Canapes with chicken liver pate and cranberry sauce
12 servings
45 minutes
Canapés with chicken liver pâté and cranberry sauce are an elegant and refined treat that combines tenderness and zest in every bite. The liver pâté, made with onions and cream, has a velvety texture and rich flavor enhanced by a hint of nutmeg. The cranberry sauce, with its fresh tartness, harmoniously contrasts with the softness of the pâté, adding a sophisticated complexity to the dish. These canapés are perfect for festive tables, cocktail parties or simply as a special snack delight. The European roots of the recipe reflect the tradition of pairing meat pâtés with fruit sauces, while the exquisite presentation makes it a favorite among gourmets. This dish is not only delicious but also stylish, highlighting subtle flavors and a love for gastronomic experiments.
1
Take the cranberry and leave it in a warm place to slowly melt.
- Frozen Cranberries: 150 g
2
Chop the onion into cubes and sauté in butter until golden brown.
- Onion: 1 piece
- Butter: 30 g
3
Wash the liver, dry it with a paper towel. Cut into large pieces, add to the pan with onions and fry together for a few minutes. The inside of the liver should remain pink. Add salt, pepper, and nutmeg.
- Chicken liver: 500 g
- Salt: to taste
- Ground black pepper: to taste
- Nutmeg: pinch
4
Use a blender to chop the liver with onions until a homogeneous mass is formed. Add cream, mix thoroughly, and place in the refrigerator to cool.
- Cream 35%: 200 ml
5
Let's return to the cranberry. Add sugar to it and whip until smooth. It should result in a thick sauce. If the cranberry is watery, you can add a little gelatin.
- Sugar: to taste
6
We cut the slices of bread into round bases for canapés.
- Black whole grain bread: 1 piece
7
Using a pastry bag, spread the chilled pâté on the bread.
8
Add cranberry sauce on top with a culinary syringe
9
The portions are many, about 40-50 canapés. You can proportionally reduce the amount of all ingredients.