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Beet and Liver Pâté Stacks with Tarragon
Preparation
30 minutes
Baking
Portions
6
Ingredients
6 red beets, cooked
2 packages of
duBreton Roast Onion and Maple Liver Pâté
15 mL (1 tbsp.) of chopped fresh tarragon
Balsamic glaze
Fleur de sel
Fresh ground black pepper
Preparation steps
Slice each beet thinly (into about 4 slices) and keep together so it can be reassembled.
Remove the liver pâté from the packages, cut each pâté into 3 pieces and then cut each piece into slices.
Alternating the beet slices and pâté slices to create a stack, reassemble each beet. Transfer the reassembled beets to plates.
Garnish with tarragon, balsamic glaze, fleur de sel and pepper.
Serve as an appetizer.
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