Smørrebrød med Leverpostej

Step 1

Cut liver into 1-inch chunks. Pat dry with paper towels.

Step 2

Dice half the onion finely. Heat 1 tbsp butter in a large skillet over medium-high.

Step 3

Add chopped fatback and diced onion; cook, stirring, until onion is soft, ~4 minutes.

Step 4

Add liver chunks and thyme. Sear without stirring, 2 minutes per side until edges brown.

Step 5

Pour in stock and anchovy paste. Simmer gently 8–10 minutes until liver is cooked through.

Step 6

Cool mixture 5 minutes. Discard thyme sprigs. Transfer to a food processor.

Step 7

Blend with remaining 2 tbsp butter until smooth and creamy. Season with salt and pepper.

Step 8

Transfer pâté to a bowl. Chill while you caramelize the onion.

Step 9

Slice remaining onion half into thin rings. Wipe out the skillet.

Step 10

Melt 0.5 tbsp butter over medium. Add onion rings, stirring often, until dark golden, ~12–15 minutes.

Step 11

Season with a pinch of salt and pepper. Transfer to a small dish.

Step 12

Toast rye bread lightly until edges are crispy. Place on a board or serving plate.

Step 13

Spread a generous layer of pâté on each slice, leaving a 0.5-inch border.

Step 14

Top each with a small mound of caramelized onion, then 2–3 cornichon slices.

Step 15

If using aspic, brush or dot it lightly over the top. Serve immediately.