Chicken liver pate, Estonian style

8 servings

240 minutes

The recipe is taken from Nika Ganich's book "Geography to Taste. Estonia.

Energy value per serving

• Calories: 331.5
• Proteins: 24.5g
• Fats: 23.4g
• Carbohydrates: 3.8g

Ingredients

• Chicken liver: 1 kg
• Carrot: 130 g
• Onion: 100 g
• Celery root: 50 g
• Red dry wine: 100 ml
• Butter: 150 g
• Olive oil: to taste
• Salt: to taste
• Ground black pepper: to taste
• Nutmeg: to taste
• Bay leaf: to taste

Cooking steps

1. Wash the chicken liver, remove any tough membranes if present. Peel and dice the carrot and celery. Slice the onion into rings.

   Required ingredients:

   • Chicken liver: 1 kg
   • Carrot: 130 g
   • Onion: 100 g
   • Celery root: 50 g

2. Place the liver and vegetables in a greased skillet, add salt, pepper, bay leaf, a pinch of nutmeg, and pour in red wine. Cover the skillet with foil and place it in a preheated oven at 180–200 degrees. Bake for 1.5–2 hours, then cool.

   Required ingredients:

   • Chicken liver: 1 kg
   • Carrot: 130 g
   • Onion: 100 g
   • Celery root: 50 g
   • Red dry wine: 100 ml
   • Salt:  to taste
   • Ground black pepper:  to taste
   • Nutmeg:  to taste
   • Bay leaf:  to taste

3. Use a blender to chop the liver and vegetables, add softened butter (to taste), and blend until smooth.

   Required ingredients:

   • Butter: 150 g

4. Spread the ready pâté into jars and pour a mixture of 150g of butter and olive oil with salt on top to cover the surface of the pâté.

   Required ingredients:

   • Butter: 150 g
   • Olive oil:  to taste
   • Salt:  to taste

5. Tightly close the lids and chill before serving (for at least 1 hour). Store in the refrigerator.