This recipe is based a recipe from Ricardo that you can find on his website.
This recipe yields 3 ½ cups .
It is worth preparing a larger portion and freezing it as they disappear quickly.
You can prepare the cretons in advance and freeze it for up to 2 months.
You can cut the cretons in the desired serving size and freeze them otherwise they will keep in the fridge for up to one week.
.jpeg)
The texture is determined by the oats and the bread crumbs. You can replace the ½ cup oats + ¼ bread crumbs with 1 cup oats or 1/2 cup bread crumbs to your liking. I found that for me using ½ cup oats + ¼ bread crumbs allowed to get the perfect texture, not too grainy and not too smooth and mushy.
.jpeg)
If you taste the cretons still warm, it will taste very salty. The salty taste fades once cold.
Cretons are amazing with toasted bread and pickles.
.jpeg)
A sort of pate from Quebec, these cretons are easy to make and so good to share. One of your next favorite spreads.
I’m so grateful you’re here! Have a look around at some of my favorite recipes.
