Pâté sandwiches recipes. Sandwiches with liver pate and cucumber

02.04.2019 Salads

We offer you several original recipes making sandwiches with pate, which are perfect for hearty breakfast and energize you for the whole day.

Liver paté sandwiches

Ingredients:

onion - 1 pc.;
sour cream - to taste;
spices;
vegetable oil;
- 200 g.

Preparation

So, we peel the onion, chop finely and pass until golden crust on vegetable oil. After that, put the chicken liver in a frying pan, salt and pepper to taste. Fry all for 15 minutes, stirring constantly, until full readiness... After that, remove from heat, cool the contents and twist through a meat grinder. Now put in a little sour cream and stir. The pate should not be too thick, but not runny either. Next, fry slices of bread in vegetable oil until golden brown, and then spread them with liver pate and serve ready-made sandwiches to the table, decorating with fresh herbs if desired.

Sandwiches with pate and cucumber

Ingredients:

fresh cucumber- 1 PC.;
tomato - 1 pc.;
green apple- 1 PC.;
canned - 250 g;
wheat bread- 12 slices;
grape;
lettuce leaves - 4 pcs.

Preparation

For making sandwiches, for a start, let's prepare everything necessary products... We wash the apple, carefully cut out the core and chop it together with the tomato and cucumber into circles 4–5 mm thick. Cut out 12 identical circles from bread slices, grease them with pate, and put an apple circle on top. Cover with a slice of bread, on them - a circle of tomato, again - bread slices and then slices of cucumber. We pierce the resulting pyramids with cocktail sticks and prick the grapes on top for decoration.

Pâté and cheese sandwiches

Ingredients:

White fresh bread- 1 PC.;
pate - 1 can;
mayonnaise to taste;
hard cheese- 100 g;
lettuce leaves - optional;
cucumber to taste.

Preparation

Cut the white bread into slices, coat them with pate, pour mayonnaise on top and put a cheese slice. Now we send the sandwiches to the microwave for 1 minute and set the power to 800. During this time, the cheese will melt, and the pate will become even softer and more tender. After that, decorate the sandwiches with lettuce and cucumber slices. Ready dish Cool slightly and serve.

Sprat paste sandwiches

Ingredients:

wheat bread - 400 g;
sprat pate - 200 g;
processed cheese- 1 PC.;
fresh cucumber - 1 pc.;
tomato - 2 pcs.;
spices.

Preparation

Spread the bread slices on one side with pate, then put small pieces on them processed cheese, then slices of tomatoes and cucumbers. Ready sandwiches with pate and tomatoes are immediately served and pour hot tea.

Fish pate sandwiches

Ingredients:

wheat bread - 400 g;
horseradish oil - 100 g;
herring pate - 100 g;
egg - 1 pc.;
celery greens - 1 tbsp. spoon.

Preparation

Spread slices of bread on one side with butter, then with pate, sprinkle with cooked chopped egg and greens. We put the slices prepared in this way one on top of the other so that layers of products form between them.

Paste and egg sandwiches

Ingredients:

Preparation

Boil the eggs in advance, cool, peel and cut into 2 halves. Then we separate the yolks from the protein and rub thoroughly with a fork with butter. Finely chop the squirrel, mix with a little mustard and add the crushed yolks. Put the pate prepared in this way on a piece of bread, spread it and sprinkle it on top with a green onion.

A pate sandwich is an easy-to-prepare snack. It is perfect for a festive table. You can also have a pate sandwich for breakfast. Now let's look at some interesting recipes.

With liver pate

Now we will tell you how to make sandwiches with

For cooking you will need:

bulb;
200 grams chicken liver;
sour cream;
vegetable oil;
spices.

Cooking a dish

Peel the onion, chop finely. Fry on vegetable oil until golden brown.
Then put the liver in a skillet, salt and pepper it.
Then fry everything for fifteen minutes. In the process, be sure to stir until tender. Then remove from heat, cool the contents, twist through a meat grinder.
Then put in some sour cream, stir. The pate should not be thick, but not liquid either.
Then fry slices of bread in vegetable oil until golden brown. Then spread them with pate. Serve with herbs.

With cucumber

Now we will tell you how to make sandwiches with pate and cucumber. For cooking you will need:

cucumber;
grape;
a tomato;
twelve slices of wheat bread
green apple;
250 gram canned pate turkey;
four leaves of lettuce.

