- Level: Easy
- Total: 30 min
- Prep: 20 min
- Cook: 10 min
- Yield: 6 to 8 servings
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.
