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Rye, Pâté & Pickles

Fat, salt and acid, the holy trinity of a perfect bite. Creamy pâté on dense rye, cut straight through with sharp, crunchy pickles.

Time5 min
Serves2
LevelEasy
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Rye, Pt Pickles
made with European Rye

What you need

  • 2 slices European Rye
  • Butter (optional)
  • 100g liver or mushroom pâté
  • Cornichons or dill pickles
  • Wholegrain mustard
  • Fresh parsley
  • Flaky salt

Make it

  1. Lightly butter the rye, or leave it plain.
  2. Spread the pâté thick, right to the crust.
  3. Slice the pickles lengthways and lay them across.
  4. Add small dots of wholegrain mustard.
  5. Finish with parsley and a pinch of flaky salt.

Tip. No pâté? A good aged cheddar or a wedge of blue cheese plays the same rich role against the pickles.

European Rye Sourdough

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Every recipe here is better on a proper European Rye loaf.

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