This recipe for Liver Pâté with Red Onion and Capers is a luxurious and surprisingly simple appetizer. It's perfect for a sophisticated gathering or a quiet evening in. My friend, Michel, introduced me to this recipe, and I've been making it ever since! It's become a firm favorite of mine, and my friends always ask for it at parties. The quality of the ingredients really matters here; using fresh, high-quality ingredients ensures a richer taste and smoother texture.
Preparing this pâté is less time-consuming than you might think. Don't be put off by the inclusion of liver; the process is simple, the final product is incredibly flavorful, and the result is well worth the effort. The key to its success is a very fine, smooth texture – a food processor or blender is your best friend here. Trust me; the smooth consistency is key to making this pâté feel luxurious. I've tried making it in a regular blender once, and that was a disaster; it just did not blend properly! I'm still shuddering at the memory.
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Required Equipments
- Food processor or blender
- Mixing bowls
- Small saucepan
- Baking dish or ramekins
- Spatula
- Whisk
Liver Pate with Red Onion and Capers: Frequently Asked Questions
Liver Pate with Red Onion and Capers
This refined and simple Liver Pâté recipe is perfect for any occasion; its rich taste and elegant presentation will impress your guests.
⏳ Yield & Time
Yield: 2 servings
Preparation Time: 10 minutes
Cook Time: 5 minutes
Total Time:
🍽 Ingredients
📖 Instructions
- First, prepare the liver: Rinse the liver well and pat it completely dry with paper towels. This is crucial for achieving a smooth, not grainy, texture. Any excess moisture will ruin the consistency.
- Next, prepare the aromatics: Finely chop the shallots and garlic. If you want to cry less when you chop the onions, I find that putting them in the freezer for 30-minutes then chopping helps. Seriously. I've tried it. It's a life changer.
- In a food processor or blender, combine: Add the prepared liver, shallots, garlic, butter, capers, thyme, and salt and pepper to a food processor. Process until the mixture is completely smooth and creamy. Scrape down the sides of the bowl as needed. Don't be afraid to really blend it until it's a paste!
- Cook the mixture (optional): For a richer flavor and to kill any lingering bacteria, transfer the mixture to a small saucepan over low heat. Stirring continuously, cook for about 5-7 minutes, or until it's slightly heated through. This step is optional but recommended for improved food safety.
- Assemble the pâté: Transfer the smooth liver mixture to a baking dish or individual ramekins. Smooth the top with a spatula to create a nice, even surface. If you’re using ramekins, do little individual ones; makes for really cute presentation.
- Chill and serve: Cover the dish with plastic wrap and refrigerate for at least 2-3 hours, or preferably overnight, to allow the flavors to meld and the pâté to set. Once chilled, it's ready to serve! Garnish with some chopped red onion and capers just before serving – this adds a nice bit of crunch and acidity to cut through the richness of the pâté.
- Optional finishing touch: Before serving, consider a drizzle of high-quality olive oil, or a sprinkle of freshly ground black pepper to enhance the visual and flavor profiles. Little details can make all the difference!
📝 Notes
- For a richer flavor, you can add a tablespoon of brandy or cognac to the mix.
- Adjust seasoning to your preference.
- You can use a different type of onion, such as a yellow or white onion.
- If you don't have fresh thyme, you can use dried thyme instead.
- If you are making a large quantity, you can consider adding a bit more butter to achieve the right consistency.
- Make sure you chill this properly in the fridge before you serve!
🍎 Nutrition
Calories: 350kcal
Protein: 25g
Fat: 30g
Carbohydrates: 2g
Fiber: 0g
Calcium: 30mg
