Corned Beef Pâte

By Craig Claiborne

Total Time
10 minutes
Rating
4(26)
Comments
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Featured in: ELEGANCE OF ONSHORE DINING ABOARD A 19-FOOT MOTORBOAT

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Ingredients

Yield:Six small servings as an appetizer
  • ¼pound cooked corned beef cut into one-inch cubes
  • 5tablespoons creme fraiche, available in fancy food shops
  • 1teaspoon Dijon mustard
  • 18or more slices Melba toast
Ingredient Substitution Guide
Nutritional analysis per serving (6 servings)

130 calories; 6 grams fat; 2 grams saturated fat; 0 grams trans fat; 2 grams monounsaturated fat; 0 grams polyunsaturated fat; 12 grams carbohydrates; 1 gram dietary fiber; 1 gram sugars; 6 grams protein; 286 milligrams sodium

Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.

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Preparation

  1. Step 1

    Put the corned beef into the container of a food processor and blend thoroughly.

  2. Step 2

    Add the creme fraiche and mustard and blend thoroughly. Spoon the mixture into a small crock or individual ramekins and smooth over the top. Serve with Melba toast.

Ratings

4 out of 5
26 user ratings
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