Silesian Chicken Liver Pate (Pasztet z wątróbki drobiowej śląski)

This Pasztet z wątróbki drobiowej śląski, or Silesian Chicken Liver Pate, is a traditional dish from the Silesian cuisine. It's a rich and flavorful spread that is perfect for serving as an appetizer or snack.

Silesian Chicken Liver Pate (Pasztet z wątróbki drobiowej śląski)

Ingredients

  • 500g chicken livers
  • 1 onion, chopped
  • 2 cloves garlic, minced
  • 100g butter
  • 2 eggs
  • 100ml heavy cream
  • 1 tsp marjoram
  • Salt and pepper to taste

Instructions

  1. In a pan, melt the butter and sauté the chopped onion and minced garlic until softened.
  2. Add the chicken livers to the pan and cook until they are no longer pink in the center.
  3. Transfer the cooked livers, onions, and garlic to a food processor and blend until smooth.
  4. Add the eggs, heavy cream, marjoram, salt, and pepper to the food processor and blend until well combined.
  5. Transfer the mixture to a greased baking dish and bake in a preheated oven at 180°C for 25-30 minutes, or until set.
  6. Allow the pate to cool before serving.

Cooking & Preparation

Preparation time:
20 minutes
Cooking time:
30 minutes
Total time:
50 minutes
Cooking method
Stovetop

Nutritional facts per 1 serving

Calories
150 per serving
Protein
8g
Carbohydrates
5g
Fat
10g

Supplies

Baking dish Food processor

Tools

Knife Cutting board Pan Oven

Serving suggestions

Serve the Silesian Chicken Liver Pate with crusty bread, crackers, or sliced vegetables.

Tips & tricks

For a smoother pate, you can strain the mixture through a fine mesh sieve before baking.

Cost

$10