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🍽️ Crispy Turkey Liver Terrine with Pistachios

485 kcal · 30 min · 4 servings

Ingredients

• 800 g turkey liver
• 2 tbsp vegetable oil
• salt
• pepper (from the mill)
• 300 g cold butter
• 30 ml whisky
• 8 sheets white gelatin
• 50 g shelled pistachios
• 2 tbsp pink peppercorns
• 400 ml poultry stock

Instructions

1. 1. Heat a pan with some oil over high heat.
2. 2. Wash the turkey liver and pat it dry with a kitchen towel.
3. 3. Remove all visible sinews and membranes from the liver.
4. 4. Sear the liver in the hot pan on all sides until brown.
5. 5. Reduce the heat and continue cooking the liver, turning it occasionally.
6. 6. Season the liver with salt and pepper.
7. 7. Remove the liver from the pan and let it cool down.
8. 8. Place the cooled liver, butter, and whisky into a food processor.
9. 9. Puree the mixture finely, but take breaks in between to prevent it from getting too warm.
10. 10. Taste the pâté again and adjust the seasoning with salt and pepper.
11. 11. Fill the pâté into small portion molds.
12. 12. Place the molds in the refrigerator for about 3 hours until the pâté is firm.
13. 13. Soak the gelatin in cold water.
14. 14. Finely chop the pistachios.
15. 15. Mix the chopped pistachios with the peppercorns.
16. 16. Heat the stock (meat broth).
17. 17. Squeeze the soaked gelatin well and dissolve it in the hot stock.
18. 18. Distribute the pistachio mixture over the firm pâté in the molds.
19. 19. Pour the slightly cooled stock over the pistachios.
20. 20. Let the terrine set again in the refrigerator before serving.

Nutrition per serving

• kcal: 485
• Protein: 29 g · Fett/Fat: 38 g · Carbs: 2 g