Brioche Stuffed with Medjool Date Pâté

makes 8 slices

Ingredients :

  • 4 brioche rolls
  • 250 g (½ lb) pork pâté
  • 3 Medjool dates
  • 30 g (2 ½ tbsp.) melted butter
  • 20 corn kernels, fried, salted and crushed (+ a few whole grains, for topping)
  • Blend of lettuces (escarole, chicory, radicchio)

Dressing

  • 15 ml (1 tbsp.) olive oil
  • 5 ml (1 tsp.) wine vinegar
  • 5 ml (1 tsp.) old-fashioned mustard
  • Salt and pepper

Instructions :

  • With a knife, halve the brioches vertically. With a 4 cm (1 ½ in) wide spoon or a cookie cutter of the same size, hollow out the base, taking care not to pierce the bottom.
  • The pâté should be at room temperature in order to delicately work at it with a fork until the texture becomes smooth. Then set aside the pâté to give yourself time to prepare the dates.
  • Slice into each date to remove the pit and peel away the skin. Incorporate them into the pâté by once again gently mixing the preparation.
  • Set the oven to 350°F (180°C). Fill in the brioche halves with 35 g of date pâté. Place them on a crumpled sheet of aluminum foil (to stabilize them). With a pastry brush, coat them with melted butter. Bake them for 5 minutes. Take them out of the oven and let them cool down.
  • During this time, make breadcrumbs using the fried and salted corn kernels, crushing them very coarsely using a pestle. Sprinkle these breadcrumbs atop the little pâté-stuffed brioches. Mix all the ingredients for the dressing.
  • Place the little pâtés in a serving dish garnished with a few whole corn kernels.
  • Serve with salad.

credit: recipe from Frédérick e.Grasser Hermé