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Chicken Liver Pâté with Lingonberries and Toast

Chicken Liver Pâté with Lingonberries and Toast

Prep time: 30 minServes: 6

Pairs with

Pâté's butteriness and cognac flavour love a dessert wine — Sauternes with liver pâté is one of the food world's great matches. A light red works too.

Ingredients

  • 400g chicken livers
  • 100g butter, plus 50g for sealing
  • 1 shallot, diced
  • 1 garlic clove
  • 2 tbsp cognac
  • 1 tsp thyme
  • 100ml cream
  • Salt, black pepper
  • Lingonberry jam
  • Cornichons
  • Toast

Method

  1. 11. Clean the livers, remove sinews. Fry in half the butter over high heat 2 minutes per side.
  2. 22. Sauté shallot and garlic. Pour in cognac, flambé briefly.
  3. 33. Place everything in a blender with remaining butter, cream, thyme, salt and pepper.
  4. 44. Blend smooth. Push through a sieve for silky consistency.
  5. 55. Pour into a terrine. Melt the sealing butter, pour on top.
  6. 66. Chill at least 4 hours. Serve with lingonberries, cornichons and toast.