Cooking snacks at home:

Rinse the apple, cut out the core carefully. Chop the tomato and cucumber into thin slices (about 4 mm thick).
Then cut out circles from the bread slices. Lubricate them with pate. Lay the apple circles on top.
Then cover with a slice of bread.
Then put tomato slices on them, then again - bread slices.
Cucumber slices are placed last.
Pierce the finished pyramids with cocktail sticks. Heat over grapes for decoration.

Cheese sandwiches

To make a pate sandwich, you will need:

100 grams of hard cheese;
jar of pate;
one fresh White bread;
lettuce leaves;
mayonnaise (to your liking);
cucumber.

Preparation:

Cut the bread into slices, brush with pate.
Top with mayonnaise.
Then place a slice of cheese on top of each piece of bread.
Then put the sandwiches in the microwave for one minute. This will make them tastier, more tender.
After that, decorate the sandwiches with cucumber slices, lettuce leaves.

Sprat paste sandwiches

For cooking you will need:

processed cheese;
one medium cucumber;
400 grams of wheat bread;
two tomatoes;
spices;
200 grams of sprat paste.

Cooking snacks:

Spread the pate on one side of the slices.
Then place small pieces of cheese on top of them.
Then arrange the tomatoes and cucumbers in circles. Then serve.

Fish pate sandwich

100 grams of butter with horseradish, herring paste;
400 grams of wheat bread;
egg;
celery greens (tablespoon).

Spread the slices on one side with butter, then paste.
Then sprinkle with chopped herbs and chopped egg. That's it, the sandwiches are ready. You can serve them to the table.

Egg sandwiches

For cooking you will need:

200 grams of white bread;
50 grams of butter;
two chicken eggs;
mustard;
a bunch of green onions;
spices.

Preparation:

Boil eggs, cool.
Then peel and cut into two halves.
Then separate the whites from the yolks. Rub the last with a fork with butter.
Chop the protein finely. Then mix with mustard. Then add the yolks to the whites. Then place the pate on the bread slices and spread. Sprinkle with onions on top.

A little conclusion

Now you know how you can make a pate sandwich. There are many options. Choose the one that suits your taste. Enjoy your meal.

Sandwich pates can be very different. In addition to the usual ones from liver, meat and fish, there are many other options. For example, from olives, capers and anchovies.

How many calories are in a regular pate sandwich

Pate sandwiches are very varied to count energy value, take as a basis usual variant on rye bread.

Sprat paste sandwiches

If you have sprat pate, all that remains is to cut the bread, spread it and serve it on the table, everything will take about five minutes.

How to cook:

Note: you can make an even simpler sandwich by spreading a piece rye bread with pate, and on top put a thin slice of lemon.

Sandwiches with pate and cucumber

It seems to be the simplest recipe with fresh cucumber and pate. And what a gorgeous final taste it turns out.

For 5 servings you will need:

5 thin squares of bread;
lightly salted salmon - 300 g;
fresh cucumber - 250 g;
40 g sour cream (better fat);
2 sprigs of parsley.

Time required: 20 min. In one sandwich: 175 kcal.

How to cook:

Remove the bones from the fish, chop with a blender. Add sour cream and beat again. Season with pepper to taste;
Cut the cucumber into thin slices;
Dry the bread in a toaster or oven. Then spread a thin layer of fish mass on each piece, put a slice of cucumber on top. Decorate with a parsley leaf.

Note: Fish pate can be made in advance, and unsweetened crackers can be used instead of bread.

Liver paté sandwiches

You will need two servings:

2 slices of black bread;
100 g jar of foie gras;
50 g of cheese;
50 g lingonberry jam;
50 g fresh pear.

Cooking takes: 35 minutes. Per 100 grams: 185 kcal.

How to make liver pate sandwiches:

Fry slices of bread on each side in a dry skillet. Cool dried slices and brush with pate. Put a little lingonberry jam in the middle, and half of a fresh pear on top;
Cut the cheese into thin slices and place on a sandwich;
Transfer the sandwiches to the mold and send them to the preheated oven for 5 minutes to melt the cheese.

