Open-Faced Danish Rye Bread with Roast Beef and Liver Pâté
- 1 slice Danish rye bread (50 g / 1.75 oz)
- 2 slices roast beef (60 g / 2.1 oz)
- 2 tbsp liver pâté (30 g / 1 oz)
- 2 tbsp remoulade sauce (30 g / 1 oz)
- 2 slices bacon (30 g / 1 oz), fried until crispy
- 1/2 pickled cucumber (30 g / 1 oz), sliced lengthwise
- 1 champignon mushroom (15 g / 0.5 oz), sliced
- 1 tbsp roasted onion (15 g / 0.5 oz)
- 1 tsp coarse black pepper (2 g / 0.07 oz)
- 1 dollop sour cream (15 g / 0.5 oz), optional
1. 1. If using sour cream, spread a thin layer on the Danish rye bread.
2. 2. Place the roast beef slices on top of the bread.
3. 3. Spread the liver pâté evenly over the roast beef.
4. 4. Sprinkle coarse black pepper on top of the liver pâté.
5. 5. Arrange the pickled cucumber slices on top of the liver pâté.
6. 6. In a frying pan, cook the bacon over medium-high heat until crispy. Transfer to a paper towel-lined plate to drain excess fat.
7. 7. In the same pan, melt a small amount of butter or add a little oil. Sauté the sliced mushroom until softened, about 3-4 minutes. Remove from heat and set aside with the bacon.
8. 8. Spoon the remoulade sauce on top of the liver pâté.
9. 9. Add the sautéed mushrooms on top of the remoulade sauce.
10. 10. Crumble the crispy bacon and sprinkle it over the mushrooms.
11. 11. Serve the open-faced sandwich immediately while fresh.
- bread knife
- cutting board
- frying pan
- paper towels
- sauce spoon
- sauté pan
- wooden spoon
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