Nordic-inspired Pâté Chinois

Ingredients

In this Nordic adaptation of Pâté Chinois, we incorporate Nordic flavors and ingredients to give the dish a fresh twist. The traditional ground beef filling is seasoned with Nordic herbs and spices, such as dill and juniper berries, to add a unique flavor profile. The mashed potato crust is made with a combination of regular and sweet potatoes, giving it a slightly sweeter taste. Additionally, we use locally sourced Nordic sweet corn to enhance the dish's freshness. We alse have the original recipe for Pâté Chinois, so you can check it out.

• 500g (1.1 lb) ground beef 500g (1.1 lb) ground beef
• 1 onion, finely chopped 1 onion, finely chopped
• 2 cloves of garlic, minced 2 cloves of garlic, minced
• 1 teaspoon dried dill 1 teaspoon dried dill
• 1 teaspoon juniper berries, crushed 1 teaspoon juniper berries, crushed
• 1 teaspoon salt 1 teaspoon salt
• 1/2 teaspoon black pepper 1/2 teaspoon black pepper
• 500g (1.1 lb) potatoes, peeled and cubed 500g (1.1 lb) potatoes, peeled and cubed
• 500g (1.1 lb) sweet potatoes, peeled and cubed 500g (1.1 lb) sweet potatoes, peeled and cubed
• 4 tablespoons butter 4 tablespoons butter
• 1/2 cup milk 1/2 cup milk
• 2 cups Nordic sweet corn kernels, cooked 2 cups Nordic sweet corn kernels, cooked
• Fresh dill, for garnish Fresh dill, for garnish

Nutrition

• Calories (kcal / KJ): 450 kcal / 1880 KJ
• Fat (total, saturated): 18g, 8g
• Carbohydrates (total, sugars): 45g, 10g
• Protein: 25g
• Fiber: 6g
• Salt: 1.5g

Preparation

1. 1.
   Preheat the oven to 180°C (350°F).
2. 2.
   In a large skillet, cook the ground beef over medium heat until browned. Add the chopped onion and minced garlic, and cook until the onion is translucent.
3. 3.
   Stir in the dried dill, crushed juniper berries, salt, and black pepper. Cook for an additional 2 minutes, allowing the flavors to meld together. Remove from heat and set aside.
4. 4.
   In a large pot, boil the potatoes and sweet potatoes until tender. Drain and return them to the pot.
5. 5.
   Add the butter and milk to the pot with the potatoes. Mash until smooth and creamy. Season with salt and pepper to taste.
6. 6.
   In a baking dish, spread the cooked ground beef mixture evenly as the bottom layer.
7. 7.
   Layer the cooked sweet corn on top of the ground beef.
8. 8.
   Spread the mashed potato mixture over the sweet corn, ensuring it covers the entire dish.
9. 9.
   Bake in the preheated oven for 25-30 minutes, or until the mashed potato crust turns golden brown.
10. 10.
    Garnish with fresh dill before serving.

Treat your ingredients with care...

• Potatoes and sweet potatoes — Make sure to boil them until they are fork-tender for easy mashing.
• Nordic sweet corn — Use fresh or frozen corn kernels and cook them according to package instructions before adding them to the dish.
• Juniper berries — Crush them using a mortar and pestle or a spice grinder to release their aromatic flavors.

Tips & Tricks

• For a smoky flavor, add a pinch of smoked paprika to the ground beef mixture.
• Experiment with different herbs and spices to customize the flavor profile to your liking.
• Serve with a side of pickled vegetables for a tangy contrast.
• Leftovers can be refrigerated and reheated for a delicious next-day meal.
• If you prefer a crispier crust, broil the dish for a few minutes after baking.

Serving advice

Serve the Nordic-inspired Pâté Chinois hot, straight from the oven. Pair it with a fresh green salad or steamed vegetables for a complete and balanced meal.

Presentation advice

To enhance the presentation, garnish the dish with a sprig of fresh dill on top of the mashed potato crust. Serve it in individual ramekins or a large baking dish, allowing the layers to be visible.