Festive Pork Liver Pâté Sandwiches
A beautiful addition to any festive table! These pork liver pâté sandwiches are a popular appetizer for celebrations and gatherings. The pâté is prepared using a quick method, so the liver does not need to be boiled, saving plenty of time.
Updated : 25 August, 2026
Easy
About 30 min.
Ingredients
320 grams
Loaf
Pate
300 grams
Pork liver
2
Onion
1
Carrot
50 grams
Vegetable oil
100 grams
Butter
to taste
Salt
to taste
Ground black pepper
Decorating
2
Cucumber
1
Carrot
100 grams
Butter
30 grams
Dill
Table
Table of volume measurements:
- teaspoon - 5 ml
- dessert spoon - 10 ml
- tablespoon - 20 ml
- glass - 200 ml
Preparation
Step 1
Prepare the required ingredients. Peel and rinse the onions and carrots, then cut them into large pieces. If the onions are small, use 4; if they are medium-sized, 2 should be enough. Take the butter for both the pâté and the sandwiches out of the refrigerator in advance so it reaches room temperature.
Step 2
Heat the vegetable oil in a frying pan. Add the onions and carrots and cook over medium heat for about 15 minutes, turning them occasionally. You can cover the pan with a lid. The vegetables should become soft.
Step 3
Remove any membranes and excess fat from the pork liver. Rinse it and leave it in a colander to drain. Cut the prepared liver into large pieces.
Step 4
Place half of the liver and half of the cooked vegetables in a blender. Blend on low speed for about 30 seconds. Repeat with the remaining liver and vegetables. Work in batches if everything does not fit into the blender at once.
Step 5
Heat about 2 tablespoons of vegetable oil in a frying pan. Add the blended liver mixture and season with salt and pepper to taste. Cook over medium heat for 5–7 minutes, stirring regularly. Leave the cooked mixture to cool.
Step 6
Transfer the cooled liver mixture to a blender. Add the softened butter and blend for about 30 seconds, until smooth. Work in two batches if necessary.
Step 7
The pork liver pâté is now ready to use.
Step 8
Cut the loaf into slices. Trim each slice into a neat oval or round shape.
Step 9
Rinse and dry the dill, then chop it finely. Spread softened butter over the top and sides of each bread slice. Roll the edges of the bread in the chopped dill.
Step 10
Prepare the remaining bread slices in the same way.
Step 11
Transfer the pâté to a piping bag fitted with a decorative nozzle and pipe it onto the bread slices. Alternatively, spread the pâté over the bread with a spoon.
Step 12
Garnish the sandwiches with thinly sliced pickles and lightly fried carrot rounds. You can also decorate them with fresh cucumber, boiled quail eggs, olives or other ingredients of your choice. Arrange the sandwiches on a serving platter and serve.
Author note
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