Pâté Sandwiches
Enjoy classic pâté sandwiches that offer a smooth, rich spread on fresh bread, perfect for a quick, savory lunch or snack.
- Time
- 40 min active · 130 min total
- Yield
- 6 pieces
- Steps
- 17
Ingredients
- Rye bread 3 slice
- Chicken liver 100 g
- Onion 20 g
- Carrot 25 g
- Butter 25 g
- Refined sunflower oil 1 tbsp
- Rosemary 1 sprig
- Water 100 ml
- Salt 2 g
- Ground black pepper 0.5 g
- Nutmeg 0.25 tsp
For serving
- Pickled cornichons 1 pcs
- Pitted olives 3 pcs
Directions
Step 1
Rinse the liver, trim off any membranes and fat. Wash and peel the onion and carrot. Rinse and dry the rosemary sprig. Prepare clean water, as well as a skillet, a bowl, plastic wrap, an immersion blender, and a serving platter.
Step 2
Thinly slice the onion into half-rings and the carrot into rounds. Cut the liver into small slices.
Step 3
Pour the oil into a skillet. Heat it over medium heat and sauté the onion until lightly golden.
Step 4
Add the carrot and liver to the onion. Sauté all the ingredients together until the liver develops a brown crust. Stir the meat and vegetables occasionally.
Step 5
Pour water into the skillet and add the rosemary. Reduce the heat, cover the skillet with a lid, and simmer the liver with the vegetables for another 10-12 minutes.
Step 6
Remove the lid from the skillet and add the butter to the liver and vegetables.
Step 7
Add the salt, pepper, and nutmeg to the skillet.
Step 8
Stir the contents of the skillet well and cook for another 4-5 minutes until almost all the liquid has evaporated.
Step 9
Remove the skillet from the heat and let the liver cool for 10 minutes.
Step 10
Transfer the liver and vegetables to a bowl and blend everything with an immersion blender until smooth and homogeneous.
Step 11
Cover the bowl with the resulting pâté with plastic wrap. Refrigerate it for 1 hour.
Step 12
Wash and dry the skillet. Cut each slice of bread in half.
Step 13
Heat the dry skillet over high heat. Toast the bread slices on both sides until golden brown.
Step 14
Place the toasted bread on a platter and let it cool.
Step 15
Take the bowl of pâté out of the refrigerator, remove the plastic wrap, and let it sit at room temperature for 5 minutes.
Step 16
Spread the toasted bread slices with the chicken liver and vegetable pâté.
Step 17
Garnish the pâté sandwiches with olive rings and cornichon slices.
