ReceptnaptárLiver pâté (pechenochny pashtet)
Liver pâté is a favourite of Russian cold platters, and the homemade version is far tastier than shop-bought. Silky, buttery and spreadable on bread. Common on festive platters and when receiving guests.
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Method
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- Clean the livers and remove the sinews.
- Soften the onion and carrot in 30 g of the butter.
- Add the livers and cook for 8-10 minutes until cooked but still pink inside.
- Season with nutmeg, salt, pepper and brandy.
- Blend the liver with the vegetables, cream and remaining butter until smooth.
- Pack into a mould, chill for 4 hours and serve with toast.
A Receptnaptár original recipe. Calories and protein are estimated.
Tips
- Do not overcook the liver or it turns grainy and bitter.
- Blend until smooth; you can also push it through a sieve.
- Sealed with melted butter it keeps longer.
Frequently asked questions
How long does it keep?
4-5 days in the fridge, 1 week sealed with butter.
Can it be made with goose liver?
Yes, but it becomes more luxurious.
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More russian ideas
- Borscht (Russian beetroot-cabbage soup)
- Pirozhki (Russian baked filled buns)
- Olivier salad (Russian potato salad with mayonnaise)
- Solyanka (sour smoked meat soup)
- Okroshka (cold kefir soup)
- Vinaigrette salad (Russian beetroot salad)
- Seledka pod shuboy (herring under a fur coat)
- Shchi (Russian cabbage soup)
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