Chicken liver pate "Holiday" is a delicate airy pate with porcini mushrooms, which will become a real decoration of any festive table and a funky snack.
Cooking time 50 minutes
Chicken liver 200 g
Porcini mushrooms (frozen) 200 g
Onion 1 pc
Butter 50 g
Eggs 2 pcs
Mustard buns 2 pcs
Vegetable oil 3-4 tbsp. l.
Green onion (feather) 3-5 pieces
Cut the liver into small pieces.
Peel the onion and fry in vegetable oil for 1-2 minutes.
Add the liver and fry for another 2-3 minutes.
Defrost the mushrooms well and drain the liquid.
Add the mushrooms to the pan and cook for 3-5 minutes, stirring occasionally.
Season with salt and pepper, reduce heat and fry until tender.
Cut mustard buns into slices.
Sprinkle with vegetable oil and put on a baking sheet with parchment and bake in a hot oven at 200 degrees C for 2-3 minutes.
Put the liver with mushrooms in a blender bowl and cool.
Boil eggs until tender, cool and peel. Add chopped eggs to a blender.
And beat well into a homogeneous mass.
Add butter and beat again.
Refrigerate for 2-3 hours.
Cool the toasts a little and add the pate.
Sprinkle with finely chopped green onions. Put on a platter with lettuce leaves.
Bon appetite! Happy New Year!