Saturday, October 25, 2008

Cod liver – Tvorog Pate

Ingredients:

200 g (or 0.5 lb) tvorog
60 g (or 3 oz) cod liver, boiled or canned
4 hard-boiled eggs yolks
1 slice of white bread, soaked in water
Tomatoes and thinly cut parsley and dill greens for decoration
Salt on taste

Method:

Blend tvorog, cod liver, yolks, and bread until an even consistency.
Place in the middle of a flat plate; decorate with tomato rings and greens around the center, serve.

Note:

You can keep the pate under a lid in a refrigerator for up to 10 hours.

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