Nettle Pâté is a modern British recipe for a classic pate made from a mix of nettle puree, new potatoes and formage blanc. The full recipe is presented here and I hope you enjoy this classic British version of: Nettle Pâté.
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Ingredients:
200g nettle purée
100g new potatoes, scrubbed clean
2 tbsp unsalted butter
60ml single cream
150ml fromage blanc
salt and freshly-ground black pepper
1 tsp fresh chives, finely chopped
1/2 tsp fresh thyme, finely chopped
Method:
Bring a pan of lightly-salted water to a boil, add the new potatoes and cook for about 20 minutes, or until tender. Drain the potatoes, return to the pan and mash with the butter and cream until smooth. Season to taste then fold in the nettle purée, the herbs and the fromage blanc.
Turn into a bowl, cover and chill in the refrigerator for 2 hours. Serve in individual ramekins as a starter with warm toast.
