Pate Recipe

Inspired by David's Restaurant

Time1h

Serves6

Serrano, prosciutto, black lentil paté

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Ingredients

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Main Ingredients

3 1/2 oz (100 g) Serrano ham

3 1/2 oz (100 g) Prosciutto

7.05 oz (200 g) Black lentils

3 tbsp olive oil

2 cloves Garlic cloves

1 medium Onion

1 tbsp Fresh thyme

2 tbsp ReaLemon lemon juice

1 tsp Celtic sea salt

to taste black pepper

Method

Preparation

Cook Lentils

In a pot, add the black lentils and cover with water. Bring to a boil, reduce heat, and simmer for about 20-25 minutes until tender. Drain and set aside.

Sauté Vegetables

In a skillet, heat 1 tablespoon of olive oil over medium heat. Add chopped onion and minced garlic, cooking until softened, about 5 minutes.

Combine Ingredients

In a food processor, combine the cooked lentils, sautéed onion and garlic, Serrano ham, prosciutto, fresh thyme, lemon juice, salt, and black pepper. Blend until smooth.

Adjust Consistency

If the paté is too thick, add additional olive oil one tablespoon at a time until desired consistency is reached.

Chill and Serve

Transfer the paté to a serving dish, cover, and refrigerate for at least 1 hour to allow flavors to meld. Serve with crackers or toasted bread.