Chicken liver pate, Estonian style
8 servings
240 minutes
The recipe is taken from Nika Ganich's book "Geography to Taste. Estonia.
1
Wash the chicken liver, remove any tough membranes if present. Peel and dice the carrot and celery. Slice the onion into rings.
- Chicken liver: 1 kg
- Carrot: 130 g
- Onion: 100 g
- Celeriac: 50 g
2
Place the liver and vegetables in a greased skillet, add salt, pepper, bay leaf, a pinch of nutmeg, and pour in red wine. Cover the skillet with foil and place it in a preheated oven at 180–200 degrees. Bake for 1.5–2 hours, then cool.
- Chicken liver: 1 kg
- Carrot: 130 g
- Onion: 100 g
- Celeriac: 50 g
- Dry red wine: 100 ml
- Salt: to taste
- Ground black pepper: to taste
- Nutmeg: to taste
- Bay leaf: to taste
3
Use a blender to chop the liver and vegetables, add softened butter (to taste), and blend until smooth.
- Butter: 150 g
4
Spread the ready pâté into jars and pour a mixture of 150g of butter and olive oil with salt on top to cover the surface of the pâté.
- Butter: 150 g
- Olive oil: to taste
- Salt: to taste
5
Tightly close the lids and chill before serving (for at least 1 hour). Store in the refrigerator.
