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Gingery Pate Bites with Tangy Carrots and Daikon

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Drawing inspiration from Vietnam’s popular banh mi sandwich, this quick party snack layers ginger-infused pate on crusty pieces of baguette. Carrot and daikon are tossed in vinegar and lime juice for a tangy garnish reminiscent of do chua, pickles that are used in many Vietnamese dishes, including banh mi.
  • Level: Easy
  • Total: 30 min
  • Prep: 20 min
  • Cook: 10 min
  • Yield: 6 to 8 servings
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Ingredients

Directions

  1. Beat the pate, mayonnaise, ginger and soy sauce in a bowl with a mixer until light and airy, 1 to 2 minutes. Cover and refrigerate until ready to use. 
  2. Preheat the oven to 375 degrees F. Arrange the baguette pieces on a baking sheet and bake until slightly toasted, about 10 minutes; let cool. 
  3. Meanwhile, make the dressing: Whisk the vinegar, vegetable oil, lime zest and juice, and 1 teaspoon salt in a bowl. Add the carrot and daikon and toss. 
  4. Spread some of the pate mixture on each piece of bread; top with Sriracha, the carrot-daikon salad and cilantro.