Liver pate sandwiches on the festive table

6 servings
40 min

Clean the onions and carrots and cut into large pieces. I have a small onion, so I took 4 pieces, if the onion is medium, then take two.

Heat vegetable oil in a pan and fry onions with carrots for 15 minutes over a moderate heat on both sides - you can cover the pan with a lid. Vegetables should become soft.

Pig liver is freed from films and fat, if any. Cut into large pieces.

Transfer half of the prepared liver and half of the vegetables to the thicket of the submersible blender. Twist at low speeds for 30 seconds. We do the same with the remaining liver and vegetables. I molola twice simply because one time everything would not fit or it would not fall well.

Put the resulting minced meat in a pan with vegetable oil (pour about 2 tablespoons). Salt and pepper to taste, fry for 5-7 minutes over medium heat with stirring. Let the mince cool.

Put the mince in the bowl of the blender, add the butter in pieces and grind it into gruel for 30 seconds. I again molola in two steps.

It turns out such a pate, ready for use.

Cut the loaf into slices and cut the middle out of them, forming oval or round blanks.

Dill mine and grind. Grease the top and sides of the loaf with melted butter and roll the sides in dill.

We form such blanks for sandwiches.

We start a culinary syringe with a shaped nozzle with pate and apply it to the loaf. You can simply spread the pate on the bread with a spoon.

To decorate, I used thinly sliced salted cucumber, as well as sliced circles and lightly toasted carrots. With decor, you can improvise at your discretion. Such sandwiches will look beautiful and combine well to taste with fresh cucumber, boiled quail egg, olives, etc.