Poultry pine nut paste

Ingredients

Directions

1. 1

   Wash the meat and dab dry. Bring the stock to the boil, add the meat and cook over a medium heat for 10-15 minutes. Roast pine nuts in a pan without fat. Take out and let cool down. Take out meat and let it cool down, put 3-4 tablespoons of stock aside. Cut meat into pieces and puree finely with oil and stock in a universal chopper.

2. 2

   Season to taste with salt, pepper and lemon juice. Chop pine nuts. Wash the coriander and dab dry. Pluck off the leaves, except for a little bit for garnishing, and stir into the poultry paste with the pine nuts. Spread on slices of bread and garnish with the remaining coriander

3. 3

   Waiting time approx. 10 minutes