Leek, Egg, and Cashew Nut Pâté
⏳ Time
50 minutes
🥕 Ingredients
7
🍽️ Servings
4
Description
An excellent appetizer where the leek plays the main role, but its brightness is gently softened by the accompanying ingredients. Do not try to avoid the cashews and do not use roasted cashews — the nuts should be raw and exactly in the amount specified in the recipe.
Ingredients
- Leek - 12.3 oz
- Chicken Egg - 3 pieces
- Cashew - 1.8 oz
- Mayonnaise - 1 tablespoon
- Salt - a pinch
- Unrefined Sunflower Oil - 2 tablespoons
- Dill - 0.4 oz
Step by Step guide
Step 1
Slice the leek into rings (if using young leaves, clean them, wash well, and chop finely). Place in a hot skillet after adding vegetable oil. Cook the leek until tender, add finely chopped dill, and a pinch of salt (or to taste). Allow to cool.
Step 2
Boil the eggs hard. Peel them.
Step 3
Chop the cashew nuts in a blender.
Step 4
Blend the leek and eggs together. Combine with the cashews and add mayonnaise. Mix everything thoroughly.
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