Homemade liver pate
12 servings
30 minutes
Homemade liver pâté is a traditional dish of Russian cuisine that combines the tenderness of chicken liver with the rich aroma of spices and the richness of butter. Its origins trace back to ancient Russian recipes where pâté was considered a delicacy and served at festive feasts. The taste is velvety with subtle wine notes that add depth and sophistication. The pâté pairs wonderfully with fresh bread, toasts, or crispy crackers and can also serve as an exquisite filling for tartlets. Its preparation is a whole ritual, starting from marinating the liver in red wine to carefully grinding it to an airy consistency. The result is a magnificent dish that delights both in flavor and the opportunity for creative culinary experiments.
1
We take a glass of good dry red wine. Basically, we can stop here and do nothing more)).
2
Pour wine over the liver and let it marinate.
- Chicken liver: 1 kg
- Red wine: 200 ml
3
Meanwhile, while frying the onion and carrot, we add bay leaf and spices.
- Onion: 1 piece
- Carrot: 1 piece
- Spices: to taste
4
We transfer the liver to the sauté and add a few tablespoons of wine.
- Chicken liver: 1 kg
- Red wine: 200 ml
5
Fry until cooked.
6
Turn off the stove, add butter and let it melt, mix well.
- Butter: 100 g
7
Then we transfer everything to the blender (discard the bay leaf) and blend until smooth. If it's too dry, you can add broth.
- Spices: to taste
8
We transfer to a dish, let it cool, and taste it. My first bowl was eaten while it was still warm.
