Liver pate with prunes
4 servings
60 minutes
Liver pâté with prunes is a refined dish of Russian cuisine that embodies rich flavor traditions. Its roots trace back to ancient recipes when pâtés were made for festive feasts and aristocratic dinners. Tender chicken liver, carefully sautéed with onions and carrots, acquires a rich taste complemented by the creamy texture of butter and a spicy hint of nutmeg. Prunes soaked in cognac add a light sweetness and pleasant fruity tartness to the dish, creating a harmonious blend with the softness of the pâté. This pâté is ideally served with warm crispy toasts, creating a vibrant play of flavors on the palate. The dish is suitable for both an elegant dinner and a cozy home gathering, delighting with its subtle taste and aroma.
1
Wash the prunes, add brandy to them and mix.
- Prunes: 100 g
- Cognac (brandy): 2 tablespoons
2
Boil the egg hard.
- Chicken egg: 1 piece
3
Cut the liver into portions, trim off any bile remnants, and rinse.
- Chicken liver: 500 g
4
Peel the onion and carrot, chop them finely, and fry in vegetable oil, adding water several times and allowing it to evaporate.
- Onion: 1 head
- Carrot: 1 piece
- Vegetable oil: 2 tablespoons
5
Add liver to the vegetables, continue frying until the liver is fully cooked, then cool.
- Chicken liver: 500 g
6
Pass the liver with vegetables and egg through a meat grinder.
- Chicken liver: 500 g
- Onion: 1 head
- Carrot: 1 piece
- Chicken egg: 1 piece
7
Add softened butter to the pâté and mix thoroughly. Finely chop the prunes and incorporate them into the pâté.
- Butter: 150 g
- Prunes: 100 g
- Nutmeg: 0.5 teaspoon
- Salt: to taste
8
Serve with warm croutons.
