Pate with smoked bonito and rapani
Ingredients
- 70 g Smoked bonito “Black Sea Catch”
- 60 g Cream cheese
- 20 g Sour cream
- 20 g Shallots
- 30 g Butter
- 30 ml Bourbon
- 70 g Rapani
- 1 clove of garlic
- black pepper to taste
- Green onions for decoration
- Crackers for serving
Preparation
1. Finely chop the shallots and garlic. Chop the rapani by hand or with a chopper.
2. Heat the oil and fry the shallots and garlic over medium heat. Let cool.
3. Sauté the rapanas in olive oil for 2-3 minutes. Deglaze with the bourbon. Let cool.
4. In a blender, place the drained bonito, cream cheese, sour cream, and shallots with garlic. Season with black pepper and puree. Add the rapani and mix.
5. Serve with chopped green onions and crackers.
