Chicken liver pate with cream
4 servings
30 minutes
Chicken liver pâté with cream is a delicate and aromatic dish from European cuisine, perfect as an appetizer or spread for crispy bread. Historically, pâtés were popular in France, where liver was skillfully combined with various additions to achieve the perfect texture and flavor. This version features a velvety consistency thanks to the cream and melted butter, while carrots add a light sweetness that complements the rich taste of the liver. Sautéed onions add depth to the aroma. It can be served chilled or slightly warm, garnished with herbs and drizzled with olive oil. An ideal combination for a festive table or a cozy home dinner.
1
Chop a large onion and fry it in vegetable oil.
- Onion: 1 piece
2
Add chicken liver and fry until cooked. Season with salt and pepper.
- Chicken liver: 500 g
3
Boil the carrot, peel it, and cut it.
- Carrot: 2 pieces
4
Heat the cream until it thickens over low heat.
- Cream: 100 ml
5
Chop all ingredients in a blender, add cream and butter.
- Cream: 100 ml
- Clarified butter (ghee): 100 g
