Laver and Cockle Paté

Laverbread is traditionally eaten in Wales with fried cockles, bacon, mushrooms and eggs as a hearty meal. Try this paté as a twist to tradition.

Category:  Starters & Salads  - 
PrintEmail

Ingredients

For 0 people

Recipe

  • 2 x 155 g jars Parsons pickled cockles120 g Parsons tinned laverbread120 g cottage cheese2 medium eggs2 cloves {mosgloss=garlic, crushed}
Laver and Cockle Paté

Laver and Cockle Paté Directions

  1. 1. Leaving out the egg, mix all the ingredients and liquidise.
  2. 2. Stir in the egg.
  3. 3. Pour into a non-stick ovenproof pan and place in a bain-marie of about 1 inch of boiling water.
  4.  
  5. Cook in the oven for 40 minutes at gas mark 4 or 180 degrees C.

  6. Tip: Substitute the garlic with either 1tbs of Tia Maria or Brandy.
Top