Danish · Denmark

Traditional Danish Liver Pâté Open Sandwich

Name: Traditional Danish Liver Pâté Open Sandwich
Total time: 45 min
Yield: 2 servings
Cuisine: Danish
Ingredients: 1 cup beef liver; 1/2 cup onion; 1/4 cup apple cider vinegar; 1 tbsp Dijon mustard; 1 tbsp butter; 1 tbsp parsley; 2 slices rye bread; 1/4 cup pickled beetroot

A classic Danish open sandwich featuring rich liver pâté and tangy pickled beetroot on rye bread.

45 minutes2 servings

Method

Dice the liver and onion, then sauté in butter until browned.
Stir in vinegar, mustard, and parsley, then puree until smooth.
Spread the pâté on rye bread, top with pickled beetroot, and serve.
Chill for 30 minutes before serving to enhance flavors.
For whole cuts, check a minimum internal temperature of 63°C (145°F), then rest for at least 3 minutes before serving.

Sandwiches Open Sandwich Rye Bread Liver Pâté Danish Cuisine Denmark recipes

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