Tartines with Quail Eggs and Pate

by Editorial Staff

Tartines with quail eggs and liver pate. Such small sandwiches will be kindled before the main meal, tartines are easy to make and convenient to eat.

Ingredients

  • Black rye bread – 100 g
  • Quail eggs – 5 pcs.
  • Liver pate – 100 g
  • Ground black pepper – to taste
  • Salt to taste
  • Vegetable oil for frying
  • Fresh greens – for decoration

Directions

  1. Prepare all the ingredients for the egg and pate tart. Any pate will suit your taste. I used turkey liver pate from the supermarket. Boil quail eggs hard-boiled. Put the boiled eggs in cold water, cool, and peel. Cut each egg in half.
  2. Cut the brown bread slices into squares. The crusts can be cut off if desired. Heat vegetable oil in a frying pan and fry croutons on both sides until golden brown.
  3. Place the croutons on a paper towel to absorb the excess oil. Let cool slightly, sprinkle with salt and freshly ground black pepper. Prepare everything to form the quail eggs and turkey liver pate.
  4. Spread liver pate on a slice of bread, place half a quail egg on top. Transfer the pate and quail egg sandwiches to a platter and garnish with herbs and black pepper.
  5. Capers or chopped olives can be added to pâté and egg tartines for a more interesting flavor.

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