Note: you can cook the pate yourself. To do this, skip the liver with onions through a meat grinder, add a little semolina, spices and pour in the cream. Beat the mass with a mixer, then put in the multicooker bowl, set the "Baking" program for half an hour.

Chicken pate and cheese sandwiches

Do not be afraid to experiment, there is no ready-made pate - prepare it from boiled chicken meat, fried onions and natural yoghurt.

For 4 servings you will need:

Elapsed time: 15 min. Value per 100 grams: 179 kcal.

How to cook:

Dry slices of bread in a toaster;
Grind the cheese with butter and mix it with chicken pate,
Spread the resulting mass on dried bread with a thick layer;
Sprinkle with chopped tarragon leaves on top.

Note: mix chicken pate with cheese, you can put it in the refrigerator in the evening, then making breakfast will take no more than 5 minutes.

Fish pate and tomato sandwiches

If you can't buy fish pate, the taste of which suits you 100 percent. Make it yourself. It's not very difficult.

Required ingredients for 2 servings:

capers canned in salt - to taste;
peasant oil - 50 g;
2 slices of white bread;
100 g canned tuna;
2 peeled garlic cloves;
greens to taste;
80 g of curd cream cheese;
black pepper (freshly ground) - to taste;
1 dense tomato.

Cooking will take: 20 minutes. In one sandwich: 160 kcal.

How to do:

To prepare the pate, mix tuna meat, garlic and capers in a blender bowl. Then add cream cheese;
Cut the tomato into thin slices;
Grease the bread with butter and grill. You can also brown bread slices in a toaster;
Rub the toasted bread with garlic and brush fish pate, put a circle of tomato on top.

Note: taste curd cheese gentle and delicate, it is especially suited to fish.

- most healthy breakfast whatever you can think of.

How to cook juicy entrecote from pork. Meat needs to be cooked correctly, and for this you need to know a few secrets.

Stewed cabbage with rice - which can be cooked in several ways.

Recipes for pates for sandwiches

A pate is a homogeneous, tender mass of meat, liver, fish or vegetables, prepared in a special way.

Anchovy pate

Many people use these small fish for salads and sauces. But usually from whole can leaves a few pieces. And from the remaining fish, you can make a paste for sandwiches.

Required:

olive oil - at your discretion;
anchovy - 6-7 pieces;
white bread (stale) - 3 slices;
half a glass of milk;
vinegar + thyme - to taste;
peeled garlic clove - 2 pcs.

Preparation will take: 20 minutes. Per 100 grams: 140 kcal.

Step-by-step cooking method:

Soak bread in milk;
Free the fish from the tails. Put it in a blender bowl;
Add thyme, garlic, soaked crackers there. Beat everything until puree;
Add vinegar and pepper to taste;
Add oil a little at a time, bringing the paste to the required consistency;
Serve with a dried baguette.

Note: instead of anchovies, you can take the sprat that is familiar and popular in Russia.

Olive pate

You will need black olives for cooking. It doesn't matter what size they are, the main thing is that without a bone.

Products required:

olives - 500 g;
anchovy - 2 pcs;
capers - 20 g;
refined olive oil - 125 ml;
rum - 15 ml;
season with black pepper - to taste;
thyme to taste.
Cooking time: 15 min. Caloric content per 100 grams: 175 kcal.

How to do:

Remove tails and bones from anchovies;
Grind the prepared anchovies with olives, adding 20 g of capers (for taste, you can add a little more vinegar, the main thing is to observe the measure, because there is already vinegar in capers);
Season with pepper, thyme;
With continuous whipping, pour in the oil;
Pour in rum, stir and whisk lightly;
Serve on toasted pieces of bread.

Note: in the recipe, rum is easily replaced by another alcohol, the main thing is that it is not harsh.

Liver pate recipe

Supporters proper nutrition you can not do without liver pate. It has many nutrients, it's easy to prepare.

For 8 servings you need:

0.5 kg of beef liver;
70 g fresh carrots;
80 g butter;
50 g of regular onions;
200 ml of cream;

Cooking time: 30 min. Per 100 g Serving: 179 kcal.

