Country paté

1 mini terrine


  • 2 cups Pulled Oats
  • 1 tbsp of pistachios (chopped)
  • 1.25 tbsp of beet juice
  • 1 tbsp of onion
  • 1 egg yolk
  • 1 tbsp of garlic
  • 1/2 tsp of baking powder
  • 1/4 tsp of black pepper
  • 1/3 tsp of kosher salt
  • 1 tsp of evo
  • 1/2 tsp of spice mix
  • 1 tbsp of heavy cream
  • 1 tbsp of butter
  • 1 tsp of spray oil


  1. 300ºF Oven.
  2. Sweat onions and garlic in butter until soft. Cool to room temp.
  3. Once onions and garlic are cooled, combine all ingredients in a mixing bowl and mix with hands until all is fully incorporated.
  4. Spray mini loaf pan with spray oil. Pack in mixture. Press down with parchment paper and then cover with foil. Place into a 2" half hotel pan and place paté inside. Fill hotel pan with water (190ºF minimum) until it comes up half way up the mini loaf pan.
  5. Cook paté for approximately 40-45 minutes. Internal temperature will reach 160ºF.
  6. Remove paté from oven and allow to cool at room temperature for about 1 hour. Transfer to refrigeration and allow to chill thoroughly.
  7. Prior to serving, temper paté at room temperature for 15 minutes. Remove from pan and serve with accoutrements. Recommended: toasted brioche, cornichons, dijon mustard

Categories: Appetizer, Side dish, Snack