Put the mortadella into a food processor and blitz until it is finely chopped.
Add half the cream, the crème fraiche and parmesan and continue to blitz.
Add the parmesan and blitz again. Gradually add the remaining cream until the pastes is smooth.
Taste and add seasoning – you may not want to add salt – and a grating of nutmeg.
Scrape into a bowl and smooth over.
Sprinkle over the pistachios.
Serve piled onto thin rounds of toasted bread, buttered if you like.
This recipe was donated by the Hairy Bikers, and featured on their 2019 World Tour.
Prep time: 10 mins
Cook time: 0 mins
12 slices of mortadella
100ml double cream
50ml crème fraiche
75g parmesan, finely grated
A grating of nutmeg
Thin rounds of toasted bread (to serve)
2 tbsp pistachios, lightly crushed (to serve)