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Pouldreuzic salad

Pouldreuzic salad



15 mn


  • 1 tin of Hénaff Pâté 260 g
  • 1 bag of mixed salad
  • 2 tomatoes
  • 2 conference pears or 2 tart apples, i.e. Granny Smith
  • Vinaigrette made with peanut or grape seed oil
  • Salt and ground pepper


  1. Cut the tomatoes and fruits into quarters (apples or pears).
  2. Take the pâté out of its tin and cut horizontally into four pieces so as to obtain a nice round slice for each plate.
  3. Surround the slice of pâté with a few salad leaves and season with the vinaigrette.
  4. Arrange the quarters of fruit and tomatoes over the salad. Serve.

Product used


Use “recent” tins of Hénaff Pâté for cooking, i.e. tins that have at least two years to run before their best before date shown on the side of the tin.

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