Appetizer Tartlets with Pomegranate Jelly and Liver Pate
An impressive appetizer for a festive table. In addition to the recipe for pate with lingonberry jelly, I recommend preparing this version. It is best to use small tartlets made from delicate pastry. These ingredients make 15-20 tartlets.
- Total cooking time
- not set
- Number of servings
- 15
- Recipe difficulty
- 4 / 5
Ingredients
for 15 servings
- chicken liver 300 g
- onion 100 g
- carrot 100 g
- cream 50 ml
- cream cheese 100 g
- salt
- pepper
- vegetable oil
- pomegranate juice 100 ml
- gelatin 10 g
- sugar 1-2 tsp
- tartlets 15-20
Instructions
Preparing the Jelly
Step 1 of 18
Soak the gelatin in 50 ml of cold boiled water for the time specified on the package.
Step 2 of 18
Heat the gelatin almost to boiling, but do not let it boil.
Step 3 of 18
Mix the juice with sugar.
Step 4 of 18
Pour in the gelatin and stir.
Step 5 of 18
Pour the mixture into small molds (about 3 cm in diameter) and place in the refrigerator until completely set (for 2–3 hours).
Preparing the Pate
Step 6 of 18
Finely chop the onion.
Step 7 of 18
Grate the carrot on a fine grater.
Step 8 of 18
Cut the liver into small pieces.
Step 9 of 18
Sauté the onion in vegetable oil.
Step 10 of 18
Add the carrot and continue sautéing.
Step 11 of 18
Add the liver, season with salt and pepper, and fry until cooked (about 10–15 minutes).
Step 12 of 18
Transfer the liver to a blender.
Step 13 of 18
Blend the mixture.
Step 14 of 18
Pour in the cream and stir.
Step 15 of 18
Add the cheese.
Step 16 of 18
Mix well.
Step 17 of 18
Fill the tartlets with pate.
Step 18 of 18
Place the jelly on top of the pate.