Röstbrot mit Hühnerleberwurst

Ingredients

• 1 onion
• 400 g chicken liver
• 50 g butter
• 80 ml port wine
• 3 tbsp sweet cream cheese
• Salt
• Pepper (freshly ground)
• 1 baguette
• 50 g capers (jarred)','4 tbsp freshly chopped parsley

Instructions

1. 1.

   For the chicken liver pâté, peel and finely dice the onion. Sauté the liver in a little butter on all sides, then add the onions and cook for 3 minutes; deglaze with port wine and cream cheese, letting it cool in the pan. Blend everything into a fine paste with an immersion blender, seasoning with salt and pepper.

2. 2.

   Slice the baguette and toast the slices lightly at 250 °C (top and bottom heat). Remove, let them cool slightly, then spread the liver cream on each slice. Sprinkle with capers and parsley before serving.