Smørrebrød with Liver Pâté, Crispy Onions and Truffle Oil
Liver Pâté with Crispy Onions and Truffle Oil © kvalifood.com
Crispy fried onions on warm liver pâté is a combination many Danes would call the definitive liver pâté open sandwich. The crunchy, floury onions contrast the soft, warm pâté, and the sweetness of the onions amplifies the umami of the liver. A discreet drizzle of truffle oil deepens the earthy flavour without dominating — truffle and liver share many of the same aromatic compounds, so they reinforce each other naturally. The cornichons provide the necessary sour notes that keep the dish in balance. It is important to make the crispy onions yourself — the shop-bought ones lack the just-fried crunch and flavour that make the difference.
Ingredients
Yields 4 servings
Homemade crispy onions
- 2 large onions, cut into thin rings
- 3 tbsp plain flour
- Neutral oil, for frying
- Flake salt
Assembly
- 4 slices dark rye bread
- Butter, for the bread
- 4 thick slices warm liver pâté
- 1–2 tsp truffle oil
- Pickled cornichons, sliced
- Fresh thyme
- Coarsely ground black pepper
Directions
Homemade crispy onions
Toss the onion rings in the flour. Shake off the excess. Fry in batches in oil heated to 355°F (180°C) for about 2–3 minutes until golden and crispy. Drain on kitchen paper and sprinkle with flake salt.
Assembly
Butter the rye bread. Place a thick, warm slice of liver pâté on top. Cover generously with crispy onions. Drizzle a few drops of truffle oil over. Scatter cornichon pieces around. Garnish with fresh thyme and pepper.
Tip: Truffle oil is potent — use only 3–4 drops per open sandwich.