Chicken Liver Pâté
Description
I personally love this chicken liver pâté, because it literally melts in your mouth! No wonder chicken liver is considered a delicacy—dishes made from it turn out softer than soft! And for the pâté to turn out especially delicate, salt it only at the very end, and sauté it over very high heat for just a short time, so it doesn’t toughen up and turn bitter. If you do everything right, you’ll get an incredibly tender and delicious pâté. The appetizer is ready. Serve immediately.
Instructions
- 1
Step 1
1. Pour water into a saucepan and bring to a boil. Do not add salt. Once boiling, place the liver in the boiling water and bring back to a boil over medium heat.
- 2
Step 2
2. Sauté the onion and carrot in vegetable oil, then add the blanched liver to the same pan. Fry everything together over high heat for a short time so the liver doesn’t overcook. Again, don’t salt yet.
- 3
Step 3
3. And now we'll also put the hot mixture in the blender, season with salt and spices to taste, and blend until smooth puree.
- 4
Step 4
4. Now just wait for the pâté to cool, then serve it!