Loaded Toast with Chicken Liver Pâté, Cornichons and Watercress

Ingredients

• 4 sourdough or rye bread
• 200 g chicken liver pâté
• 80 g cornichons
• 40 g watercress
• 2 tsp wholegrain mustard
• 20 g butter

Method

1. 1

   Toast the bread until golden and crisp, then butter lightly.

2. 2

   Spread a generous layer of chicken liver pâté on each slice.

3. 3

   Halve the cornichons and arrange them on top alongside a handful of watercress.

4. 4

   Add a small dollop of wholegrain mustard to the side of each slice and serve immediately.