Take out the butter in advance from the refrigerator;
Rinse the liver, remove all unnecessary, cut into pieces;
Fry the liver over medium heat. The main thing is not to overcook, otherwise it will become harsh;
Separately fry the chopped onions, for this recipe it does not matter how to chop it, still chop it with a blender;
Cut the carrots into any pieces, the only prohibition is that you do not need to grate, otherwise it will release juice and be dry;
Send all fried foods to a blender, add cream and grind. V conventional recipes this completes the preparation of the pate. But for the exquisite morning breakfasts this "catering option" is not entirely suitable;
Try as hard as you can, but the blender can't grind everything in the liver. Therefore, you need to take a regular sieve, and use a spoon to wipe the entire mass. Yes, not the easiest operation, but the result is worth it;
Add softened butter, salt and pepper to the mashed mass. Mix well.

Note: a complex operation in the entire recipe is rubbing through a sieve, but it is this procedure that makes the product airy.

If you want to cook low-calorie product, use flour bread coarse, and replace butter with olive oil;
Fresh bread will be difficult to cut into slices of the desired size, so only yesterday's bread or loaf will do;
If sandwiches are served before lunch, they can be taken with your hands, and at the table they are eaten only with a fork and knife.

Bon Appetit!

The liver is among the most useful products, it contains great amount fish oil rich in valuable polyunsaturated fatty acids... The calorie content of the product is high, but it is necessary to include it in the diet, especially when it comes to the nutrition of children and people experiencing heavy loads, recovering from a long illness.

Liver sandwiches

Ingredients:

200 g duck or chicken liver
1 tbsp flour
2 tbsp +2 tbsp butter
4 slices of bread
salt and pepper
2-3 pickled cucumbers
2 cloves of garlic
Dill

Preparation:

Breaded lightly in flour and fry the whole liver in butter.
Cut the white bread into 8 triangles. Brush each piece with a thin layer of butter on 2 sides. Fry slices of bread in a pan.
After the bread has cooled slightly, rub it with garlic.
Place the liver slices on top. Garnish with pickled cucumber slices and fresh dill.

Cod liver puff sandwiches

Ingredients:

round loaf of rye bread - 0.7 kg;
cod liver (canned food) - 0.23 kg;
chicken egg - 5 pcs.;
fresh cucumber - 150 g;
pickled cucumbers - 150 g;
olives stuffed with anchovies or lemon - 50 g;
hard cheese - 100 g;
lemon - 1 pc.;
bread crumbs - 50 g.

Cooking method:

Cut off the crusts from the bread. Give the crumb the shape of a hexagon or octagon. Cut into three layers.
Peel fresh cucumbers, chop finely, put in one plate.
Cut the pickled cucumbers into small cubes, put in another plate.
Peel hard-boiled eggs, chop finely with a knife. Divide into two roughly equal parts. Put one with pickled cucumbers, the other with fresh ones.
Divide the cod liver into two equal parts. Crush with a fork and mix with the contents of the plates separately.
Finely grate the cheese, mix with bread crumbs.
Cut the olives into rings.
Spread one layer of bread with cod liver and pickled cucumber paste. Place the second layer of bread on top.
Spread the second layer of bread with the cod liver mixture and fresh cucumbers... Cover with the remaining bread.
Press down with a plate and refrigerate for half an hour.
Cut the bread into 6-8 pieces, like a cake.
Sprinkle the edges of the sandwiches with a mixture of crackers and cheese.
Sprinkle the top layer with oil from a jar.
Cut the lemon into thin semicircles, put on sandwiches.
Decorate your sandwiches with olives.

Made by this recipe puff cod liver sandwiches outwardly resemble a cake, they are able to decorate festive table... Children will love this dish if offered it for breakfast or as an addition to dinner.

Liver and Egg Sandwiches

Ingredients:

300 g chicken liver
1 onion
3 eggs
100 g cream cheese
2 tbsp butter
4 tablespoons capers
2 tbsp flour
8 slices of bread

Preparation:

Rinse the liver, dry with a paper towel.
Coarsely chop and roll in flour.
Hard boil the eggs.
Fry the finely chopped onion in butter.
Add liver to it and fry for a few more minutes.
Transfer the liver to cutting board and finely chop. Return to the pan.
Cut the cream cheese into cubes and add to the liver and onion.
Simmer until the cheese is completely melted.
Cool, mix with capers and chopped eggs.
Lightly dry the white bread in the oven, then spread the liver mass on top.

