Appetizer
Chicken Skin Toast with Pickled Mussel Pâté
Appetizer
Chicken Skin Toast with Pickled Mussel Pâté
Surprise your loved ones with a tasty and original appetizer where the taste of the sea goes perfectly with crispy chicken. The pickled mussels from Palacio de Oriente are the main ingredient of this exquisite and very natural homemade pâté. Re-create this recipe and enjoy a versatile spread that will become a staple in your kitchen.
Elaboration
This recipe has two different preparations:the pickled mussel pâté and the crispy chicken toast. Also, for the pâté, you need to make two previous mixtures, a mayonnaise and a sour cream.
Mayonnaise
- Choose a tall and narrow bowl or the glass of the mixer itself. Add the two eggs without separating the yolk from the white and cover them with sunflower oil. To prevent the mayonnaise from breaking, keep the blender at the bottom of the mixing bowl until the combination of eggs and oil is completely unified.
- When you see that it starts to thicken, it is time to whisk with gentle movements from top to bottom.
- Add a pinch of salt and a few drops of lemon juice.
- Stir again, and you will see how the mayonnaise emulsifies. Set aside in a bowl and store in the refrigerator until ready to use.
Sour cream
- After cleaning the previous bowl, add the cooking cream and lime juice.
- Whisk and let it sit at room temperature for 20 minutes.
Pickled mussels pâté
- Open the cans of tuna and mussels and place the ingredients in a bowl.
- Integrate the two previous preparations: the mayonnaise and the sour cream. Now you should whisk everything until the composition is homogeneous. Make sure the texture is dense and there are no lumps.
- Remember to also incorporate the coating liquids of both preserves, this will enhance the flavor of the pâté.
- Let it rest in the refrigerator to make the mixture more appetizing.
Crispy chicken toast
- In a bowl, add 250 g of skin chicken, 250 ml of chicken broth, 75 g of cornflour or cornstarch, 5 g of baking soda and salt to taste.
- Grind the above ingredients and strain to obtain a finer cream.
- Place a sheet of baking paper or silicone base and spread the cream on top. Bake the dough until it is completely dry.
- Remove from the oven and cut the toast to your preference. The shapes can be varied.
- Continue baking to get the chicken toast perfectly crispy. If you prefer, you can also fry them instead of baking them.
- Let the chicken toast cool completely.
To serve the dish, spread each crisp with pâté and place another one on top, simulating a sandwich.
Repeat the preparation for each tapa appetizer, and serve them with the leftover pickled mussel pâté.
If you have guests at home, you can double the quantities of all the ingredients. This way everyone will enjoy this tasty appetizer.
Ingredients
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