Golden Chicken Liver Paté with Herb-Infused Sour Cream Sauce

Indulge in the rich, creamy goodness of this Chicken Liver Paté with a Golden Brown Topping. The combination of tender chicken livers, aromatic herbs, and a perfectly golden cheese crust creates a symphony of flavors and textures that are sure to delight your taste buds. Each bite is a journey of savory excellence, complemented by a tangy, herb-infused sour cream sauce that adds a refreshing contrast. Whether you’re serving it as an appetizer at a dinner party or enjoying it as a luxurious snack, this paté is bound to impress. Spread it generously on toast or crackers, and savor the delicious harmony of ingredients that make this dish truly exceptional.

Recipe:

Ingredients:

  • 500g chicken livers
  • 100ml milk
  • 3 eggs, boiled
  • 1 onion, chopped
  • 30g butter
  • Vegetable oil
  • 3 cloves garlic, chopped
  • 2 small carrots, grated
  • Salt and pepper
  • Green onions, chopped
  • Parsley, chopped
  • 100g oat flakes
  • 3 eggs
  • Vegetable oil (for greasing pan)
  • 50g cheese, grated
  • 2 tablespoons sour cream
  • Dill, chopped
  • 1 clove garlic, minced

Instructions:

  1. Soak the livers: Soak the chicken livers in milk for 20 minutes to remove any bitterness.
  2. Boil the eggs: While the livers soak, boil the 3 eggs for 15 minutes. Let them cool completely.
  3. Cook the livers: Drain the milk, rinse the livers, and cover them with fresh water. Bring to a boil, then reduce heat and simmer for 15 minutes. Drain and let cool slightly.
  4. Sauté the veggies: Melt butter with some vegetable oil in a pan. Sauté the chopped onion for 3-4 minutes.
  5. Prepare the remaining ingredients: While the onion cooks, chop the garlic, grate the carrots, and chop the green onions and parsley. Grate the boiled eggs on a coarse grater.
  6. Grind the mixture: In a blender, combine the cooked livers, oat flakes, grated eggs, salt, pepper, and 3 raw eggs. Blend until smooth.
  7. Cook the paté: Grease a baking dish with vegetable oil. Spread the blended mixture evenly and cook covered for 20 minutes.
  8. Brown the top: Sprinkle with grated cheese and cook for another 5 minutes, or until golden brown.
  9. Make the sauce (optional): In a small bowl, combine sour cream, chopped dill, minced garlic, and a pinch of salt.
  10. Serve and enjoy! Let the paté cool slightly before serving. Spread on toast or crackers, and drizzle with the optional sour cream sauce.

Tips and Tricks:

  1. Soaking Tip: Soaking the chicken livers in milk is crucial as it helps to tenderize the livers and removes any unwanted bitterness, ensuring a smooth and delicious paté.
  2. Egg Preparation: Boiling and grating the eggs adds a unique texture and richness to the paté. Ensure the eggs are cooled completely before grating for ease of handling.
  3. Flavor Boost: Adding herbs like dill and parsley not only enhances the flavor but also adds a fresh, vibrant touch to the paté. Don’t skip these for a more aromatic dish.
  4. Smooth Blend: For a super smooth paté, blend the mixture thoroughly. You can also pass it through a fine sieve after blending for an extra fine texture.
  5. Cheese Crust: Sprinkling grated cheese before the final bake adds a delightful golden crust to the paté. For a stronger flavor, consider using a mix of cheeses like Parmesan or Gruyère.
  6. Sour Cream Sauce: The optional sour cream sauce adds a tangy and creamy contrast to the rich paté. Adjust the amount of garlic in the sauce to your taste preference.
  7. Serving Suggestion: This paté is versatile and can be served warm or cold. It’s perfect as a spread for toast, crackers, or even as a filling for sandwiches.
  8. Storage: Store any leftovers in an airtight container in the fridge. It will keep well for up to 5 days and can be enjoyed as a quick snack or appetizer.