Chicken and thyme pâté

Chicken and thyme pâté

By
From
Under the Walnut Tree
Photographer
Fanny Bergenström

This rustic chicken liver pâté is a real treat on toasted sourdough bread.

Ingredients

Method

  1. Barely thaw 400 g frozen chicken livers. In a large frying pan, sauté 2 finely chopped shallots in 3 tablespoons butter. Add the liver and fry for 10-12 minutes. Add 200 ml pure (whipping) cream, about ½ teaspoon sea salt, freshly ground black pepper, 1 teaspoon dried thyme and just a touch of cayenne pepper. Simmer for 5 minutes. Allow to cool slightly, then mash with a fork or a hand-held blender. Taste to see if you need more salt, pepper or thyme. Transfer to a small bowl.
Tags:
Under the Walnut Tree
Fanny
Anna
Bergenström
Bergenstrom
SBS
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