In the kitchen with MyTrela

Chicken liver pâté with onion and thyme

Liver with onion and seasonings is fried, combined with balsamic vinegar and blended. The smooth mixture goes into a tin greased with a separate oil portion, and the finished pâté is served with fermented cucumber.

1 serving

Chicken liver pâté with onion and thyme — AI-generated illustration for MyTrela. Serving suggestion.
AI-generated illustration for MyTrela. Serving suggestion.

Ingredients

Ingredient amounts cover the entire recipe. Weigh the ingredients in grams as listed.

  • Chicken liver150 g
  • Onion70 g
  • Rapeseed oil10 gThe first of two source oil portions. Both portions, totalling 15 g, are for frying and greasing the tin.
  • Salt1 g
  • Black pepper1 g
  • Ground nutmeg1 g
  • Dried thyme1 g
  • Balsamic vinegar12 g
  • Rapeseed oil5 gThe second of two source oil portions. Use some of the total amount for the tin and the rest for frying.
  • Fermented cucumber135 g

Preparation

  1. Clean and dry liver. Weigh both listed oil portions; use some to grease the tin. Dice onion and soften in the remaining oil until translucent.
  2. Add liver, salt, pepper, nutmeg and dried thyme. Fry until lightly browned, adding balsamic vinegar near the end.
  3. Blend everything into a smooth mixture and transfer to the prepared tin.
  4. Bake for about 20 minutes in an oven preheated to 180°C. Check the centre of the pâté with a kitchen thermometer; it must reach at least 74°C before baking ends. If necessary continue baking to that temperature. Serve with fermented cucumber.

The timings in the steps are approximate. Total preparation time has not been confirmed.

Nutritional values

Nutritional values for this recipe have not been confirmed, so we do not provide calories or macronutrients.

About this recipe

Developed by MyTrela with AI assistance. The recipe has not been verified in a kitchen trial. The image is an illustration generated for MyTrela. The illustration shows a serving suggestion.