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Potato burger with Pâté Hénaff

Potato burger with Pâté Hénaff

Recipe from Gilbert Guyon

6

Easy

10 mn +20-25 mn cooking

Ingredients

  • 1 260 g tin Pâté Hénaff
  • 600 g potatoes
  • 200 g salad mix
  • Balsamic vinegar
  • Rapeseed oil
  • Coarse salt

Preparation

  1. Cook the potatoes in their jackets for 20 min.
  2. Leave to cool and peel. Cut into thick slices.
  3. Cut the pâté into thin slices using a pastry cutter.
  4. Place a slice of potato on top, followed by a slice of pâté and then another slice of potato.
  5. Prepare vinaigrette: pour 2 tablespoons balsamic vinegar into a small salad bowl. Whisk in 3 tablespoons rapeseed.
  6. Serve with mixed salad.

Product used

Pâté Hénaff

Tip

For a perfectly secure presentation, prick the entire “burger” with a skewer.

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