Carrot and Ginger Pâté

Pâté for 2 or Apperitifs for 8
Two large carrots 
20 g of fresh root ginger, chopped in small slices 
Six chives, chopped finely 
One soup spoon of mayonnaise 
10 g of sesame seeds Salt and pepper (seasoning)
1.   Peel and dice the carrots, boil them in salted water for about 15-20 minutes, until they are soft. Put them a side and allow them to cool down. 
2.   Toast the sesame seeds on a tray in the oven for five minutes at 180 ºC. 
3.   When the cooked carrots are cold, blend them with the ginger, mayonnaise and seasoning. 
4.   Then add the finely chopped chives and stir them in well. 
5.   Place the carrot pâté in a bowl garnished with the toasted sesame seeds, and serve with bread or crackers. If you are not going to serve this straight away keep it in the fridge.
Recipe created by Hotel Posada del Valle. (
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