Sandwiches with Liver Pâté
Description
For the pâté, you will need chicken liver; it cooks quickly and is softer and more tender than beef liver. You can make it from beef liver too, but first boil it well in salted water, then blend it with fried onion and butter. Serve the pâté on a piece of toasted bread—I use rye. In summer, I garnish these sandwiches with a slice of tomato. Give it a try. It can be served warm or chilled.
Instructions
- 1
Step 1
Prepare the ingredients. Let's get started!
- 2
Step 2
Peel the onion, dice it not too large, and sauté in 2 tbsp vegetable oil until tender.
- 3
Step 3
Add the liver, salt, and pepper to the skillet. Cook over low heat, covered, until done (about 15–20 minutes).
- 4
Step 4
Do not allow a crispy crust to form on the liver; remove from heat as soon as all the liquid has evaporated. This will keep the pâté tender and soft.
- 5
Step 5
Add butter to the hot liver. It melts quickly.
- 6
Step 6
Using an immersion or countertop blender, blend the liver with the butter until you get a smooth, dense consistency. Level with a spoon, cover with plastic wrap in direct contact with the surface, and refrigerate for 30–40 minutes.
- 7
Step 7
While the pâté cools, slice the rye bread and dry-toast it in a skillet until golden and crisp.
- 8
Step 8
On each slice of bread, spread a couple of tablespoons of pâté, smooth it out, top with 3–4 olive rings, and garnish with herbs.
- 9
Step 9
Liver pate sandwiches are ready.