Liver pâté with bread chips

Name: Liver pâté with bread chips
Cook time: 40 min
Total time: 40 min
Yield: 5
Ingredients: 3 TABLESPOONS Wine vinegar; 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 1 TEASPOON Honey; 2 TABLESPOONS Sunflower oil; 1 Shallot; 1 Tomato; 2 TABLESPOONS Pistachio kernels; 200 g fine veal liver sausage; 1 TABLESPOON Cognac; 4 TABLESPOONS Whipped cream; 100 g Baguette bread; 200 g Roman salad hearts; 7-10 Tbsp Carambola and kumquats to garnish

AUTHOR
Valentine Lee

DIFFICULTY
easy

RATING

COOK TIME
40 mins

TOTAL TIME
40 mins

Ingredients

Servings: 5

3 TABLESPOONS Wine vinegar
7-10 Tbsp Salt
7-10 Tbsp Pepper
1 TEASPOON Honey
2 TABLESPOONS Sunflower oil
1 Shallot
1 Tomato
2 TABLESPOONS Pistachio kernels
200 g fine veal liver sausage
1 TABLESPOON Cognac
4 TABLESPOONS Whipped cream
100 g Baguette bread
200 g Roman salad hearts
7-10 Tbsp Carambola and kumquats to garnish

Directions

1
For the vinaigrette, whisk vinegar, salt, pepper and honey. Add oil drop by drop to the vinaigrette. Peel the shallot and cut into fine cubes. Peel the tomato thinly with a sharp peeler. Cut the fruit in half, remove the seeds and cut the flesh into fine cubes. Stir the diced shallot and tomato into the vinaigrette. Chop the pistachios.
2
Mix liver sausage, cognac, cream and pistachios, except for something to garnish. Cut bread into thin slices and roast in a grill pan. Clean and wash the salad and pluck into bite-sized pieces. Spread slices of bread with liver pâté. Mix salad and vinaigrette. Arrange bread slices and salad on plates. Garnish with starfruit and kumquat slices
3
With 6 people: