 ounces of cream cheese
Place all ingredients in blender. Hata Blend all is well bound and crushed. The concistencia must be of pate.
Place in a bowl with a lid. Keep in the fridge and take out a little before serving.