Name: Gingery Pate Bites with Tangy Carrots and Daikon
Prep time: P0Y0M0DT0H20M0.000S
Cook time: P0Y0M0DT0H10M0.000S
Total time: P0Y0M0DT0H30M0.000S
Yield: 6 to 8 servings
Cuisine: asian
Ingredients: 1 cup chicken or pork mousse pate (10 ounces), at room temperature; 1/4 cup mayonnaise; 1 tablespoon grated peeled ginger; 1 teaspoon soy sauce; 1/2 baguette, split open and cut into small pieces; 2 tablespoons rice wine vinegar; 1 tablespoon vegetable oil; Finely grated zest and juice of 1/2 lime; Kosher salt; 1 large carrot, cut into matchsticks; 1/2 small daikon radish, cut into matchsticks; Sriracha (Asian chile sauce), for topping; Fresh cilantro, for topping

Directions

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.
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.
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.
Spread some of the pate mixture on each piece of bread; top with Sriracha, the carrot-daikon salad and cilantro.

Photograph by Con Poulos

This recipe has been updated to more accurately recognize its origin or to add cultural context. It may differ from what was originally published or broadcast.

Courtesy of Food Network Magazine

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Gingery Pate Bites with Tangy Carrots and Daikon

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