Liver pâté

I have made this liver terrine with walnuts and gelatin several times. It always comes in handy when I have guests, as it can be prepared a day in advance, eliminating the need for last-minute kitchen chaos. The recipe is straightforward, with no complicated steps, and it doesn’t require hard-to-find ingredients. Each time, it results in a firm, flavorful paste that pairs wonderfully with toasted bread or a bit of fruit jam.

Quick Info

Total time: about 1 hour + cooling time (at least 6-8 hours in the fridge)
Preparation time: 20-30 minutes
Cooking time: 20-30 minutes
Servings: 8-10
Difficulty: medium
Recipe type: cold appetizer, ideal for festive platters or family meals

Ingredients

1 kg chicken liver
2 white onions
1 package of butter (200 g)
10 g gelatin
3 tablespoons brandy (or another spirit)
salt, pepper, thyme, ginger (to taste)
50 g walnuts
rosemary leaves

Preparation Method

1. Clean the liver of membranes and rinse it under cold running water. Let it drain for a bit.

2. Finely chop the onion. Place the butter in a deep skillet, let it melt over low heat, then add the onion and a pinch of salt. Sauté until it becomes translucent.

3. Add the cleaned liver to the skillet. Season with salt, pepper, thyme, and ginger to taste. Tear a few rosemary leaves and add them to the mixture.

4. Stir and cook over medium heat, uncovered, until the liver is well cooked but not too dry. Stir occasionally to prevent sticking to the bottom of the skillet.

5. Once the liver is done, remove the skillet from the heat. Take out the rosemary sprigs (if you added them whole), then let the mixture cool slightly for 10-15 minutes. Transfer everything (liver, onion, butter, and the sauce formed) to a blender or food processor and blend until smooth.

6. In a small bowl, soak the gelatin in 100 ml of cold water. Let it sit for 10 minutes.

7. Grind the walnuts as finely as possible (using a food processor, mortar, or knife).

8. Mix half of the walnuts with the bloomed gelatin and the brandy.

9. Incorporate the liver paste (warm, not hot) with the gelatin, walnut, and brandy mixture. Stir until completely combined.

10. Line a terrine mold or dish with plastic wrap. Pour in the liver mixture and smooth it out with a spatula. Sprinkle the remaining walnuts on top.

11. Cover with plastic wrap and refrigerate for at least overnight to set properly.

Why I Make This Recipe Often

It’s a liver paste that keeps well in the fridge, slices easily, and can be made a day ahead. It doesn’t have a strong liver taste, the gelatin adds firmness, and the walnuts provide texture. It’s great for platters or sandwiches and doesn’t dry out quickly.

Tips and Variations

Tips
- Use fresh chicken liver, free of green spots or coagulated blood.
- Don’t let the liver cook too long, or it will become grainy.
- After blending the mixture, taste and adjust the seasonings if necessary.

Substitutions
- The brandy can be replaced with dry white wine or omitted if needed.
- The butter can be replaced with a half butter, half oil mixture, but the texture won’t be as rich.
- Walnuts can be substituted with crushed hazelnuts or almonds, but the final taste will differ.

Variations
- You can add a clove of garlic while sautéing for a more intense flavor.
- For a sweeter note, mix in a teaspoon of onion jam.

Serving Ideas
- The terrine goes well with toasted bread, crackers, or even cucumber slices.
- It can be served on a platter alongside a bit of blueberry or rose jam.

Frequently Asked Questions

Do I need to wash the liver before cooking it?
Yes, rinse it well under cold running water and remove all membranes or blood remnants.

What should I do if the paste turns out too soft?
If it hasn’t set properly, it’s likely that the gelatin wasn’t hydrated correctly or the paste was too hot when you added the gelatin. Leave it in the fridge overnight—it usually resolves itself.

Can I omit the brandy?
Yes, you can omit it or replace it with dry white wine. It’s not essential for the texture, just for an extra layer of flavor.

Can I freeze the liver terrine?
I do not recommend it. The texture changes after thawing, and the gelatin won't have the same effect.

How long does it last in the fridge?
When covered, it lasts well for 3-4 days.

Nutritional Values

Estimated per 100 g serving:
Calories: approximately 260-280 kcal
Protein: 13-15 g
Fat: 20-22 g
Carbohydrates: 3-4 g
Values may vary depending on how much butter and walnuts you use, as well as the accuracy of the portions. It’s a recipe rich in protein and fat.

Storage and Reheating

The terrine can be stored in the fridge, covered, for up to 4 days. It is not suitable for reheating; it should be served cold. If liquid forms on the surface, it can be gently wiped off with a napkin before serving. Once removed from the fridge, it lasts at room temperature for about 1-2 hours, after which it’s best to refrigerate it again.

 Ingredients: 1 kg chicken liver, 2 white onions, 1 pack of butter, 10 g gelatin, 3 tablespoons of cognac, salt/pepper/thyme/ginger, 50 g walnuts, rosemary leaves

 Tags:  liver pâté