Recipe: Pate and caramelised onion fingers

By Donna Hay

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Pate and caramelised onion fingers. Photo / Ben Dearnley
Pate and caramelised onion fingers. Photo / Ben Dearnley

Makes 14

1 loaf white bread, crusts removed
1/2 cup store-bought chicken liver pate
1/2 cup store-bought caramelised onion relish
40g butter, softened
Sea salt and cracked black pepper
Cornichons, to serve

1 Slice the bread equally into 6 horizontal slices.

2 Place the pate in a bowl and use a spatula to soften.

3 Spread 1 slice of bread with half the pate. Top with another slice of bread and spread with half the caramelised onion.

4 Sandwich with a third slice of bread, brush both sides of the sandwich with butter and sprinkle with salt and pepper. Repeat with the remaining ingredients.

5 Heat a chargrill pan over medium heat and cook each sandwich for 30-60 seconds each side or until golden.

6 Cut each sandwich into 7 fingers and serve with cornichons.

* For more recipes by Donna Hay click here.

- NZ Herald

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