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:
- Soak the livers: Soak the chicken livers in milk for 20 minutes to remove any bitterness.
- Boil the eggs: While the livers soak, boil the 3 eggs for 15 minutes. Let them cool completely.
- 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.
- Sauté the veggies: Melt butter with some vegetable oil in a pan. Sauté the chopped onion for 3-4 minutes.
- 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.
- Grind the mixture: In a blender, combine the cooked livers, oat flakes, grated eggs, salt, pepper, and 3 raw eggs. Blend until smooth.
- Cook the paté: Grease a baking dish with vegetable oil. Spread the blended mixture evenly and cook covered for 20 minutes.
- Brown the top: Sprinkle with grated cheese and cook for another 5 minutes, or until golden brown.
- Make the sauce (optional): In a small bowl, combine sour cream, chopped dill, minced garlic, and a pinch of salt.
- 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:
- 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.
- 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.
- 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.
- 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.
- 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.
- 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.
- 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.
- 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.