Today I am sharing a very easy preparation of chicken liver pate with egg and parsley. It fits perfectly for serving both at a holiday and for breakfast or just during snack hours between main meals. This chicken liver pate should be stored in the refrigerator for no longer than 7 days. A step-by-step recipe with photos demonstrates all stages of preparation.

Ingredients we need:

• 600 grams of chicken liver;
• 2 pieces of chicken eggs (C-1);
• 2 medium sized carrots;
• 3 pieces of onions;
• 1.5 teaspoons of coarse sea salt;
• 0.5 tsp ground coriander;
• 0.25 teaspoons of cumin;
• 6o ml vegetable oil (odorless);
• 1 bunch of parsley (leaves only).

How to make chicken liver pate

Pour oil into a deep saucepan or frying pan and begin to heat it over the fire. In the same frying pan we place well-washed liver, peeled and cut into pieces carrots. Then, add the onion, cut into 4-5 pieces and, lastly, add the spices.

Cover the pan with a lid and simmer over medium heat for about 45-50 minutes. Then, remove from heat and let all the contents in the pan cool. I left it for half an hour and that was enough to start chopping.

While the liver and vegetables are stewing, remove the shells when they have cooled.

We pass pieces of chicken liver along with pieces of carrots and onions through a meat grinder with a fine mesh.

Now, grate the eggs on a cheese grater directly into the chopped liver.

Mix everything well and transfer the entire pate to a salad bowl.

We cut the dry parsley leaves with a knife, but not very finely, and sprinkle the finished pate along the edge of the salad bowl. You can add baguette, loaf or pita bread cut into pieces with the pate.

Most often, cod liver is served as an appetizer. But because of this, it always has the same taste and aroma. We decided to fix this and created several recipes for pate from this liver. In each version, we supplement it with various products to create something new. Try it, it's very tasty!

Classic recipe

How to cook:

1. Open the jar of liver, drain the oil, and transfer the liver to a small but deep container.
   
2. Place the eggs in a saucepan, add water and place on the stove.
   
3. As soon as they boil, set aside for fifteen minutes.
4. After this, cool them, peel and cut them as desired.
   
5. Wash the carrots and remove the peel with a sharp knife or vegetable peeler.
   
6. Cut the fruit as desired.
   
7. Pour oil into a frying pan, heat it and add carrots.
8. Simmer it, remembering to stir, until soft.
   
9. Remove the skin from the onion, rinse it and finely chop it.
   
10. Add along with carrots to the liver and eggs.
    
11. Pour lemon juice over the ingredients and adjust to taste with spices.
    
12. Grind everything with an immersion blender until smooth.
    
13. After this, put the pate in the refrigerator for one hour.
    

Cod liver pate with cottage cheese

Time: 10 min.

Calories: 360.

How to cook:

1. Place cottage cheese and liver in a bowl, add paprika and sour cream.
2. Rinse green onions and dill and chop finely.
3. Add to the remaining ingredients and blend with an immersion blender until smooth.
4. Place in the refrigerator to cool.

Recipe with mushrooms

Time: 35 min.

Calories: 267.

How to cook:

1. Place the eggs in a small saucepan, pour in the required amount of water and place on the stove.
2. Turn on the heat, let it boil and cook for fifteen minutes.
3. After this, cool them, peel and chop them.
4. Finely chop the onion.
5. Remove films from mushrooms.
6. Cut into slices or small cubes.
7. Pour oil into a frying pan, heat it and add onions.
8. Simmer until soft, then add mushrooms.
9. Allow the liquid to evaporate, then fry the mushrooms until golden brown.
10. Mix eggs, mushrooms with onions and add cod liver from a jar, but without oil.
11. Peel the garlic and press through all the ingredients.
12. Rinse the dill, chop and add after the garlic.
13. Grind all this until smooth using a blender.
14. Add mayonnaise, mix thoroughly and put in the refrigerator to cool.

Cod liver pate with carrots

Time: 45 min.

Calories: 279.

How to cook:

1. Wash the carrots thoroughly and peel them.
2. Place in a saucepan, add water and place on the stove.
3. Cook until tender, from the moment of boiling for 15-30 minutes depending on the size.
4. Mash the finished carrots with a fork until pureed.
5. Boil the eggs, peel and chop.
6. Rinse the dill and chop finely.
7. Cut the onion into cubes.
8. Mix with egg, dill and carrots.
9. Add salt, pepper and squeeze the peeled garlic through a crush.
10. Remove the oil from the liver, mash it and add it to the rest of the ingredients.
11. Place all this in a blender and grind to a smooth paste.
12. Place in the refrigerator for one hour.

