Chicken Liver Pâté with Apple
Appetizers • European
Description
Instead of cognac, you can use whiskey or dark rum. It's best to use onions and apples of the same size.
Ingredients
- Chicken Liver 10 oz
- Green Apples 1 piece
- Onion 1 piece
- Butter 5 oz
- Salt to taste
- Ground Black Pepper to taste
- Ground coriander ½ teaspoon
- Cognac 2 tablespoons
- Cream 22% 5 fl oz
- Ground Nutmeg to taste
Step-by-Step Guide
Step 1
Rinse the liver and clean it from the membrane. Dice the onion. Peel the apple and chop it finely.
Step 2
Melt half of the butter in a skillet and sauté the onion until soft. Add the liver, stir, pour in the cognac, and evaporate the alcohol over high heat for 1 minute.
Step 3
Reduce the heat, add salt, pepper, ground coriander, and nutmeg, add the apples, and simmer until cooked (the apples should become very soft). Add the cream and simmer for another 1–2 minutes.
Step 4
Remove from heat and blend the mixture in a separate bowl using an immersion blender. For a smoother texture, you can strain the pâté through a sieve.
Step 5
Melt the remaining butter in a water bath.
Step 6
Transfer the pâté to a mold and pour the melted butter on top. Refrigerate for a few hours.
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