Chicken Liver Pate with Eggs and Paprika
A very tasty, tender, and aromatic pate with an interesting hint of paprika. A sandwich with this appetizer will be a wonderful start to breakfast! The shelf life in the refrigerator is about 3 days. These ingredients yield approximately 700 g.
- Total cooking time
- not set
- Number of servings
- not set
- Recipe difficulty
- 3 / 5
Ingredients
Recipe scale: 1x
- liver 500 g
- bell pepper 200 g
- onion 150 g
- carrot 150 g
- eggs 3
- sour cream 1-2 tbsp
- sweet ground paprika 1 tbsp
- butter
- salt
- pepper
Instructions
Step 1 of 17
Finely chop the onion.
Step 2 of 17
Grate the carrot on a medium grater.
Step 3 of 17
Dice the pepper.
Step 4 of 17
Cut the liver into small pieces.
Step 5 of 17
Sauté the onion in butter.
Step 6 of 17
Add the carrot and sauté.
Step 7 of 17
Add the pepper.
Step 8 of 17
Add the liver, salt, and pepper. Fry for 10–15 minutes.
Step 9 of 17
Add the paprika.
Step 10 of 17
Stir and fry for 3–5 minutes. Let it cool.
Step 11 of 17
Transfer to a blender.
Step 12 of 17
Blend until smooth.
Step 13 of 17
Finely chop the eggs.
Step 14 of 17
Combine the liver mixture with the eggs.
Step 15 of 17
Mix well.
Step 16 of 17
Add the sour cream.
Step 17 of 17
Mix well.