Liver pate with dill
4 servings
50 minutes
Liver pâté with dill is a true decoration of Russian cuisine, combining simplicity and refined taste. Historically, pâtés were popular in noble houses, but over time their recipes became accessible to everyone. This pâté has a delicate texture thanks to the twice-ground liver and vegetables, while butter adds richness. Dill gives freshness and lightness to the flavor, creating a balance between rich liver and aromatic spices. The tree shape presentation makes the dish festive, especially with bright lingonberries. This pâté pairs perfectly with rye bread or crispy toasts and will be a wonderful addition to family gatherings or cozy dinners.
1
Salt the liver, pepper it, sprinkle with spices, and let it sit at room temperature for a while.
- Chicken liver: 900 g
2
At this time, heat vegetable oil in a pan. Cut the carrot and place it in the pan, fry.
- Vegetable oil: 1 tablespoon
- Carrot: 1 piece
3
After 7 minutes, add the chopped onion and fry until the vegetables are cooked.
- Onion: 2 heads
4
Now it's time to fry the liver until cooked.
- Chicken liver: 900 g
5
Pass the fried liver through a meat grinder. Pass the fried vegetables through a meat grinder.
- Chicken liver: 900 g
- Carrot: 1 piece
- Onion: 2 heads
6
Pass the liver-vegetable mixture through the meat grinder a second time.
- Chicken liver: 900 g
- Carrot: 1 piece
- Onion: 2 heads
7
Put room temperature butter into the pâté and mix well.
- Butter: 100 g
8
Place the pâté on a plate in the shape of a Christmas tree. Decorate with dill, mayonnaise, and berries. Serve at the table.
- Dill: 10 g
- Mayonnaise: 1 tablespoon
- Lingonberry: 20 g
