Soak the mushrooms and rolls in a little warm tap water. Spread a small loaf pan (200 mm) with half the amount of bacon slices. Mix the minced beef with both eggs, squeezed buns, pâté spice, grated lemon skin and pressed garlic. Season with pepper and grated thyme. Clean and cut the liver and fry it in the heated oil for one minute. Cool and mix with the drained mushrooms. Sprinkle with a little pepper and thyme. Add everything to the meat mixture. Fill in the mold and cover with the remaining bacon slices. Press firmly until smooth. Place in the grease pan of the oven filled with tap water and bake at 200 degrees for 60 to 70 min. Turn off the stove and let the pâté rest in it for 1000 minutes. When completely cooled, cut into about 12 slices.
Per slice: 13 g protein, 10 g fat, 3 g carbohydrates, 43 mg sodium.
Our tip: Use a bacon with a strong flavor – this will give this dish a special touch!
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