Chicken liver sandwiches

Ingredients:

loaf,
chicken liver,
butter,
3-4 pickled or pickled cucumbers and a small bunch of dill.

Preparation:

Wash the liver and fry for 20 minutes in a pan, adding 1 tbsp. vegetable oil.
Chop 3 cucumbers, 1 leave for garnish.
Wash the dill, dry it and chop finely.
Transfer the finished liver to a plate and add butter.
Mash everything with a fork until smooth.
Add herbs and cucumbers.
Mix everything thoroughly.
Grease the slices of bread with the filling and place on a dry baking sheet.
Bake in an oven preheated to 200 ° C for 5-6 minutes.
Cut 1 cucumber into slices and decorate ready-made sandwiches. Serve warm.

Chicken liver sandwiches

Ingredients:

10 slices of Borodino bread,
250 g chicken liver (boiled),
100 g grated cheese(any),
1 onion
1 tablespoon vegetable oil
1 carrot,
50 g butter
a bunch of parsley and dill,
Red ground pepper,
ground black pepper, salt.

Cooking method:

Peel the onion, wash, chop finely and fry in vegetable oil. Wash parsley and dill, chop (leave a few branches for decoration).
Wash, peel and boil the carrots in salted water. Pass the liver through a meat grinder along with carrots and onions, add butter, herbs, salt and pepper.
Grease slices of bread with liver pate, sprinkle with cheese and bake at 100% power for 1 minute.
Decorate the finished sandwiches with the remaining sprigs of herbs and serve.

Liver sandwiches are delicious

Sandwiches are really folk food, our fast food. After all, cooking them is simple, it turns out very satisfying, tasty and the price does not bite. Unless, of course, this is a sandwich with caviar of some very rare overseas fish, which is harvested on a virgin's full moon, with a silver net, every four years. But we will now talk about a simpler, but no less delicious dish called sandwiches with cod liver and cheese. By the way, it is also very healthy food... After all, cod liver contains many valuable vitamins and minerals necessary for our body. In general, you understand that sandwiches with cod liver are delicious and very useful.

Ingredients:

A couple of one-hundred-gram jars of cod liver;
Four eggs;
Finely grated hard cheese - to your taste;
French loaf;
Mayonnaise;
Garlic - two cloves;
Green onions and dill.

Preparation:

Cut the loaf and fry it. A toaster or an ordinary dry skillet can be useful for this. Rub the eggs and crush the cod liver with a fork.
We combine all this with grated cheese, mayonnaise and finely chopped dill. Rub the chopped loaf with garlic. However, this is for your taste, if you are not a fan of this.
Put the filling on top and sprinkle first green onions, and then - dill. Here are our cod liver and cheese snack sandwiches and you're done! Given the simplicity of preparation, they can be made in any number, based on how many guests have come to you and whether there are elephants among them.

Cod liver sandwiches

Treat yourself to this sandwich. It is not only tasty, but also healthy, since the liver is a source of fish and oil and a lot of vitamins important for our body.

Ingredients:

Cod liver (canned) - 1 can
Eggs - 2 pcs.
Onions - 1/2 pc.
Baguette - 10 slices

Preparation:

Finely chop the onion and pour boiling water over it.
Boil the eggs, peel and shuffle finely.
Add cod liver, mash with a fork.
Add a couple of teaspoons of fat from the jar that contained the liver. Mix.
Put the resulting mass on the pieces of baguette.
If desired, the bread can be pre-browned on the grill.

Liver sandwich with apples

Ingredients:

Apple
onion 2 pcs.
garlic 2 cloves
soy sauce 1 tbsp l.
sugar - a pinch
100 ml of water
chicken liver
flour 200 g
olive oil
green onions
cilantro
egg 1 pc.
vegetable oil for deep fat

Preparation:

Slice chicken liver pieces, season with salt and flour. Fry in olive oil, 5 minutes.
Add 4 tbsp. l. your sauce, 2 chopped scallions and some cilantro, simmer for 1 min. Beat with a blender so that small pieces of liver remain.
Whisk 1 egg, 100 ml ice water, 100 g tempura flour and salt to keep lumps. Thinly chop 1 onion, disassemble into rings. Dip the rings in the dough and deep-fry until golden brown.
Toast the slices of your favorite bread in a skillet without oil or dry in a toaster. Place the liver on top of the toasted bread in a heap. Lay the rings on top fried onions... Serve immediately.

