Smørrebrød with Liver Pâté, Pickled Cucumber and Rye Crumble
Liver Pâté with Pickled Cucumber and Rye Crumble © kvalifood.com
Liver pâté with pickled cucumber is the most understated version of the liver pâté smørrebrød — an everyday version that makes no attempt to impress, but just tastes right. Pickled gherkins have been the classic companion to liver pâté in Danish food tradition, where their sour crunch provides a counterpoint to the soft, rich pâté. The rye crumble adds an extra layer of texture that makes the dish more interesting than it sounds. A thin layer of Dijon mustard under the pâté is a detail many overlook, but it adds a warm sharpness that pulls the flavours together. This is an uncomplicated smørrebrød that is more about doing it properly than doing it elaborately.
Ingredients
Yields 4 servings
Rye crumble
- 2 slices rye bread, torn into rough crumbs
- 1 tbsp butter
- 1 tsp thyme
- Flake salt
Assembly
- 4 slices dark rye bread
- Butter, for the bread
- 4 thick slices liver pâté (warm or cold)
- 8–12 pickled gherkins, sliced
- 1 tbsp Dijon mustard
- Fresh thyme
- Coarsely ground black pepper
Directions
Rye crumble
Toast the rye breadcrumbs in butter in a pan over medium heat with the thyme, about 3–4 minutes. Sprinkle with flake salt. Leave to cool.
Assembly
Spread the rye bread thinly with Dijon mustard, then with butter. Lay the pâté on top. Arrange the gherkin slices over it. Scatter the rye crumble on top. Garnish with fresh thyme and pepper.