|Prep time||20 minutes|
|Cook time||25 minutes|
|Given the cook-at-home nature of Spinneys and natural variations in ingredients, nutritional information is approximated. See details|
Cooking InstructionsDownload PDF
Peel and julienne the carrot. Finely slice the radishes. Place each in separate bowls.
To make the pickles, combine the vinegar, sugar and salt in a small pot over a medium heat and stir until the sugar and salt have dissolved. Pour the pickling liquid over the carrot and radishes and set aside to cool.
Finely slice the onion. Place the oil in a small pan and add the onion. Place over a medium heat and cook, stirring occasionally, until golden and crispy. Drain on paper towels. Set aside.
Cut the cucumber into strips and finely slice the green chillies.
To assemble the sandwiches, halve the baguettes lengthways and generously spread 2 tbsp of chicken liver paté on one half of each baguette. Arrange the cold cuts over the paté and top with the pickled vegetables, picked coriander and crispy onions.
Cover with the other half of each baguette and serve.