Top 5 Croatian Pâtés

Pašteta od čvaraka is a Croatian spread made with pork rinds as main ingredients. The spread is a specialty of Slavonija and Baranja region, but in recent years, it has started to appear on the menus of restaurants throughout the country. Although the recipe may vary from one cook to another, it is usually prepared with pork rinds, pickles, hard-boiled eggs, ground red paprika, salt, and pepper. The ingredients are blended, and the spread should then be chilled before consumption. Pašteta od čvaraka is traditionally served as an appetizer with toasted garlic-rubbed bread. When eaten at home, it is often served with bread, bacon, and raw onions.Expand

Pašteta od fazana is a Croatian dish that is especially popular in the region of Slavonija and Baranja. This pâté is made with pheasant as the key ingredient, and due to the fact that every household has their own recipe, other ingredients may vary, but may include celery, carrots, parsley, onions, bay leaves, pepper, garlic, eggs, butter, mayonnaise, mustard, and horseradish. The pheasant is cooked with the vegetables, and it is then ground and combined with other ingredients. The pâté is then refrigerated until it sets, and it is recommended to serve it with crusty bread.Expand

Mikeška pašteta is a Croatian pâté that is especially popular in the area of Virovitica. It is made with a combination of ground pork rinds, hard-boiled eggs, onions, mustard, sweet paprika powder, fennel or dill, salt, and pepper. In order to prepare it, pork rinds, onions, and eggs should be ground two times, then combined with other ingredients. Before serving, the pâté is thoroughly mixed, then traditionally spread on a thick slice of bread, consumed as an appetizer or a snack.Expand

Pašteta od kopuna is a traditional spread originating from the Zagorje region. The pâté is usually made with a combination of rooster meat, sour cream, bread rolls, milk, eggs, sardine paste, pickles, mustard, salt, and pepper. The rooster is cooked, its bones are removed, and it's ground twice before it's mixed with the pickles, salt, pepper, mustard, sardine paste, sour cream, eggs, and bread rolls that have been soaked in milk. The mixture is cooked over steam for about half an hour, mixed well, chilled, and the spread is then ready to be enjoyed with slices of bread that are typically served on the side.Expand

Leber pašteta is a pâté that is especially popular in the area of Virovitica. It is made with a combination of lard, onions, dried bacon, liver, hard-boiled eggs, and mustard. In order to prepare it, onions and pieces of bacon should be fried in lard, while liver is added later. The concoction is combined with other ingredients, ground, then seasoned with salt and pepper. After it has been prepared, this delicious pâté should be chilled in the refrigerator for at least one hour before serving. The name leber pašteta shows a German influence on the dish, and there is also another popular name – leberica, referring to the same pâté that is stuffed into a large, cleaned intestine.Expand