Saturday, October 25, 2008

Cod liver – Tvorog Pate


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


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.


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


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