Chicken liver pate with apple and cream
8 servings
25 minutes
Chicken liver pâté with apple and cream is a refined dish of European cuisine that combines tenderness and velvety texture. Historically, pâtés hold a special place in French gastronomy, served in the finest restaurants. In this recipe, classic liver gains new depth of flavor thanks to the sweet apple that softens the ingredient's natural richness. Cream adds a silky structure while light spices enhance the aroma's richness. This pâté is perfect for sophisticated appetizers, harmonizing well with crispy toasts, pickled cucumbers, or spicy olives. It can be served as an exquisite element of a festive dinner or enjoyed at breakfast with warm bread. The ease of preparation makes it accessible for any gourmet.
1
Wash the chicken liver, cut into medium pieces, remove the veins and, if present, the green sacs or green-colored pieces of liver. This is bile; it will taste bitter even after cooking.
- Chicken liver: 500 g
2
Soak the liver in milk for about 1 hour. This will draw out harmful toxins from the liver.
- Milk: 200 ml
3
Cut the onion into large half-rings, grate the carrot on a coarse grater. Sauté the vegetables in vegetable oil for 3-5 minutes.
- White onion: 2 pieces
- Carrot: 2 pieces
- Vegetable oil: 3 tablespoons
4
Rinse the liver from milk and add it to the vegetables. Stew for 10 minutes.
- Chicken liver: 500 g
5
Peel the apple and core it, cut it into small pieces and add to the liver. While the carrot gives the pâté a characteristic sweetness, the apple provides a melting tenderness in the mouth. Mix and simmer for a couple of minutes.
- Apple: 1 piece
6
Add salt, pepper, your favorite spices, and cream. Simmer for another 8-10 minutes until about 1/2 - 2/3 of the cream evaporates.
- Salt: to taste
- Ground black pepper: to taste
- Cream: 200 ml
7
Cool down. Blend with the remaining cream in the pan and 50 g of butter.
- Butter: 50 g
8
Serve with bread, croutons, pickled cucumbers, olives, greens, and a good mood.