Chicken Liver Pâté with Vegetables
Description
Perfect for the table and with drinks. A little imagination and desire — and even the most ordinary breakfast with chicken pâté can be turned into a whole event. You can make this dish not as a roll, but simply shape the ready paste into a brick — then you won't need a filling. See the simple recipe. It can be served warm or chilled.
Instructions
- 1
Step 1
I thoroughly rinse the chicken liver. Sometimes I even leave it soaked in cool water for 15–20 minutes to remove all impurities and odors.
- 2
Step 2
Cut the salo into small pieces. If using already salted salo, add much less salt to the pâté itself later.
- 3
Step 3
I properly render the pork fat in a skillet (without adding any vegetable oil). I lightly fry it so it stays juicy and rich.
- 4
Step 4
Peel the carrots and onion.
- 5
Step 5
I slice the onion into half-moons, not too thick.
- 6
Step 6
Fry the onion together with the salo, which by that point should already have rendered its fat.
- 7
Step 7
I slice the carrots into thin rounds. If you don't feel like fussing with cutting, simply grate them on the coarse side of a grater.
- 8
Step 8
Then I add the carrots to the skillet with the other ingredients. Sauté until golden.
- 9
Step 9
Now I place the chicken liver in the pan.
- 10
Step 10
About five minutes after adding the liver, season the contents of the pan.
- 11
Step 11
Fry until done. Once the liver is ready, let it cool.
- 12
Step 12
I pass the liver and sautéed vegetables through a meat grinder fitted with a coarse plate with large holes.
- 13
Step 13
Transfer the liver pâté to a bowl.
- 14
Step 14
I also add butter to the same pot. By the way, I recommend taking it out of the refrigerator ahead of time so it can soften at room temperature and be easy to work with.
- 15
Step 15
I mix everything until a homogeneous mass forms. You can first chop the butter with a knife, then work it with your hands. You can also use a blender.
- 16
Step 16
Then I take plastic wrap and spread the resulting paste onto it.
- 17
Step 17
Carefully and evenly spread the pâté over the plastic wrap to form a layer 1.5 cm thick.
- 18
Step 18
The second layer will be slightly softened butter — spread it evenly over the entire surface of the square as well.
- 19
Step 19
For the third layer, I spread chopped herbs (I prefer parsley) and finely diced bell pepper (though in my opinion it’s still better to use a tomato — it’s more tender and softer). You can lightly pepper all of this to taste.
- 20
Step 20
I carefully roll the pâté into a log, trying to keep the bag from twisting as well, otherwise there will be pieces of cellophane inside the roll. I put it in the refrigerator to set, usually for 5-6 hours.
- 21
Step 21
Well, my pâté is ready! Before serving it at the table, I slice it and garnish the whole dish.