Tartines with Pate and Quail Eggs
by Editorial Staff
We invite you to diversify the festive menu with tarts with pâté and quail eggs. Making these simple little sandwiches will save you time as tartins are made quickly.
Ingredients
- Rye bread – 3-4 slices
- Quail eggs – 5 pcs.
- Liver pate (ready-made) – 5 teaspoon
- Vegetable oil – 40 ml
- Salt to taste
- Ground black pepper – to taste
- Fresh greens – 2 sprigs
- Lettuce leaves for serving (optional)
Directions
- For tartini sandwiches, we prepare the necessary ingredients according to the list of products.
Quail eggs must be boiled hard, cooled under cold water and peeled.
Rinse and dry fresh herbs. - Cut the quail eggs into 2 halves.
- Cut slices of black bread for festive sandwiches into squares. For the tartins, we need 10 bread squares.
- Pour vegetable oil into the pan. We wait until it warms up, then put bread in the pan for frying. Fry the slices on each side so that they are browned.
- Put the toasted bread on a plate. When the bread has cooled, add a little salt and pepper.
- Grease each bread slice with liver paste.
- Next, lay on top of half a quail egg. Tartines with pate and eggs can be laid out on lettuce leaves. Sprinkle chopped fresh herbs on the liver pate sandwiches.
A delicious appetizer for a festive table – tartini with pate and quail eggs – is ready!
Enjoy your meal!
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