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Liver pâté
Appetizers

Liver pâté

25 min4 serv.21 февр. 2026 г.

Description

This recipe won't take much time. The pâté can be made for everyday meals as well as for a festive table. It can be used as a spread for sandwiches and canapés, or as a filling for vol-au-vents and profiteroles. To give the pâté an interesting and unusual flavor and aroma, I suggest adding a little cognac. It can be served warm or chilled.

Instructions

  1. 1

    Step 1

    Step 1

    Prepare the ingredients. Be sure to use good-quality butter with at least 82.5% fat content. Season to taste, but in moderation so you don’t overpower the liver’s natural flavor.

  2. 2

    Step 2

    Step 2

    Carefully inspect the liver for bile ducts and gallbladders; remove them if present. Trim off the membrane and fat, rinse in cold water, and drain in a colander to remove excess moisture, or pat dry with paper towels.

  3. 3

    Step 3

    Step 3

    Prepare the vegetables. Peel the onion and carrot, and cut the vegetables into random pieces. The shape of the cuts is not important, since the vegetables will later be finely chopped into a uniform mass.

  4. 4

    Step 4

    Step 4

    Pour vegetable oil into the skillet, add 1 tbsp butter, and heat over medium heat. Add the liver, peppercorns, bay leaf, and sauté for no more than 5–7 minutes, or the liver will turn dry and tough. Turn the pieces occasionally for even cooking.

  5. 5

    Step 5

    Step 5

    At the end of cooking, add cognac if desired. After the alcohol has evaporated, transfer the cooked liver to a container for grinding.

  6. 6

    Step 6

    Step 6

    Into the skillet where the liver was fried, add the prepared onion and carrots. Sauté the vegetables until done over medium heat. At the end of cooking, remove the bay leaf.

  7. 7

    Step 7

    Step 7

    Transfer the vegetable mixture together with the peppercorns into the container with the liver.

  8. 8

    Step 8

    Step 8

    Add salt to taste and thyme. Purée the liver with the vegetables into a smooth, creamy paste. Let the pâté cool to room temperature and mix in half the butter.

  9. 9

    Step 9

    Step 9

    Spread the ready-made liver pâté into the prepared dish.

  10. 10

    Step 10

    Step 10

    Melt the remaining butter with a pinch of thyme and peppercorns. Pour a layer of the melted butter over the top of the pâté.

  11. 11

    Step 11

    Step 11

    Place the prepared molds with pâté in the refrigerator. Pâté can be stored this way for up to 3 days.

  12. 12

    Step 12

    Step 12

    A delicious and hearty appetizer with a tender texture and rich flavor is ready!

  13. 13

    Step 13

    Step 13

    Can be served.

  14. 14

    Step 14

    Step 14

    The appetizer is ready. Serve at the table.