Lou Sackett, Jaclyn Pestka, Wayne Gisslen

Danish Liver Pâté with Pickled Onions

Name: Danish Liver Pâté with Pickled Onions
Cuisine: Danish
Ingredients: 4 oz (120 g) Danish Liver Pâté, in 2 slices; 3 1-oz (30-g) Slices light rye bread; 1 tbsp (15 mL) Delicate White Poultry Aspic; 1 oz (30 g) Pickled Pearl Onions, drained well; 1 sprig Fresh dill

Preparation info

Difficulty
Easy

Appears in

Professional Garde Manger

By Jaclyn Pestka , Wayne Gisslen and Lou Sackett

Published 2010

About

Ingredients

Components

3 1-oz (30-g) Slices light rye bread
4 oz

Americas
Europe
Denmark
United States
Starter
Mediterranean

Method

Procedure

Plating

Toast the rye bread slices and cool them to room temperature on a rack.
Overlap the pâté slices in the center of a cool 10-in. (25-