Pork liver sandwich

Ingredients:

White bread
200 g raw pork liver
50 g butter
lard
ground black pepper
1/2 onion

Preparation:

Finely grate onions and fry on interior lard... Then mix the onion with the thinly sliced raw pork liver and quickly sauté the liver in fat.
Pass the fried liver through a meat grinder three times.
Beat the butter in a foam, then add the cooled mince from the liver, salt, pepper and mix everything thoroughly.
Put the pate in a thick layer on the bread slices. Top the sandwiches can be decorated (using a pastry bag) with butter.

Sandwich with chicken liver, apples and onions

Ingredients:

2 large chicken livers (120 g),
120-150 g onions,
1 sour apple(120 g),
4 slices of bread
1 / 5-1 / 4 teaspoon of sugar,
salt pepper,
1 tablespoon vegetable oil
35 g butter

Preparation:

Cut the onion into thin quarter rings.
Pour 1 tablespoon of vegetable oil into a frying pan and add onions. Sprinkle with sugar.
Put the pan on the minimum (!) Heat. Watch the onions constantly so that they do not fry. Stir very often.
When the onions begin to change color, do not leave the stove and stir constantly. If the onion starts to dry out during the frying process, you can add 1 ~ 2 tablespoons of water.
When finished, the onion should turn golden red and remain juicy and soft.
Salt and pepper a little onion (salt and pepper on the tip of a knife). Put the onion from the pan into a bowl.
An apple must be taken necessarily sour, with dense pulp and thin skin. An apple of the Antonovka variety is suitable.
Wash the apple, cut it in half and cut the center with the seeds. Cut into 16 slices.
In a frying pan (DO NOT wash after the onion!) Melt a piece of butter (10g). To lay out apple slices in one layer.
Add fire to slightly below average. Fry the apples on both sides until lightly browned and dried. Put the apples out of the pan.
Wash chicken liver, cut off fat and connective tissue; to cut in half.
Lightly salt and pepper the liver on all sides. Melt another 10 g of butter in a frying pan. Leave the fire the same - slightly below average.
When the oil is hot, put the liver out. After about 2 minutes, when the liver is browned on the underside, turn it over to the other side.
If desired, add 1 ~ 2 tablespoons of cognac or brandy to the pan. Cover the pan with a lid and fry the liver for another 2 minutes. Turn off the fire, but do not remove the liver from the pan.
The liver should remain slightly damp in the middle. While the liver is cooking, prepare the bread base.
Cut the bread into thin slices.
Using a thin-walled glass, cut out circles with a diameter of about 8 cm from the slices. If there is no suitable glass, then the circles can be cut with a knife or kitchen scissors.
You can also not cut out circles, but make square canapes by cutting off the crust of 15 g of butter from the bread and bring to room temperature.
Brush the slices of bread with a very thin layer of butter. Moreover, the butter should not only be spread, but rubbed into the bread.
Place the bread on a small baking sheet, butter side down. Arrange apple slices along the edge of the slices. Put the onion in the middle. Put pieces of liver on top of the onion. If desired, you can pour a little grated cheese on top.
Place a baking sheet with canapes in an oven preheated to t = 220 ° C for 10 ~ 15 minutes. The liver should be cooked through and the bread should brown slightly on the underside.
In no case should you overexpose the liver, otherwise it will become dry and granular!
If the liver has been fried until tender in a pan, then the heating time of the canapes in the oven should be reduced to 5 minutes. Serve the canapés immediately after removing from the oven.
Since the preparation of this appetizer takes quite a long time, you can fry the onions and apples in advance.
Bread can also be sliced in advance, only it needs to be stored in a bag so that it does not dry out. And immediately before the guests arrive, fry the liver for 5 minutes, collect the canapes and put in the oven.

Cod liver sandwiches

On the eve of any holiday, each hostess thinks about putting such delicious and original on the table. I propose to cook these very beautiful and delicious sandwiches with cod liver. See how delicious they are, and how the eggs burn in the rays of light. So, I'm telling you the recipe, although everything is clear anyway.

