Sandwiches with Pâté
Description
From this amount of ingredients you get almost 700 grams of delicate liver pâté, enough for 35–40 small sandwiches. I use whole-grain or rye bread, lightly toast it in a skillet, then spread the pâté on top, add pickles or cheese and herbs, and it’s ready! Check out the recipe—nothing complicated, and everyone will love these little sandwiches. The pâté has a subtle aroma of rosemary and black pepper. You can add a little nutmeg. Give it a try. The appetizer is ready. Serve immediately.
Instructions
- 1
Step 1
Prepare the ingredients for the pâté, wash the liver, peel the onion and carrots. Let's get started!
- 2
Step 2
Cut the onion and sauté until soft in vegetable oil.
- 3
Step 3
Add the carrot sliced into rounds and the liver to the pan, and fry for a couple of minutes until the liver changes color.
- 4
Step 4
Add water and rosemary, cover the skillet with a lid, and simmer for 20 minutes.
- 5
Step 5
Remove the lid, take out the rosemary, and cook over high heat for another 7–10 minutes until all the water has evaporated.
- 6
Step 6
Liver and vegetables are ready.
- 7
Step 7
Add a little black pepper, optionally a pinch of nutmeg, and butter. Mix well; in a warm skillet the butter melts quickly.
- 8
Step 8
Transfer the liver to a deep bowl and use an immersion blender to blend until smooth.
- 9
Step 9
Transfer the pâté to a suitable container, cover with a lid, and refrigerate for about an hour to cool.
- 10
Step 10
Now that the pâté has cooled, you can start making the sandwiches; you will need bread, cucumbers, cheese, and herbs.
- 11
Step 11
Place the sliced bread in a dry, hot skillet and toast on both sides. You’ll get a crispy crust and very soft bread inside.
- 12
Step 12
Slice the cucumbers and cheese.
- 13
Step 13
When the toasted bread has cooled, spread pâté on each piece.
- 14
Step 14
Place pickles on some of the bread slices and cheese on the other sandwiches. Garnish everything with herbs. Serve while freshly prepared.
- 15
Step 15
Done. Serve with fresh herbs.