Lunch · British

Loaded Toast with Chicken Liver Pâté, Cornichons and Watercress

Name: Loaded Toast with Chicken Liver Pâté, Cornichons and Watercress
Total time: 10 min
Yield: 4
Cuisine: British
Ingredients: 4 sourdough or rye bread; 200 g chicken liver pâté; 80 g cornichons; 40 g watercress; 2 tsp wholegrain mustard; 20 g butter

10 min Serves 4 ~314 kcal/serving ~£5.60 (£1.40/serving) Kid-friendly

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Ingredients

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

Nutrition (per serving)

Calories: 314 kcal
Protein: 10.5 g
Carbohydrate: 22.3 g
of which sugars: 1.8 g
Fat: 19.2 g
of which saturates: 7.8 g
Fibre: 2.8 g
Salt: 2.10 g

Estimated from typical values for each ingredient — a guide, not a substitute for the label on what you actually buy.

Method

1
Toast the bread until golden and crisp, then butter lightly.
2
Spread a generous layer of chicken liver pâté on each slice.
3
Halve the cornichons and arrange them on top alongside a handful of watercress.
4
Add a small dollop of wholegrain mustard to the side of each slice and serve immediately.

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