Chicken Liver Pâté Sandwich
3
- Prep Time20 min
- Total Time1 h 5 min
- Makes4 Servings
(Photo: Roberto Caruso)
Pâté, smoked prosciutto and brandy-soaked figs take this sandwich to haute heights.
Ingredients
7 dried figs
1/4 cup brandy
450 g chicken livers, not trimmed
1/4 cup butter
2 shallots, thinly sliced
1 baguette
150-g pkg sliced smoked prosciutto
1/2 cup sliced gherkin pickles
Instructions
Chop 3 figs, then soak in brandy in a small bowl until soft, about 10 min.
Rinse livers under cold water, then drain. Melt butter in a large non-stick frying pan over medium-high. Add shallots and soaked figs, reserving brandy. Cook, stirring frequently, until shallots are soft, 2 to 3 min. Add livers. Cook until they are browned, about 3 min per side. Stir in brandy. Cook for 1 min. Transfer mixture to a food processor. Whirl on high until smooth and creamy, scraping down sides as needed, 4 to 5 min. Press pâté through a sieve onto a large plate, discarding any bits left behind. Flatten and smooth pâté. Lay a piece of plastic wrap directly on surface of pâté. Refrigerate until cool, about 30 min.
Preheat broiler to 500F. Turn baguette on its side and cut into very long diagonal slices (about 6 slices, 1/2 in. thick and 9 in. long). Arrange slices on a baking sheet. Toast until golden brown, about 2 min per side.
Slice remaining figs thinly. Spread pâté on toast. Top with smoked prosciutto, gherkins and figs. Serve open-faced.
Nutrition (per serving)
Calories 316, Protein 1049g, Carbohydrates 35g, Fat 10g, Fibre 2g.
Storage Tip:
Leftover pâté keeps well, wrapped and refrigerated, up to 3 days.
