Patés with crayfish and remoulade
It is said that Adina Mandlová liked to serve pâtés at her parties. We decided to add crayfish, which were still abundant in the cookbooks and waters of the First Republic, and a remoulade based on the classic fish cuisine by Jindřich Vaňha.
Ingredients · Servings For 9 pieces
- 2 packs of puff pastry
- 1 egg
- 1 kg of crayfish
- 3 g capary
- 1 pc pickled cucumber
- 2 pcs anchovies (canned)
- 75 ml mayonnaise
- kerb pink
- 2 sprigs tarragon
- parsley
- 1 tsp Dijon mustard
Method · 40 min
- Preheat the oven to 220 °C. Roll out the puff pastry and cut out 27 circles with a diameter of 6–7 cm and arrange them on a baking sheet lined with baking paper. Cut out the centers of two thirds (i.e. 18) of the circles with a cookie cutter so that the circles have an approx. 1 cm edge. Brush the full circles with beaten egg, place 2 circles (on top of each other) with the center cut out to create a bowl and brush with egg as well. Bake until golden brown, this takes about 10–15 minutes. Let cool and carefully flatten the center slightly if necessary.
- Meanwhile, prepare the remoulade. Finely chop the capers and cucumbers, squeeze out the liquid. Add to the mayonnaise along with the chopped anchovy slices. Stir in the herbs and mustard.
- Place the baked puff pastry bowls on a plate and divide the remoulade and peeled crayfish between them. Garnish with herbs and lemon, or other ingredients used in the remoulade. SOMETHING EXTRA You can get meat from the tails of crayfish, which can be peeled in a similar way to shrimp. For larger pieces, you can use a nutcracker to extract meat from the claws, but there is not much of it and it has a flat, hard bone in the middle.