Pate cregyn gleision mucai (welsh mussel pate)
4 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 3 | ounces | Cooked and shelled mussels |
| 1 | ounce | Celery |
| 1 | ounce | Carrot |
| 1 | ounce | Breadcrumbs |
| 4 | eaches | Egg yolks |
| 2 | ounces | Herring roe |
| 1 | x | Pinch mixed herbs |
| 1 | x | Pinch dill weed |
| 1 | x | Pinch crushed garlic |
| 1 | x | Brandy & double cream to tst |
| 1 | x | Seasoning |
Directions
Finely mince mussels, vegetables and herring roe. Add herbs, seasoning and breadcrumbs. Blend well with egg yolks, brandy and cream. Cook for ½ hour at 350F in a Sainmarie in the oven. Cook and serve with toast fingers. Glantraeth Restaurant Bodorgan, Anglesey.