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Pate is a luxurious appetizer that is deceptively easy to make. This chicken liver pate is a classic recipe that is enjoyed by many cultures and for good reason. A fancy and affordable option for all party hosts!
PATE: a spread of finely chopped or pureed seasoned meat.
Merriam Webster Dictionary
Say helllooo to a fancy-ish appetizer that has roots in many cultures. It is an easy and versatile dish that takes it’s flavors from the different cultures around the World. Today’s version takes its cue from a Jewish version called Chopped Liver and pureed into a fine paste French style.
There are many ways to prepare pate. This version is a classic French-style paste version. You could also bake it in a pie crust or wrap crust around a pate loaf and bake it (pate en croute).
WHY I ENJOY PATE
You can change the flavor profile very easily. It is also a cheap and easy food to make. I enjoy this with crackers as a dip, on toasted baguette slices and on sandwich bread. When making a sandwich, I just put mayo and pate on the bread. I love that combination. That’s how my mother used to enjoy hers.
If you like easy appetizers that you can whip up in a food processor, try my roasted pepper Middle Eastern dip Muhammara. By using jarred roasted red bell peppers, this recipe really comes together quickly.
OTHER NAMES FOR PATE
- leverwurst – Dutch
- lebar – Romanian
- majkrem – Hungarian
- leberwurst – German
- liver wurst/Branschweiger – American
- leverpostej – Scandinavian
- chopped liver – Ashkenazi Jewish (uses chicken fat instead of butter)
I sampled many pates when traveling in Europe. I couldn’t read the signs or labels but it has a distinctive appearance. It’s a popular food item and is common enough to sell in the local markets right next to the sausages. I saw some in Germany, Czech Republic and Latvia. It is also popular in Scandinavia and the rest of Eastern Europe.
I think it will be fun to experiment with this popular food item and see how the rest of the World prepares theirs? Which one should I make next? Do you have a favorite?
Chicken Liver Pate
Pate is a luxurious appetizer that is deceptively easy to make. This chicken liver pate is a classic recipe that is enjoyed by many cultures for good reason. A fancy and affordable option for all party hosts!
Ingredients
- 8 Tbs salted butter, divided
- 1 small onion, yellow, peeled and diced
- 1 lb chicken livers, rinsed and drained
- 2 garlic cloves, quartered
- 1 tsp salt to start, then salt to taste
- 1/2 Tbs ground black pepper
- 2 Tbs of fresh lemon juice or 2 Tbs white wine vinegar
- 2 cloves
- 1/4 tsp coriander
Instructions
1. In a large skillet, add 2 Tbs butter and heat over medium heat. Add onions, stirring frequently. When softened and translucent, add the chicken livers. Cook the chicken livers until barely cooked through, they will still be a little pink inside but not bloody when cut open.
2. When chicken livers are almost done cooking, add garlic and stir frequently. When chicken livers are done cooking, set aside to cool.
3. In the bowl of a food processor, add chicken livers and onion mixture. Add the remaining ingredients. Process until smooth. It will be a pourable paste at this point. It will thicken and set in the fridge. Check for seasoning. Pour into serving vessel such at a ramekin, dip bowl or decorative jar. Chill in the fridge until set, usually four hours will do. Serve cold when ready. Keep in the fridge for up to a week.
Notes
- This is a versatile recipe. Add as much or little seasoning as you like.
- Serve with crackers, toasted baguette slices or pita chips.
- May substitute other vinegars for the acid. Champagne vinegar, sherry vinegar, red wine vinegar, apple cider vinegar should all do well.
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Nutrition Information:
Yield: 16 Serving Size: 1Amount Per Serving: Calories: 102Total Fat: 8gSaturated Fat: 4gTrans Fat: 0gUnsaturated Fat: 3gCholesterol: 175mgSodium: 250mgCarbohydrates: 1gFiber: 0gSugar: 0gProtein: 7g
RESOURCES