Ingredients:

1 white bread or baguette
1 can of cod liver (230g.)
1 fresh cucumber
butter
a small bunch of parsley
red caviar for decoration

Preparation:

We take fresh white bread, a thin baguette is best. We cut the bread into slices about a centimeter thick. If you bought ordinary bread, then you can cut it into triangles or small squares, it will also turn out very original canapes with cod liver.
Opening the jar canned liver cod, drain the fat. We spread the cod liver, and then carefully cut into small plates. It's okay if the pieces of liver are slightly different.
We take a small fresh cucumber, my, thinly cut across.
We wash fresh parsley or dill, dry it, and then separate the leaves from the twigs. For sandwiches with cod liver, you need very little greens, just a few twigs, it is important that the greens are fresh and beautiful.
Well, now comes the fun part. Spread butter on each piece of bread with a thin layer, by the way, it should be put out of the refrigerator in advance so that it warms up and spreads better.
On top we put a circle of cucumber, a few leaves of parsley, and only then a piece of cod liver. And finally, we decorate all this splendor with red caviar. Very beautiful, isn't it?
Put delicious sandwiches with cod liver and red caviar on a dish. Yes, these canapes will become a real decoration of the festive table!

Of course, cod caviar and liver are quite expensive, and not everyone can afford them every day, but holidays are holidays, especially if it is New Year, Christmas or Birthday.

Liver pate sandwiches

Cook this delicious and healthy pate from chicken liver. Sharing fast and a practical recipe according to which liver paste turns out to be tender, tasty and completely non-greasy. Sandwiches with this pate - perfect solution for a nutritious and healthy breakfast.

Ingredients:

300 gr. chicken liver
1 boiled carrot
100-150 gr. cream
2 eggs
vegetable oil
ground black pepper

Preparation:

So, we take three hundred grams of chicken liver. It makes no sense to cook liver pâté from a whole kilogram, since freshly prepared food is always tastier and healthier than frozen or refrigerated food for several days.
We clean the chicken liver from films, then rinse in cold water.
The liver can be fried in vegetable oil, or you can boil it. We fry the liver for a short time: as soon as the liquid leaves the pan, we immediately remove the liver from the heat. While frying, the liver is lightly salted and pepper.
If, in order to reduce calories, they decided to boil the chicken liver, then throw the pieces into boiling water, cook for literally a few minutes until cooked. It is not advisable to cook longer, otherwise the chicken liver will turn out to be dry.
Separately from the liver, cook hard-boiled eggs, as well as one small carrot.
Grind the liver, eggs and carrots. The traditional way- use a meat grinder or rub everything on a fine grater. After grinding, add the cream.
If you have a powerful blender with good sharp knives, it's much easier to grind everything in a blender. In this case, we add the cream immediately, since everything is frayed with liquid much easier.
The amount of cream depends on how dense you want the pate. The more cream, the softer and more tender the liver pate. Be sure to try it for salt and pepper.
Our delicious pate from the chicken liver we put in the refrigerator for an hour so that it cools slightly. Spread the finished pate on sandwiches and serve. We decorate sandwiches with liver pate with olives or herbs.

Pollock liver sandwiches

Ingredients:

Rye bread
mayonnaise
pickles
green onions
boiled eggs
pollock liver

Preparation:

Cut the bread and spread it with pollock liver.
Next, we cut the bread into pieces that are convenient for eating, it depends on the size of the loaf.
We cut the cucumbers and put a slice on the future sandwich.
We cut the eggs lengthwise, I used an egg cutter, in one fell swoop cutting the egg into slices of the same size.
Put the egg slice on the cucumber.
Add trickles of mayonnaise to the top of the pollock liver sandwich and sprinkle with green onions.
I grow onions on the window and always fresh herbs complements our menu.

Sandwiches with liver and figs

Ingredients:

8-10 slices of bread
250 g chicken liver
10 fresh figs
1 tbsp. l. butter
1/2 tsp thyme honey
three sprigs of fresh thyme
some cream from balsamic vinegar with truffles

Preparation:

Clean the liver from veins and films, rinse and soak for 30 minutes in ice water.
At this time, cook the figs - cut into quarters. Dry the bread (in a toaster or bake in the oven for about 7 minutes at 180 degrees C). Read more:
After the allotted time, wipe the liver dry. Preheat a frying pan, dissolve the butter. Add liver. Fry for a minute or two over medium heat. Turn over, add pieces of figs and honey.
Fry for another couple of minutes (or until the desired degree of doneness is desired). Season with salt and remove from heat.
Distribute the liver and figs in proportion on the bread, sprinkle with thyme. Drizzle with balsamic cream before serving.

