John Myers
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Leberkäse Pate with Mushroom Filling on Crispy Cucumber Salad
The perfect leberkäse pate with mushroom filling on crispy cucumber salad recipe with a picture and simple step-by-step instructions.
Pate
- 1 Puff pastry roll
- 500 g Meat loaf
- 1 Can Mushrooms
- 2 Onions
- 1 tsp Porcini mushrooms dried // ground
- 1 tsp Hungarian paprika powder
- 1 tsp Dried wild garlic
- 1 tbsp Flour
- 1 tbsp Butter
- 1 handful Chopped parsley until smooth
- 1 tsp Dried marjoram
- 1 tbsp Worcester sauce
- Black pepper from the mill
- Salt
- 1 Egg
cucumber salad
- 1 Cucumber
- 1 tsp Estragon mustard
- 1 tbsp Chopped dill
- 6 tbsp Borage vinegar from my KB
- 1 tbsp Olive oil
- Sugar
- Salt
- Pepper from the grinder
Pate
- Spread the puff pastry in a loaf pan and sprinkle the base with a mixture of parsley and marjoram. (Only half of the herbs!) Spread half of the sausage meat on top and smooth it out.
- At the same time, peel the onions, chop them finely and fry them together with the mushrooms and a little butter. Add the flour and paprika powder and continue frying until everything is crispy.
- Season with wild garlic, porcini mushrooms, salt, pepper, sugar and Worcestershire sauce and season to taste. Pour the mushroom mixture into the mold and cover with another layer of sausage meat.
- Sprinkle with the remaining herbs and seal the puff pastry – you can make a small decoration for the pate with the remaining dough.
- Whisk the egg, lightly salt and brush the pie generously with it. The pie is now baked in a preheated oven at 170 ° C for 40 minutes until golden brown.
- Let it cool down a bit before cutting so that it is more stable.
cucumber salad
- Cut the cucumber into thin slices – whip up a vinaigrette from mustard, oil, vinegar and dill and season it with salt, pepper, sugar and mix with the cucumber. Let the salad stand for a couple of hours and season to taste before serving.
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