Chicken liver pate "Festive"

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!