How to make tender liver pate

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Do you want to make liver pate so that it becomes a favorite on the table? Chicken liver is ideal for this dish, as it has a softer texture and a lighter taste.

Ingredients:

• 500 g chicken liver
• 1 large onion
• 100 g butter
• 1 carrot
• 100 ml cream
• Salt, pepper to taste

Start by thoroughly rinsing the liver, removing the veins, and cutting it into pieces. Fry the onion and carrot until golden brown, then add the liver and simmer until cooked. The combination of onion and carrot will help to emphasize the taste of the liver.

Crush all the ingredients in a blender, add butter and cream, which will make the pate light and silky. You can add a pinch of nutmeg to give it a special aroma. It is better to use the cream cold – this is an important nuance that will give the pate special tenderness.

Serve the pate with a baguette or crispy toast to emphasize its creamy texture. And for those who are more experimental, a combination of pate with sweet jams or sweet and sour sauces will be suitable, which will create an interesting contrast and make the dish special.