← All recipes

🍽️ Crispy Bread Rounds with Creamy Walnut Liver Filling

379 kcal · 30 min · 4 servings

Ingredients

• 70 g large onions (1 large onion)
• 100 g chicken liver
• 60 g butter (4 tbsp)
• 1 sprig thyme
• salt
• pepper
• paprika powder (mild sweet)
• 16 g walnut kernels (4 walnut kernels)
• 600 g large salad cucumber (1 large salad cucumber)
• 500 g pumpernickel rounds (approx. 25 pieces)
• 125 g cream cheese (13 % fat)

Instructions

1. 1. Peel the onion and dice it into very small cubes. Clean the liver, removing any visible fat and thin membranes, rinse it briefly, and pat it completely dry with kitchen paper. Cut the meat into small cubes as well.
2. 2. Wash the thyme, shake off excess water, and pluck the small leaves from the stems. Heat one tablespoon of butter in a coated pan and sauté the onion cubes until they are soft and translucent.
3. 3. Add the liver cubes and thyme to the pan. Fry the mixture while stirring constantly for about five minutes. Add one tablespoon of water in between to help with cooking. Season with salt, pepper, and paprika powder, and let the mixture cool down briefly.
4. 4. Finely chop the walnut kernels with a large knife and stir them into the cooled liver mixture. Transfer the contents along with the remaining butter into a tall container and blend everything into a smooth cream using a hand blender.
5. 5. Wash the cucumber thoroughly and pat it dry. Slice it into exactly 25 evenly thick slices.
6. 6. Spread cream cheese onto the pumpernickel bread rounds. Place exactly one cucumber slice on each piece.
7. 7. Take a teaspoon and form small balls from the walnut liver cream. Carefully place these balls on top of the cucumber slices.

Nutrition per serving

• kcal: 379
• Protein: 14 g · Fett/Fat: 17 g · Carbs: 41 g