If the sandwiches are served as an aperitif, it is important that the main ingredients of the sandwiches do not match the main ingredients of the main course. As the saying goes, long live diversity!
Sandwiches should be prepared just before serving. To speed up the process of making sandwiches, we prepare the ingredients in advance. We take out the butter from the refrigerator so that it melts and spreads easily on bread. We make pastas, sauces, etc. in advance.
Sandwiches are made either from the usual white loaf, either on toasted bread or on croutons. The croutons should be soft on the inside and crispy on the outside.
We always store white bread separately from black bread. This is due to the fact that white bread quickly absorbs all the smells.
To soft cheeses cut easier, from time to time we lower the cheese knife in hot water.
For sandwiches, the skins are usually removed from the tomatoes. To make the peel easy to remove, we dip the tomatoes for a few seconds first in boiling water, and then dip them in cold water... We begin to remove the peel from the center.
For sandwiches, fish is usually boiled big chunk... So it turns out to be more juicy and aromatic.
Sandwiches are usually decorated with herbs and mayonnaise. To give mayonnaise new taste and the color they add to it.

it delicious snack for a holiday that is prepared quickly and easily. You can take both home and commercial pate.

Ingredients:
Pate (chicken, goose or pork liver) - 200 g
Baton - ½ pc.
Cucumber (salted or fresh) - 2 pcs.
Cheese - 70 g
Egg - 1 pc.

Step-by-step photos of how to cook:

Cut the loaf into pieces and dry in a pan or oven.

Boil the egg and rub it on fine grater.
Rub the cheese on a fine grater. Stir the mass until smooth.
Spread a layer of filling on the loaf.

Then put a piece of pickled cucumber.

Decorate with herbs.

It turns out a very tender and tasty appetizer. Can be served on the table.
Bon appetit, everyone!
Probably, if you make a rating of the most popular dishes then the sandwiches will come first. it versatile dish, which is suitable for breakfast, is used as a snack, becomes in the center of the table during the holidays, and is especially popular at corporate parties. After all, what could be simpler, easier and faster. Plus, it's also satisfying! If you apply your imagination, it is also very beautiful and festive!

There are two versions of the origin of sandwiches. According to one of them, during a terrible epidemic, the scientist Nicolaus Copernicus, noticed that everyone who eats bread gets sick. Not surprisingly, bread was the staple food. Very often people ate, breaking off pieces with their hands and not noticing the stains of dirt on it. To remedy the situation, Copernicus suggested slicing the bread in portions and brushing it with butter to make the dirt visible. This is how the first sandwiches appeared, without which many today cannot imagine their breakfast. Hence the name, because in translation from German butter - butter and bread - bread.

According to another version, the appearance of this recipe was facilitated by the famous aristocrat, the Earl of Sandwich. An amateur and avid card player, he did not want to waste time on food and ordered his servants, during the game, to bring pieces of ham and meat, lined with bread on both sides so as not to get their hands dirty. The rivals liked this idea and became widespread.

It doesn't matter who and when ate the first sandwich, the main thing is that today we also have such an opportunity.

For cooking, use any meat or liver pate. Whoever loves. Chicken liver pate has more soft taste and a sweetish aftertaste, and the beef will be slightly bitter. To add brightness to the brush, you can grate into it on a fine grater boiled carrots... Mustard in grains looks very beautiful in the pate, it also brings a touch of piquancy.

Pickled cucumber can be replaced with fresh one and combined with a slice fresh tomato... If you use a fresh cucumber, then a quarter of a lemon circle will help to add sourness. It is beautiful, tasty and unusual.

Any greens (dill, parsley, celery) will perfectly decorate the dish. Good for decoration, finely grated egg white. On top of the protein, a slice of tomato and cucumber with a sprig of basil looks great.

Toasted bread, grate the bottom with a clove of garlic. So the appetizer will taste much more interesting.

This recipe can be called universal, it is suitable both for receiving guests and for a family table.