ReceptnaptárPâté-cornichon (pâté sandwich with gherkins)
The pâté-cornichon sandwich is a classic of French buffets and picnics: country pâté (pâté de campagne) spread on crusty baguette, with sour, crunchy gherkins alongside. Simple yet flavourful, because the fattiness of the pâté and the acidity of the gherkins balance each other.
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Ingredients
Method
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- Split the baguette lengthways.
- Spread it thickly with the pâté.
- Top with sliced gherkins and serve at once.
A Receptnaptár original recipe. Calories and protein are estimated.
Tips
- Spread the pâté at room temperature; cold, it crumbles and is hard to spread.
- Thinly sliced gherkins make it fresh, do not leave them out — the acidity is the essence of the dish.
- Use a fresh baguette with a crisp crust and a soft crumb.
- Assemble the sandwich only when serving, because moisture softens the bread.
Frequently asked questions
What is pâté de campagne?
French country pâté made of coarsely minced pork and liver, seasoned; Hungarian liver pâté or pork pâté comes close.
What can replace it?
Good-quality liver spread or homemade pâté; for a vegetarian version, a plant-based pâté.
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