Pheasant Pâté with Caviar and Radish

Name: Pheasant Pâté with Caviar and Radish
Yield: 4
Ingredients: 1/4 cup of olive oil (60 ml); 1 tablespoon of lemon juice; 8 slices of pheasant breast with skin (240 g); 1 can of solid canned tuna in olive oil (170 g), flaked and separated into shreds; 1 cup of coarse radish grated (105 g); 1/4 cup of preserved pickled caper (35 g), well washed in running water, drained

1
1/4 cup of olive oil (60 ml)
2
1 tablespoon of lemon juice
3
8 slices of pheasant breast with skin (240 g)
4
1 can of solid canned tuna in olive oil (170 g), flaked and separated into shreds
5
1 cup of coarse radish grated (105 g)
6
1/4 cup of preserved pickled caper (35 g), well washed in running water, drained

Ingredients

1
1/4 cup of olive oil (60 ml)
2
1 tablespoon of lemon juice
3
8 slices of pheasant breast with skin (240 g)
4
1 can of solid canned tuna in olive oil (170 g), flaked and separated into shreds
5
1 cup of coarse radish grated (105 g)
6
1/4 cup of preserved pickled caper (35 g), well washed in running water, drained

Directions

1
In a small bowl, combine the olive oil and lemon juice and whisk with a manual whisk until slightly thickened
2
Spread over four slices of pheasant
3
Place the tuna on top
4
Cover with radish and caper and sprinkle with parsley
5
Arrange the remaining slices of pheasant
6
Distribute between four plates and serve immediately
7
378 calories per serving