Lamb Liver Pâté
Description
The pâté is delicious both hot and cold. You can take it with you on the road, to a picnic, or serve it at the table with any side dish of grains, pasta, or vegetables. If you have pancakes on hand, pâté is the perfect filling for them. The main thing is to add milk to neutralize the bitterness of the liver. The appetizer is ready. Serve immediately.
Instructions
- 1
Step 1
Prepare the specified ingredients.
- 2
Step 2
Soak the lamb liver in advance in cold water for about 30–40 minutes, changing the water from time to time. Then rinse, trim off the veins and membranes, cut into cubes, and place the cut pieces in a pot.
- 3
Step 3
Cover with cold water and simmer for about 35 minutes, skimming off any foam that forms.
- 4
Step 4
Meanwhile, peel the carrots and onion, rinse under water, and cut into small cubes. Sauté the vegetables in vegetable oil in a frying pan for about 3–5 minutes.
- 5
Step 5
Pour milk of any fat content into the skillet and heat gently for about 1–2 minutes. Turn off the heat.
- 6
Step 6
Cut the boiled liver into small cubes so it blends more easily in the blender.
- 7
Step 7
Put the chopped liver into the food processor or blender bowl, add the vegetable pieces, and pour in the sauce remaining in the pan. Season with salt.
- 8
Step 8
Process everything for 4–5 minutes until smooth and homogeneous. If the pâté seems too dry, add a little boiling water or hot milk. Remember that it will thicken as it cools, but do not add too much liquid!
- 9
Step 9
Place the prepared lamb liver pâté in bowls or ramekins and serve.