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Amuse Breizh - Fingertip nibbling

Amuse Breizh - Fingertip nibbling

20

Easy

10 mn

Ingredients

  • 400g Pâté Hénaff
  • 100g melted butter
  • 100g St Môret cheese
  • 50g fresh seaweed mix
  • Ground pepper
  • 6 soft buckwheat patties

Preparation

  1. Mix by blending the spreadable ingredients.
  2. Spread on each patty.
  3. Roll tightly.
  4. Slice off the entâmes.
  5. Shrink-wrap and chill until ready to cut.

Product used

Tip

To use Pâté Hénaff as a stuffing, it’s best to use it at room temperature to make it more malleable.

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