Starter
Savoury pâté roll
A French loaf hollowed out and packed again with pâté, egg and carrot. Sliced into rounds like a salami.
Recipe from Гордана Мишковска-Колева · Brampton, ON
- Prep
- 40 min
- Cook
- 15 min
- Total
- 55 min
- Fasting
- Not suitable
Ingredients 5 ingredients
Method
- Cut the ends off the loaf and set them aside — they are not used.
- Cut the loaf into 3 equal lengths. With a long thin knife hollow out the middle of each so that almost only the crust remains, like a tube. Work carefully so as not to pierce the crust.
- Hard-boil the eggs, about 10 minutes, and cool them in cold water. Parboil the carrots until just tender, about 8 minutes.
- Once cooked, chop the eggs, carrots and gherkins finely.
- In a bowl crumble the bread you scooped out and add the pâté, carrots, eggs and gherkins. Mix well until you have a mixture that holds together.
- Spoon the mixture back into the crust, packing it carefully so there are no gaps — gaps fall apart when you slice it.
- Wrap in cling film and refrigerate for at least three hours.
- Before serving, cut into pieces that look like rounds.
If you cannot find it
Substitutions that work outside Macedonia.
- Tinned pâté
- Any liver pâté, or a homemade one from poached chicken beaten with butter.
- French loaf
- A baguette, or a long roll — you need bread with a firm crust that holds its shape.
- Gherkins
- Cornichons, or pickled peppers chopped small.
