Bread Plates with Walnut Liver Cream

Ingredients

• 70 g large onions (1 large onion)
• 100 g chicken liver
• 60 g butter (4 tbsp)
• 1 sprig thyme
• Salt
• Pepper
• paprika powder (sweet)
• 16 g walnut kernels (4 walnuts)
• 600 g large cucumber (1 large cucumber)
• 500 g rye bread plates (about 25 pieces)
• 125 g cream cheese (13 % fat)

Instructions

1. 1.

   Peel and finely dice the onion. Remove fat and membranes from the liver, rinse it, pat dry with paper towels, and dice it small.

2. 2.

   Wash the thyme, shake off excess water, and pluck the leaves. In a non-stick pan heat 1 Tbsp butter and sauté the onion until translucent.

3. 3.

   Add the liver and thyme. Stir and cook for about 5 minutes, adding 1 Tbsp water midway. Season with salt, pepper, paprika, and let it cool slightly.

4. 4.

   Finely chop the walnut kernels with a large knife and mix them into the liver mixture. Transfer everything to a tall container, add the remaining butter, and blend until smooth with an immersion blender.

5. 5.

   Wash the cucumber thoroughly, dry it, peel it, and slice it into 25 even slices.

6. 6.

   Spread cream cheese on each rye bread plate and top with one cucumber slice.

7. 7.

   Using a teaspoon, scoop out small dollops of walnut liver cream and place them on the cucumber slices.