4 Serves
79 Mins
Prepare the rye bread slices and slice the liver pate into serving portions.
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JamaicanVitamin K
2 µg / 120 µgVitamin B1
3 mg / 1.2 mgVitamin B2
1 mg / 1.3 mgVitamin B3
11 mg / 16 mgVitamin B5
2 mg / 5 mgVitamin B6
0 mg / 1.7 mgVitamin B12
5 µg / 2.4 µgFolate
280 µg / 400 µgCalcium
66 mg / 1,300 mgIron
8 mg / 18 mgMagnesium
47 mg / 420 mgPhosphorus
219 mg / 1,250 mgPotassium
285 mg / 4,700 mgSodium
1457 mg / 2,300 mgZinc
2 mg / 11 mgCopper
0 mg / 0.9 mgManganese
1 mg / 2.3 mgSelenium
49 µg / 55 µgFiber
5 g / 28 gSugar
6 g / 50 gSaturated Fat
6 g / 20 gCholesterol
222 mg / 300 mgCaffeine
0 mgNet Carbs
35 gAlcohol
0 g
Heat the frying pan over medium heat and add a small amount of cooking oil.
Fry the bacon until crispy, then remove and drain on paper towels.
Gently warm the liver pate in the pan if desired, seasoning lightly with salt and pepper.
Assemble the open-faced sandwiches by spreading the pate on the rye bread and topping with bacon and pickled beets.
13
g26
g25
g
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South African