Turkey Liver Pâté

Turkey liver pâté with sautéed vegetables, garlic and butter. After blending, it is chilled in the refrigerator overnight.

Ingredients

1600 g turkey liver
21 carrot
31 onion
4100 g butter
56 garlic cloves
61 tsp salt
71 tsp spices: black pepper and khmeli-suneli
8vegetable oil for frying

Instructions

Peel and chop the onion and carrot. Fry them in some of the butter, adding some of the salt. Reserve about 50 g of the butter for blending the pâté.

Peel the garlic and cut each clove lengthwise into four pieces. Cut the liver into pieces.

Heat the vegetable oil in a separate frying pan over medium heat. Add the garlic, then add the liver after 30-60 seconds. Fry on all sides for 3-5 minutes.

Add the remaining salt, carrot and onion. Cover and cook gently for 20-25 minutes, until the liver is cooked through.

Transfer the contents of the pan to a blender, add the spices and the remaining butter. Blend until smooth. A meat grinder can be used instead of a blender.

Transfer the pâté to a storage container, let it cool slightly and refrigerate overnight.