Chicken Liver Pâté
Chicken livers fried pink and blended smooth with butter, cream and apple.
40 min
8 servings
Difficulty 3/5
Supper · Afternoon snack
Prep 20 min · Cook 20 min
The livers come out of the pan while they are still pink inside, because liver cooked through loses its silkiness and no amount of blending brings it back. The apple is there to cut the iron taste, and the sieve at the end is what separates a pâté from a paste.
Per serving
337
kcal / serving
Ingredients
Written for 8 servings. Change the servings to rescale every amount.
Pâté
Chicken Liver
500 grams
Butter
150 grams
Onion
1 piece (110 grams)
Apple
1 small (149 grams)
Garlic
2 cloves (6 grams)
Cream 30%
80 milliliters
Thyme, dried
1 teaspoon (1 gram)
Salt
to taste
Black Pepper
to taste
To serve
Rye Bread
8 slices (256 grams)
Steps
Trim the livers: cut away any green patches and the white connective threads. One green piece makes the whole batch bitter.
10 min
Melt 30 g of the butter and soften the chopped onion with the grated apple for 8 minutes. Add the garlic and the thyme for one minute, then tip it all into a blender.
10 min
Turn the heat up, add another 20 g of butter and fry the livers in one layer, 2 minutes a side. They should be brown outside and still rosy in the middle — cooked right through, they go grainy.
6 min
Add the livers to the blender with the cream and blend it completely smooth, a full 2 minutes.
3 min
With the blender running, drop in the remaining 100 g of butter a cube at a time. Season it hard: a cold pâté always tastes flatter than a warm one.
4 min
Push it through a sieve into a dish, smooth the top and press cling film onto the surface so it does not darken.
6 min
Chill it at least 4 hours. Serve it on the rye bread.
240 min
Serving suggestion
Cold pâté, warm toast and something sharp — pickled cucumber or a spoon of lingonberry.
Storage
Four days in the fridge under cling film. It freezes well in a sealed tub.
Notes
Soaking the trimmed livers in milk for an hour makes the flavour milder. Drain and dry them before frying.
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