Copenhagen bagel with artichoke paté and Tartex Vegetarian Pâté Herbs
Ingredients for 4 portions:
• 200 g artichoke hearts in brine, drained
• 75 g Tartex Vegetarian Pâté Herbs
• 1 tsp capers
• 1 tsp maple syrup
• ½ tbsp cider vinegar
• ½ tsp ground black pepper
• a pinch of salt
• ¼ bunch of dill
• 4 bagels
• 4 cos lettuce leaves
Roughly chop artichoke hearts with Tartex Vegetarian Pâté Herbs, capers, maple syrup, cider vinegar, pepper and salt in a food processor or with a knife.
Finely chop the dill and stir into the paté.
Cut open the bagels and toast the inside only (or brown in a hot frying pan without oil for 1-2 minutes), then top with a lettuce leaf and the paté.