Description
This chicken liver paté is a smooth, rich, and creamy appetizer that can be made a day ahead, perfect for impressing guests at dinner.
Ingredients
Units
Scale
- 7 oz (200g) chicken livers
- 8 oz (225g) butter
- 1 large banana/Echalion shallot
- 1 tablespoon sherry
- 1 tablespoon cream cheese
- 1/2 teaspoon nutmeg
- 1 teaspoon Dijon mustard
Instructions
- Finely chop the banana shallot.
- Trim the chicken livers of any membrane or green colored parts.
- Melt 25g of butter in a large frying pan over medium heat until it is foaming slightly, then add the chopped shallot. Cook for 3-4 minutes until the shallot is soft and translucent.
- Add the chicken livers to the pan and cook for 5-7 minutes, turning occasionally, until they are browned on the outside but still slightly pink inside.
- Pour in the sherry and cook for another 1-2 minutes until the liquid has reduced slightly.
- Remove the pan from the heat and let it cool for a few minutes.
- Transfer the mixture to a food processor, add the cream cheese, nutmeg, and Dijon mustard, and blend until smooth.
- Gradually add the remaining butter, blending until fully incorporated and the mixture is creamy.
- Pass the mixture through a fine sieve for an extra smooth texture, if desired.
- Transfer the paté to a serving dish, cover, and refrigerate for at least 2 hours or overnight to set.
Notes
For a smoother texture, pass the paté through a fine sieve before chilling. Serve with crusty bread or crackers. This paté can be stored in the refrigerator for up to 3 days. If you prefer a stronger flavor, increase the amount of sherry slightly.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Appetizer
- Cuisine: French
Nutrition
- Serving Size: 1 serving
- Calories: 250
- Sugar: 1
- Sodium: 180
- Fat: 22
- Carbohydrates: 2
- Fiber: 0
- Protein: 10
- Cholesterol: 150