Chicken liver pate with carrots and nuts
10 servings
60 minutes
In pate, carrots play the same role as in a stir-fry for soup: they don't add much flavor, leaving only a slight sweetness. In pate, this sweetness is necessary, since even the best livers will inevitably be bitter. With the possible exception of foie gras, to which adding carrots is like making mulled wine from a hundred-year-old Bordeaux. But let's leave fatty liver out of the equation. Carrots go well with ordinary livers, enlivening not only the flavor, but also the color. You can use any nuts - hazelnuts, walnuts, but if you can afford them, unsalted pistachios will be even better, they have the least tart flavor plus a beautiful green tint.
1
Take the butter out of the fridge in advance to soften it.
- Butter: 100 g
2
Dry the nuts in a dry pan.
- Walnuts: 50 g
3
In a deep skillet, melt 1 tablespoon of butter.
- Butter: 100 g
4
When it starts to bubble, add the liver, increase the heat, and fry for 5 minutes so that the liver remains pink inside.
- Chicken liver: 500 g
5
Transfer the liver along with the butter and meat juices from the pan to a plate.
- Chicken liver: 500 g
- Butter: 100 g
6
Peel and slice the onion thinly.
- Onion: 2 heads
7
Grate the carrot on a coarse grater.
- Carrot: 1 piece
8
Add another tablespoon of butter to the pan, melt it, and add the onion. Reduce the heat to low and simmer the onion until transparent, without allowing it to brown.
- Butter: 100 g
- Onion: 2 heads
9
Add the carrot and continue to simmer for another 5 minutes.
- Carrot: 1 piece
10
Put the liver in the blender with butter and juices, add half of the nuts, onion, and carrot.
- Chicken liver: 500 g
- Butter: 100 g
- Walnuts: 50 g
- Onion: 2 heads
- Carrot: 1 piece
11
Add all the remaining butter and nuts, and blend everything into a smooth mixture.
- Butter: 100 g
- Walnuts: 50 g
12
If the pâté is too thick, add a little chicken broth. Mix and place in a serving dish or divide into molds.
- Chicken broth: 120 ml
13
Crush the remaining nuts and sprinkle them over the pâté. Refrigerate for at least 4 hours.
- Walnuts: 50 g
14
Serve with your favorite bread.
