Smoked ham pâté


  • 200 g smoked ham
  • 50 g Zelene Doline cottage cheese
  • 30 g Zelene Doline butter
  • pepper
  • sprig of fresh rosemary
  • clove of garlic
  • 1 shallot


Put the ham, herbs and seasoning into a vacuum bag, immerse in water and cook at 85 °C for 12 hours. While still hot, blend with all the seasonings and add Zelene Doline butter and cottage cheese. Mash thoroughly and cool. Serve on freshly baked bread.