Eesti Stiilis Maksapasteet Pohlakompotiga (estonian-style Liver Pâté With Lingonberry Compote)

Estonian-style Liver Pâté with Lingonberry Compote is a traditional dish that combines the rich flavors of liver pâté with the sweet and tangy taste of lingonberry compote. This recipe is a popular appetizer in Estonian cuisine and is perfect for serving at gatherings or as a delicious snack.

Eesti Stiilis Maksapasteet Pohlakompotiga (estonian-style Liver Pâté With Lingonberry Compote)

Ingredients

  • 500g pork liver
  • 1 onion, finely chopped
  • 2 garlic cloves, minced
  • 100g butter
  • 1 tsp allspice
  • 1 tsp salt
  • 1/2 tsp black pepper
  • 200ml heavy cream
  • For the lingonberry compote:
  • 200g lingonberries
  • 100g sugar
  • 100ml water

Instructions

  1. In a large pan, melt the butter over medium heat. Add the chopped onion and minced garlic, and cook until softened.
  2. Add the pork liver to the pan and cook until browned on the outside but slightly pink on the inside.
  3. Season the liver with allspice, salt, and black pepper. Pour in the heavy cream and simmer for 10 minutes.
  4. Remove the liver mixture from the heat and let it cool slightly. Then, transfer it to a food processor and blend until smooth.
  5. For the lingonberry compote, combine the lingonberries, sugar, and water in a saucepan. Cook over medium heat until the berries burst and the mixture thickens.
  6. Once the liver pâté and lingonberry compote are ready, serve them together as a delicious appetizer.

Cooking & Preparation

Preparation time:
20 minutes
Cooking time:
1 hour
Total time:
1 hour
Cooking method
Stovetop

Nutritional facts per 1 serving

Calories
150 per serving
Protein
8g
Carbohydrates
10g
Fat
9g

Supplies

Large pan Saucepan Food processor

Tools

Knife Cutting board Spatula

Serving suggestions

Serve the Estonian-style Liver Pâté with Lingonberry Compote on toasted bread or crackers for a delightful appetizer.

Tips & tricks

For a smoother pâté, strain the liver mixture through a fine mesh sieve before blending.

Cost

$15