Pate & Caramelised Onion Brioche Fingers
6 slices of St Pierre brioche loaf
160g shop bought chicken liver pate
150g shop bought caramelised onion relish
3 tablespoons of butter, softened
Salt and pepper
How to make
Pickles such as sliced cornichons to serve.
Spread 1 slice of brioche with half the pate. Top with another slice of brioche and spread with half the caramelised onion.
Sandwich with a third slice of brioche. Brush both sides of the brioche with butter and season with salt and pepper. Repeat with the remaining ingredients.
Heat a griddle pan or frying pan over medium heat and cook each sandwich for 1-2 minutes each side or until golden brown. Cut each sandwich into fingers and serve with pickles.