Corned Beef Pâte

By Craig Claiborne

Published September 4, 1984

Total Time
10 minutes
Rating
4(26)
Comments
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Ingredients

Yield:Six small servings as an appetizer

  • ¼ pound cooked corned beef cut into one-inch cubes

  • 5 tablespoons creme fraiche, available in fancy food shops

  • 1 teaspoon Dijon mustard

  • 18 or more slices Melba toast

Ingredient Substitution Guide
Nutritional analysis per serving

12 grams carbs; 25 milligrams cholesterol; 130 calories; 2 grams monosaturated fat; 2 grams saturated fat; 6 grams fat; 1 gram fiber; 286 milligrams sodium; 6 grams protein; 1 gram sugar

Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.

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Preparation

  1. Step 1

    Put the corned beef into the container of a food processor and blend thoroughly.

  2. Step 2

    Add the creme fraiche and mustard and blend thoroughly. Spoon the mixture into a small crock or individual ramekins and smooth over the top. Serve with Melba toast.

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4 out of 5
26 user ratings
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