Liver Pâté (Leberpastete)
Ingredients
- 333.3 gPork liver (cut into pieces)
- 166.7 gFatback (diced)
- 1.3 pcYellow onion (finely sliced)
- 33.3 gUnsalted butter
- 66.7 mlCream
- 1.3 pcEgg
- 6.7 gGray sea salt
- 1.3 gBlack pepper ground
- 0.7 pinchNutmeg
- 0.7 tspMarjoram (dried)
- 1.3 gCuring salt
- 0.7 pinchMace
Method
A smooth texture that spreads effortlessly on bread. The warm scent of nutmeg and marjoram blends with the rich, earthy aroma of well-prepared pork liver.
- 1
Finely slice the yellow onions. Melt them in butter over low heat. They should become translucent and soft, without browning.
- 2
Dice the pork liver and fatback. Quickly sear them in the pan with the onions. The liver should be browned on the outside but remain pink and tender in the middle to keep its creaminess.
- 3
Blend the mixture with the eggs, cream, sea salt, nitrite salt, pepper, nutmeg, mace, and marjoram. Blend until you get a smooth and shiny paste texture.
- 4
Pour into a terrine. Place the terrine in a dish filled with hot water. Bake at 150°C. The pâté is cooked when a knife blade comes out hot and the preparation is set but still soft to the touch.
Frequently asked questions
How do you get this dish right?
- Do not overcook the liver in the pan; if it turns gray, the pâté will be grainy.
- Let the terrine rest for at least 24 hours in the fridge before serving so the flavors stabilize.
- For a perfect finish, pour a thin layer of melted lard on top once cooled.
How long does this dish keep?
Keep for 4 to 5 days in the refrigerator in a well-covered terrine.
