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🍽️ Liver Pâté on Toast

485 kcal · 30 min · 4 servings

Ingredients

• 2 onions
• 1 tbsp oil
• 2 tsp honey
• 50 ml white wine
• 2 tbsp white wine vinegar
• 8 fresh chicken livers
• 1 shallot
• 1 carrot
• 1 stalk celery
• 2 tbsp parsley (finely chopped)
• 1 garlic clove
• 2 butter
• 5 tbsp olive oil
• 125 ml dry white wine
• salt
• pepper (from the mill)
• 2 lemon juice
• 1 tbsp small capers
• 1 tsp anchovy paste
• 125 ml strong meat broth
• 12 slices Italian white bread (ciabatta)

Instructions

1. 1. Peel the onions and slice them into thin rings.
2. 2. Heat oil in a pan and sauté the onion rings.
3. 3. Add honey, wine, and vinegar to the pan.
4. 4. Simmer the mixture over low heat for 10 minutes.
5. 5. Season the onions with salt and pepper.
6. 6. Let the onion mixture cool down completely.
7. 7. Clean the liver by removing membranes and sinews.
8. 8. Peel the shallot and chop it finely.
9. 9. Wash the celery and chop it into small pieces.
10. 10. Heat butter in a pan and sweat the shallot until translucent.
11. 11. Add the liver to the pan and sear it.
12. 12. Deglaze the pan with wine.
13. 13. Let the alcohol evaporate.
14. 14. Season the liver with salt and pepper.
15. 15. Add parsley, capers, and pressed garlic.
16. 16. Stir in 1 tablespoon of lemon juice.
17. 17. Add broth and blend everything until smooth.
18. 18. Return the paste to the pan.
19. 19. Stir anchovy paste into the liver pâté.
20. 20. Let the pâté simmer for a few minutes.
21. 21. Season the pâté to taste.
22. 22. Place slices of white bread on a baking sheet.
23. 23. Brush the bread slices with olive oil.
24. 24. Toast the bread in the oven at 200 degrees until golden yellow.
25. 25. Remove the bread from the oven.
26. 26. Spread the liver pâté onto the toast.
27. 27. Garnish the pâté with the cooled onions.

Nutrition per serving

• kcal: 485
• Protein: 19 g · Fett/Fat: 22 g · Carbs: 42 g