Warm Leverpostej on Rye with Bacon & Mushrooms

Ingredients

• 8 oz coarse liver pâté
• 4 slices dense rye bread
• 4 slices bacon
• 6 oz Mushrooms, sliced
• 1 tbsp butter
• 2 tbsp pickled beets, sliced
• 1 tsp thyme leaves
• Black pepper

Method

1. Fry the bacon in a cold skillet brought slowly to medium heat, so the fat renders before the meat seizes. Cook until crisp, then drain on a rack.
2. Cook the Mushrooms in the bacon fat and butter over medium-high without stirring for 2 minutes, then toss and cook until browned and dry, 5 minutes more. Add the thyme and a grind of pepper.
3. Spread the pâté thickly on the rye and warm the slices in a 400°F (205°C) oven or air fryer for 5 minutes, until the edges of the pâté darken and soften.
4. Pile the hot Mushrooms and bacon on top.
5. Finish with pickled beets and more black pepper. The cold, sharp beets against the warm pâté is the whole Danish argument in one bite.