Liver Pâté
Description
A delicious appetizer for any gathering. Recently I had to give up classic liver pâté because of its high fat content and the amount of butter in it. So this recipe has been a real find for me. The tender, airy texture of this pâté comes from braising, and there is almost no oil in the recipe. Watch and remember—serve the appetizer at the table.
Instructions
- 1
Step 1
To make liver pâté according to my recipe, take yellow onion. Peel it and slice it into half-rings. There is no need to mince it — we would only waste time. The pâté will be blended in a blender. Everything will become homogeneous in an instant.
- 2
Step 2
Cut the carrots into small pieces.
- 3
Step 3
Place the carrots on the bottom of the sauté pan.
- 4
Step 4
Remove the tough membranes from the liver. Cut the liver into small pieces. Place it on top of the carrots.
- 5
Step 5
Sauté the onions. Place them on top of the liver. Cover the liver with water. Cook over low heat for about 1 hour. Do not add salt!
- 6
Step 6
At the very end of cooking, when the liver is done (pierce it with a sharp knife. If the knife goes in easily, the liver is ready), season the liver together with the broth a little more heavily than you would season soup. Drain the broth, and place the liver together with the vegetables into a blender. Blend. Adjust the thickness of the liver pâté using the drained broth or milk. Add a little butter, spices to taste. Blend again.
- 7
Step 7
Serve the liver pâté in a single serving dish. Everyone can spread the pâté on a piece of bread and enjoy the dish you prepared with such love and care for your loved ones. It’s best to chill the pâté before serving. That will make it even tastier and thicker.