ReceptnaptárPâté on bread with red onion and pickles (chleb z pasztetem)
Pâté on bread is the simple but flavorful foundation of the Polish cold platter: crusty rye bread, liver pâté, tangy fermented pickle and onion. It is ready in ten minutes and works for a snack, a light supper or when guests drop by.
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Ingredients
Method
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- Spread the bread slices thickly with pâté.
- Slice the red onion into thin rings.
- Slice the fermented pickle into thin rounds as well.
- Layer the onion rings over the pâté-topped bread.
- Top with the pickle slices.
- Sprinkle with fresh parsley.
- Serve right away.
A Receptnaptár original recipe. Calories and protein are estimated.
Tips
- Use rye or another dark bread, as it goes so well with pâté.
- Spread the pâté at room temperature so it does not tear the bread.
- Soak the red onion in cold water for 5 minutes if you would like it milder.
Frequently asked questions
What kind of pâté works?
Pork liver or goose liver pâté, or a vegetarian vegetable pâté.
Can I make it ahead?
It is best fresh, because the bread goes soft.
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More polish ideas
- Polish scrambled eggs with chives
- Potato pancakes (placki ziemniaczane)
- Polish curd cheese rolls with radishes
- Thin Polish pancakes with sweet curd cheese
- Apple fritters (racuchy)
- Polish-style porridge with forest berries
- Breakfast plate with fried sausage, eggs and sour pickles
- Scrambled eggs with sausage and tomato (jajecznica z kiełbasą)
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