Chicken liver pâté with aquavit

Chicken liver pâté with aquavit

By
From
The Scandinavian Cookbook
Serves
8
Photographer
Lars Ranek

This is an easy way to make a very tasty pâté for lunch. Serve it with rye bread and preserved cucumber. It is also perfect as part of a buffet.

Ingredients

Quantity Ingredient
30g butter
1 onion, chopped
3 garlic cloves, chopped
1kg chicken livers, trimmed and halved
10 thyme sprigs
200ml aquavit
250g butter, chilled and cubed
250ml half-fat creme fraiche
2 tablespoons mixed whole peppercorns, coarsely chopped
salt
pepper

Method

  1. Heat the butter in a large saucepan, add the onion and garlic and sauté until soft. Add the chicken livers and thyme and cook for 10 minutes, stirring occasionally.
  2. Add the aquavit, raise the heat and simmer for 2 minutes. Turn off the heat and leave the mixture in the saucepan for 5 minutes. Take out the thyme sprigs, then transfer the chicken liver mixture to a food processor.
  3. Add the butter, crème fraîche and peppercorns and blend until smooth. Season to taste with salt and freshly ground pepper. Pour the pâté mixture into a terrine or loaf tin and place in the refrigerator until the next day.
  4. Serve the pâté with pickled cucumber or beetroot, toasted bread or rye bread.
Tags:
Scandinavian
Trine Hahnemann
seasonal
healthy
Danish
Swedish
Norwegian
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