Oven-Baked Liver Pâté
Description
This appetizer is quick and easy to make. What I love about liver pâtés (besides their flavor and incredibly tender texture, of course) is how versatile they are. It’s a wonderful dish for everyday meals and for a festive table alike (my guests devour this pâté just as eagerly as my family does). In short, I simply recommend giving it a try! The twist here is the combination of fillet and liver, since usually only the latter is used. In short, I recommend the recipe. The appetizer is ready. Serve right away.
Instructions
- 1
Step 1
Purée the cleaned liver in a blender with the eggs and cream until smooth. Run the turkey fillet through a meat grinder with the onion and garlic twice. Combine the liver purée with the ground meat until homogeneous. Don’t forget the spices.
- 2
Step 2
Grease the baking molds with vegetable oil. Place a bay leaf and a little pepper on the bottom, pour the mixture into them. Tightly cover the top with foil.
- 3
Step 3
Place the molds in a large, deep oven-safe dish. Pour in water until it reaches at least halfway up the molds. Preheat the oven to 190°C and bake the pâté for 1.5 hours.
- 4
Step 4
Turn off the oven and leave the pâté in it until fully cooled, then refrigerate the cooled appetizer overnight.