Liver Pate, Quick Recipe

Elena Butuc

I would add to the title: the simplest, quickest and most delicious liver pate ever! A very easy recipe, which I improvised once when, trying to relax and not willing to spend much time in the kitchen, I had a great craving for liver pate. I was impressed by the result, and I have tried some good homemade liver pate in my life. This recipe is even more surprising because of the little effort needed for such a great result.

At my suggestion, my mum prepares pork or beef liver pate, I usually cook chicken liver pate, it's more accessible. Besides, it is a low carb recipe, you can have this pate on some low carb bread and enjoy a tasty and healthy breakfast. You will notice I don't make a big quantity of pate, just enough to eat for 3-4 days. And, when you feel like, you can cook it again.

show all description

Ingredients

Metric US

●

Chicken liver

3 pieces

or pork/beef - about 150-200g

●

Butter

100 g

softened, at room temperature

●

Salt and pepper

0.5 tsp

to taste

Step by step

Step 1

Wash the livers, place in a small saucepan and pour water to cover them completely.

Place over heat, when it comes to a boil, turn heat down and cook for 30-40 minutes.

Step 2

Transfer the cooked livers to a bowl, add in 80g softened butter, salt and pepper.

Pour in about half a cup of liquid from cooking the livers.

Step 3

Mix using a hand blender.

Step 4

Continue to blend until the mixture is smooth and very fine.

You'll have to obtain a yogurt-like paste in consistency. If it is too thick, stir in some more cooking liquid. Taste and adjust with salt and pepper.