Snack

Toasted Marcona Almond & Morcilla Pâté with Quince Paste & Crispy Sage Crisps

Name: Toasted Marcona Almond & Morcilla Pâté with Quince Paste & Crispy Sage Crisps
Prep time: 15 min
Cook time: 35 min
Total time: 50 min
Yield: 2 servings
Ingredients: 6 oz Spanish morcilla (blood sausage), skin removed; 3 oz Marcona almonds, lightly toasted; 2.5 oz unsalted butter, softened, divided; 1 tbsp aged sherry vinegar; 1 tsp sherry (amontillado preferred); ¼ tsp smoked paprika; 2 tbsp whole milk; ½ cup quince paste (membrillo), store-bought or homemade; 1 tbsp Arbequina olive oil; 2 tbsp water; 8-10 fresh sage leaves, washed and patted dry; Oil for frying (grapeseed or light olive); 4 thick slices sourdough, cut into crisps; Sea salt and white pepper; ¼ cup aspic stock (or commercial aspic), warmed; Fleur de sel for finishing

A silky morcilla-and-almond pâté, enriched with butter and sherry, finished with a glossy aspic, served alongside house-made quince paste (membrillo) with crispy sage leaves fried until translucent, and toasted sourdough crisps. A snack that tastes like a tapas bar, but composed with pastry-chef precision.

856calper serving 10gprotein 21gcarbs 85gfat 15min prep 35min cook 2serves

✓ Macros from a nutrition database · per serving · developed by The Delicious Kitchen with AI assistance, not independently kitchen-tested · how we calculate this