Liver Pâté on Hot Buttered Toast
Liver Pâté on Hot Buttered Toast is a simple yet rich spread that combines sautéed liver with aromatics, perfect as an appetizer or snack.
Ingredients
For the pâté
- 200 g chicken or duck liver
- 50 g butter for sautéing
- 1 each onion, finely chopped
- 2 cloves garlic, minced
- 1 teaspoon fresh thyme or 1/2 teaspoon dried thyme
- 1 teaspoon salt to taste
- 1 teaspoon pepper to taste
- 1 tablespoon cognac or brandy (optional)
For the toast
- 4 slices bread
- 2 tablespoons butter for spreading on toast
Instructions
Preparation
- In a skillet, melt 50g of butter over medium heat and sauté the onion and garlic until soft and translucent.
- Add the liver and thyme, cooking until the liver is no longer pink.
- If using, add the cognac or brandy and cook for another minute.
- Remove from heat, let it cool slightly, then blend the mixture until smooth. Season with salt and pepper.
Toasting
- Spread butter on each slice of bread and toast them until golden.
Serving
- Serve the liver pâté warm or chilled on the toasted bread, optionally garnished with cornichons, chutney, or fresh herbs.
Notes
Trim any sinew from the liver to avoid a grainy texture. Do not overcook the liver; it should be just cooked through for a smooth pâté. Add a little extra butter or a splash of cream when blending for a silkier texture. Serve with a cold drink or refreshing summer smoothies to cleanse the palate.