Sandwich spread

Delicious pâté for sandwiches

This savory pâté is a perfect choice for a quick lunch or a delicious snack. The rich combination of flavors and textures makes this recipe a true family favorite. Whether you serve it on toasted bread, in sandwiches, or as part of a platter of appetizers, it is always an inspired choice. Let's get to work!

Preparation time: 20 minutes
Baking time: 0 minutes
Total time: 20 minutes
Number of servings: 10-12

Ingredients:
- 1 kg double-smoked deli meats (such as ham, salami, or other preferred cured meats)
- 2-3 large onions, finely chopped (quantity can vary based on preference)
- 12-14 large pickles (adjust according to your taste)
- 10 hard-boiled eggs
- 1 package sour cream
- 1 package crème fraîche
- 200-250 g grated cheese (Emmental, Gouda, or other preferred type)
- Tartar sauce, to taste
- Salt and pepper, to taste

Preparing the pâté:

1. Chopping the ingredients: Start by chopping the deli meats. Use a meat grinder or a sharp knife until you achieve a fine consistency. If you decide to use a meat grinder, make sure it is clean and dry to avoid contamination.

2. Preparing the vegetables: Chop the onion very finely so that it integrates perfectly into the mixture. The pickles should be well-drained, so it is recommended to let them drain for a few minutes before chopping. They will add a crunchy and tangy note to the pâté.

3. Boiling the eggs: Boil the eggs for 10-12 minutes, then cool them in cold water to stop the cooking process. Peel and dice them.

4. Mixing the ingredients: In a large bowl, combine the chopped deli meats, onions, pickles, boiled eggs, sour cream, crème fraîche, grated cheese, and tartar sauce. Mix well, being careful not to crush the ingredients, keeping their textures.

5. Seasoning: Add salt and pepper to taste. It is important to taste the mixture to ensure it is well seasoned. You can adjust the ingredients according to your preferences. For example, if you like a tangier flavor, you can add more pickles or even a bit of lemon juice.

6. Finalizing the pâté: Once you have a homogeneous mixture, transfer the pâté to a serving dish. You can use an immersion blender to achieve an even finer consistency if you prefer a creamier texture.

7. Chilling: Cover the dish with plastic wrap and let the pâté chill in the refrigerator for at least 1 hour before serving. This step is essential as the flavors will meld together, and the pâté will become tastier.

Serving suggestions:
The pâté can be served on slices of toasted bread or as a filling for sandwiches. You can add fresh salad leaves, slices of tomatoes, or olives for an extra touch of freshness. It is also delicious alongside pickles or a green salad.

Possible variations:
- You can experiment with different types of deli meats, such as pastrami or smoked chicken.
- Replace the sour cream with Greek yogurt for a lighter and healthier version.
- Add fresh herbs, such as dill or parsley, to enhance the flavor.

Nutritional information (per serving, estimated):
- Calories: 250
- Protein: 15 g
- Fat: 20 g
- Carbohydrates: 5 g

Frequently asked questions:
1. Can I replace the deli meats with chicken or turkey?
Absolutely! This is an excellent and leaner option.

2. How can I make the pâté spicier?
Add a bit of chili pepper or spicy seasonings to the mixture.

3. How long does the pâté keep in the refrigerator?
The pâté keeps well in the refrigerator for 3-4 days in an airtight container.

This recipe is not just a way to use leftover deli meats, but also an opportunity to create something truly special for your meal. Get inspired by this recipe and turn it into your own dish by adding your favorite ingredients and sharing it with loved ones. Enjoy!

 Ingredients: I received this recipe at my request from an Austrian lady in the neighborhood who is not only very nice but whom I also admire and respect a lot. The quantities of the ingredients are quite large, but they can be adjusted according to need. - 1 kg of double smoked sausage - 2-3 large onions finely chopped (to taste) - 12-14 large pickles (to taste) - 10 hard-boiled eggs - 1 pack of sour cream - 1 pack of crème fraîche - grated cheese about 200-250g (Emmental, Gouda...) - tartar sauce to taste - salt + pepper to taste