Beef liver pate with carrots and herbs
4 servings
40 minutes
Beef liver pâté with carrots and herbs is a refined dish that combines the rich flavor of liver with the gentle sweetness of carrots and the aromatic freshness of herbs. This recipe originates from traditional European cuisines where pâtés are valued for their texture and rich taste. Beef liver adds depth to the dish while carrots provide a light sweetness that softens the intensity of the liver flavor. Tenderness is achieved through whipped filling with warm broth, and herbs and eggs complete the harmony of flavors. The pâté is perfect as an independent appetizer; it can be served with crispy bread or crackers and used as a filling for canapés or sandwiches. Light, nutritious, and elegant, it will adorn any table.
1
Thoroughly clean the liver, cut it into pieces, and boil until cooked.
- Beef liver: 400 g
2
Slice the onion and carrot into rings and sauté in melted chicken fat.
- Onion: 100 g
- Carrot: 80 g
- Chicken fat (schmaltz): 80 g
3
Grind the liver, onion, and carrot twice through a meat grinder.
- Beef liver: 400 g
- Onion: 100 g
- Carrot: 80 g
4
Whip the minced meat, gradually pouring in warm broth.
- Chicken broth: 100 ml
5
Add salt, pepper to the prepared pâté, and garnish with herbs and finely chopped hard-boiled eggs.
- Salt: to taste
- Fresh herbs: 40 g
- Chicken egg: 2 pieces