Option with yogurt

Time: 30 min.

Calories: 298.

How to cook:

1. Place the eggs in a saucepan, fill with water to the top and place on the stove.
2. Turn on high heat and let it boil.
3. From this point on, cook for 10-15 minutes depending on the size of the eggs.
4. When time has passed, drain the water and pour cold water into the saucepan.
5. Let the eggs cool, then peel them and divide them into whites and yolks, cutting them in half.
6. Open the liver, drain the oil and place in a blender.
7. Add yogurt and blend everything until creamy.
8. Add yolks and repeat the process.
9. Add spices and stir.
10. Divide the resulting mass into egg white halves and sprinkle with chopped herbs.

How to make fish sauce with butter

Time: 25 min.

Calories: 509.

How to cook:

1. Remove the skins from the onion, wash it and cut into half rings.
2. Cut the peel off the carrots, rinse the root crop and cut into rings.
3. Heat oil in a frying pan and add onion.
4. Simmer until soft, then add carrots.
5. Cook until it also becomes soft.
6. Then add salt, pepper and mix.
7. Transfer the mixture to a blender, place the liver there, but without the oil from the jar.
8. Add soft butter and beat until smooth.
9. Cool the pate in the refrigerator for at least an hour.

Cooking secrets

To make the pate creamy and as homogeneous as possible, you need to grind it with a blender. If you want to feel small pieces, you can pass the mass through a meat grinder. To make the pieces larger, add them to the already chopped pate. They are no less delicious!

For originality, you can add pieces of nuts. Choose the ones you like best first. These can be cedar, walnuts, Brazilian, hazelnuts, almonds, hazelnuts, etc. You can even use a mix, it will be tastier.

Place whole nuts in a dry frying pan and fry until golden brown and fragrant. Then cool, chop into pieces of the desired size and add to the pate.

To make the pate creamier and even more satisfying, fry vegetables and root vegetables in butter. A small piece will be enough to get the aroma and incredible taste.

In addition to nuts, you can add many other ingredients to the pate. For example, crushed sun-dried tomatoes, dried cranberries, citrus zest, etc. All these products will make the pate truly special.

To serve the pate in an original way, use egg halves, tartlets, puff pastry or bread baskets. This will make it both portioned and beautiful!

It is recommended to store the finished pate in an airtight container in the refrigerator. Air should not penetrate into it under any circumstances, otherwise it will deteriorate very quickly. In addition, the pate quickly absorbs other flavors from the refrigerator and vice versa.

You can watch the video below to see how to make cod liver pate:

Cod liver pate is very tasty, healthy and rich. Choose among our recipes the one you like the most and go for it! You will definitely like it.

Chicken liver pate with eggs is an extremely simple and purely homemade appetizer. Finely chopped eggs make the liver easier for the stomach, and a circle of yolk on the cut gives the pate a festive look.

Cooking method

Ingredients for 5 servings:

• Chicken liver – 1 kg;
• Hard-boiled eggs - 6 pieces;
• Butter – 200 grams;
• Large white onions – 3 pieces;
• Boiled carrots – 3 pieces;
• Ground black pepper - a quarter teaspoon;
• Salt - half a teaspoon.

Chicken liver dishes
Bon appetit!

Homemade liver pate and store-bought ones are radically different from each other. Still would! We don’t smooth out the taste with pork fat and don’t add a lot of other unnecessary ingredients. Everything is prepared much simpler, the composition is more modest, but it turns out more natural and healthier. The taste can be varied with vegetables and mushrooms; here is a recipe for chicken liver pate with egg. The end result is a wonderful snack, a spread for sandwiches or a filling for pies, pancakes, and tartlets.

Ingredients:

• 0.5 kg chicken liver;
• 2 onions;
• 1 carrot;
• 40-70 g butter;
• 2 eggs;
• spices.

How to make liver pate from chicken liver

Secrets of making pate

• Liver, like chicken breast, does not like prolonged heat treatment. This will make it hard and dry, even butter will not correct the situation.
• To prepare a low-calorie dish, put all the ingredients in a saucepan, add water, and simmer the food until soft.
• You can add fresh herbs to the liver pate if you do not plan to store it for a long time. Otherwise, it is better to decorate sandwiches and snacks on top when serving.
• The taste can be easily changed by adding different spices, garlic, cheese, mushrooms. The dish turns out especially noble with the addition of walnuts.
• To soften the taste of the pate, you can add a little processed cheese or fresh cream.