Corned Beef Pate

• 1/4 pound cooked corned beef cut into one-inch cubes
• 5 tablespoons creme fraiche, available in fancy food shops
• 1 teaspoon Dijon mustard
• 18 or more slices Melba toast

1. Put the corned beef into the container of a food processor and blend thoroughly.
2. Add the creme fraiche and mustard and blend thoroughly.
3. Spoon the mixture into a small crock or individual ramekins and smooth over the top.
4. Serve with Melba toast.

beef, creme fraiche, mustard, melba

Taken from cooking.nytimes.com/recipes/2297 (may not work)