If you like light and flavorful pâtés, you will love this recipe. Leek Pate. It is creamy, easy to make and has a delicate flavor that goes very well with bread, toast, sandwiches and even as a side dish for salads or meats.
Leeks add a refined, slightly sweet touch and are milder than traditional garlic, making this pâté an excellent option for both everyday use and for special occasions.
Ingredients
- 1 stalk of leek (only the light part, cut into thin slices)
- 1 tablespoon butter or olive oil
- 1/2 small onion, chopped (optional, for more flavor)
- 1/2 cup cream cheese or cottage cheese
- 2 tablespoons mayonnaise (or plain yogurt for a lighter version)
- Salt and pepper to taste.
- Chopped chives (optional, to finish)
Preparation:
- Sauté the leek: In a frying pan, melt the butter (or heat the olive oil) and sauté the leek over low heat until soft and lightly golden. If using onion, add it along with it. Allow to cool.
- Prepare the cream: In a blender or food processor, place the sautéed and cold leek, cream cheese, mayonnaise (or yogurt), salt and pepper.
- Beat well until a creamy pâté forms. If you want a more rustic texture, beat for less time or mix by hand.
- Taste and adjust the seasoning. If desired, top with chopped parsley or a drizzle of olive oil.
Consumption Suggestions
- Serve with toast, assorted breads or crackers.
- Use as a filling for natural sandwiches
- Follow fresh salads or raw vegetables (such as carrots and cucumber)
- It also looks great as cold sauce for roasted or grilled meats
Changes
- Vegan: Use tofu cream or vegan mayonnaise instead of the traditional ingredients.
- Lighter: Replace mayonnaise with natural yogurt or mashed ricotta.
- Most notable: Add a touch of mustard, nutmeg or lemon.
Storage
Store the pâté in a closed container in the refrigerator for up to 5 days. It is not recommended to freeze it, as it may lose its creamy texture.
