Baked Turkey Liver Pate
6 servings
90 minutes
Baked turkey liver pâté is an exquisite dish of Jewish cuisine, infused with traditions and homely warmth. This pâté has a rich, velvety flavor with a slight sweetness from carrots and a spiciness from seasonings. It is prepared by baking the liver with vegetables, which gives it a special depth of flavor and tenderness. In the end, the pâté is further baked in foil, acquiring a dense texture and rich aroma. It can be served as an independent appetizer spread on crispy bread or used as a base for complex gastronomic combinations. In Jewish families, such pâtés often hold an honored place on festive tables, symbolizing the warmth of home and centuries-old traditions.
1
Prepare all the ingredients. Preheat the oven to 200 degrees.
2
Peel the onion, wash it, and cut into 2 cm pieces.
- Onion: 150 g
3
Peel the carrot, wash it, and cut into 2 cm pieces.
- Carrot: 150 g
4
Wash and dry the liver. Layer onions and carrots at the bottom of a glass pot, salt and sprinkle with spices. Place the liver on top of the vegetables. Salt and sprinkle with spices.
- Turkey liver: 500 g
- Onion: 150 g
- Carrot: 150 g
- Salt: to taste
- Spices: to taste
5
Place in a preheated oven at 200 degrees for 40 minutes.
6
Remove from the oven and let cool to room temperature.
7
Blend until creamy.
8
Preheat the oven to 200 degrees. Place the pâté on foil, shape it into a sausage, and seal it on all sides.
9
Place in a preheated oven at 200 degrees for 30 minutes.
10
Remove from the oven, let cool. Place in a dish for serving.
