Russian Chicken Liver Pâté with Carrot and Onion

What you need

• 500 g (1 lb 2 oz) chicken livers, trimmed
• 1 large onion
• 1 large carrot, about 150 g (5 oz)
• 2 tbsp sunflower oil
• 100 g (7 tbsp) unsalted butter, softened
• 1 tsp salt
• 1/2 tsp black pepper, freshly ground
• 6 slices rye bread, for serving

Method

Restated from the original video

1. 1

   Rinse the livers and trim off fat, sinews and any greenish spots. Cut large lobes in half and pat dry.

2. 2

   Season the livers with the salt and pepper and leave them for 10 min.

3. 3

   Peel the carrot and grate it on the coarse side of a grater. Chop the onion finely.

4. 4

   Warm the oil in a wide frying pan over medium heat. Cook the onion and carrot, stirring, until soft and lightly golden, 8-10 min.

5. 5

   Add the livers in a single layer. Cook, stirring now and then, until cooked through with no pink inside, 8-10 min. Do not let them dry out.

6. 6

   Let the mixture cool for 5-10 min, until warm but not hot.

7. 7

   Blend the livers and vegetables with an immersion blender until smooth and creamy, 2-3 min.

8. 8

   Add the butter in pieces and blend again until the pâté is glossy. For a finer texture, press it through a sieve.

9. 9

   Taste and add more salt or pepper.

10. 10

    Pack the pâté into a bowl or ramekins, level the top and cover the surface with plastic wrap. Chill until firm, at least 1 1/2 h.

11. 11

    Spread on slices of rye bread to serve.

Imported from ovkuse.ru. Recipe Grab pulled out what you need to cook it; the video stays where its author put it.