How to make a light liver pate

Liver pate is an exquisite and nutritious dish that is perfect for both a festive table and an everyday snack. Its delicate texture and rich taste make it a favorite delicacy of many gourmets. Today I will tell you how to make a light and delicious veal liver pate that will win you over from the first bite.

Preparing the ingredients

First, let's prepare all the necessary ingredients. We will need:

Veal liver - 500 g
Onion - 1 pc.
Garlic - 2 cloves
Butter - 200 g
Cream 35% - 100 ml
White wine - 100 ml
Nutmeg, coriander and black pepper - to taste
The liver must be thoroughly cleaned of films and cut into medium cubes. Cut the onion into rings and finely chop the garlic. Proper preparation of ingredients is the key to a successful dish.

frying the onion and garlic

Melt 100 g of butter in a saucepan over low heat. Add the onion and garlic, fry until translucent and lightly golden. This stage brings out the aroma of the vegetables and creates the basis for the rich taste of the pate. It is important not to rush and fry the ingredients over low heat to prevent burning.

frying the liver and adding wine

When the onion and garlic are ready, add the liver. Fry for 10 minutes, no more, so that the liver remains juicy inside. Excessive heat treatment will make the pate tough and dry.

Now add spices to taste: nutmeg, coriander and black pepper. Pour in the white wine and simmer for another 5 minutes over low heat. Finally, add the cream, bring to the boil and remove the pan from the heat.

liver puree

Put the liver, onion and garlic into a blender and blend until smooth. The pate should be smooth and creamy. If the mixture is too thick, add a little cream to achieve the desired consistency.

Pureeing is a key step that determines the texture of the final dish. Spend enough time to achieve perfect smoothness.

shaping and cooling

Melt the remaining 100 g of butter. Place the pate into molds, pour in the melted butter to preserve tenderness and prevent oxidation. Cover the molds with cling film and refrigerate until completely set.

This process ensures the dense structure of the pate and preserves its rich taste. It is better to cool the pate for at least 4 hours, or better yet, overnight.

serving and storage

Liver pate goes well with crispy toast, fresh vegetables or light salads. It can be served as an appetizer for the holidays or as a main course for dinner. The pate will keep in the refrigerator for up to 3-4 days.

For extra flavor, you can garnish the pate with fresh herbs or a drop of balsamic vinegar. Try this simple and delicious recipe - and your menu will be replenished with a new culinary masterpiece!