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Liver pate Christmas trees appetizer

Liver Pâté Christmas Trees Appetizer

These little pâté Christmas trees will win your guests over completely — in both presentation and taste! A silky liver pâté with an original flavor and presentation: festive Christmas-tree canapés.

MariaS

Recipe author

Composition / ingredients

Servings:

Chicken liver (or turkey)

300

Onion (large)

Red wine (dry)

100

Thyme (dried, a sprig)

Prunes (a handful, pitted)

100

Salt

Ground black pepper

Butter (softened)

White bread (round toasts for serving - 5 pieces)

100

Green onion (for serving)

100

Pistachios (for serving)

100

Translation table of volumetric measures

Nutrients and energy value of the composition of the recipe

By weight of the composition:

Proteins 25 % 9 g

Fats 36 % 13 g

Carbohydrates 39 % 14 g

221 kcal

GI: 67 / 33 / 0

Cooking method

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Peel the onion and cut it into large pieces. Sauté it together with a sprig of thyme in a little vegetable oil. Rinse the livers, pat them dry, add them to the pan with the onion, and fry lightly. Season with salt and pepper to taste. Add the blanched prunes (just to be safe, it's better to halve the prunes, since a pit can occasionally slip through). Keep on high heat for about a minute. Once you pour in the red wine, bring it to a boil, cover, and reduce the heat to low. Simmer until the livers are cooked through. Remove from the heat and cool to room temperature. Blend the cooked liver, onion, and prunes in a blender — but take out the thyme first. Combine the liver with the butter. Using a glass, cut rounds from day-old bread and dry them in a dry skillet. Pipe the pâté onto the bread from a piping bag, forming little Christmas trees. Then decorate everything with green onion and pistachios.